Oct 16, 2017 | By WGSN Insider
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Jan 20, 2011
Out with Scoops and Tees and in with barbecue brisket. The ever-changing pop-up, brought to you by the masterminds behind the Drake Hotel, is now a BBQ take-out stop located a hop, skip and a jump from the rest station.
Simple Southern fare is the specialty here as executive chef Anthony Rose whips up three drool-worthy sandwiches made from marinated meat that is smoked on location for 18-hours over charcoal and applewood chips. Choose from Texas beef brisket, the Carolina pulled pork shoulder and the 60/60, a blend of the two. A careful edit of sides complement the comfort food such as Tymek’s sour pickles, locally grown peanuts and Boylan’s root bear. Depending on the response of Torontonians this one might end up a permanent locale.
(Quickly) stroll on over Thursday-Saturday; the hotspot is open from 6pm until the meat runs out.
1150 Queen Street West / 416-531-5042
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