Take in what's left of the warm summer days by hopping on the Empire Sandy, a sailboat by the waterfront at Spadina and Queens Quay to enjoy a meal filled with fresh seafood and refreshing cocktails by The Brass Monkey, a new pop-up courtesy of Bodega Kitchen Concepts and Consulting.
Led by chef Christine Mast, the fun summer concept aims to breathe new life into Toronto's waterfront by providing a unique lakeside dining experience difficult to find anywhere else in the city -- plus, the chef actually grew up working on that very same boat.
Forming her own company after being laid off during the pandemic, Mast's passion for the hospitality industry motivated her to strive to continue to immerse herself within it. When the opportunity later arose for her to start a restaurant on Empire Sandy, she couldn't say no.
"The Ship had not been able to do its regular business of sailing in tall ship festivals and dinner cruises throughout the duration of the pandemic and [owner Eric Rogers] really wanted to see it come to life again," Mast says. "Since I have very strong personal attachment to the boat, as I worked there [for] summer jobs throughout my teenage years, I felt I had to do it. I wanted to see it be a success again."
Since the boat sat empty on the waterfront throughout the pandemic, Mast wanted to help create a concept that would aid them in being a part of the community again; thus, The Brass Monkey was born.
Creating a food and beverage menu to match the nautical business plan and accommodate for the limited kitchen space, find dishes reflective of being seaside, including oysters, a raw bar and ceviche, alongside a creative cocktail and drinks menu that has it all.
The name of the pop-up, "The Brass Monkey," was chosen by Rogers, owner of Empire Sandy. With the boat being known to fire cannons off of it while sailing in the past, Mast confirms the name is a sailing term, referring to a brass tray used to store cannonballs during the Napoleonic Wars and now carries another meaning.
"Brass Monkeys or Brass Monkey Weather," Mast, an avid sailor herself, explains. "These sailing boat terms refer to freezing weather as if it would freeze cannonballs off a brass monkey. To those who don't know this, they find these to be funny sailing terms."
Offering fresh seafood options and refreshing cocktails, Mast strives to provide an experience different from the rest of the Harbourfront area.
The menu boasts a Seafood Boil, which comes with corn, garlic and dill butter, Old Bay seasoning, a one pound lobster tail, prawns and lemon. If you're looking for something refreshing for a hot summer day, the chef recommends trying one of her ceviches. The Tuna Ceviche has cucumber, mint, roasted chili sauce, scallion, radish, lime juice and olive oil. In contrast, the Seabream Ceviche is made with coconut water, cilantro, basil, red onion, avocado, red chili, grapefruit, lime juice and cold-pressed canola oil. Either way, both ceviches are zesty and fresh, the best dish choice for a sunny day.
Another light option is the Shrimp Salad, made with baby shrimps, avocado, heirloom tomatoes, cucumber, red onion, red chili, lime and agave dressing.
For the proper seaside experience, pairing your meal with a cocktail is the way to go. With classics like an Aperol Spritz, discover your new favourite cocktail here. Spa Day is light and refreshing with gin, melon liqueur and soda. For something a little bit stronger try the Devil's Margarita, which is made with tequila, triple sec, agave and jalapeño.
Julian Minaker, Kevin Devine and Christine Mast.
On top of creating a unique lakeside experience, Mast is also very people-focused in her endeavours and strives to be involved in revitalizing the hospitality industry.
"All of the staff on board are all wonderful industry people who are re-entering the workforce from being laid off elsewhere and we are striving to pay above the industry standard and create a fun and exciting place to work as this is a big issue at the moment."
Always in search of restaurants to consult on, Mast aims to launch new unique concepts in more unusual spaces over the winter. You'll just have to stay tuned to see what comes next for her.
"I am always looking to add clients who are seeking a seasoned restaurant professional to guide them through their openings or new pop-up locations." Mast says, "If there are business owners out there who would like a food concept in their location but want someone else to take care of it, I am their woman!"
Judging by the success of her current pop-up, The Brass Monkey, she truly is.
To get the full seaside experience, you'll want to head over to the Empire Sandy before the cooler weather sets in, as The Brass Monkey is solely a summertime pop-up that is set to retire in September or early October, with plans to potentially return as an annual kitchen concept aboard the sailboat next year.
Those who aren't fans of seafood but are still looking to enjoy a great culinary experience put on by Bodega Kitchen Concepts and Consulting should check out an upcoming pop-up hosted by Mast at Red Tail Vineyards in Prince Edward County over the Labour Day long weekend. The pop-up event will be an afternoon filled with South American-style barbecue and isn't to be missed.
Follow Bodega Kitchen Concepts and Consulting on Instagram to stay updated on all the restaurant pop-ups and events chef Christine Mast has planned.
