Memories of the bacon butties of England and Ireland inspired industrial designer Richard Mulley and aviation CEO John Clark to open what they’re billing as North America’s first all-bacon sandwich shop. A tiny four-seater in Leslieville, Rashers has seven sandwiches on the menu, all made with bacon custom brined and smoked by Perth Pork Products and served on Fred’s Bread. Options include traditional bacon, wild board and even a veggie version with fried mushrooms and fontina cheese ($6.50), though the signature offering is the peameal-loaded Hogtown ($6.70)—cheddar ($0.50) and a fried egg ($0.75) are extra. Diners can also choose between ketchup and traditional English “brown sauce,” which is like HP sauce, only sweeter. Sides are currently limited to griddle-fried potato wedges coated in smoked paprika or garlic salt ($3). Seasonal sandwiches—like turkey bacon with cranberry and stuffing—are said to be coming soon.
The latest buzz on restaurants, chefs, bars, food shops and food events. Sign up for the Dish newsletter for weekly updates. Send tips to firstname.lastname@example.org