Northern Maverick, an award-winning brewery, with the eats to match

By Ross Vernon Dias

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Celebrating a year in business, Northern Maverick is a large brewpub serving up brewmaster Andrew Crowder’s best.

Written by Ross Dias 

Location: 115 Bathurst St, Toronto, ON M5V 2P9

Must-try eats: Start off with a charcuterie platter for the table, served with house-made beer mustard and pickles, and crostini.

Libations: When at Northern Maverick, a beer flight is the right idea. Ask for the Hefeweizen, a gold-winner at the Ontario Brewing Awards, or have a taste of the gosezilla, with flavours of strawberry and pineapple.

Where to sit so you’re in-and-out in 60 minutes: Grab a half circle booth by the floor-to-ceiling windows for optimal interior and exterior views.


A stone’s throw away from the financial district, Northern Maverick is a short walk away from the heart of the bustle, but, so what? It does the mind good to step away from the action for a quick afternoon jaunt. Guests won’t find the usual breed of Instagram-friendly neon signs or pop art—that have seemingly taken over every other dining space in the city—at Northern Maverick. The interior is intentionally minimal with barrels suspended over part of the entrance, and a clear view of the towering metal cylinders of the adjacent brew house. The message comes through crystal clear: beer is the star attraction here.


While the beer may be the primary motivation to visit, executive chef Andrew Dahl’s menu is nothing to scoff at. The plates are consciously prepared to be paired with, or feature the brewhouse’s best. And, there’s enough on the menu to opt for a few bites to share over a pint, or go all out with a three-course meal. A good sharing option is the carne asada tacos prepared with grilled flank steak, salsa verde, crispy onions, and a mango habanero sauce. For bite sized individual snacks, there’s the Jamaican oxtail patty, or beer nuts candied in Wort.

The 30-day dry-aged  striploin, served with sauteed mushrooms and fries, is a classic you can’t go wrong with. For an experimental palate, test out the grilled octopus panzanella, which comes with seasonal vegetables, a red wine vinaigrette, and croutons.


Two beer flights will hold all eight draught beers on tap from a dry-hopped sour to an India pale ale. Not every beer will be to everyone’s taste, but experimenting with different items on the menu, each will bring out its unique flavours. The team at Northern Maverick makes it a priority for everyone from the executive chef to the front of house to know the beers inside and out. So if unsure, ask your server for their favorite.