The Vision
Matthew J. McGrath’s life has long been shaped by the pursuit of independence.
Before the House of McGrath, that belief defined his career in finance, where he built a reputation helping people reclaim autonomy in a time increasingly dominated by institutional consolidation. Over time, he began noticing the same forces reshaping Toronto itself.
Rather than watch that continue, Matthew began restoring historic Toronto properties, preserving landmark spaces and returning them to public life instead of allowing them to follow the all too familiar trajectory of consolidation and condo-fication.
When he encountered the Comstock building, a brewing site dating back to 1898, he and his wife Michele saw an opportunity to create something increasingly rare in Toronto: a true social house rooted in history, permanence, and atmosphere.
Just steps from where Matthew once sold tie-dye shirts on Yonge Street as a teenager, the House of McGrath embodies their commitment to protecting independent spaces within the city’s downtown core.
What began as a commitment to financial independence evolved into a broader conviction that cities also require independence, and that spaces with memory, character, and continuity are worth preserving.
The Table
At the House of McGrath, every dish is built from ingredients grown within 100 kilometres of the house, paired with in-house sauces, preserves, and garnishes prepared with meticulous care.
Our beer is brewed using traditional decoction mashing and open fermentation, drawing from both enduring classics and forgotten historical recipes tied to the building’s brewing heritage and beyond.
The result is a culinary experience shaped by patience, technique, and the belief that great dining should linger long after the final course.
Chef Scott Cooney
With more than two decades of culinary experience, Chef Scott brings a refined, technique-driven approach to the House of McGrath. A Red Seal certified chef with a deep foundation in scratch cooking, he is known for thoughtful in-house preparation, from cured olives and sausages to cheeses, sauces, and pickles.
His menus balance classic culinary traditions with contemporary flavour, while reflecting a commitment to local ingredients, precision, and continual refinement.
Outside the kitchen, Scott spends his time with his wife and two daughters, where food remains at the centre of family life.