I don’t tend to get too caught up in awards, Michelin or otherwise, but it would be dismissive to ignore the real talent and likeability of both Evelyn Chick and her beloved Parkdale institution, Simpl Things. I’ve been following Evelyn for years, and when she first opened this bar concept in 2022, I was smitten. She’s the effortless hostess who makes it all look easy and taste amazing. And that’s for drinks and for what’s cooking in her kitchen, which constantly revolves and evolves with rotating chefs.
She’s an entrepreneur, tastemaker, cocktail connoisseur and hospitality expert. Did I mention she designed this space, too? With three years under her belt at the very celebrated Simpl Things, I touched base to see what is tracking for 2026, how her holidays are shaping up and how her straight talk is resonating with small business owners.
The Rise of Evelyn Chick
Evelyn Chick at her Queen West bar Simpl Things
Authenticity has never mattered more, and her Instagram is a testament to this truth. A few giant feathers in her cap, like the nod from Canada’s Best Bars and a hit from World’s 50 Best, are just the start for this entrepreneur. Evelyn also operates nearby Ahma, a boutique event space, and Love of Cocktails, offering virtual and in-person cocktail classes, and handcrafted cocktail kits fit for every queen.
Being social is a huge component of her brand. The community aspect and team mindset are the secret ingredients to her success. “We built Simpl Things as a team. I didn’t hire a fancy designer; everything here is curated by me, or people who work with me.” With 18 years in hospitality, working her way from the bottom up, Evelyn understands the nuances of operations, but it wasn’t until she opened her bar that she got a lesson in economics, too.
“I kinda got the sticker shock when I started owning my own spaces. I wish I had this information. It’s so gatekept, especially in this industry, and I don’t know why. I think people need to talk about it more- especially when everything now is so much more expensive.”
She wishes someone had filled in some blanks for her when she opened Simpl Things. Now, a catalogue of reels on her Instagram breaks down how to run a bar. She is an open book. “I love mentoring people, and being able to share that side.”
Step Inside Simpl Things in Queen West
Opening on the sunnyside end of the pandemic, in November 2022, was the culmination of a lot of shift work. Starting as a host, then server, expo, bartender, bar manager, and beverage director, Evelyn worked at everything from high-volume gigs to speakeasy-style concepts.
“It took a long time. 10-12 years doing the shifts, day, night, at every position and every venue I could think of. I wanted to learn as many skills as I could. When I got laid off during the pandemic, I took a leap of faith and started putting out recipes that grew into a cocktail kit company, then an event space and then finally, Simpl Things.“
The Constant Creation Process of Being in Business
Things tend to have a way of snowballing. It’s clear the momentum is rolling now but at the start, things were a little on the rocks. “I didn’t have the resources to focus on that brand (LOC). I thought it was going to be a failure, and I would sell it. When I went back and reevaluated my position, I realized that it filled my creative cup. In reality, it was me not wanting to face the fact that there was more work to do. It’s important to put yourself in those uncomfortable positions wherever you grow and as you progress as a professional.”
She credits ‘partner perks’, her relationship with Justin, founder of Hit Hero, for helping her out of this slump. While he’s not involved in the day-to-day, they do operate Ahma together and have developed a line of glassware, too. “He’s a great sounding board, and it’s nice to have that creative life partner, and now partner in business for these entities.”
Positively Influential- The Essence of Evelyn Chick
To say that business is typical these days would be a leap. As Evelyn says, “it’s always the elephant in the room that no one wants to talk about. We are in a recession. Everyone’s stretching their dollars; it’s something we have to consider. We aren’t serving necessary products.”
But as Evelyn distils succinctly, we don’t have time to loom in the gloom. You simply can’t worry constantly; you have to find ways to innovate. She cites inspiration from the Blue Jays going deep and social gatherings having more impactful moments as potential tipping points. People will always find a reason to celebrate, and where do they go? Bars and restaurants.
The new reality is that we can’t really afford to bounce to six different venues a night. We need a soft space to land to encourage more gatherings. But it’s up to the people curating those spaces to understand that and evolve around that. Evelyn also maintains that digital fatigue is real and people are craving human connection.
As for New Year’s Eve, she’s counting her blessings. And closing for the night. “I have a great team. I close NYE every year. When you’re in the industry, you dread it. You want to be with your loved ones. I’ve always closed so my team can be with their families, and so can I.”
Interview may be edited for length/clarity.
All images by Libby Roach.
📍269 Dunn Ave at Queen Street West.