barbecue

The Dish

Openings

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Introducing: Hogtown Smoke, the slow-smoking food truck’s new barbecue joint in The Beach

Introducing: Hogtown Smoke, the barbecue truck’s new sit-down spot in The Beach

Name: Hogtown Smoke
Contact Info: 1959 Queen St. E., 416-691-9009
Neighbourhood: The Beach
Owners: Brothers Scott and Kevin Fraser, the duo behind the Hogtown Smoke food truck, and Noah Henderson
Chefs: Carey Valentine and Scott Fraser

The Food: Real Southern barbecue. Rather than stick to one regional tradition, the kitchen experiments with smoking, grilling and saucing styles from the Deep South to Kansas City. Everything is cooked low and slow, including tequila-spiked chicken (three hours), pork butt (seven hours) and Black Angus beef brisket (16 hours). Jumbo cornmeal muffins come with a side of bourbon-spiked butter.

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The Dish

Openings

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Introducing: Que Supper Club, a new Queen East resto-lounge with barbecue, bottle service and a dance floor

Introducing: Que Supper Club

Name: Que Supper Club
Contact Info: 364 Queen St E., 647-748-1783, quesupperclub.com, @quesupperclub
Neighbourhood: Corktown
Owners: Suman Tandon
Chef: Melissa Phim

The Place: A restaurant-slash-nightclub with sleek booth seating, graffiti-style wall art and a DJ booth. At night, the back of the restaurant turns into a dance floor.

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The Dish

Restaurants

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Best of the City 2013: Electric Mud’s nontraditional slow-smoked ribs

Best of the City: Electric Mud's sticky, peanut-flecked ribs

(Image: Vicky Lam)

Everyone seems to be a barbecue purist today, with adamant opinions about regional rub variants, applewood versus hickory, saucy versus dry. This Parkdale smokehouse isn’t for everyone. It’s run by the non­conformist pair behind Grand Electric, the neighbouring taco and bourbon den. Their sticky pork ribs are tender from a long spell in a Southern Pride smoker, and glazed with chili and tamarind. As a final unconventional touch, they’re sprinkled with scallions and crushed peanuts. $14.50 for a half-rack.

Electric Mud, 5 Brock Ave., 416-516-8286

The Dish

New Reviews

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Review: slow-smoked Southern barbecue at Marky and Sparky’s in the Junction

Review: Marky and Sparky's

(Image: Caroline Aksich)

SEE ALL NEW REVIEWS
Marky and Sparky’s 1 star ½
520 Annette St., 647-748-4227

The new 10-seater smokehouse at Annette and Runnymede injects a much-needed dose of energy into an area underserved by decent restaurants. The decor, courtesy of Restaurant Takeover, is a perfunctory mix of shingled walls and garage-door windows, but the slow-smoked barbecue is the stuff of gluttonous Southern road trips.

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The Dish

Openings

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Introducing: Big Crow, Anthony Rose’s new backyard barbecue tucked behind Rose and Sons diner

Rose and Sons Big Crow

Name: Big Crow
Neighbourhood: The Annex
Contact info: 176 Dupont St., 647-748-3287, roseandsonsbigcrow.com
Owners: Anthony Rose
Chef: Chris Sanderson, who’s also the chef at Rose and Sons

The Food: Barbecue and simple sides. Garlic shrimp are flash-grilled and served with almond mayo. Slow-smoked wings and ribs come with sides like garlic bread, pork and beans and potato salad. Ice cream sandwiches for dessert.

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The Dish

Random Stuff

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Boston Pizza is promoting its new ribs (and making people angry) by riffing on southern stereotypes

Rednecks are big in pop culture right now, especially on reality TV where rifle-toting swamp-dwellers and “sketti”-slurping pageant kids are stealing airtime from the old lineup of pampered housewives and privileged preteens. Now Boston Pizza, the Vancouver-based pizza, pasta and wings chain, is edging in on the trend with an ad campaign promoting the latest addition to its menu: slow-roasted ribs.

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The Dish

Restaurants

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Anthony Rose is opening a BBQ restaurant behind Rose and Sons later this summer

Anthony Rose is opening a BBQ restaurant behind Rose and Sons later this summer

(Image: Susan Keefe)

An as-yet-unnamed eatery from chef Anthony Rose, who left The Drake Hotel last year to open the first of three new restaurants, is the latest in the wave of smokehouses to open in Toronto in the last year. Rather than the slow-cooked southern barbecue of other recent arrivals, like Aft, Electric Mud BBQ and Marky and Sparky’s Smokehouse, Rose’s new spot is serving quick-grilled meats, including fish, chicken and sausage, plus smoked ribs and wings.  The space, which is tucked behind his elevated Annex greasy spoon Rose and Sons, will have its own kitchen and bar—housed in old shipping crates—but share cook Chris Sanderson with the diner. The new restaurant is scheduled to open in July. [The Grid]

The Informer

Columns

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Dear Urban Diplomat: Our neighbours’ barbecue fills our backyard with unpleasant smoke. Can we complain?

Urban Diplomat: Hamstrung

(Image: Emilian Robert Vicol)

Dear Urban Diplomat,
My wife and I have new neighbours who love to barbecue, which is fine, except that it’s almost always pork, which is not fine, because we don’t eat it for religious reasons. The heavy smell wafts into our backyard and makes my wife feel nauseated. I don’t want to tell them what they can and can’t eat, but I want my family to be able to enjoy our space. What’s the best way to deal with this?
—Hamstrung, The Junction

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The Dish

Openings

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Introducing: Marky and Sparky’s Smokehouse, a new spot for southern barbecue in the Junction

Marky & Sparky's Smokehouse

(Image: Caroline Aksich)

Name: Marky and Sparky’s Smokehouse
Neighbourhood:
The Junction
Contact Info:
520 Annette St., 647-748-4227, Facebook
Owners:
Frank “Sparky” DiGenova (Butcher by Nature) and Marcus “Marky” De Simone

The Food: Slow-cooked southern barbecue made from meat from Butcher by Nature. The menu includes all the BBQ classics: wet or dry baby back ribs, chicken wings, brisket and pulled pork. All meats can be ordered on a sandwich, and there’s also a butcher platter, which includes every protein on the menu.

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The Dish

New Reviews

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Review: Electric Mud BBQ is a raucous Parkdale party spot for barbecue and bourbon

Review: Electric Mud BBQ

(Image: Gizelle Lau)

SEE ALL NEW REVIEWS
Electric Mud BBQ  1 star½
5 Brock Ave., 416-516-8286
Electric Mud BBQ 1 star½
5 Brock Ave., 416-516-8286

The team behind Grand Electric, Parkdale’s new-wave taqueria, has opened a nearby southern-themed restaurant carefully decorated to resemble a badass roadside tavern, with plywood walls, vintage neon signs and a Southern Pride smoker in the open kitchen. The cooks do double duty as DJs at the bar-top turntable, alternating between blues and ZZ Top. The place is named after a convention-busting fusion album by Muddy Waters—an apt choice for a menu that breaks sacred barbecue rules.

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The Dish

Openings

3 Comments

Introducing: Aft Kitchen and Bar, a new barbecue joint in Riverside

Introducing: AFT

Name: Aft Kitchen and Bar
Neighborhood: Riverside
Contact info: 686 Queen St. East, 647-346-1541, aftbar.com, @aft_bar
Owner: Paul Campbell, formerly of House on Parliament
Chefs: Christian Butcher and sous chef Lawrence La Pianta

The food: American comfort food with an emphasis on southern barbecue, which La Pianta spent two years learning in Texas (everything is smoked on-site). 

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The Dish

Closings

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Smoke BBQ House is reopening with new ownership and a slightly different name (UPDATED)

(Image: Karolyne Ellacott)

Smoke BBQ House has shut its doors after only three months on Harbord Street. The southern barbecue restaurant announced the news on Twitter yesterday (greatly disappointing Ben Mulroney, among others), but hinted it may reopen with a new chef at a new location:

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The Dish

Restaurants

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Barbecue restaurant Que Supper Club is opening soon on Queen East

Toronto’s first-ever barbecue-centric supper club will be launching soon at Queen and Parliament. Que Supper Club will serve what owner Suman Tandon and manager  Tristan Yasi describe as “barbecue from around the world.” Think Portuguese-style barbecued chicken, tacos, kebabs and their signature dish, “redneck sushi,” which consists of jambalaya-style rice wrapped around a piece of barbecue, all enclosed by a strip of bacon.

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The Dish

Restaurants

Comments

Barbecue joint Marky & Sparky’s Smokehouse is opening in Bloor West Village

Marky-and-Sparkys-SmokehouseButcher by Nature is launching a new smokehouse where co-owner Frank DiGenova and pitman Marcus De Simone are going to turn the certified-organic, locally-raised meat from Frank and wife Mirella’s nearby butchery into barbecue. The menu at Marky & Sparky’s Smokehouse will include traditional staples like wings, ribs and pulled pork, along with other more experimental fare that’s still in the works, all smothered in house-made rubs and sauces. The new spot is tentatively scheduled to open at the end of the month with only 12 seats—the focus for now is on take-out and delivery—but the couple already has plans for expansion. [The Grid] 

Marky & Sparky’s Smokehouse, 520 Annette St., 647-748-4227, Facebook

The Dish

The Month That Was

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The Month that Was: the Toronto restaurants and bars that opened and closed in December

Sang Kim’s new Yakitori Bar (Image: Gizelle Lau)

Opening

  • Yakitori Bar and Seoul Food Co.—Restauranteur Sang Kim (Ki, Blowfish) set an ambitious goal for himself: one restaurant, thirty days. It must’ve been too easy, because he ended up opening two, an izakaya and a Korean takeout joint. Read our Introducing post »
  • Hawthorne Food and Drink—Chef Eric Wood (Fabarnak) finds inspiration for Hawthorne’s menu in Toronto’s wide array of ethnic cuisines. Bonus: he also runs a paid training program for newly graduated cooks. Read our Introducing post »

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