GENERAL PUBLIC
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GENERAL STATEMENT
General Public is inspired by trying to imagine what an upscale English pub would be if it had the heart of an American brasserie (and was open 11 to 11). It’s also going to signal a little bit of steakhouse, but not too much. And finally, it will look behind itself at The Black Hoof, because too often we forget all the paths we took to get where we are — a small chop of nostalgia is always welcome, but we won't ever overwhelm with the whole pig — some things, like a poorly functioning home hood and no credit cards are best left to our memories. In terms of vibe, the main floor is ‘everything’s gone green’, with lush banquette seating, warm wood, and barstools designed for long conversations over many cocktails. Upstairs you’ll find a completely different space that transports you to a peachy 80s dream. Somehow these two halves make perfect sense, and complement each other in a seamless conversation, where neither wins the argument, but you really do have to see it!
GENERAL FOOD
While much of our food can be shared, and we encourage that so you can try more dishes, it's not a 'share plates' restaurant. The menu set-up is a little bit steak-house inspired, but we have tried to consider everyone, including vegetarians! A boisterous restaurant needs food that can match that celebratory energy, like seafood towers, caviar and perfectly mid-rare ribeyes, but a restaurant can contain multitudes! You can pop in at 11am for a breakfast sandwich (there's a HASH BROWN in there!) or dippy eggs with marmite toast soldiers or maybe you'll make a note of our 21 burgers at 21 dollars, for our daily happy hour between 4-6. For those paying close attention, you will see a smattering of Hoof references reflected in Chef James Santon's menu here and there, like sweetbreads with lobster or an unctuous pig's head terrine, but the menu is also a bit more broad than any of our other spots, because we have the space to play — as usual, we made a restaurant for anyone, but not necessarily for everyone!
201 GEARY AVE OPEN WEDNESDAY-SUNDAY 11:00AM TO 11:00PM
KITCHEN: 11:00AM TO 11:00PM HAPPY HOUR 4:00PM TO 6:00PM
GENERAL DRINKS
Somehow we managed to build a 1200 bottle wine cellar (which translates into a 150 bottle wine list) in a space with no basement, truly a wine miracle! You'll notice one of our little GP guys on the list wearing an apron that says 'POST NATURAL'. This doesn't mean that we don't have all sorts of low-intervention and biodynamic wines from producers who tend their vines like babies, but it means, to draw a clumsy comparison, that we must always go to Manhattan before we do a Brooklyn deep-dive — as in, know the classics babe! (They are classic for a reason, and who doesn't want to drink a beautiful Burgundy?!). Being post — natural means a (slightly) less dogmatic approach that truly understands the world of wine is vast, and we are so lucky to have Jake Skakun hold the door open for us.
But perhaps you'd like to start with a cocktail, which is where our ace beverage director, David Greig comes in. Listen, you know we love martinis, but when you just want a quick one, the freezer cold 'Shotgun Martini' is your ticket and may ruin you for all other martinis! But really there is something for everyone, whether you'd like an inventive take on a spicy marg, the 'Thai Margarita' with 'tom yum' tequila as its base or something a bit sweet and frothy like the 'Eton Fizz' which ever so slightly defies the laws of physics, pushing through normal meniscus boundaries with lofty, cloud-like goals. Gin is well represented, and if you would like the perfect G&T we can make that too. On the cocktail menu, our little guy wears an apron that proudly proclaims: 'PRE FABRICATED' and that is because we built a bar and a menu designed for maximum efficiency that doesn't sacrifice a drop of quality, we want your drink in hand as fast as possible, for everyone's happiness.
THE GENERAL SPACE
Someone else needs to write this because I'm not comfortable praising my design skills in the same matter-of-fact way I have hat-tipped my partners, but unfortunately I'm too controlling for that, so here we are! I wanted to make a space where every view is a good one, every corner thoughtfully put together--secret 70s smoked-glass lights that you only get to see sitting at the bar, and a last minute extra table tucked under the stairs, wallpapered and beautifully lit. The response I am looking for is 'breathtaking', so I hope that in marrying the warm wood and lush greens of the main floor and bar area with a peachy 80s dream upstairs, replete with mirrored ceilings, and a bit of stardust, I will in fact take your breath away--cue the Berlin (which is probably on one of our late night playlists). The aforementioned upstairs can be booked out for semi-private events of up to 35 people, which we are so excited about! (actually!!). This place took a literal year-and-a-half to build and we are so ready to have a good time here with you all!
For bookings of 7 or more guests or for information about private events, please email us at info@generalpublic.ca
For last minute reservations, please call or text us at 416-571-1788.
Large group cancellation policy:
We require one week's notice when cancelling a booking for our mezzanine. For groups of 7 or more, we require 48 hours' notice.