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-37 3. v. , is - WATUUUU CHRONICLE - Wednesday. April 21. 2010 . l i O . Kltc en party ~ . O I C C C I I : New Bauer Kitchen updates old industrial Slte with urban wine blStTO BY Quaint-m Puma FARRELL ingredients. ChmnicleSrafi‘ With a growing restaurant empire, they’ve been able to attract one friendly comer restau- ' the best of the best to their I rant Take away the kitsch and ; kitchen. Dan McCowan. chef de add a heaping tablespoon of 0 cuisine. was recently awarded the style if?“ Ontario Hostelry institutes Top 30 Blend with one great wine list; under 30 designation. set aside pretensions. Top with an "‘ . ‘- The menu constantly evolves. affable sommelier and pop into . ._ 5 _ - but the food offerings are always the hottest neighbourhood in \ I J- ‘ “‘- classic: soups and salads. mush- town. .‘ . . room tarts. cod cakes, pizza and, of That's the recipe for The Bauer ‘ . ' . . course, steak. Kitchen. ‘ 5 . :5 ; a. “The breads are made in house “We wanted to create a restaw a- ‘ I v. 5 5 if" every day. It's truly artisan bread. rant that we would like to hang out or ‘ ._ 5.: .54. ' I .. if 5 all handamade. handâ€"formed. And in ourselves," said managing part- " " as ‘33 an “ “3:; ”7;,137‘1'Hq some of it with up to a 48-hour fer~ ner Jody Palubiski. ' ' t- 5 g; 2;; V' i " fig; ; .' :5 mentation.” Palubiski said. The Bauer Kitchen is housed in ‘ 5 1; “xi $5 . was???” :tt-ir“ “So it's just like the olden days." the original factory portion of the Eats-V ‘3; 1 3&3}, .~".""« , The Bauer Kitchen also has its Bauer buildings. it‘s the latest addi- 3. ; 3.255.; ‘3? .43!“ " 5“ figw’5317i3â€"4 . own unique coffee. created by tion to the Charcoal Restaurant 1. if ". gal-f: ‘s~" ; g; -;_' . Baden Coffee Company. it's a fair Group, which includes the 50~ :- ‘ii’; ,3. t? “14y $39» ' trade, organic Ethiopian-Sumatran year-old classic Charcoal Steak- * , “ ‘ i ”‘1; 4~,,;:.; _:;{‘5‘ blend that's available in oneâ€" house and the slicledcraft. ‘ 53' ' 33 *‘ 31;“ pound bags at the restaurant or “For this one. our internal com- l , 5 '3}- . if; f: {.- next door at Vincenzo's. Both the pass was urban wine bistro." Palu- . ‘ ' ' t coffee and the Bauer Bakery prod biski said. . I ucts have proven to be popular The lZO-year-old exposed yel- take-out items. low brick walls. original wood “There's this great community flooring and ceiling are juxtaposed feel down here. being pan of this Wm modemrcomfortable fumish- Managing partner Jody Palubiski says The Bauer Kitchen is Soho-inspired. The Waterloo restaurant has made a complex 3““. the surrounding “‘85 and lighting. 5 big investment in wine. including a preservation system that allows them to feature dozens of unique wines by “93- Balubtslo ”“1 “The reference pomts for us the glass. ~ (HMLUYTEm’Mle-IOYO “i like places that have that were some of the places in New energy and animation going on, a York City we like to go to. it's Soho menu item is already paired with it took Miller a few months to duct educational wine seminars. little bit ofbuu." Palubiskj said. inspired,” he said. the perfect wine. available in build the [89 bottle wine list. complete with tastirfg exercises. “We (the staff) eat here more With two private dining rooms. threeâ€" or six.ounce glasses and based on food pairings, price For the serious wine lover. the than anybody. lfl could eat one a semi .private dining roo m. a tagged with a cheeky description. points and what's available. backdrop to the bar is the beautiful last meal. it would be a steak frites courtyard patio and generous bar Pelharn's Sibling Rivalry red has His extensive education Enomatic, a gasâ€"pressured system and a glass of wine." area, The Bauer Kitchen seats "more BlackBerries than Water- includes certification with the that preserves an open bottle of '5 a; , . about 270. 100." international Sommelier Guild. wine for six to eight weeks. . . r“ ' - Four years in the making. it R \thes bold Lucador Shiraz is and a certificate in oenology and That's allowed Miller to choose 5.373%” :7. opened to a great deal of anticipa» “like being mestled to the ground viticulture from the University of two dozen exquisite wines, avail- &;§;’i".-i, x ' ; , _ ‘ ”’7: tion in December. Since then. by the Fruit ofthe Loom Dude.” Guelph. able in one. three and six ounce it? 5.52%" . ‘ 5 ' they've already poured more than A Peninsula Ridge sauvignon But it was probably his seven- pours ranging from $10 to $75. 39.15.“,315133‘3' , ‘ ' 15,000 glasses of wine from the blanc has "more acid and grass year stint in the tasting labs for “This gives us the opportunity .1 ' 1‘ 5' ': .5 busy bar. than a Pink Floyd reunion.” bCBO Vintages that prepared him to sell wines by the glass that are a _ "‘3 . 53"» . “People are adventurous here. “We wanted to have some fun. for the Bauer challenge. little bit more expensive. that you ' . 5 L 5: They're willing to try new things.” and make it easy and approachâ€" “1 would routinely taste 300 to wouldn’t otherwise be able to pour - 1;. Eva; . . i said sommelier Robert Miller. able.” Palubiski said. “The idea of 400 products a month. it was a bythe glass.” he said. «I .. I ' ‘- "And we have a fairly young having a three-ounce with your tough part of my career,” he Themenuispareddownâ€"just 3- :7 fin . t ‘ «you demographic in town that enjoy soup. and a six»ounce with your laughs. “To taste that much early 30 itemsâ€"- and focuses on quality. _ i _ 5 5 ; . - - - going out and trying wines by the entree. and paired intelligently. it's on a Tuesday morning. it's not as said Palubiski. All of the items are ,. L» 5g , glass." a cool thing. To me. that enhances muchfunasitsounds" prepared in~house. and include ' ' T 7.4 " ’ Miller has made it easy â€" every the experience.” Miller has also begun to com mostly organic or local ‘ ‘ ' a. i swim. “ _ - 2:31.? SPR‘NG a if. DOOR CR ASHER SPEC l -\l . ' ~ . ' : i...~;~é.:lly:.- r ~.-' 5 . ' ‘ * a‘ r ._ z: 2: ‘ fit? 1 . "~ s: my? a z. a n . :-- . . , _,.,« ""1. ‘- ., “. ‘7‘“: it - are-~15 T“ I inflame a; ’ is, g is! ‘U! I“ ;§,9‘ ”5553:9333; _ ;._ fig rf‘ E. ;&Yr 3 I kg". . a - . 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