(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]
Olliffe, the popular Summerhill butcher shop, put out a press release this morning to announce that it was acquiring St. Lawrence Market stalwart The Sausage King effective September 2. The new shop, The Sausage King by Olliffe, will feature gluten- and filler-free handmade sausages, as well as traditionally raised pork, beef and poultry. There will also be sandwiches, salads and other prepared foods. Co-owner and head butcher Ben Gundy will oversee operations at the market, including renovations that the release promises “will bring it up to a similar style and layout aesthetic as its other shop” (if they’re successful, it’ll be something of a departure from the rest of the market). Ark Siniak, the third owner of The Sausage King, will no longer be playing an active role in the new operation, although he’s apparently been working with Gundy over the last two weeks on sausage-related matters.
A couple weeks back, 
If you’ve still got the stomach to handle fast food after 
