After a whirlwind three-week reno, Clarkstown Kitchen & Bar opened in late August in the historic house occupied for years by El Meson. Chef Tom Moore remains at the helm, but oversees a completely revamped menu (only El Meson’s much loved paella remains) that focuses on pairing artisanal sausages with craft beers. It’s still fine dining, but with a more casual vibe and lower price point.
Owner Andre Cloutier, who also owns Beechwood Gastropub just down the street, took time out in his hectic schedule to talk about the new vibe and menu at the 140-seat Clarkstown.
How long did the renovation take?
Believe it or not, just under a month. We closed on August 1 and reopened on August 26. We totally changed up the walls, repainting and adding wainscoting; the floors; and the bar. It helped that all of the big pieces were prefabricated to fit.
El Meson was around for decades. Was it hard to say goodbye to a neighbourhood favourite and relaunch Clarkstown Kitchen & Bar?
It was time for a more casual approach to fine dining. Clarkstown Kitchen is more approachable and with a lower price point. It’s more comfortable. I wanted to change things up and fill the seats again.
Chef Tom Moore [from El Meson] is still in the kitchen, but he has completely renewed the menu. It’s all about artisanal sausages, all made inhouse, and with unique side dishes. The sausages go well with the many craft beers we’re serving.
Do any El Meson dishes remain on the menu?
Just the famous paella! We had to carry that over.
What have you noticed these first few weeks?
The people in this neighbourhood really support me and rally behind me. We don’t even have the website up and running yet, but it has still been really busy. It’s nice to see the energy back in this building.
Tell me about the name.
I was searching for a name for the new restaurant so I started doing a bit of historical research to try to get some ideas. I was visiting with a guy at the Vanier Museopark and he told me about how this area was called Clarkstown in the late 1800s and early 1900s. It then became Eastview and, after that, Vanier. There’s an old map in the entranceway to the restaurant so diners make the link.
You opened the Beechwood Gastropub in late 2014. Do you get a different crowd at your two restaurants?
Honestly, no. I think guests choose based on what sort of ambiance and food they feel like on a certain night. The gastropub is a slightly more casual setting than Clarkstown. The chef [Colin Lockett] does a really great menu of small plates.
How many hours a week do you work?
The last few weeks have been 70-hour weeks, but hopefully things will slow down now that Clarkstown is up and running.
You’ve focused on this area ever since opening Arturo’s Market in 2006 [Cloutier sold Arturo’s two years ago]. Why Beechwood?
I moved here from Sault Ste Marie for school and ended up living above the old Danny’s Restaurant just off Beechwood. When the lease came up for an old clothing store around the corner, I opened Arturo’s. It didn’t even have a kitchen! I was a naïve 22-year-old at the time. I have lived in this nieghbourhood ever since.
Any plans for a third restaurant in your ’hood?
No! Of course I say that now, but once things settle down I will probably get the itch.
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