Milos' Craft Beer Emporium does not own a television. For a downtown London craft-beer bar that moves more than 250 beers through its taps and fridges, that is a deliberate piece of design — the volume belongs to conversation, and the draught board does the talking. Owner Milos Kral built Pub Milos that way in 2012: a cellar and a from-scratch European kitchen under one roof, turning out schnitzel under a sunny-side egg, short-rib goulash with a Czech bread dumpling, and a Reuben board on sixteen-hour smoked brisket.
The European spine runs deep. The schnitzel is fried pork loin layered with spätzle, bacon, kraut and hollandaise; chicken paprikash comes under paprika gravy with more spätzle; currywurst is smoked bratwurst with curry ketchup and fries; a Danish smørrebrød sets roasted short rib on topinka. The Reuben board stacks the smoked brisket with peppercorn mornay, Russian dressing and red sauerkraut, and a prime New York strip arrives with frites and green peppercorn mornay. The Milos Cheeseburger — the current form of a burger reputation the place has carried for years — is dressed with IPA cheese, pickle, onion, lettuce and mac sauce.
Pub Milos is not just a tap list with snacks. The beer cellar, draught rotation, and current European pub menu give diners a complete reason to stay for a full meal.
Schnitzel, short-rib goulash, Reuben Board, currywurst, pickerel, and the Milos Cheeseburger create a menu that feels specific without losing the comfort of a downtown pub.
Milos Kral's pub is framed around local beer culture, personal connection, and first-come pub hospitality rather than a polished reservation-room experience.
Pub Milos is built around beer discovery: rotating draughts, Ontario brewery focus, cellar-style bottles, and staff conversation all shape the visit before the food order lands.
The menu takes pub comfort seriously, with Schnitzel, Short Rib Goulash, Reuben Board, Fish N' Chips, and the Milos Cheeseburger giving the room dinner-level anchors.
First-come seating, weekly food promos, and a beer list built for questions make Pub Milos a social pub night rather than a quiet reservation-room dinner.
The strongest local angle is practical: Ontario brewers, nearby producers where possible, and a pub identity that keeps the beer and food conversation close to the region.
Groups do best with flexible arrival, shared boards or snacks, Thursday's two-person dinner offer, and a beer list that gives everyone something to talk through.
Share the nuances of your visit to Milos' Craft Beer Emporium in London — the standout dishes, the room, the service.
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