ver the years Bier Markt has become a fixture on the Esplanade, a premier Toronto institution for Beer lovers and foodies alike. Obviously, this wasn't enough for the team behind the uber-successful Belgian bistro. With its opening last week on King Street West, Bier Markt has established itself as more than a bar or restaurant, but as a brand. With two locations in prime Toronto areas, it isn't hard to imagine further expansion in the future. It won't be long before Bier Markt owns our hospitals and universities.

On a recent visit to the new King West Beer Markt the entire long outside patio was completely filled with King West lunch-breakers and afternoon drinkers. It's obvious that the full service patio, the biggest boulevard patio on King West, will be prime culinary real estate (at least as long as the weather cooperates). For greedy warm-weather diners and voyeuristic people watchers, it will be a home away from home.

The interior is an ideal location in and of itself, even if it’s a victim of summertime neglect. The compact bar and dining space formerly housed the Amsterdam Brewery Pub. Under the reign of veteran Quebec-based designer Margaret Rudi the space will continue serving quality beer to paying customers. Many features of the 100 year old building have been maintained, including its ceiling timbers and natural stone walls. Added to this have been about 15 tables, a small corner stage and a giant wrap-around bar. It's only fitting that the most striking feature of the Bier Markt is its bar.

The space is considerably smaller than the Esplanade Bier Markt but owner Robert Medal sees this as a beneficial rather than detrimental. Where the Esplanade location is more focused on drinking (and rightfully so) the King West space will be more intimate and dining-oriented. The traditional Belgian-inspired Bier Markt menu has been maintained, but a new breakfast menu has been added by King West chef Ryan Gallagher (formerly of the Four Seasons).

For those unfamiliar with the menu, you should be very ashamed of yourselves. The menu is Belgian-inspired (although not Belgian per se) with items like Steak Frites (made with Amish Aberdeen Angus Beef), Moule Pots, and Pan-Seared Barramundi. European recipes are routinely amalgamated with every known form of beer-based preparation. In addition, the bistro hosts four culinary festivals a year: a fondue festival, a White Asparagus festival, a Wild Game Festival, and of course, Oktoberfest. Every Friday there is a unique "Chef's Cut", a typically unusual choice of meat. Think Elk Chops, Cornish Hen, or Wild Boar. Bet you don't get that at your run-of-the-mill watering hole, do ya?