March Hare

04/03/2026

Story time: many years ago, I was involved with a project called . The purpose was to spotlight bartenders and the craft cocktail boom that was happening in Toronto. My good friend was our test pilot and he made this wonderful cocktail called the “Elks Own”. The Elk’s Own is a pre-Prohibition classic cocktail that bridges the gap between a Whiskey Sour and a Chicago Fizz. It is characterized by its rich, velvety texture. Whiskey, port, simple syrup, lemon juice and egg whites form a distinctive ruby-hued appearance topped with a dense white foam. This cocktail has lived in my flavour memory and I am so proud to bring it to you come try the front of houses favourite cocktail.

03/13/2026

New wines drop tonight. We have added a few bottles including this gem from . We are so excited to bring you this cool bottle. ‘Joie de Vivre’ Sauvignon Rytos 2024 is an innovative Ontario white wine made from the rare hybrid grape Sauvignon Rytos (Sauvignon Blanc x Bianca), it is a rich, textured, and mineral-driven wine aged in French oak. A limited-production, 13% ABV wine offers tropical notes and is fermented using natural yeasts, low intervention and is available now while supplies last. Much love to and for the hook up.

01/28/2026

Vacation time is coming fast, a friendly reminder that we will be taking time off in February. We have some availability over the next couple weeks. Please use the OpenTable links in our socials to book your reservations or send me a message and I’ll share the link.

09/26/2025

From the heart of Châteauneuf-du-Pape to our wine list. Saint Cosme delivers rich dark fruit, spice, and earthy notes with a smooth, velvety finish. It’s bold, complex, and crafted for wine lovers. Made with whole cluster fermentation and indigenous yeasts, aged for 24 months in old 228L barrels. Bottled without fining or filtration.

09/09/2025

It’s been a tough week at March Hare and speaking personally for a moment, this one has been hard.
Due to circumstances beyond anyone’s control, we’ve had to say farewell to our friend and colleague Ben as he heads off on a new adventure.
Ben has been with us since day one, not just in title but in impact. As Head Chef and Wine Director, he played a huge role in shaping what the bistro is today. His knowledge guided our kitchen and our wine list, but more than that, his work ethic and attention to detail set the tone for how we operate.
We logged a lot of long hours together, staying late, dialing in every detail, not just for the food and wine but for the experience we wanted every guest to have. In the kitchen, you rely on each other. It gets hot, loud, and chaotic, but Ben always had my back. He brought calm when things got messy, focus when it mattered, and some well timed jokes that kept things light when we needed it most.
This goodbye wasn’t part of the plan and it’s not an easy one. But we’re incredibly grateful for everything Ben gave to this team. I can honestly say March Hare wouldn’t be what it is without him.
Thank you, Ben, we will all miss you.

09/01/2025

08/15/2025

The mixed berry Semifreddo drops on the plate today! Now available till its gone, and then we make it again.

06/27/2025

Some beautiful Pinot Noirs now available on our wine list. Much thanks to our friend and the team for helping us source these spectacular bottles. Available by the glass or by the bottle.

06/12/2025

A salad of radish. Red and watermelon radishes on 1000 island ft arugula and parmesan. Now available

06/06/2025

Bresaola.
Time and patience let these flavors develop and balance. Dressed with balsamic-glazed arugula and parmesan. Back while supply lasts.

05/24/2025

Tuna crudo is on now till it’s gone, then we will get more. Tuna Sashimi with a charred red pepper, banana pepper and pickled carrot relish, on avocado oil and ponzu.

05/22/2025

Ben’s Sticky Toffee Pudding with Ice Cream and Rum Caramel. A staple dessert at the bistro.