MIDFIELD WINE BAR & TAVERN

A COZY WINE BAR & TAVERN IN THE HEART OF TORONTO'S LITTLE PORTUGAL, WITH A ROTATING 50+ BY-THE-GLASS SELECTION, 300+ BOTTLE LIST, AND A SMALL PLATES MENU

 

ABOUT US

Located in the heart of Toronto's Little Portugal, Midfield Wine Bar offers a wide-ranging selection of wines from all over the world and a modern Canadian cuisine designed for sharing focussed on seasonality, elegance and whimsy. Our 50+ by-the-glass selection and  300+ bottle list is focused on wines made with love & low-intervention, starting in the vineyards right through to bottling; wines of pure expression and authenticity. Our cozy European-inspired décor is as warm and friendly as our service and our selections are ever changing with the intention of surprising and pleasing your palate on every visit. Come for a drink, come for a snack, come for a meal...and hopefully come back again, as excited as we are about eating and drinking well.

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MARK REDMAN
CHEF

After listening to his older brother’s advice trying to dissuade him from becoming a chef, the UK native promptly took up a kitchen apprenticeship with Kieran Daniels and completed his studies with smarty-pants accolades in 2006. Mark then spent the next 7 years working under the mentorship of Michelin starred Daniel Galmiche, where he worked his way up the ladder through the savoury and pastry kitchens. In 2013 Mark was sent by Galmiche to New York City to work for Daniel Boulud at the 3 Michelin star Daniel in Manhattan. After his time there, Visa issues forced his hand and thankfully Mark decided to head to Toronto landing at Splendido as Sous Chef/Pastry Chef (where he met his partner, Kate). Upon the close of the infamous restaurant, Mark moved to Hopgoods Foodliner as Chef de cuisine. When Geoff Hopgood moved back to his native province of Nova Scotia, Mark met Giuseppe through a mutual friend and took over the Midfield kitchen in summer 2017 where he was allowed a freedom to develop his own unique idea of cooking. New chapter for Mark…new chapter for Midfield. (Ask Mark about his secret garden…)

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ANNETTE BRULEY
MANAGER  / WINE DIRECTOR

Having enjoyed a solid pizza slinging career at Pizza Hut back in the late 80s, a decade in the corporate communications & design industry, and then a stint in the cruise ship industry, Annette decided to jump back into food & wine in 2008 at the inspirational Jamie Kennedy Wine Bar. In 2011 after getting her feet wet at various restaurants and being tutored by some talented Toronto sommeliers, she became part of the opening team at Ascari Enoteca under the mentorship of the inimitable Svetlana Atcheva. In 2013 when Svetlana decided to move on to Pearl Morissette Winery, Annette took over management of the restaurant with the popular wine list and continued to help the company grow with the opening of Gare de l’Est Brasserie in 2017, becoming GM & Wine Director for both restaurants. January 2018 brought another phase to her career when she decided to make a change and join our team at Midfield where she’s looking forward to having a close relationship with every...single...bottle...on the list.

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GIUSEPPE ANILE
OWNER /  PRINCE OF CATS

Despite a tear-inducing-kiboshed attempt to work at a coffee shop when he was 10 years old (standing on a stool while operating an espresso machine), Giuseppe always knew he was destined to work in the food & wine industry. When he was 13 years old he managed to secure his first job in a kitchen at a small restaurant at which point he just knew, he was going to become a Chef. Despite a few deviations from the plan (jobs in construction, retail and 5 years running a video store/coffee shop that he owned), Giuseppe always returned to restaurants, working in either the BOH or FOH. In 2011 while looking to open his own establishment, he ran into his future business partner who was looking to open a wine bar, and that collaborative project became Midfield Wine Bar. While he never became a Chef, Giuseppe became sole proprietor in 2015 and has since been pushing Midfield forward, inspired by his lifelong desire to be a forceful contributor to Toronto’s emerging and exciting restaurant scene.