The Guild

We take our classics with a little personality.

In this case, that means spiked tartar sauce and chili crisp.

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A guildhall staple, through and through.

Alberta beef, cornichons, brassica mustard, caper berry aïoli, quail egg, and Pecorino.

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The best part of a long weekend? Saturday gets an encore. 🍸

Come make the most of the extra night with an Espresso Martini in hand and no Monday morning alarm in sight.

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We'd like to propose a toast to the three-day weekend. 🥂

Join us tonight and kick things off properly.

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When in doubt, order the pasta. 🍝

Our Lamb Sausage Rigatoni brings together Italian sausage, creamy arrabbiata sauce, and pecorino.

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There's rarely a bad time for a patio cocktail.

Happy Hour just happens to be one of the best.

Join us weekdays from 2–6pm, weekends from 4–6pm, and late nights on Fridays and Saturdays from 9pm to close.

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This Sunday, we’re firing up the grill for , and joining more than 60 of the city’s top restaurants for an afternoon of live-fire cooking, locally sourced ingredients, and live music 🙌🔥!

Together with and , we'll be serving a mouthwatering dish of Montreal-style brisket with grilled rye bread and house-made mustard 🤤.

Secured your ticket to this sold out event? Be sure to stop by and say hey to Chef and the team!

Your Wednesdays just found their soundtrack 🎶🍸.

Starting August 26, join us every Wednesday from 4–8pm for live DJ sets, happy hour bites and Midweek Mix drink pricing.

🍺 $5–$6 select beers
🍷 $8 glasses of wine
🍹 $8 select cocktails, including Spicy Watermelon Margaritas, Red, Sunny & Rosé Sangrias, Bear With Me and Aperology.

Kicking things off on August 26: .mp3 🎧

Note: Happy Hour Drinks + Bar Bites are available from 2–8pm, with Midweek Mix pricing starting at 4pm.

Your midweek plans = sorted 🙌. Reserve your table today!

This one's got it all going for it.

Corn, black beans, chipotle, avocado, mole sauce, tortillas, and feta.

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Your Tuesday table is waiting. 🥩🍷

Join us from 4pm for Sear & Sip Tuesdays, our weekly ritual built around wood-fired steak, thoughtfully selected bottles from our cellar, and a table meant to be shared.

Choose your cut, pick a bottle to match, then let the evening take it from there.

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We've got a soft spot for this one.

Creamy burrata, heirloom tomatoes, arugula, basil pesto, avocado crema, and mosto cotto.

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