Restaurant review: All welcome at Hamilton's Butcher and the VeganRestaurant review: All welcome at Hamilton's Butcher and the VeganRestaurant review: All welcome at Hamilton's Butcher and the Vegan - what is a diet friendly dish at mazatlan restaurant

It's hard to find a restaurant that is important to everyone
Vegetarian, vegan, gluten freeFree carnivorescentric —
But a new ground east of Barton Street is trying to fill the gap.
Butchers and vegetarians who opened in May offer options that meet all culinary preferences and restrictions.
The menu items can be meat or can be adjusted according to vegetarian diet.
Chef James Kayser opened after moving to Hamilton in the spring.
White floor tiles are located in the former Benfica pizzeria sports bar but the rest of the room has been redecorated
Green walls with lime, local art, bare pipe works and mis-
Supporting chairs on wooden tables.
The service was timely and friendly, and our waiter knew the menu very well.
Even though we ordered two dishes that she didn't have a staff discount on, she said it was the one she ordered most often. Encouraging.
Since the ingredients come from within a 100 km radius of Hamilton, the menu changes regularly.
Good beer options include many micro beers in the tap and bottle.
There is also a nice small wine list and a reasonably priced cocktail.
My companion and I started with beet dumplings, which I have never had before and will definitely eat again.
The app has five parts with a mini arugula salad and packs a punch.
On goat cheese, mix with chopped scallions and leeks into thin slices of golden beets.
I was surprised at the beginning, but it worked.
It's delicious. I want a main course. sized version.
Spicy Green Bean fries are slightly crispy green beans stirred with ghost chili sauce and Hawaiian salt.
I 've heard of a spice retailer describing ghost peppers as "not even food", so I'm a little nervous about the level of heat.
The beans are really spicy, but it's not much worse than I thought.
The sirloin is a bigger piece of meat than I thought, probably bigger than I eat anywhere.
It's not just quantity, though.
This dish is juicy and tender, with a mix of mushrooms and delicious celeriac puree on it, which blends well with delicious red wine, tarragon mushroom restoration.
The pizza is a simple thin.
Pizza with tomato, basil and mozzarella cheese.
It is large, probably 12 inch, and the thin shell of paper makes it easy to eat at a time to sit down.
The taste is as simple as that, but the tomato and mozzarella cheese have built up the Empire.
Why make a mess?
Vegan chocolate cheesecake made of almond, cashews and coconut oil is not as smooth as a regular cheesecake but still delicious.
The food was delicious and the service was great.
The atmosphere is not elegant, but it is very nice.
An interesting concept that performs well.
akenny@thespec. com 905-526-
2487 | @ amy atthespecit is hard to find a restaurant that is important to everyone --
Vegetarian, vegan, gluten freeFree carnivorescentric —
But a new ground east of Barton Street is trying to fill the gap.
Butchers and vegetarians who opened in May offer options that meet all culinary preferences and restrictions.
The menu items can be meat or can be adjusted according to vegetarian diet.
Chef James Kayser opened after moving to Hamilton in the spring.
White floor tiles are located in the former Benfica pizzeria sports bar but the rest of the room has been redecorated
Green walls with lime, local art, bare pipe works and mis-
Supporting chairs on wooden tables.
The service was timely and friendly, and our waiter knew the menu very well.
Even though we ordered two dishes that she didn't have a staff discount on, she said it was the one she ordered most often. Encouraging.
Since the ingredients come from within a 100 km radius of Hamilton, the menu changes regularly.
Good beer options include many micro beers in the tap and bottle.
There is also a nice small wine list and a reasonably priced cocktail.
My companion and I started with beet dumplings, which I have never had before and will definitely eat again.
The app has five parts with a mini arugula salad and packs a punch.
On goat cheese, mix with chopped scallions and leeks into thin slices of golden beets.
I was surprised at the beginning, but it worked.
It's delicious. I want a main course. sized version.
Spicy Green Bean fries are slightly crispy green beans stirred with ghost chili sauce and Hawaiian salt.
I 've heard of a spice retailer describing ghost peppers as "not even food", so I'm a little nervous about the level of heat.
The beans are really spicy, but it's not much worse than I thought.
The sirloin is a bigger piece of meat than I thought, probably bigger than I eat anywhere.
It's not just quantity, though.
This dish is juicy and tender, with a mix of mushrooms and delicious celeriac puree on it, which blends well with delicious red wine, tarragon mushroom restoration.
The pizza is a simple thin.
Pizza with tomato, basil and mozzarella cheese.
It is large, probably 12 inch, and the thin shell of paper makes it easy to eat at a time to sit down.
The taste is as simple as that, but the tomato and mozzarella cheese have built up the Empire.
Why make a mess?
Vegan chocolate cheesecake made of almond, cashews and coconut oil is not as smooth as a regular cheesecake but still delicious.
The food was delicious and the service was great.
The atmosphere is not elegant, but it is very nice.
An interesting concept that performs well.
akenny@thespec. com 905-526-
2487 | @ amy atthespecit is hard to find a restaurant that is important to everyone --
Vegetarian, vegan, gluten freeFree carnivorescentric —
But a new ground east of Barton Street is trying to fill the gap.
Butchers and vegetarians who opened in May offer options that meet all culinary preferences and restrictions.
The menu items can be meat or can be adjusted according to vegetarian diet.
Chef James Kayser opened after moving to Hamilton in the spring.
White floor tiles are located in the former Benfica pizzeria sports bar but the rest of the room has been redecorated
Green walls with lime, local art, bare pipe works and mis-
Supporting chairs on wooden tables.
The service was timely and friendly, and our waiter knew the menu very well.
Even though we ordered two dishes that she didn't have a staff discount on, she said it was the one she ordered most often. Encouraging.
Since the ingredients come from within a 100 km radius of Hamilton, the menu changes regularly.
Good beer options include many micro beers in the tap and bottle.
There is also a nice small wine list and a reasonably priced cocktail.
My companion and I started with beet dumplings, which I have never had before and will definitely eat again.
The app has five parts with a mini arugula salad and packs a punch.
On goat cheese, mix with chopped scallions and leeks into thin slices of golden beets.
I was surprised at the beginning, but it worked.
It's delicious. I want a main course. sized version.
Spicy Green Bean fries are slightly crispy green beans stirred with ghost chili sauce and Hawaiian salt.
I 've heard of a spice retailer describing ghost peppers as "not even food", so I'm a little nervous about the level of heat.
The beans are really spicy, but it's not much worse than I thought.
The sirloin is a bigger piece of meat than I thought, probably bigger than I eat anywhere.
It's not just quantity, though.
This dish is juicy and tender, with a mix of mushrooms and delicious celeriac puree on it, which blends well with delicious red wine, tarragon mushroom restoration.
The pizza is a simple thin.
Pizza with tomato, basil and mozzarella cheese.
It is large, probably 12 inch, and the thin shell of paper makes it easy to eat at a time to sit down.
The taste is as simple as that, but the tomato and mozzarella cheese have built up the Empire.
Why make a mess?
Vegan chocolate cheesecake made of almond, cashews and coconut oil is not as smooth as a regular cheesecake but still delicious.
The food was delicious and the service was great.
The atmosphere is not elegant, but it is very nice.
An interesting concept that performs well.
akenny@thespec. com 905-526-