A Retrospective of Reinvented Pub Fare
Although Hooley’s Pub is no longer operating, one of its final menu iterations showcased a playful and inventive approach to traditional pub offerings. The dishes below reflect how Hooley’s has embraced Canadian comfort food, global influences, and creative presentation. Each item offered a familiar format with bold, reimagined flavours that resonated with both regular patrons and newcomers alike.
Small Bites and Modern Snacks
Simple bar staples received thoughtful upgrades. Popcorn, for instance, came tossed not just in butter, but with salt and pepper. This created a minimal but nostalgic start to the menu. The Petit Pogos, small battered hot dogs, arrived with roasted garlic tartar sauce. This gave a punchy, savoury finish to a childhood classic.
The Canadian Pizza Pop offered a hearty twist on a convenience food icon. It combined mushrooms, pepperoni, sausage, and cheese inside empanada dough. This cultural hybrid balanced indulgence with familiarity. Meanwhile, Marinated Mozza Nuggits featured mozzarella soaked in onion and garlic overnight. They were fried until golden and paired with a charred tomato dip.
Elevated Comfort with Regional Flair
The house-made perogies embraced Canadian culinary roots. They featured smoked potato and cheddar, topped with fried onions and dill sour cream. In contrast, the Vietnamese Spiced Veggie Soup offered a globally inspired option. It blended tofu, carrot, napa cabbage, and bean sprouts in a deeply seasoned broth.
Seafood also played a strong role. Curry Clams were deep-fried and coated in spicy yellow curry. Dill sour cream and cilantro added freshness. The Fish Fry, changing daily, leaned into East Coast traditions. It featured batter-fried fish with roasted garlic tartar sauce.
Burgers, Sliders, and Stacked Sandwiches
Hooley’s brought layered complexity to its handheld offerings. The Mini Burger included a signature beef patty, double-smoked bacon, smoked cheese, vegetables, and two sauces. Served on a ciabatta bun, it brought richness and texture. The Crispy Fried Pulled Pork Slider featured jerk-spiced pork, caramelized onions, bacon, smoked cheddar, and maple mayo.
The Le Club stacked roast chicken, Canadian bacon, Swiss cheese, and fresh toppings between slices of toasted brioche. Each sandwich paired familiar ingredients with Hooley’s signature twists. These often came through seasoning, sauce pairings, or contrasting textures.
Bowls, Sides, and Salads with Personality
Even side dishes and salads reflected intentional design. The Bowl of Mac n’’ Cheese featured noodles, chipotle cheese sauce, bacon, cheese curds, and chives. It merged spice and creaminess. The Hot Chicken Sandwich paired braised chicken and mushy peas with sage gravy. This created a dish that merged pub warmth with diner-style comfort.
Salads did not compromise on flavour. The Goin’ Back to Cali Caesar combined romaine and celery hearts with Clamato Caesar dressing, crispy calamari, and parmesan. The Fried Tomatillo Salad offered avocado, goat cheese, poblano peppers, grilled corn, and chili-tequila vinaigrette. It brought a Southwestern profile to a pub context.
Shareables and Mains with Crowd Appeal
For guests seeking familiar comforts, the Nachos delivered. Toppings included red and green peppers, onions, tomatoes, cheese blend, and guacamole. Chicken Wings, available in over a dozen flavours, appealed to diverse palates. Sauces ranged from Halifax Heat and curry to peppercorn gravy and Thai peanut.
Finally, the Tacos allowed for protein selection—chicken, steak, or crispy shrimp. Served in flour tortillas with guacamole, cheddar, Boston lettuce, and chipotle mayo, they blended pub comfort with street food appeal.
This menu reflected Hooley’s Pub at its most playful and inventive. Familiar Canadian staples met creative fusion, and every dish told a story of comfort, culture, and reimagination.