Name: Marky and Sparky’s Smokehouse
Neighbourhood: The Junction
Contact Info: 520 Annette St., 647-748-4227, Facebook
Owners: Frank “Sparky” DiGenova (Butcher by Nature) and Marcus “Marky” De Simone
The Food: Slow-cooked southern barbecue made from meat from Butcher by Nature. The menu includes all the BBQ classics: wet or dry baby back ribs, chicken wings, brisket and pulled pork. All meats can be ordered on a sandwich, and there’s also a butcher platter, which includes every protein on the menu.
The Place: Marky and Sparky’s is in Butcher by Nature’s former digs, which burned to the ground two years ago and forced DiGenova to open a new shop across the street (he also accidentally started the fire; hence the nickname “Sparky”). The Food Network’s Restaurant Take Over redesigned the space.
• 225-250°F the temperature range at which the meat is smoked
• 140 pounds of meat sold on the first day of business
• 9 dine-in seats
• 3 hours to smoke the ribs with apple and hickory