At Burdock, first came the music-venue aspect (this is a great spot to catch indie and folk sets). Then, the restaurant component: The from-scratch nosh is superb—especially the bread made using 100-year-old French sourdough starter. Finally, the fermenting tanks were installed. But just because beer was the final addition, it doesn’t mean it’s an afterthought. The beers here are often made with interesting ingredients from Niagara farms and local forest foragers. The wine-blended saisons are among some of the most interesting brews fermenting in the city. Try the Black Ruby, a brett saison aged in Cognac barrels for 8 months with Cab Franc skins, then blended in a stainless tote, before being aged on black and red raspberries for a further 3 months.