What’s on the menu at Poor Romeo, Pinkerton Snack Bar’s new American sister spot across the street
Name: Poor Romeo
Contact: 1029 Gerrard St. E., @poor_romeo_bar
Neighbourhood: Leslieville
Owners: Marc Baglio, Adam Graham and Andy Wilson (Pinkertons)
Chef: Andy Wilson (Pinkertons)
The food
Where Pinkerton’s menu skews Asian, Poor Romeo’s—with snacks like nachos with cheese dip, cornbread salad and fried green tomatoes—is an all-American affair. Smashed burgers and buttermilk fried chicken sandwiches are complemented by some fancier stuff, like a whole roasted sea bream, sourced from Hooked, and served with fingerling potatoes, pickled cabbage and brussels sprouts.
The drinks
A short list of signature cocktails with cheeky names, and a selection of craft (Bellwoods, Woodhouse, Left Field) and grandpa (Molson, Coors) beers. The 10 taps change weekly, while the cans and bottles come exclusively in short and stubby formats, respectively.
The space
It took a whole bunch of elbow grease to rehabilitate this 40-seat room, previously Ruyi Chinese Restaurant. Two flat-screens above the bar are covered up by barn board doors at 10 p.m. “We want to have a neighbourhood bar vibe, but we don’t want to be a sports bar,” says Graham.
Chef: Andy Wilson (Pinkertons)
The food
Where Pinkerton's menu skews Asian, Poor Romeo's—with snacks like nachos with cheese dip, cornbread salad and fried green tomatoes—is an all-American affair. Smashed burgers and buttermilk fried chicken sandwiches are complemented by some fancier stuff, like a whole roasted sea bream, sourced from Hooked, and served with fingerling potatoes, pickled cabbage and brussels sprouts.
[caption id="attachment_437203" align="aligncenter" width="1200"] Cheddar jack “cheez” sauce with corn chips. (Wilson wanted to get it as close to the texture of movie-theatre cheese dip as possible.) $8.[/caption]
[caption id="attachment_437208" align="aligncenter" width="1200"] Two gorditas come stuffed with chorizo (made in-house using pork from Olliffe), potatoes and queso fresco. $9.[/caption]
[caption id="attachment_437207" align="aligncenter" width="1200"] For this sandwich, chicken thigh is dredged in an Old Bay– and paprika-spiked flour mixture before being tossed in the fryer. It's served on a buttered potato bun with slaw. $13.[/caption]
[caption id="attachment_437202" align="aligncenter" width="1200"] Four-ounce patties (a mix of chuck and fatty brisket) are seared, smashed on the flat-top, stuffed inside house-made potato buns and topped with shredded iceberg lettuce, "special sauce" and American cheese. $12.[/caption]
[caption id="attachment_437212" align="aligncenter" width="1200"] Whole roasted sea bream from Hooked is topped with chimichurri and chilies, and served with fingerling potatoes, pickled cabbage and brussels sprouts. $MP.[/caption]
[caption id="attachment_437210" align="aligncenter" width="1200"] There are oysters, too.[/caption]
The drinks
A short list of signature cocktails with cheeky names, and a selection of craft (Bellwoods, Woodhouse, Left Field) and grandpa (Molson, Coors) beers. The 10 taps change weekly, while the cans and bottles come exclusively in short and stubby formats, respectively.
[caption id="attachment_437205" align="aligncenter" width="1138"] From left to right: the Gin Lizzy, made with gin, Aperol, St. Germain, citrus and egg white ($13); the Beast of Bourbon, a shandy remake with bourbon, whisky, lemon simple syrup and some Molson Stock Ale ($13); and a boozy, three-rum piña colada from the on-site slushie machine ($13).[/caption]
The space
It took a whole bunch of elbow grease to rehabilitate this 40-seat room, previously Ruyi Chinese Restaurant. Two flat-screens above the bar are covered up by barn board doors at 10 p.m. "We want to have a neighbourhood bar vibe, but we don't want to be a sports bar," says Graham.
[caption id="attachment_437209" align="aligncenter" width="1200"] Graham (left) wants to preserve Ruyi's history by hanging the original sign in the bar.[/caption]
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