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The tastiest BBQ in Hogtown

Fine dining’s dynamic duo, chef Michael Bonacini and restaurateur Peter Oliver, hunt for the meatiest, most flavourful ribs in town

By Malcolm Johnston

1ST PLACE
ROAD TO RIB HEAVEN

HIGHWAY 61, 1620 Bayview Ave., 416-489-7427
Make no bones about it: these two culinary tastemakers know that succulent BBQ flavours, tender meat and a sweet, sticky sauce are key to the perfect rib. Highway 61’s offering comes closest to the mark. “I like this one,” says a sticky-fingered Oliver (right), a statement as simple as good ribs ought to be. “The sauce is not too strong, the meat is moist, and it comes relatively easily off the bone.” Bonacini agrees: “A good, generous rib, cooked nicely and very tender.” Price: $25.99 plus tax.

SILVER MEDALIST

All Star Wings & Ribs, 10720 Yonge St.
“This was done by someone who knows what they’re doing,” says Bonacini. Oliver is a fan, too, but suggests that the sauce could have gone on a few minutes later to avoid charring. Price: $19.95 plus tax

THE SWEETEST THING

Eddy’s Steak House, 8199 Yonge St.
“Doesn’t have too much sauce even though it looks like it does. The meat is tasty,” says Oliver. “A little sweeter, but a fairly mellow sauce,” notes Bonacini. Overall, a decent dish. Price: $30 plus tax

MORE BARK THAN BITE

Phil’s Original BBQ, 838 College St.
Phil’s is a Toronto institution, but the tough bark drops these ribs a few notches, says Bonacini. Oliver agrees: “The outside is too tough.” Price: $21.50 plus tax

SHORT ON THYME

Place for Steak & Sea Food, 638 Sheppard Ave. W.
Bonacini picks up on rosemary and thyme seasoning but ultimately agrees with Oliver: too dry and not enough flavour. Price: $25 plus tax for 1.5 rack

This article appears in the September 2009 issue of Post City Magazines

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Reader Comments:

Apr 8, 2011 10:11 pm

Posted by Anonymous

To be quite honest, coming from a BBQ background, I find none of these ribs very visually appealing. Just my observation.

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