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Nov 4, 2008 06:10 AM

New burger spot on Ossington?

Any one know anything about the new burger spot opening up on Ossington, just south of Dundas? It's still under construction but looks interesting. I think it was called BQM Burgers.

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  1. It's just Burger Shoppe from Queen East.

    1. its from the same owners as burger shoppe, but its going to be more upscale than the queen east location. it will have a full bar and table service. i hear its a gastro pub?
      check out this article

      1. The original comment has been removed
        1. My burger was overcooked and, though I don't associate quantity with quality, it was too small for the price tag. Toppings were lacking and just plain sad. The fries were not of the crisp variety, but they were tasty.

          I prefer a Lick's burger, for much less money.

          It's in my neighbourhood, so it was a real letdown.

          8 Replies
          1. re: dulfuns

            lick's burger is much less money because it's crap meat you are eating!!! i am a vegetarian and had the veg burger at BQM. loved it. my partner had a regular burger and he also said it was fantastic. i am so happy to see someone doing grass fed naturally raised cattle as opposed to the old factory farmed method most places still sadly do. if you eat meat, please try to support naturally raised organic meat whenever possible!!!!

            1. re: bomchicawowow

              OK, but frankly when it comes to burgers, I will pass on grass-fed beef, thanks. It still can't touch corn-fed in terms of juiciness. Naturally raised, yes, absolutely.

              1. re: childofthestorm

                Grass fed gives you a more interesting taste and is intentionally less fatty than corn fed meat. That's your juicyness.

                I ate at GBQM a week ago and had a mixed experience. Burgers were very good, fries were decent. I would definitely recommend for burgers, but do not go until spring!

                We went January 16th, a cold, windy, and snowy night (ok so that's normal this winter). I couldn't get the door open. I wasn't sure what was going on - waitress finally opened door and told us they had to lock the door because the wind was blowing it open!

                We got a seat immediately, thanks to it only being 2 of us. Found the restaurant was extremely cold. Heat was insufficient and the very tall ceilings weren't helping (14 feet?). The worst part was the huge door, maybe 10 feet tall, which didn't help in a real canadian winter.

                Beyond the arctic temperatures, the space is very nice and well designed. Should be a great place in spring and summer with the ceilings, glass, and garage door to the side patio.

                Another reason not to visit in winter or bad weather: the Ossington scene being concentrated at Dundas makes getting a close parking spot a huge challenge. Long, cold walk, followed by a long, cold wait and a cold restaurant is not exactly wonderful. Should make for a fun experience this summer!

                1. re: preppycuisine

                  Oh I'm well aware the extra fat is the juiciness when it comes to corn-fed. I'm eating a burger, I'm not too worried about fat.

                2. re: childofthestorm

                  Corn fed beef is strongly associated with the U.S. midwest. It is available here, but not so much in Ontario or Alberta beef. Our own beef is grass fed (including hay) until finishing, when they get a selection of grains, more barley than corn, but also wheat, soy, rye. Our beef producers have done a good job of feeding grass and finishing on non corn grains. I have had superb tasting ground beef from an Ontario source,, also Cumbrae's, and corn was not fed.

                  1. re: jayt90

                    Good to know, thanks. I have a stock of corn-fed from a local farmer in Perth, Ontario that my mother set me up with but it is rapidly dwindling. I would like to see a burger place here in Toronto source it, as I do believe people would taste the difference. For example, LaFrieda in NY which supplies Shake Shack and virtually every high-end burger-serving restaurant in NY, uses aged corn-fed Nebraska beef for their burgers.

                    But then, Argentinian grass-fed beef is superb, so I recognize that it can be done very very well.

                    1. re: childofthestorm

                      I can't really make any comment on LaFrieda or Shake Shack, but the mere mention of Nebraska brings to mind M. Pollan's Times article on grass fed beef from Montana (he purchased a steer), sent to a huge finishing lot near Omaha, fed corn for 6 weeks along with hormones and antibiotics to keep the beast alive, and finally Michael got a fairly good steak , but not as good as grass fed. The feedlot conditions were appalling, and there is nothing like it in Alberta or Ontario.

                      1. re: jayt90

                        Yeah, I dunno, Pollan has an agenda and let's say taste is not at the top of his list. I would trust a guy like George Motz, who wrote the book "Hamburger America" and favours corn-fed, more when it comes to what tastes best. But yeah, mass corn-fed herds are pretty deleterious to the environment. And no one wants hormones. As an artisanal product, though, I think corn-fed would have a place here in the Toronto burger landscape. The naturally-raised small-herd stuff I have from Perth is sublime.

            2. The original comment has been removed