With gourmet tacos, fancy hot dogs and “better burgers” popping up all over the city, Rich Lee saw a niche that was as yet untapped: sliders. Lee, whose background is in sales and finance, had noticed the surge in fun, hand-held foods, but was surprised that the mini-burgers that tend to fly off the plates at catered events were so hard to come by in a Toronto restaurant. That difficulty led him to open Slider Revolution, which takes over the space previously home to Three’s Company, the popular Danforth and Pape brunch spot and catering business.
The sliders range widely across international cuisines—from pulled jerk chicken with mango slaw and honey sriracha sauce ($4) to mu shu pulled pork with Asian slaw and wonton crisps ($3.75)—but are all served on custom three-inch buns from Dough Heads Pastry Bakery in North York (choice of white, whole wheat or gluten-free). Vegetarian options include a three-cheese medley (brie, cheddar and Asiago) topped with spicy red pepper slaw ($3.75) and a veggie sloppy joe with six-bean chili ($3.75), and for sides, there’s homemade five-spice sweet potato chips ($3.50) and herbed Yukon gold potato chips ($2.75). Out of loyalty to the many long-time patrons of Three’s Company, Lee brought on the space’s previous owner, Carolyn Hogg, as chef and manager, along with some of the old line cooks. Slider Revolution will also continue the previous restaurant’s popular weekend brunch, turning from counter to table service on Saturdays and Sundays. And yes, among the brunch favourites like pancakes and bennies, there will indeed be breakfast sliders, including a shrimp and lobster option with celery and mayo ($12.50).