Brewery & Restaurant

opening in EARLY 2019


Avling aims to create exceptional and experimental beer, food, and experiences that showcase Canadian flavours and locally farmed ingredients.

Our beers will be as seasonal as the ingredients that go into them, constantly evolving and developing over the course of the year.


1042 Queen Street East,
Leslieville, ON M4M 1K4






Keep up-to-date with what is happening at Avling.


Suzanne Barr / Head Chef

We are excited to announce that Suzanne Barr will be our Head Chef.


Brandon Judd / Head Brewer

Get to know our Head Brewer, Brandon Judd, in his interview below.

Tell us a little bit about how your involvement in Avling Restaurant & Brewery came to be?

Brandon: Toronto's craft beer community is very tight-knit, and Max and I met each other years ago through friends at the Indie Alehouse, where we both worked at different times. I have always tried to approach beer from a culinary perspective, and was looking for a way to put that into practice. The vision at Avling dovetailed beautifully with this desire.

You'll be playing an important role at Avling. What is your background and experience and how will that help shape Avling? 

B: I started brewing beer as so many do: at home on a stovetop, with only a pinch of knowledge and even less skill. But the spark was there, and I managed to find myself a job brewing at Indie Alehouse in its very early days. I learned an enormous amount from Jeff and Jason before heading to Germany to earn a Brewmaster certification at the VLB in Berlin. I returned to Canada to help open Godspeed Brewery, another place of immense learning for me. And now I'm here, more knowledgeable and skilled, and with a far better understanding of the how much is left to learn.

Craft beer is booming across Canada. How can Avling contribute to this growing sector?

B: We hope to build a reputation of quality and care, and carve our niche by focusing on the little things that, when summed, can imbue a bit of magic into beer. At the same time, by putting focus on the abundance and remarkable character of Ontario ingredients we are striving to tie our products a little closer to the land and agriculture that create them.

To read the rest of Brandon’s interview sign up for our newsletter (at the bottom of the website) which we’ll be launching shortly!

Make a Reservation

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Reservations will be available once we are open to the public in early 2019.
Reservations will be available for groups of 5 or more.


1042 Queen Street East
Toronto, ON, M4M 1K4


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