Rashers opened in Leslieville last week, celebrating the simple goodness of a bacon sandwich.">

First Look: Rashers, a new bacon shop in Leslieville


Rashers, for all of your bacon needs (Image: Freya Hammond-Williams)

John Clark and Richard Mulley embarked on their maiden restaurant voyage last May with a lofty idea: to open a sandwich shop dedicated to bacon. And that’s just what they did. Rashers opened in Leslieville last week, celebrating the simple goodness of a bacon sandwich.

Clark and Mulley didn’t have a lot of restaurant experience between them, having built their careers in other fields, but before they knew it, the dream took one step closer to reality when a space opened up on Queen East.

“We wanted to make affordable, accessible sandwiches,” says Mulley. The main ingredients are soured locally: Perth Pork Products for bacon and Fred’s Bread for the bread. Sauces are made in-house.

The Bacon Butty ($6.64) is “why we did the restaurant in the first place,” says Clark. The sammy consists of two slices of white bread with rasher bacon, a cut that’s popular in the U.K. but hasn’t quite caught on here — yet. The sandwich also features house-made brown sauce that’s similar to HP (“but better,” says Clark).

The Hogtown ($6.64) features thick slices of peameal bacon on top of a butter bun with a choice of brown sauce, ketchup or Rashers’ ale mustard.

Even classic sandwiches get a bacon twist. The grilled cheese ($7.04) features aged cheddar melted onto rasher bacon with crunchy ale mustard, and the Beer BLT gives you beer-braised bacon, beer mayo (which is Guinness mixed with mayo) along with arugula and tomato ($7.52). Customers can add a fried egg ($0.75) and cheese ($0.50) to any sandwich.

We chose to try out the special, the Wild Boar ($8.85). Slices of wild boar bacon were layered onto arugula with an apple chutney sauce and blue cheese crumbles. Sides include potato wedges ($2.95) seasoned with smoked paprika or roasted garlic.

With Rashers doing well in its first week (it ran out of bacon on Sunday), Clark and Mulley are planning for the future. With multiple expansions on the horizon, Rashers may become a household bacon name.

“We have aggressive, grand ideas for the business,” Clark says.

Rashers, 948 Queen St. E., 416-710-8220

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