Smoke BBQ House is bringing southern-style cooking to Harbord and Manning


Published:

Smoke BBQ House is looking to bring some down-home, southern-style barbecue to Toronto when it opens at 536 Manning this October. Led by owner Francesco Grandi and executive chef Tony Gallippi, the new joint will also feature some creative twists.

“We’re excited to bring something different and new to the city,” says Grandi. ”We’re going to mix it up.”

He and Gallippi have been working with Mahmood Popal of Craft Studio for décor, using picnic-style communal tables and smoked Japanese wood to bring an upscale feel to a causal dining experience.

Gallippi, a certified master smoker who previously owned a restaurant in Windsor, will provide a diverse menu with everything from classic ribs and pulled pork to smoked cheese, vegetables and fish. He’ll be smoking everything on site in a Cookshack 350 for anywhere from 12 to 14 hours, using mostly apple and cherry woods (which accentuate the smoke flavor without overpowering, he says).

“The beauty with the smoker is you can smoke anything. You can smoke lemons if you want to,” Grandi says.

The team is excited to experiment with the smoker, with possibilities including smoked duck, swordfish and catfish. While the set menu will include dishes like smoked sliders and a smoked shrimp cocktail, it will have daily rotating specials. Homemade sides are to include mac ‘n’ cheese, cornbread, baked beans or spicy rapini.

And don’t forget about the sauces. There will be a variety of them, made in-house, including a root beer sauce and an orange pop sauce, as well as sauces hailing from more traditional southern recipes. The best part? The meat comes dry, so you get to dress it as you see fit. The sauces are brought to your table and you then choose your favourite.

Patrons will be able to pop in for a sandwich for about $10, but also settle in for a plate of ribs and a few beers for a bit more cash, though prices haven’t been set yet.

Here’s hoping that Smoke will add some flare to Toronto’s burgeoning barbecue scene.

Clarification: Sept. 24
“Master smoker” is a certification bestowed by Cookshack, a barbecue manufacturer based in Oklahoma. To earn the certificate, participants undertake a three-day course that teaches the fundamentals of barbecuing with smoke.

Edit Module

Join the conversation and have your say by commenting below. Our comment system uses a Facebook plugin. Please note that you'll have to turn off some ad-blockers in order to see the comments.

Edit Module

Follow us on Twitter @PostCity for more on what to eat, where to shop and what to do in Toronto.

Edit ModuleShow Tags

You may also like...

Mexico meets Japan

Mexico meets Japan

Posted 11 hours ago
Madame Boeuf and Flea, a new eatery like no other

Madame Boeuf and Flea, a new eatery like no other

At Madame Boeuf and Flea it’s all backyard party, all the time. The newest arm of the Anthony Rose empire — squirelled away behind Bar Begonia — is dotted with picnic tables, retro concert posters (Grateful Dead, anyone?) and, let’s be honest, a patron or two looking to get their late afternoon drank on.
Posted 1 day ago
Sixteen restaurants sign on to cook regional Italian food for 2nd Giro d'Italia

Sixteen restaurants sign on to cook regional Italian food for 2nd Giro d'Italia

This weekend is the kickoff for the second installment of Giro d'Italia, Toronto's now semi-annual Italian Restaurant Week. This is a sort of thematic, focused Summerlicious that involves 16 local establishments each producing a prix fixe menu based on the cuisine from a specific Italian region.
Posted 5 days ago
First Look: Wong’s offers a pan-Asian take on ice cream to east-end neighbourhood

First Look: Wong’s offers a pan-Asian take on ice cream to east-end neighbourhood

Toronto’s love for ice cream lives on, from the charcoal variety to the confection-topped kind we just can’t get enough. Cue Wong’s Ice Cream, located at Gerrard and Broadview.
Posted 6 days ago
Edit ModuleShow Tags
Edit ModuleEdit Module