#FOOD: NO VACANCY LAUNCHES REFRESHED MENU AND BEVERAGE PROGRAM – SUMMER 2026

After a defining year that established No Vacancy as one of the country’s most exciting hospitality destinations—including being named Best New Bar and ranked No. 14 on Canada’s 100 Best 2026 list, as well as making its debut at No. 82 on the extended North America’s 50 Best Bars list—the Toronto venue is entering a new chapter with the launch of an entirely refreshed food and beverage program and the addition of a powerhouse culinary and bar team helping shape its future.

Building on the creativity and standards that earned national and international recognition, No Vacancy has completely reimagined its food and beverage program. The venue introduces a new cocktail collection alongside a refined Korean-Italian culinary direction led by Head Chef Brian Kang, drawing on experience from some of the world’s most acclaimed restaurants and bars. Centred around a set-menu format, the revised concept reflects a closer integration of the venue’s culinary and beverage offerings, alongside its music and hospitality programming, while retaining the late-night character that has become a defining feature of No Vacancy.

A Newly Expanded Hospitality Team
The next phase of No Vacancy will be led by an expanded leadership team whose collective experience spans some of the hospitality industry’s most respected restaurants, cocktail bars, and luxury hospitality concepts.

About the Culinary Program
Leading the kitchen is Head Chef Brian Kang, whose background includes acclaimed restaurants such as Banu, DaNico, and Don Alfonso 1890. Drawing on experience across MICHELIN-recognized kitchens, Kang brings a refined Korean-Italian perspective to a culinary program guided by seasonality, technique, and collaboration between kitchen and bar. At the centre of the offering is a seasonal set-menu experience served from 6 p.m. to 10 p.m., complemented by an à la carte menu available throughout the evening in the bar and lounge. The result is a dining experience that balances precision and creativity while preserving the vibrant late-night energy that defines No Vacancy.

SET MENU | $110 PER PERSON

FIRST COURSE (Trio)
YUKHUI TARTARE
Australian Wagyu, Pear, Spicy Egg Yolk, Gim
CRUDO DI HAMACHI
Yellowtail, Green Apple, Kohlrabi, Ramp, Kombu
KAKENNIP FRITTO
Perilla Leaf Tempura, Shrimp, Citrus Aioli
SECOND COURSE
SPAGHETTI ALLE VONGOLE
Clam, Maitake, Dashi, Perilla Seed
THIRD COURSE
MERLUZZO AL CARBONE
Doenjang-Marinated Cod, Bagna Cauda, Cauliflower, Romanesco, Kombu
FOURTH COURSE
ANSIMGUI SSAM
Beef Tenderloin, Demi-Glace, Burdock Root, Kohlrabi Kimchi, Ssamjang
FIFTH COURSE
CHEF’S DAILY DESSERT
HIGHLIGHTED À LA CARTE (BAR MENU)
BULGOGI ARANCINI | 23
Crispy Rice, Marinated Beef, Parmigiano Reggiano, Kimchi Aioli
KIMCHI JEON | 16
Kimchi Pancake, Guanciale, Soy Gel, Scallion Salad
KAKENNIP FRITTO | 26
Perilla Leaf Tempura, Shrimp, Citrus Aioli

About the beverage program
Behind No Vacancy’s new cocktail collection is Liam McKinnon, whose background includes acclaimed cocktail destinations such as Bar Pompette, Bar Banane, and Goodnight Cocktail Club. Drawing on contemporary techniques and the same Korean and Italian influences that shape the culinary program, McKinnon developed an entirely original menu that reflects the venue’s evolving culinary vision while maintaining a distinct identity of its own.

The refreshed offering is complemented by a significantly expanded wine list, a curated beer selection, and a dedicated Japanese whisky and highball program featuring premium spirits from Suntory Global Spirits. Together, the beverage program reflects No Vacancy’s broader approach to hospitality, with food and drink developed in tandem and with equal attention to detail.

COCKTAILS
PURE IVRESSE (Milk Punch) | 21
Soju, Roku Gin, Citrus, Citrus Oleo, Cream, Pernod
BUONASERA SEOUL (Carbonated) | 20
Soju, Dry Curaçao, St-Germain, Clarified Citrus, Sencha, Tonic
YUZU-BALDI | 19
Etna Bitter, Orange, Yuzu
TRUST THE PROCESS | 24
Vodka, Vida Mezcal, Tomato, Salt, Dashi, Soy, Mirin, Sake
3AM IN MILAN | 23
El Dorado 12-Year Rum, Averna, Mascarpone, Espresso, Licor 43
BAE | 23
Plantation 3 Stars Rum, Boulard Calvados, Pear Cordial
VERDE VITA | 22
Tanqueray Gin, Limoncello, Oregano-Basil-Perilla Cordial, Lime, Egg White
MIDNIGHT OIL | 23
Bearface Whisky, Cachaça, Honey, Balsamic, Tobacco Bitters, Chili Tincture
BELLA, CIAO | 24
Tanqueray Gin, Omija Tea, House Gentian-Burdock Liqueur, Fonseca White Port
BLACKPINK | 25
Vodka, Olive Oil Wash, Activated Charcoal, Plymouth Gin, Vermouths, Yuzu Bitters

Hospitality & Strategy
Supporting the venue’s continued growth is hospitality consultant Ernest Hung Do, whose experience spans luxury hospitality and MICHELIN-starred restaurants across North America and Europe. His background includes Auberge La Fenière in Provence, Les Lodges Sainte-Victoire, Sushi Aoki in Tokyo, and some of France’s most acclaimed MICHELIN-starred dining destinations. Drawing on expertise in operations, service culture, and concept development, Hung Do helps guide the long-term evolution of the No Vacancy brand.

Together, the team brings experience from MICHELIN-recognized restaurants, award-winning cocktail programs, and luxury hospitality concepts. Representing venues recognized by organizations including the MICHELIN Guide, Canada’s 100 Best, and North America’s 50 Best Bars, the team’s collective expertise reflects No Vacancy’s commitment to building a venue where culinary ambition, beverage innovation, and hospitality excellence are developed as part of the same creative vision.

No Vacancy Interior
Designed to blur the line between restaurant, cocktail bar, and cultural gathering place, No Vacancy combines thoughtful design, contemporary art, and hospitality in a distinctly immersive setting. Architectural lighting, rich auburn and deep red tones, luxurious leather and velvet furnishings, and the venue’s signature brass-clad bar create an atmosphere that feels intimate, vibrant, and unmistakably No Vacancy. Art is woven throughout the space through works by local artists Amelia Valentine, Bobby Dunn, and Idea Ave. Together, the collection reinforces the venue’s creative identity, bringing design, culture, food, and beverage into a single conversation.

Looking Forward
With a renewed culinary direction, an expanded leadership team, and a continued commitment to world class hospitality, No Vacancy enters its next chapter with a clear focus on thoughtful growth and long term evolution. As new menus, programming, and seasonal offerings roll out in the months ahead, the venue remains committed to the qualities that have defined it from the start: creativity, collaboration, and a genuinely memorable night out.

About No Vacancy
No Vacancy is a Toronto-based hospitality concept recognized for its boundary-pushing cocktail program, energetic atmosphere, and contemporary approach to food and beverage culture. Since opening, the venue has earned recognition from major international awards platforms. Through an evolving collaboration between kitchen, bar, music, and design, No Vacancy continues to shape a distinctly modern hospitality experience rooted in creativity, culture, and community.

W. novacancybar.ca