| LOCATION SCOUT 03.31.09 2:10 PM |
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| Two Restaurant Lounges You Can Book for Private Events |
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Looking for a stylish lounge for a group outing? These two restaurants offer intimate spots for cocktails and corporate events.
1. Located on Danforth Avenue, the Local Company is a 3,100-square-foot loft-style space with high ceilings and exposed brick walls. The restaurant, open since late November, is separated into a dining room, lounge, and loft. The venue can be booked in its entirety or separately. All of the furniture is modular and can be arranged or removed as required. The dining room holds 80 for dinner and 125 for cocktails. The lounge can accommodate 50 for a meal or 75 for a reception, and the loft holds 30 for cocktails. The menu, created by chef Steve Wilson, includes a selection of Mediterranean sharing plates with dishes such as spicy Italian sausage sliders with roasted peppers, onions, and provolone and crispy filo rolls with goat cheese, spinach, and sun-dried tomatoes. |
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PHOTO GALLERY |
 | The main dining area at the Local Company holds 80 for dinner and 125 for cocktails.
Photo: Courtesy of the Local Company |
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 | Renovated last spring, the private lounge at Six Steps Restaurant & Lounge mimics the look of the main-floor restaurant with exposed brick walls and dark wood furniture.
Photo: Courtesy of Six Steps Restaurant & Lounge |
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2. Housed in a historic building on Colborne Street, Six Steps Restaurant & Lounge has the feel of Old Quebec, with dark hardwood floors and exposed brick walls. The lower-level lounge, renovated in spring 2008, mimics the look of the restaurant's main floor with a slightly more relaxed feel. Two lounge seating areas reminiscent of a French boudior have been placed in the space, which holds 120 for a cocktail reception and 60 for a sit-down dinner. There is a built-in sound system and audiovisual equipment is available. Prix-fixe menus are available for events. Dishes include items such as pan-fried Atlantic cod served with hot shrimp and potato salad and wild mushroom linguine with spinach, pecorino, and cream sauce.
—Susan O'Neill
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