Tuck Shop Kitchen is the Junction Triangle’s new sandwich-and-convenience store
Tuck Shop Kitchen, the newest addition to the Junction Triangle, is bringing small-town charm to Dupont’s western edge. The unfussy space is half grab-and-go sandwich spot and half Muskoka general store—dry goods (granola bars, Kraft Dinner, chips), perishables (organic milk, bread, fruit) and sundries (batteries, matches, Advil) are all for sale. Robb Eng and his husband and fellow co-owner Glen Willows brought on chef Jake Taylor to help with the menu of savoury snacks (sandwiches, quinoa salad, pot pies, burgers) and sweets (ice cream sandwiches, cookies). The house-made bacon—which Taylor cures for seven days and then air-dries for two more before smoking it over hickory—can be added to Tuck Shop’s burger. It’s also the star of the bacon-in-every-bite BLT.
The pork shoulder for Tuck Shop’s pulled pork sandwich is braised for four-and-a-half hours before spending another 60 minutes over charcoal and applewood in a Big Green Egg. It’s then tossed with a sweet-and-tangy molasses barbecue sauce. (There’s also a vegan version made with tofu.) $7.50.
The smashed burger patty is made with house-ground brisket, pork shoulder and smoked back fat. $7.50.
The BLT comes with house-cured bacon, basil mayo, lettuce and tomato. (Add house-roasted turkey breast and make it a club sandwich for an extra $3.) $7.50.
Not pictured: a non-functioning retro fridge full of candy.
1640 Dupont St. (entrance off Edwin Ave.), 647-352-5900, facebook.com
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Caroline Aksich, a National Magazine Award recipient, is an ex-Montrealer who writes about Toronto’s ever-evolving food scene, real estate and culture for Toronto Life, Fodor’s, Designlines, Canadian Business, Glory Media and Post City. Her work ranges from features on octopus-hunting in the Adriatic to celebrity profiles.
