Apparently this city has not yet had its fill of barbecue joints. Hardys: A Hogtown Brasserie, will open to the public in mid June, assuming the premises of an old Indian takeout joint at St. Clair West and Oakwood—just a few blocks away from the area’s current reigning smokehouse, The Stockyards.
Somehow, Hardy’s is the first barbecue joint to use the “Hogtown” moniker to reference Toronto’s rich pig farming history at the turn of the century. Owner John Hardy’s weapon of choice is his homemade smoker, a Texas-style drum smoker using 55-gallon oil drums (he documented the construction on his blog). Taking inspiration from St. Clair West’s Italian and Portuguese cuisine and Hardy’s American background, the brasserie will serve up Carolina-style pulled pork, St. Louis–style ribs, homemade sausages (the recipe is laid out step-by-step on his blog), charcuterie, fire-roasted steak and of course, the obligatory weekend brunch.
In terms of ambiance, expect a contemporary but laid-back space. Bowling alley wood reclaimed from Wilson Pro Bowl at Wilson and Dufferin will feature prominently.
Hardys: A Hogtown Brasserie, 992 St. Clair Ave. W., 416-836-4333, hardyfoods.com.
Drum smoker = UDS (Ugly Drum Smoker). He’ll find that it will be way too small for his needs.
May 10, 2011 at 4:46 pm | by PhilEasy there Phil, he’s not even near Ossington/College where you’re located.
May 10, 2011 at 5:15 pm | by Casual OnlookerI am giddy – living in the hood i am excited for another tasty tasty restarunt to open up…i love the stockyards but i also love more places opening up in my hood!
May 11, 2011 at 9:51 am | by BBCan’t wait to check this place out, there is not enough smoked meat in this city!
May 16, 2011 at 8:45 am | by MikaAnd none too soon, now that the Stockyards lost their chef Rachel Pellett – she is and was the soul of that place and now that she is gone – and dearly missed – the place will just fade. So glad a new venue has opened up and can fill the void of Rachel’s departure.
May 17, 2011 at 8:52 am | by Havinga look2Anyone know what restaurant rachel pellet is at now? Love
June 9, 2011 at 4:29 pm | by Joan woodsthose bisquits.
Went by the premises Friday and it doesn’t look like the place is even close to opening!
What’s the deal — when do we get to sample meat smokily prepared in a repurposed apparatus of corporate greed?
June 20, 2011 at 12:24 pm | by DHardy’s is overrated, 1/2 the portions for 2x the price.. save for the 1st few days when they opened, the place is always empty… staff looks bored when i walk by. Stockyards is much much better. Only thing HArdy’s beats them on is seating. I’ve tried the whole menu, was decent, but not blown away
September 16, 2011 at 3:20 pm | by Joshyea and the staff is ugly too. have you seen the manager. better food and cuter girls at stockyards
October 22, 2011 at 4:36 am | by Jonah