British pub inspired menu. Blood sausage had a nice spicy bite to it! And the bread was amazing! The whole dish was great. Also recommend the Banoffee pie!

Easy to find. Easy to book a reservation. Friendly and attentive staff. Comfortable seating and beautiful decor. It was a great place to catch up with a friend.

This place is amazing, i am only giving them a three star , because of the following;
Fish&Chips done amazing, probably one of the best in the city, but using Cod fish is simply a joke at a minimum use Haddock. Secondly, there's a cocktail mosquito, it's probably the best cocktail in Toronto and they have it in a keg, but should not be changing $18 in my opinion and most dishes are quite steep . I also enjoyed the caviar and champagne along the shrimp cocktail it was a banger.
The bartender is amazing, the patio is perfect, the lady with the curly hair and blazer can polish up on customer warmth and hospitality.

I'll definitely go there again and see if any of this feedback has been implemented.

I booked a group dinner for a bunch of friends reuniting from various countries that haven’t seen each other in a long time. I want to say that the staff and management’s communication was above and beyond accommodating to our needs and requests. We felt so well taken care of. The decor is an absolute vibe. We sat upstairs. It’s like art deco meets a powder pink palisade. Everything in the 4 courses they served us was outstanding and remarkably tasty. Everyone was so so happy with everything and I just can’t thank the staff enough for looking after us with the utmost hospitality and warmth. Would highly recommend this place to anyone who loves great food, immaculate service and a uniquely decorated high class space. Well done team ! Thank you endlessly.

Wonderful, top tier service at General Public. This was a celebratory meal for us, and the team went above and beyond to make us feel special. The experience, from the food/ wine/champagne pairings were exquisite.a great reminder of what makes the Toronto food scene so special: outstanding attention to detail with authentic and unpretentious service.

Wonderful, top tier service at General Public. This was a celebratory meal for us, and the team went above and beyond to make us feel special. The experience, from the food/ wine/champagne pairings were exquisite.a great reminder of what makes the Toronto food scene so special: outstanding attention to detail with authentic and unpretentious service.

We’ve been here twice. Once for dinner and once for the Sunday Roast. Both experiences were great. The chef knows what they’re doing! We used to live in England and I was craving a proper Sunday roast for ages and it didn’t disappoint! It was the real deal. Even better! Paired with a perfect bloody merry 🤌

Follow @bredgyeats for more food posts!

Once you’ve feasted here, you’ll begin to appreciate the texture you can hear, the balance that’ll make you cheer, and the subtle thrill of flavour executed wonderfully here. The evening opens with the Bluefin Carpaccio, quietly exuding its luxury. Thin ribbons of bluefin tuna nearly dissolve on the tongue, cured just enough to coax out its sweet, gentle umami. A whisper of malt vinegar mayo adds a mellow tang, meeting the sweet crunch of pickled shallots for balance. The fruity olive oil envelops the fish in silk, while the parmesan crisps bring the necessary texture and sharp, savory contrast and an herbal lift of lovage. Following with bolder flavours, the finely minced Lamb Tartare is impossible tender and seasoned with purpose: salt, gentle heat, and perfume of Kashmiri spice. Each bite hums with curry warmth, cooled by dollops of mint-coriander yogurt. On the side, poppadums crackle at the light touch, adding a crisp and aromatic bite. However, the burger is a nod to pure indulgence. The patty, juicy and full-bodied, leans on marrow for an extra layer of buttery richness while maintaining a proper meaty chew. The melted cheese - a mellow, cheddar/leicester blend - melts seamlessly into the patty, blanketing it in savory comfort, just like how the plush sesame brioche bun hugs your palate with its faint sweetness and eggy aroma. Then, the Branston pickle cuts through the richness with sweetness and subtle crunch.

I wasn’t sure what a pie made of tongue and tail would entail. What stood out was the pastry - golden, flaky, and layered with buttery precision. But beneath it was a thin mix of tender tongue and oxtail stewed in a stout-infused gravy with carrots and mushrooms, bringing an intriguing malty, deep, faintly bitter savory aroma. The Mushroom Schnitzel is a surprise standout for those meat-lovers. A lion’s mane mushroom, flattened and breaded, delivers a crisp shell that yields to a juicy, bouncy interior. Its flavour blooms when dragged through the pool of grenobloise - a buttery caper sauce that adds a flash of acidity and salinity. A side of pomme puree brings indulgence, impossibly smooth and rich with butter yet still distinctly potato-forward. The brown butter here leans soft and subtle, letting the mushroom lead. The finale arrives with a bang, yet lingers long after the plate is cleared. The toffee is molten and buttery, sweet but never cloying, carrying notes of vanilla and roasted nuts. Fresh banana slices bring fruity creaminess, while a layer of dark, fudgy chocolate deepens the sweetness into something elegant. The whipped cream is featherlight, and the biscuit crust - crumbly, buttery and faintly salted - ties it all together with a satisfying contrast of textures. Each dish feels thought out, every flavour deliberate. The highs are quietly spectacular; even the missteps come with intent. Run, don’t walk, as this place is open to the General Public.

Follow @bredgyeats for more food posts!

Once you’ve feasted here, you’ll begin to appreciate the texture you can hear, the balance that’ll make you cheer, and the subtle thrill of flavour executed wonderfully here. The evening opens with the Bluefin Carpaccio, quietly exuding its luxury. Thin ribbons of bluefin tuna nearly dissolve on the tongue, cured just enough to coax out its sweet, gentle umami. A whisper of malt vinegar mayo adds a mellow tang, meeting the sweet crunch of pickled shallots for balance. The fruity olive oil envelops the fish in silk, while the parmesan crisps bring the necessary texture and sharp, savory contrast and an herbal lift of lovage. Following with bolder flavours, the finely minced Lamb Tartare is impossible tender and seasoned with purpose: salt, gentle heat, and perfume of Kashmiri spice. Each bite hums with curry warmth, cooled by dollops of mint-coriander yogurt. On the side, poppadums crackle at the light touch, adding a crisp and aromatic bite. However, the burger is a nod to pure indulgence. The patty, juicy and full-bodied, leans on marrow for an extra layer of buttery richness while maintaining a proper meaty chew. The melted cheese - a mellow, cheddar/leicester blend - melts seamlessly into the patty, blanketing it in savory comfort, just like how the plush sesame brioche bun hugs your palate with its faint sweetness and eggy aroma. Then, the Branston pickle cuts through the richness with sweetness and subtle crunch.

I wasn’t sure what a pie made of tongue and tail would entail. What stood out was the pastry - golden, flaky, and layered with buttery precision. But beneath it was a thin mix of tender tongue and oxtail stewed in a stout-infused gravy with carrots and mushrooms, bringing an intriguing malty, deep, faintly bitter savory aroma. The Mushroom Schnitzel is a surprise standout for those meat-lovers. A lion’s mane mushroom, flattened and breaded, delivers a crisp shell that yields to a juicy, bouncy interior. Its flavour blooms when dragged through the pool of grenobloise - a buttery caper sauce that adds a flash of acidity and salinity. A side of pomme puree brings indulgence, impossibly smooth and rich with butter yet still distinctly potato-forward. The brown butter here leans soft and subtle, letting the mushroom lead. The finale arrives with a bang, yet lingers long after the plate is cleared. The toffee is molten and buttery, sweet but never cloying, carrying notes of vanilla and roasted nuts. Fresh banana slices bring fruity creaminess, while a layer of dark, fudgy chocolate deepens the sweetness into something elegant. The whipped cream is featherlight, and the biscuit crust - crumbly, buttery and faintly salted - ties it all together with a satisfying contrast of textures. Each dish feels thought out, every flavour deliberate. The highs are quietly spectacular; even the missteps come with intent. Run, don’t walk, as this place is open to the General Public.

Cracking meal. Menu very diverse with hints to classic british food with a french / contemparary twist. The sausage was truly a BANGER, no pun intended! Banoffee Pie very good!! Service was friendly and professional. The space is gorgeous!

Went for lunch at this elevated British-style restaurant and had a great experience. The menu is simple but very well executed, with a clear focus on quality ingredients. There are nice French influences throughout, along with subtle Indian flavors that add a unique twist to the dishes.

The portions were well balanced, leaving you satisfied without feeling too heavy, and everything we tried was delicious. Service was flawless—attentive, polished, and genuinely welcoming.

A refined yet approachable spot that delivers on both flavor and experience.

Went for lunch at this elevated British-style restaurant and had a great experience. The menu is simple but very well executed, with a clear focus on quality ingredients. There are nice French influences throughout, along with subtle Indian flavors that add a unique twist to the dishes.

The portions were well balanced, leaving you satisfied without feeling too heavy, and everything we tried was delicious. Service was flawless—attentive, polished, and genuinely welcoming.

A refined yet approachable spot that delivers on both flavor and experience.

We visited General Public for happy hour and were immediately struck by the beautiful interior. The burger was stacked with a hearty patty, melted Red Leicester and cheddar, caramelized onions, and a punch of tangy Branston pickle. The fries were perfectly crisp on the outside, tender inside.
We found the service attentive and friendly. Altogether, an enjoyable visit

We visited General Public for happy hour and were immediately struck by the beautiful interior. The burger was stacked with a hearty patty, melted Red Leicester and cheddar, caramelized onions, and a punch of tangy Branston pickle. The fries were perfectly crisp on the outside, tender inside.
We found the service attentive and friendly. Altogether, an enjoyable visit

Service and ambience was fantastic however the food for me left more to be desired for the price point. Blue fin tuna had these cheese crips which I swear are from Costco. Lamb tartar was very gamey and texture slightly slimey. Chicken pot pie had a very strong cheese I believe which left a weird after taste.
The best thing was probably the fries. Super delicious.

Interesting food to try out, but not something I'd rave to my friends about.

Service and ambience was fantastic however the food for me left more to be desired for the price point. Blue fin tuna had these cheese crips which I swear are from Costco. Lamb tartar was very gamey and texture slightly slimey. Chicken pot pie had a very strong cheese I believe which left a weird after taste.
The best thing was probably the fries. Super delicious.

Interesting food to try out, but not something I'd rave to my friends about.

Went here for Valentine’s Day. What wonderful staff and meal. They really took care of us the entire night given dietary restrictions.The drinks were novel and tasty. Had the bubbles and bump caviar for a tiny luxury. Ribeye steak melted in your mouth and we shared it. Will definitely come again for special event. Absolute class…

Went here for Valentine’s Day. What wonderful staff and meal. They really took care of us the entire night given dietary restrictions.The drinks were novel and tasty. Had the bubbles and bump caviar for a tiny luxury. Ribeye steak melted in your mouth and we shared it. Will definitely come again for special event. Absolute class…

Went for brunch. Service and decor excellent. The pace of the meal was very slow. Waited 30 min for a roast beef sandwich and my eggs Benny. Which was overcooked and had to send back. They were gracious and got me another. Sadly the home fries were inedible. So greasy. The coconut hollandaise was also gross. It was probably the worst benny I have ever had. Sweet? Could have used some sort of bacon as well to balance it. Just soggy greens. The roast beef was nicely cooked but very soggy on the bottom. Again the fries were very greasy. Not my taste. Sadly I don’t think I’d return.

Went for brunch. Service and decor excellent. The pace of the meal was very slow. Waited 30 min for a roast beef sandwich and my eggs Benny. Which was overcooked and had to send back. They were gracious and got me another. Sadly the home fries were inedible. So greasy. The coconut hollandaise was also gross. It was probably the worst benny I have ever had. Sweet? Could have used some sort of bacon as well to balance it. Just soggy greens. The roast beef was nicely cooked but very soggy on the bottom. Again the fries were very greasy. Not my taste. Sadly I don’t think I’d return.

Lovely! Light crisp flavours. I can say I’ve never tried anything like the dishes here.

If I could: I’d make the menu more approachable.
Every dish had a sophistication that discouraged you from stuffing your mouth. The dishes are masterfully put together; but why not focus on the subtle flavours of your supreme produce instead of gimmicking with ingredients we can’t pronounce?