New barbecue joint Hardys: A Hogtown Brasserie to open in Stockyards territory
Apparently this city has not yet had its fill of barbecue joints. Hardys: A Hogtown Brasserie, will open to the public in mid June, assuming the premises of an old Indian takeout joint at St. Clair West and Oakwood—just a few blocks away from the area’s current reigning smokehouse, The Stockyards.
Somehow, Hardy’s is the first barbecue joint to use the “Hogtown” moniker to reference Toronto’s rich pig farming history at the turn of the century. Owner John Hardy’s weapon of choice is his homemade smoker, a Texas-style drum smoker using 55-gallon oil drums (he documented the construction on his blog). Taking inspiration from St. Clair West’s Italian and Portuguese cuisine and Hardy’s American background, the brasserie will serve up Carolina-style pulled pork, St. Louis–style ribs, homemade sausages (the recipe is laid out step-by-step on his blog), charcuterie, fire-roasted steak and of course, the obligatory weekend brunch.
In terms of ambiance, expect a contemporary but laid-back space. Bowling alley wood reclaimed from Wilson Pro Bowl at Wilson and Dufferin will feature prominently.
Hardys: A Hogtown Brasserie, 992 St. Clair Ave. W., 416-836-4333, hardyfoods.com.
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