{"id":3686,"date":"2013-08-29T00:09:45","date_gmt":"2013-08-29T04:09:45","guid":{"rendered":"http:\/\/www.newspapers-online.com\/auroran\/?p=3686"},"modified":"2013-09-11T19:51:13","modified_gmt":"2013-09-11T23:51:13","slug":"hogans-inn-a-french-inspired-restaurant-in-the-heart-of-king-city","status":"publish","type":"post","link":"https:\/\/www.newspapers-online.com\/auroran\/hogans-inn-a-french-inspired-restaurant-in-the-heart-of-king-city\/","title":{"rendered":"Hogan\u2019s Inn, a French inspired restaurant in the heart of King City"},"content":{"rendered":"

By Wendy Soloduik<\/strong><\/p>\n

My friends and I are foodies.
\nOn weekends, we enjoy discovering new restaurants, always looking for that special place that could become our new favorite spot.
\nWe look for places that have a unique charm, something off the beaten path, and definitely not a \u201cfranchised\u201d experience. Perhaps it\u2019s the atmosphere, attention to detail, or informed bartending that leads us towards a bistro-type establishment, but it\u2019s always a farm to table philosophy on food, and a reasonable price tag, that keeps us coming back for more.
\nOn the advice of a friend, we decided to check out Hogan\u2019s Inn at Four Corners in King City.
\nLocated at the intersection of Keele Street and King Road, the eatery was easy to find and street parking was ample.
\nThe restaurant itself looked like a mansion preserved from the Victorian Era, and was well kept. The entrance was surrounded by flower planters featuring multi-coloured perennials.
\nUpon entering Hogan\u2019s, we were greeted immediately and seated next to a massive window which looked out onto a beautifully landscaped courtyard.
\nAlready, I was taken with the charm of the property and appreciated the modern decor with a nod to days gone by. I noticed the music \u2013 a fusion of hits from the 50s and 60s, sung in French \u2013 and the references to King Township (in the form of original art pieces, both sculpture and paintings, with an equestrian feel). I also noticed the clean white table linens, long stemmed wine glasses, folded linen napkins, stained glass windows, bronze statues and blue carpeting. If the food was as tasteful as the decor, then I knew we were in for an amazing dining experience.
\nOur bar order was taken by a knowledgeable waiter who recommended a dry white for me, a cocktail made with premium spirits for my friend, and two pints of local draft beer for our gentlemen.
\nThe wine was delicious and we all toasted to a great meal ahead.
\nUpon opening the menu, it was a nice surprise to see that the offerings were listed in French (descriptions in English) which drive home the idea that this country gem was indeed serious about providing a truly classic French experience. Perusing the menu, I was pleased to see a wide range of offerings; lots of fresh seafood, poultry and steak selections as well as the weekend special of lamb and prime rib. The menu also offered a history of the restaurant itself, which made for some pleasant dinner conversation.
\nWe learned that Hogan\u2019s Inn was established in 1851 by Issac Dennis, who originally built the structure as a hotel for his daughter and her husband, John Hogan.
\nTravellers and salesmen were transported to the hotel from the train station by horse and buggy where they would set up their displays and sell their wares to local tradesmen.
\nA race track behind the hotel, and the dance hall beside Hogan\u2019s ensured there was always a lot of traffic through the hotel which contained a tap room which stands today, \u2018The Hunt Pub\u2019.
\n\u201cQuality live entertainment on weekends in a delightful original setting of natural stone accented with leather and oak recalls the spirit of uncomplicated times long ago. With dining and quality unmatched in York Region, a strong commitment to serving local produce and an enduring sense of warm hospitality, Hogan\u2019s today, as it did more than 160 years ago, remains a testament to the spirit of King Township,\u201d read the menu.
\nThe manager, Chris Warner, approached our table. He welcomed us to Hogan\u2019s and thanked us for choosing his establishment. Chris went over the menu items and described the evening\u2019s specials. He left us with a lot to think about, and as he departed we pondered our choices over our drink order.
\nWhat we knew for sure was on this occasion we wanted the full dining experience. Appies, entr\u00e9es and dessert. My husband and I, who both love a good Caesar salad and don\u2019t share well, decided to get our own salads. My friend and her husband were split between the fresh tomato salad, the squid and the jumbo sea scallops. So we ordered it all.
\nOur appetizers arrived as our appetites kicked-in and we were pleasantly surprised with the portion size.
\nThe lettuce in our salads was fresh and hand torn. The dressing was homemade and had the perfect balance of ingredients. The acid, probably lemon juice, paired nicely with the anchovies and garlic and the homemade garlic crostini and shaved aged parmesan cheese completed the aesthetic. The surprise was finding a delicious mouthful of duck confit (leg of duck cooked in its own rendered fat), as garnish. It was something I would definitely consider ordering in an entr\u00e9e size on my next trip to Hogan\u2019s.
\nThe grilled calamari was served halved and fresh. It looked like it could have been harvested from the ocean earlier that day. No breading or ketchup-based sauces were needed to enhance this dish. It was served with a side of dressed field greens and a wedge of lemon. We picked at it eagerly, and nothing was wasted.
\nThe tomato salad was a bright array of farm-fresh tomato slices. Crumbled chevre, fresh basil, angled English cucumbers and red onions completed both a delicious salad, and a stunning visual effect. An aged balsamic reduction kissed the dish, and my friend ate every bite (sharing just a small portion with me). She used the last slice of tomato to mop up any remaining dressing, letting nothing go to waste.
\nThe jumbo sea scallops were served on a bed of corn succotash and finished with a corn truffle puree. They were expertly cooked \u2013 soft in the centre with a perfect sear on the outside.
\nFor our entr\u00e9es, we again tore the menu apart. My husband had a steak \u2013 a 7oz beef tenderloin- ordered medium (although I normally disagree with a meat temperature above rare, I had to admit his steak was cooked perfectly). We learned from our server that Hogan\u2019s Inn uses naturally raised animals for almost all of their protein dishes. The Angus Beef tenderloin was raised naturally on a Mennonite farm close to Orangeville, and supplied by Brooker\u2019s Natural Meats. The taste and quality of a 100 per cent grass fed animal that has never had an antibiotic, hormone or steroid injection, was superb! Cast iron seared (very traditional French style), this steak never saw an open flame, resulting in a perfect sear with nowhere for the juices to go but in.
\nHis steak was served with potatoes and Frenched green beans as well as a rather unusual, albeit tasty, homemade marrow butter. The creamy and nutty flavour of the marrow paired well with the steak. An added touch that disappeared with every bite he took.
\nI ordered the rack of lamb. My four, bone-in chops were encrusted in a coarse Proven\u00e7ale Dijon mustard rub. The meat was pan seared before hitting the oven, and served pink and juicy on the inside. The plate was complete with fingerling potatoes, dressed green beans and an au jus made from pan drippings. Needless to say, I cleaned my plate.
\nMy friend ordered the weekend special \u2013 oven roasted prime rib. Served medium-rare, the healthy and thick cut protein was paired with seasonally selected green beans, mashed potatoes and a fresh Yorkshire Pudding. The au jus served with the beef was salted perfectly and made an excellent dipping sauce for everything on her plate.
\nHer husband, originally torn between the duck confit \/ duck foie gras duo, and the Ontario pickerel or Atlantic salmon, cut the difference and ordered the half chicken coq au vin. The skin was served perfectly crispy and golden brown on this all-time favorite poultry dish. Topped with fresh field mushrooms, rendered pancetta and caramelized onions, the plate was elegant and delicious. Golden potatoes and seasonal vegetables were neatly tucked under the generously sized portion of this naturally raised, free run, organic-fed bird. The red wine reduction sauce was a brilliant finish.
\nWhen we do return to Hogan\u2019s Inn, we certainly will be sharing what appears to be the star of the menu, and what most consider the epitome of haute-cuisine; the Chateaubriand for two. Unfortunately, the restaurant had already sold out of the centre-cut piece of the prized tenderloin, so make sure you call in ahead of time if you have your heart set on it!
\nAlready satisfied from an excellent culinary offering, we decided to \u201cjust take a peek\u201d at the dessert menu. The selection was too much for us to ignore, and once again, we decided to order one of everything.
\nOur platter arrived along side our specialty coffees and included a bananas foster crape topped with fresh whipped cream, a slice of chocolate torte, a freshly torched cr\u00e8me br\u00fbl\u00e9e, and an apple strudel. Fresh berries and a smudge of chocolate for dipping garnished the plate to perfection. Yummy!
\nMade fresh in-house, these desserts were the perfect end to a delicious and indulgent experience at the historic and iconic Hogan\u2019s Inn.
\nAfter dessert, we were honoured to meet with chef Meagan Andrews who came to our table on a break from a busy kitchen. We thanked her for her creativity, menu selections and use of fresh ingredients. We could tell she was as passionate about food as we were, which resulted in a superior product. \u201cI can taste the love in your food,\u201d I remember saying.
\nChris came to see us out. We told him that the delicious food, and classic French menu, combined with the warm atmosphere and the expert (yet unintrusive) service we\u2019d had, had all led to a great night out.
\nMy foodie friends and I promised to return again and again.
\nHogan\u2019s Inn is located in King Township at 12998 Keele Street.
\nThe Dining Room is open daily for lunch and dinner from 12 noon; and the Hunt Pub is open Tuesday to Saturday from 4 p.m. until close. Sunday brunch is offered every Sunday from 11 a.m. to 3 p.m. for $28 per person for an unlimited, full-service experience. Children 12 and under pay their age.
\nBook your reservation by calling 905-833-5311 or online at hogansinn.com\/reservation.
\nFollow them on Twitter @HogansInn.<\/p>\n\"Facebook\"<\/a>\"twitter\"<\/a>\"mail\"<\/a>","protected":false},"excerpt":{"rendered":"

My friends and I are foodies.
\nOn weekends, we enjoy discovering new restaurants, always looking for that special place that could become our new favorite spot.<\/p>\n","protected":false},"author":3,"featured_media":3687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[26],"tags":[],"class_list":["post-3686","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archive"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.newspapers-online.com\/auroran\/wp-content\/uploads\/2013\/08\/2013-08-28-13.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3D2k4-Xs","publishpress_future_action":{"enabled":false,"date":"2026-05-10 09:53:11","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.newspapers-online.com\/auroran\/wp-json\/wp\/v2\/posts\/3686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newspapers-online.com\/auroran\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newspapers-online.com\/auroran\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newspapers-online.com\/auroran\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newspapers-online.com\/auroran\/wp-json\/wp\/v2\/comments?post=3686"}],"version-history":[{"count":0,"href":"https:\/\/www.newspapers-online.com\/auroran\/wp-json\/wp\/v2\/posts\/3686\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newspapers-online.com\/auroran\/wp-json\/wp\/v2\/media\/3687"}],"wp:attachment":[{"href":"https:\/\/www.newspapers-online.com\/auroran\/wp-json\/wp\/v2\/media?parent=3686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newspapers-online.com\/auroran\/wp-json\/wp\/v2\/categories?post=3686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newspapers-online.com\/auroran\/wp-json\/wp\/v2\/tags?post=3686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}