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...

This Japanese rockabilly bar is pretty peachy-keen

This Japanese rockabilly bar is pretty peachy-keen

Boasting retro tunes and sake cocktails, Black Dice Cafe is in a league of its own
Posted 15 hours ago
First Look: Wood-fired cooking and a Mediterranean focus on fresh seafood set the tone at Estia

First Look: Wood-fired cooking and a Mediterranean focus on fresh seafood set the tone at Estia

Estia, located in the former NAO Steakhouse space on Avenue Road, is the latest restaurant in the ICONINK collection. When asked why the change of concept was made, Director of Operations Christina Kuypers says ā€œpeoples' lifestyles are changing; people are eating out more frequently at places with more diverse offerings.ā€
Posted 5 days ago
Anthony Rose in the process of selling the Swan on Queen West

Anthony Rose in the process of selling the Swan on Queen West

Veteran Toronto restaurateur, Glenn Dueck is in the process of buying the restaurant formerly known as the Swan from Anthony Rose and his partners.
Posted 6 days ago
Right on 'cue

Right on 'cue

Posted 1 week ago
Edit ModuleShow Tags
Edit ModuleEdit Module