The Ossington Avenue ban on new restaurants and bars could have prompted William Tavares to take his trade elsewhere in a huff, but the restaurateur has hung around long enough to outlast the ban, open up one resto, and now he has plans for a second.
On the heels of re-opening Salt Wine Bar, Tavares is preparing to launch Fishbar a mere three doors away.
His latest project will feature tapas-style dishes priced between $7 to $16. The name doesn’t disappoint, as options will include calamari, caviar, fresh fish, lobster and oysters.
"I’m really fond of simple, elegant dishes," Tavares tells PostCity.com. "I think fish has loads of flavour and I think it’s about bringing out the flavours of the fish."
The timing was a fluke. When the right space became available, he leapt at the opportunity to put his new concept into motion.
"I’ve always wanted to do a fish restaurant in Toronto," says Tavares.
Fish is an area that he doesn’t think anyone has really "conquered" in this city. He says he hopes to contend with Oyster Boy, Rodney’s and Starfish, to name a few.
Tavares is collaborating with Jamie Duran, who is on board as manager and sommelier. Although he won’t say who, he has also snagged an assistant who previously worked for a Toronto oyster house to help him start an oyster program.
Aiming for an all-American feel, Tavares says the casual dining restaurant will have a fun, warm atmosphere.
With seats for about 60, and an 18-foot bar, he describes its look as "clean" and "market-fresh." "I hope that it’s a great eatery where people can come and enjoy the flavours of the ocean," says Tavares.
He is planning to open Fishbar in mid-December, so he can make a splash before the restaurant industry cools off for the winter.
