The Big Smoke has been set aflame with the opening of a new barbeque joint, Smoke N Bones. Chef Alex Rad and his kitchen staff meticulously prepare southern comfort food for hungry customers. I had the chance to sample a few of his culinary creations and was most impressed.
To create the flavours of authentic barbeque, Chef Rad uses a Southern Pride smoker to infuse meat with hickory smoke. The aroma of the meat, smoked for well over 12 hours, is wildly intoxicating. Once I took my first bite of the succulent pork ribs, I was hooked. While the meat does not effortlessly fall of the bones, there is a lot to be said for its distinctive taste. Tender, juicy, and bursting with flavour, the hickory smoke completely penetrates the ribs, and the result is absolutely delicious. It is unnecessary to slather the accompanied barbeque sauce onto the meat, as the flavour is bold and perfect on its own.
My favourite dish of the night was Chef Rad's pulled pork sandwich paired with creamy coleslaw. Moist and tender, the flavours of the shaved meat with sweet and savoury barbeque sauce packs quite a punch. Another standout side dish was the rich and hearty mac n' cheese. For deep fried delights, the bread basket consisting of cheese straws, hush puppies, cornbread, and a warm cheddar biscuit is perfect for sharing. Sweet tea and bourbon banana foster, made famous by the American South, can also be found on the menu.
To end my experience, I took a bite out of the scrumptious pecan pie, which hit the sweet spot for me with its delectably crunchy pecans and warm filling. Busy and bustling, Smoque N Bones' atmosphere had an air of opening night excitement and liveliness, while the blues pulsated in the background. For all the carnivores in Toronto, Smoque N Bones is a veritable meat heaven that serves up good old fashioned southern comfort food.
Smoque N Bones
869 Queen Street West, Toronto, Ontario.
Photos: Jeffrey Chan Photography