Introducing: Smoque N Bones, the new barbeque upstart on Queen West
The Food: Southern-smoked (sorry, smoqued) meats, prepped by self-taught Q-er Alex Rad. Pork ribs are carved at the bar and served naked, while butts are smoked for 16 hours, then pulled and piled high on soft buns with creamy coleslaw. Classic Southern sides include pulled-pork potato salad and collard greens, which are steamed to order and served with hunks of ham hock.
The Drinks: Fifty different bourbons are served over ice or blended into creative cocktails, like an old-fashioned made with bacon-infused bourbon, orange bitters and maple syrup. For teetotalers, the anise-spiked lemonade is made in-house.
The Place: Formerly a Gino’s pizza, the unit has been stripped to its bones, revealing restored beige brick and preserved dead wires. The narrow space leaves little room for seating, besides a few high-tops and a handful of stools pushed against a counter. Owner Alex Rad is working on a picnic lunch-box program that will let diners enjoy their meals in nearby Trinity Bellwoods Park.