Comments on: Cluck, Grunt and Low silenced: The carnivore’s paradise closes rather abruptly

By: Mary

Mary — Thu, 16 Jun 2011 16:39:26 +0000

My husband and I just finished watching a TV re-run on Restaurant Makeover and found the restaurant to be very appealing. When we checked the listing on how to get there, the restaurant is closed. Too bad, as it’s hard to find ribs and chicken done the southern style, unless you make it yourself and also have a smoker for the delicious pulled pork sandwiches. too bad……Perhaps a new owner, will take over the restaurant and save the menu and the staff that made these wonderful meals!

By: Karl

Karl — Thu, 25 Feb 2010 16:32:58 +0000

No one mentions the Restaurant Make Over, and the brutal teachings of southern bbq to a wanabe cook from a famous un-named chef who knows squat about bbq. She cooked the pulled pork in a OVEN!!!!!!!!!!!!!!! Not a bbq. HELLO!!! Never had to eat the food to tell you it was not the real deal. Owner looked like a rich snob, with little interest other than cash flow. Good food makes lines long, not lights and trinkets……

By: Ann

Ann — Thu, 12 Nov 2009 17:10:28 +0000

I was all excited to learn about this restaurant, but couldn’t even get past the exterior to try the food.

Nothing doesn’t say BBQ joint like an exterior, scrolling electronic menu. Also, the big wide open windows of that storefront do not lend themselves to dining. I certainly don’t want to eat in a fish bowl, I want somewhere darker and intimate, ESPECIALLY for a BBQ joint.

By: Toasterbottom

Toasterbottom — Thu, 15 Oct 2009 19:14:51 +0000

Never went there, but there are plenty of mediocre restaurants in this city that seem to survive and even thrive. Nope. It’s the corner, I’m tellin’ ya. Nothing lasts long there. That corner is cursed. I start a mental pool everytime I see something new open up there.

By: scruss

scruss — Thu, 11 Jun 2009 00:35:58 +0000

My in-laws are from Missouri, so I know the good ‘Q (like Gates, Arthur Bryant’s and Biffle’s). CG&L was dire. I’ve had better BBQ beans from a Heinz can, and their sauce was a watery disgrace.

By: Ellisa Mason

Ellisa Mason — Mon, 01 Jun 2009 21:36:15 +0000

Wow Stacey, your comment was a little on the racist/meat-centric side!
As far as real BBQ in the city, Phil’s and Lou Dawg’s are the only restaurants with in house smokers. CGnL’s food was all prepared off-site.

By: habeas corpus

habeas corpus — Wed, 27 May 2009 19:00:11 +0000

Went three times. First time great and twice awful. Prices were high. Never went back after third time. Voted with my feet and wallet.

By: vk

vk — Sat, 23 May 2009 00:07:54 +0000

Compared to real southern BBQ, CGnL was mediocre at best. The brisket was soft, not tender. The ribs were pull off the bone, not fall off the bone. The quality was about as good as Kelsey’s. This place deserved to shut down.

By: Alipep

Alipep — Tue, 19 May 2009 18:31:35 +0000

It’s funny. all of the articles written about this Resto’s closure seem to suggest that corner as an impossible sell. This has, historically been true. The Cluck was close though! Observers saw sales slag in the winter months, but the place fills in summer. With a fair sized patio and pretty substantial seating inside, it seems a wonder that it failed so quickly.
Smoked food; locally bought and slow cooked, large sides and a great appetizer menu, what gives? And it seems the same story goes for the Bayview location. The fact that an almost identical resto has hopped in the hole and is thriving (so I hear) speaks volumes. So what gives?
Well, as the ridiculous posters on the windows of cluck would suggest, the owners passed due to Swine Flu, Avian Flu and Mad Cow Disease. How funny. I wonder which meathead thought of this moniker.
But it gets better doesn’t it? As Belial666 has suggested, the management doesn’t have any staff info. What the? Most of this staff have been there snce the place opened.
Where has the ownership/management been? According to staff, they have been AWOL for months.
Digging a bit deeper, one finds that this confederacy of fools gave another staff and restaurant the big shaft. Yes, the Bayview place was closed without so much as a phone call to staff! Some got paid, six months later after a facebook page was created to badmouth the place. Some still have not seen recompense.
So, a great place with huge potential is allowed to drop unceremoniously into the waste basket, and a large group of employees; loyal to the last, selling until food was literally gone on closing day, await months of struggle to recieve that which they earned.
Unnecessary finds new meaning.
Sadly enough to see a groovy local joint closed, even more jarring to see the little guy getting trod upon.

By: Stacy

Stacy — Mon, 18 May 2009 18:51:22 +0000

Being American, I’m always on the lookout for places around the city that can substitute for soul food. I checked out CGL and thought the food was good, not great. The problem I had with CGL was that it was operated like the typical Toronto restaurant: small portions, fancy menu, higher price. The best BBQ joints are unpretentious, with a focus on great food and simple menu and ambiance. I realize this isn’t the US, yet everything doesn’t have to be “Canadianized” in order to be successful.

BTW, tried Lou Dawgs and was extremely disappointed. In a word, the food sucked. The lady taking the orders was a vegetarian and the preparers were Asian. This tells me that the owners are not serious.

By: Trevor Brodie

Trevor Brodie — Thu, 14 May 2009 13:46:19 +0000

CGL is an unfortunate loss to our culture. At Lou Dawg’s we will service all your BBQ needs!

By: Belial666

Belial666 — Wed, 13 May 2009 21:43:17 +0000

I am one of the former staff members of CGL, and as per the notice on the window asking for our information, you would be right to assume the people in charge jumped ship. No one has been paid as of yet. The previous location which was opened then closed on bayview closed shop by changing locks and not informing employees. Some employees waited over six months only to recieve partial payment. Needless to say The owner of Cluck was a shady bastard.

By: Cathy

Cathy — Wed, 13 May 2009 20:46:03 +0000

Phils is the closest we’ve got to a real down and dirty BBQ joint here in the GTA. Sad to see any business close and people out of work. The replacment for CG&L, Highway 61, is pretty much the same and the sides are not quite as good in my opinion. Both CG&L and Highway 61 still feel like canned versions of BBQ as if a Caseys or big chain was making their attempt at it. I don’t see Highway 61 lasting either. Staff are great but the food and atmosphere are still missing something. No one is going to make it in the BBQ world here until you see those real meat smokers and the tried and true BBQing environments like they have in the southern US at BBQ diners.

By: Julie

Julie — Wed, 13 May 2009 15:31:39 +0000

I’ve heard great things about Highway 61: http://www.highway61.ca/

Haven’t had a chance to try it yet myself, but I know several repeat diners.

By: Anne

Anne — Mon, 11 May 2009 14:18:58 +0000

Tried to go for Mother’s Day dinner yesterday. Very disappointed to see the signs. I heard the cornbread was amazing! I hope they re-open soon. Any other good suggestions (other than Phil’s)?