Introducing: Drake BBQ, a simplified Southern meat-a-thon on Queen West
Just in time for the cold weather, the Drake Hotel has opened a barbecue pop-up shop in its old Scoops and Tees space. “In Canada, barbecue is associated with summer, but in the south they do it rain or shine,” says chef Anthony Rose. “I grew up in the south—southern Ontario, anyway. When I was a kid, my mom would start the barbecue in February.”
On his simple menu, Rose is offering three types of sandwiches: the Texas beef brisket ($8), the Carolina pulled pork shoulder ($7) and the 60/60 ($9), which is a combination of the two meats. The chef tells us that the pig comes from Perth Pork Products in Stratford and is marinated for a few days before it’s smoked for 18 hours over charcoal and applewood at the back of the shop. The buns are nothing fancy, because, Rose says, “We wanted something that would just hold the meat and not overshadow it.” Side items include Tymek’s sour pickles (75 cents), kettle chips from Covered Bridge of New Brunswick ($1.50), locally grown peanuts ($2) and Ezell’s coleslaw ($1.50). For drinks, there are nostalgia-inducing glass bottles of Coke ($2.50), as well as Boylan’s root beer and cherry cola ($3).
Interestingly, the idea of southern barbecue isn’t the first concept that was developed to replace Scoops and Tees. Bill Simpson, the hotel’s general manager, told us that they previously considered a taco bar and a seafood shop, but those were scrapped in favour of the barbecue shop’s more streamlined ordering process.
The pop-up shop is open Thursday through Saturday from 6 p.m. “until the meat runs out.”
Drake BBQ, 1150 Queen St. W. (at Beaconsfield Ave.), 416-531-5042, thedrakehotel.ca/BBQ.
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Just in time for the cold weather, the Drake Hotel has opened a barbecue pop-up shop in its old Scoops and Tees space. “In Canada, barbecue is associated with summer, but in the south they do it rain or shine,” says chef Anthony Rose. “I grew up in the south—southern Ontario, anyway. When I was a kid, my mom would start the barbecue in February.”
On his simple menu, Rose is offering three types of sandwiches: the Texas beef brisket ($8), the Carolina pulled pork shoulder ($7) and the 60/60 ($9), which is a combination of the two meats. The chef tells us that the pig comes from Perth Pork Products in Stratford and is marinated for a few days before it’s smoked for 18 hours over charcoal and applewood at the back of the shop. The buns are nothing fancy, because, Rose says, “We wanted something that would just hold the meat and not overshadow it.” Side items include Tymek’s sour pickles (75 cents), kettle chips from Covered Bridge of New Brunswick ($1.50), locally grown peanuts ($2) and Ezell’s coleslaw ($1.50). For drinks, there are nostalgia-inducing glass bottles of Coke ($2.50), as well as Boylan’s root beer and cherry cola ($3).
Interestingly, the idea of southern barbecue isn’t the first concept that was developed to replace Scoops and Tees. Bill Simpson, the hotel’s general manager, told us that they previously considered a taco bar and a seafood shop, but those were scrapped in favour of the barbecue shop's more streamlined ordering process.
The pop-up shop is open Thursday through Saturday from 6 p.m. “until the meat runs out.”
Drake BBQ, 1150 Queen St. W. (at Beaconsfield Ave.), 416-531-5042, thedrakehotel.ca/BBQ.){kind=link}
This is the second time you’ve covered these sandwiches and you have yet to tell us how they taste. Seriously, how do they taste??
they are melt in your mouth. the perfect combination of juicy and crispy.
Are pulled pork sandwiches the best we can come up with in toronto ? with all the diversity we have , pulled pork sandwiches ? come on …….
Just went for a visit and have to say it’s really excellent food. I tried the Pulled Pork Sandwich and my husband had the Beef Brisket Sandwich and they were excellent. The flavor of the meat comes through, the meat is tender, the bun done to perfection and the coleslaw is great. We’re from the US and have spent significant time in the Southern States and this really rang true as far as flavor compares to the Southern BBQ style. We’ll definitely be going back!
The slaw and brisket were great, the pork was overcooked and dry.
Came in wearing ugly work office clothes & shlepping a laptop. Sorry kids, don’t need the uber hipster attitude. That doesn’t pay the mortgage. Plus, that’s reserved for art school students in their twenties. Been there, done that.
Aromatic and tasty meat, good texture (few times the brisket and once had the pulled pork). I usually get a side pickle and slaw for a moderately healthy and decent value fresh meal on the go. Good stuff!
Also the service is friendly, no personal embitterment to report.
it is the MOST delicious pulled pork sandwich ever! And the guys behind the counter are just as awesome! great spot! great food! what are you waiting for?