627525 Sat Jun 13 06:27:36 -0700 2009 54 23 Ontario (including Toronto) 0 4769179 I am going to try this place today, can anyone tell me what is the "must have" dish? Corey Mintz seems to love this place based on today's Toronto Star article. Sat Jun 13 06:27:36 -0700 2009 240206 theresah 1 4769189 According to the Now, the ribs and chicken are only available Tuesday, Friday and Sunday. http://www.nowtoronto.com/food/story.cfm?content=169731 Sat Jun 13 06:32:31 -0700 2009 4769179 62905 Dimbulb 1 4769428 I haven't been on a night when they had BBQ - I've only seen grilled and deep-fried food, so I'm still wondering what all the fuss is about (especially as it's almost inaccessible because of road works). But the one item I'd recommend is the porchetta sandwich, which is really good. The fries are ridiculously expensive! Sat Jun 13 08:39:29 -0700 2009 4769179 11134 estufarian 2 4769557 Five bucks for fries is ridiculously expensive? Sat Jun 13 09:45:07 -0700 2009 4769428 62905 Dimbulb 3 4769629 Cheaper at JKWB, Lee (and several others) - which are much more upscale. When you pay $7 for a sandwich (admittedly a great one), $5 extra for fries seems out-of-line (to me). Other places where I pay $7 for a sandwich are typically around $3 for fries. Sat Jun 13 10:26:32 -0700 2009 4769557 11134 estufarian 4 4770613 Went today. The menu very clearly states that fries with any sandwich are $2.50 . I can't say what size the individual fries portion would be, but the ones with came with the sandwich were about the equivalent of one and one half portions of either large McD's, or a JK cone. Not bad, though underseasoned (could have been spoiled by having had a JK cone earlier at the Brickworks). Tried the pastrami, which had nice flavour and texture, good sized portion, but was too thickly sliced. I'll mention it next time, and see what happens, as I had takeout. No real problem with parking on the sidestreets around there, such as Rushton, less than 100 yards walk. It's not far enough into the construction to be that daunting an experience. Sat Jun 13 19:19:59 -0700 2009 4769629 80671 Snarf 5 4770684 Isn't thick slicing expected for a hand cut sandwich? The machine slicer allowed tougher cuts, and spread them out on a sandwich so that it seemed like more. Hand slicing reveals the potential and maybe the shortcomings, of pastrami or corned beef. Sat Jun 13 20:04:38 -0700 2009 4770613 56131 jayt90 6 4770782 I'm a veteran of many sandwiches. Undergrad in Montreal, family homages to Shopsy's when it was on Spadina, etc. Generally, I expect an 1/8 to 1/4 inch for hand slicing. The slices today were varying between 1/4 to 3/4, which didn't seem right. Especially, it didn't seem right in context of the reviews, and the general appearance of the place, which appears to be authentic, sincere, and had these amazing looking smoked ribs in the front case. All that being said, I'm going back, and didn't find my experience to be anything that would lead me to be dismissive. Sat Jun 13 20:59:48 -0700 2009 4770684 80671 Snarf 5 4771309 $2.50 eh? Then they owe me $2.50 - I was charged $5 for the Fries! Sun Jun 14 07:00:43 -0700 2009 4770613 11134 estufarian 6 4771966 So was I. And the only thing they had bundled with fries for an extra $2.50 was the Hamburger... Not "any sandwich"... I remember because I specifically asked... Sun Jun 14 12:04:58 -0700 2009 4771309 115105 duckdown 7 4771974 New business = kinks. If you really like it, give him patient guidance. If you don't, don't go. Sun Jun 14 12:09:07 -0700 2009 4771966 12072 Googs 8 4772028 As of yesterday, fries were clearly available on the menu with all sandwiches for 2.50. Sounds like they're paying attention. Sun Jun 14 12:44:39 -0700 2009 4771974 80671 Snarf 8 4773748 Any rule of thumb on how long one should wait until the kinks are worked out? Mon Jun 15 07:47:17 -0700 2009 4771974 11134 estufarian 9 4789820 With very rare exception I won't try a place within a month of opening. I don't think that fair. After that should they show promise they get the first quarter of operations to get it together. In this case in particular, I'd give extra time credits for having to accept larger than expected crowds due to the rave reviews even if crowd size is hindered by this city's kooky notions of 'rapid transit'. Sat Jun 20 07:16:44 -0700 2009 4773748 12072 Googs 3 4770018 What, you don't think so? 5 bucks for a small container. It is a rip off. Sat Jun 13 14:04:20 -0700 2009 4769557 115105 duckdown 2 4769694 How big a serving is the ridiculously priced fries? Enough for two people or more? A meal in itself? Sat Jun 13 11:05:48 -0700 2009 4769428 12072 Googs 3 4769944 $5 for onion rings got me about 7-8 small to medium rings. They were tasty though! Sat Jun 13 13:17:14 -0700 2009 4769694 166743 pinkprimp 3 4773981 My fries could have been a meal in itself. We were there on Saturday for lunch and our porchetta sandwich came in one skillet, the fries another, a half rack of ribs in a third one and the potato salad in a medium size bowl. That was a lot of food for 2 people. Had onion rings on a previous trip with a porchetta & pulled pork sandwich and it was a good size also. Maybe I have good service karma? Can't wait to go back and check out the pastrami and fried chicken next (it looked really good!)... Mon Jun 15 08:56:33 -0700 2009 4769694 11750 fickle 1 4771239 There was a recent bunch of postings that started before the place opened -- if you scroll down people are pretty detailed about what they have tried and liked. My husband and I went in and got a takeout menu and we're hoping to try it this week. I had no idea it existed until I saw this earlier posting. I think the pulled pork sandwich is a hit: http://chowhound.chow.com/topics/607959 Sun Jun 14 06:26:14 -0700 2009 4769179 254962 Arcadiaseeker 1 4790031 I want to say only positive things about this place. So many things are right; the look, the staff, they use green shift products, the menu etc.. I'm moving into the area so its nice to have this option. That said, it has been mentioned that the prices are a bit high, and I have to agree. If everything was a dollar less, I wouldn't have noticed. Some things are great, like the BAT, others are average, like the ribs, pulled pork sandwich and whole chicken. I still have to try the pastrami sandwich. In another post someone mentioned that black cherry soda would go well with smoked meat, and it was awesome with my pulled pork sandwich. Thank you. My general complaint about most smoked products is that it doesn't taste of any specific smoke. The smoke at the Stockyard is heavy, but I don't feel as if I'm walking through a forest. This is the way I would describe Stadtlander's smoked products. In most scotches, the peat is well pronounced, even Lapsang Souchong tea has a very clearly defined taste of the woods. Maybe, much like Caplansky's, this should be viewed as a work in progress, and thus deserved our support. Like I said I'm moving into the area, so I wish them the best. I will be back. Sat Jun 20 08:58:14 -0700 2009 4769179 292028 dubchild 2 4919143 Tried Stockyards on Sunday night. Much to love - the fries are outstanding, my ribs were well crusted and moist inside, the $13 fried chicken combo is easily large enough to split - the chicken was excellent - well crusted with tasty batter and moist and meaty inside. Limeade was a treat. Staff were very friendly and fun. Needs improvement: Need to rename it: "We'reouttathat" - No pulled pork, no pastrami, no chicken and waffles (that's an old menu) etc. But i knew that going in. Weird - way too many fries, way too little cole slaw in the combo - a tiny dish of slaw? why? Its not a garnish its a side. Dipping sauce served with the ribs - tasteless. Fairly slow at kicking out the food - i think it must be the fryer holding things up. Most important - all the food we did get was very good, go for that; just don't expect a flawless operation. Wed Aug 05 07:44:17 -0700 2009 4790031 159713 marcharry 3 4920366 We tried it last week. Ordered the porchetta sandwich, fries, onion rings and coleslaw. The sandwich was so-so -- a bit bland. It needed something other than mayo to kick it up. The fries were great and so was the coleslaw. The onion rings which looked fabulous were actually very greasy -- inedibly so (it was like a mouthful of oil - yuck!). I think the oil wasn't hot enough. We are going to try it again since it's around the corner and my husband wants to try the ribs -- I also want to try the fried chicken. Hoping it gets better since the place looks great and there have been some positive reviews on here. Wed Aug 05 13:15:48 -0700 2009 4919143 254962 Arcadiaseeker 4 5163859 I recommend the Caprese Sandwich, the smoked tomato jam on it really makes it extra good. R had the fried chicken and really liked it. Sat Nov 07 15:11:18 -0800 2009 4920366 1116833 Boodah 3 4920430 Went there for my second time on the weekend and had to pipe in. This time i had pulled pork / fries & little one had a hot dog & onion rings... I notice they make the rings fresh, which is nice and they are pretty damn good - wasn't impressed though that with my order they added another order (which was in the basket) back to the fryer and was part of what i got - kinda cheap i thought for them to give me ones that weren't quite as 'fresh'... Pulled pork was alright, I didn't taste much smoke at all, texture was good but wasnt' very sauced either and with the BBQ sauce i got on the side wasn't that impressed with it's flavour - kinda bland imo... Also when i was leaving the gal tried to nick me for the $5 fry deal till i reminded her it was a side - so when she voided the bill was sure to remind me it was 'her first time' having to do that - boo hoo - as if i was a cheapo or something... anyway, I wanna like the place and i'm sure will go back for the chicken, but i think it's overpriced for what you get and that Phil's pulled pork is definately better. just my 2 cents... Wed Aug 05 13:29:53 -0700 2009 4919143 16234 dannyboy 4 4934514 Went to Stockyards for the 1st time a week ago for lunch and I have to say that I was a little disappointed. The service and staff are great and informative but both the pulled pork and chicken sandwiches that a friend and I had were disappointing. Firstly, for 9 bucks, the sandwich though filled with moist meat is rather small and overpriced. Secondly, the small roll used to hold the meat is so soft that the sandwich breaks apart in your hands and you end up eating the meat that drops onto their fancy cast iron service pans!! Finally, the flavor of the BBQ meat in the sandwich was as not as flavorsome as I would have expected. The sauce that the meat was marinated/tossed in tasted tart, almost vinegary. So, along with the coleslaw within the sandwich and their recommended lime&mint homemade drink, the sandwich eating experience was too tangy and tart for my liking. I have yet to try the ribs for which they are known for and I will venture there one evening for them, but my vote for the best BBQ pork sandwich at the moment goes to the Black Camel @ Rosedale. Mon Aug 10 16:08:52 -0700 2009 4920430 571390 Satish Patel 4 4939716 What is the $5 fry deal? Wed Aug 12 08:59:18 -0700 2009 4920430 41782 ylsf 5 4940180 fries are $5, if you get them as a side they're $2.50, but if you don't watch they nick you for the full $5 Wed Aug 12 11:04:34 -0700 2009 4939716 16234 dannyboy 1 5044849 I had the "never available" pastrami this weekend. Simply pit, it is the best smoked meat in Toronto, hands down. Reminds me of The Main in Montreal (across from Schwartz's). Sun Sep 20 19:18:07 -0700 2009 4769179 148987 shillmon 2 5044868 It IS never available. How did you manage to get some? I really didn't think they really made it and that they just wanted people to keep stopping by for it....so I gave up. Sun Sep 20 19:29:58 -0700 2009 5044849 48505 deelicious 3 5046932 It does exist -- I had it on a Tuesday night about a month ago when they were out of ribs. It IS very good. Mon Sep 21 13:58:15 -0700 2009 5044868 232011 Tatai 4 5069442 We went yesterday and really enjoyed our fried chicken lunch. Huge portion, and in fact, took some home which I am looking forward to. The fries were outta this world, maybe a touch over salted, next time I would ask for less. The onion rings were fabulous. In fact best onion rings EVER! Not greasy at all. Thin and crisp, cooked perfectly. The staff were very friendly, and I was quite impressed with how clean everything was. Wed Sep 30 09:06:22 -0700 2009 5046932 100701 millygirl 1 5162454 Had dinner at the Stockyards tonight and it was out of this world. Beef brisket on french bread, pulled pork sandwich, fried chicken, potato salad and cole slaw. The meat was super tender and nicely smoked. Lots of tanginess in the sauces that I really enjoy. The fried chicken was unbelievably moist and great flavour. I also loved the salads. Only problem was the place was full of smoke from the exhaust, but we hardly looked up while digging in. Fri Nov 06 18:18:41 -0800 2009 4769179 131464 Cup cake 1 5162586 Finally had my first meal at Stockyards last night, and it was just as great as I'd been led to expect. I had the pulled pork sandwich, which was a generous serving of tender pork on a bun that pretty much disintegrated within a couple of minutes, so it became a fork & knife meal. My only complaint might be that the sauce was a touch on the sweet side for my tastes, but not enough to distract me from the fantastic meat. Sheryl got the fried chicken, and we were completely astounded by portion served for only $12. As far as we could tell, she got at least half of a very large chicken. She ate enough to be full, I ate a piece, and she still had a large piece left to take home for lunch today, along with a a pile of excellent french fries that were also left over. She declared the chicken to be the second best she's had in the city, close behind Harlem, which is high praise indeed. We were sitting at the bar, and the other things I saw being prepped and served all looked awesome. Especially the onion rings - will have to try those next time! Fri Nov 06 19:49:22 -0800 2009 4769179 20196 gregclow 2 5163771 I'll add my raves to both posts from yesterday. This was my first visit and I came away very impressed. I had the brisket on a baguette with fries. The sandwich was served on the freshest, crustiest bread. Plenty of lightly smoked brisket with caramelized onions and mayo. Maybe next time I'll have it with bbq sauce, but it was delicious. So were the fries--thinly cut and golden. Mmmmm. By the way, when I was there, they were hauling out a bunch of smoked briskets (they call it pastrami) from the steamer. They also smelled very good. Maybe next time...or the pulled pork...or the awesome looking chicken. Sat Nov 07 14:10:57 -0800 2009 5162586 11490 Yongeman 2 5163921 Those onion rings look and taste delicious and are wonderfully uber-crisp, but the batter absolutely oooozes grease. Love the fried chicken and pulled pork sandwiches, too, and agree that the pulled-pork sauce is too sweet. Still haven't managed to try the ribs and smoked chicken -- they've either been sold out when we've gone or we've been there on a rib/chicken-night-off. Will they ever be available every night of the week? Sat Nov 07 15:43:43 -0800 2009 5162586 232011 Tatai 1 5165732 We tried this place last week. I had the bbq brisket sandwich, which I loved...great sweet/smoky bbq flavour, sloppy with sauce, etc. SO got the special which was a corned beef hash, i believe, topped with a deep fried egg. This wasn't great, the deep fried egg had no flavour except "fried", and the hash was meh. It didn't come close to my sandwich, but it was only a special. Onion rings were great, if you love them super crispy and hate over-coated, soggy rings...you'll like these. Sun Nov 08 16:15:37 -0800 2009 4769179 1122838 NoraRebecca 2 5166176 Went today. Had a burger- fried -which surprised me,- which was small , albeit tasty, and overwhelmed by the one small step above Wonderbread bun. I was overwhelmed by the price, $7. $3.50, no $3., would have been more than enough. Obviously I chose the wrong thing. Then I got a half lb. of pastrami to go. Look, I know that that the guy is not a Roumanian Jew and entitled to do it different. But I thought that the spicing was to aggresive and not altogether complementary. But at least it tasted of meat rather than chimney soot and SALT!, and I could eat it, indeed with some pleasure. But I didn't have it, and I will forever not truly know how it is, with French's mustard, on a baquette. Continuing in the vein of doing it different, how does his Reuben sound, with creme fraiche! VVM Sun Nov 08 20:43:14 -0800 2009 5165732 16181 Vinnie Vidimangi 3 5166180 Flat top Griddled, the traditional US way of cooking the burger (not grilled) I was interested in their pastrami but on my visit they didn't have any, along with about half of the rest of their menu The pulled pork didn't taste smokey at all, just like a crock potted pulled pork tossed in sweet sauce.. fine but not great.. the porchetta sandwich was decent but the piece of rapini they stuffed in there was like chewing on wood bark.. the home made iced tea / limonades or whatever were good, if i recall parking sucked too from what i remember, a construction nightmare Sun Nov 08 20:45:27 -0800 2009 5166176 115105 duckdown 3 5166692 I ate at the bar/counter this weekend and watched several of the burgers being made on the flat top. He took a ball (premeasured, I assume) of ground beef, flattened it on the cooking surface and cooked it. There wasn't a lot of fat-content, so the burger didn't shrink much. Not sure that I'd describe it a small, though. $7.00 might be a bit steep, but where can you get a $3.00 burger made from fresh meat, Vinnie? Mon Nov 09 06:50:11 -0800 2009 5166176 11490 Yongeman 4 5167288 I had the burger recently and loved it - seasoning was perfect, and great toppings. I actually like the wonderbread-like bun for a griddle burger. Too many "gourmet" burger places use oversized dry rolls that are impossible to eat, if you don't have a big mouth. Mon Nov 09 10:14:03 -0800 2009 5166692 306522 malpeque 4 5168986 "Where can you get a $3. burger made from fresh meat?" That's an easy question, Yongeman: Collegiate diner, Gerard and Jones Mon Nov 09 19:45:49 -0800 2009 5166692 56131 jayt90 5 5169499 Ya got me, jayt90. Tue Nov 10 05:17:03 -0800 2009 5168986 11490 Yongeman 4 5169050 Fresh meat is not more expensive than frozen meat. It is only a question of whether you have enough respect for the customer to go to a bit more trouble. The offered toppings were ketchup and mayo, on which I passed . I took the others offered, the tomato (sliver), lettuce (scrap) given in lieu of the promised pickles (sic), and onion (shred). I passed on the paid extras, carmelized onion, cheddar, bacon, $1 each. The ingredients in my burger cost between 70 cents and 90 cents and probably closer to 70 cents. I thought that the meat was fatty, perhaps 30% , or there was fat added, but it was tasty and if flavoured, very gently. Frying a patty is easier than using a char-grill , not that one needs to be a graduate of Paul Bocuse for this. With respect to price, I wrote about what should be, not what is . There is a line from Hamlet about the price of this hamburger,- the fault is ours, dear somebody , etc,- and I am too lazy to look it up. VVM Mon Nov 09 20:19:41 -0800 2009 5166692 16181 Vinnie Vidimangi 5 5169505 Just so you know, the technique for the burger they are using, "smashing" it against a searing hot griddle, is all the rage in the US. Shake Shack leads the revolution and many many others are cropping up, including a chain, Smashburger, out of Denver. It's my preferred technique for burgers as it results in a very crispy and flavourful crust. And make no mistake, it is a technique, maybe not one that requires a Bocuse to master it, but certainly easy to screw up. Of course I can't speak to price. Shake Shack hovers around $6 using a blend of dry-aged LaFrieda beef. But a diner might charge $3 and make an excellent burger too. I have tried Stockyards burger yet, but I will, to see if he gets it right. If he does I will happily fork over $6 - to each their own. Tue Nov 10 05:20:13 -0800 2009 5169050 29140 childofthestorm 6 5169567 Yeah, I stopped at a Steak & Shake chain on my way up I 75. That's how they did it too. Tue Nov 10 06:06:06 -0800 2009 5169505 11490 Yongeman 7 5169594 They were one of the originators of the style...Roger Ebert wrote a loving tribute to their burgers after his cancer left him unable to eat solid food. Johnny Rockets is another chain that smashes their burgers. Tue Nov 10 06:18:05 -0800 2009 5169567 29140 childofthestorm 5 5169899 VVM, I think it's confusing to refer to the Stockyards burger as fried. No fat is added at time of cooking. It's griddled. I don't know myself which is easier but I can't think of many Toronto restaurants that do a better griddled burger. To say that fresh isn't more expensive than frozen is just silly. If you know where beef of this quality can be had for $1.50/lb. please let us know. But these back-of-the-napkin, highly-speculative cost estimates don't really strike me as useful, anyway. Eating at (or commenting on) a restaurant is not an exercise in choosing the dish whose food costs are closest to its menu price. It is a matter of eating food which is better or more convenient than what you would otherwise cook at home (or eat elsewhere) for a price you're willing to pay. I wouldn't travel from NYC for a Stockyards burger but I'm happy to say that I think it is easily one of the three best griddled burgers in this city and I'm happy to pay seven bucks for it. Tue Nov 10 08:16:37 -0800 2009 5169050 60536 Carruthers 6 5193124 Response to Carruthers. Please tell me the difference between "griddled" and "fried". This is a free country and someone can charge whatever they want for thier product. The rule-of -thumb in an ordinary "nice" restaurant is to charge three times ingredient cost. Less of a markup is required with burgers because they require less labour , and unskilled labour at that , assuming of course that the operator can get volume. Costco's ground beef is AAA and excellent. The wholesale price is about $2.20 a lb. If I want to grind my own, sirloin tip is about the same price. The Costco ground beef is less than 15% fat; I understand about 11-12%. Sirloin tip is a bit leaner. Costco does not sell shoulder cuts, but the cost is comparable and they can be had elsewhere. The (good paying) restaurant wholesale price of brisket at European Meats is $2.40 a lb. I don't know the fat content of a typical brisket, but it is a lean cut . Brisket is an excellent cut to grind. If I wanted to go "gourmet" I would blend cuts in the grind. The average price without too much shopping would be no more than $2.30 a lb. and probably less. I would end up with a lean ground beef. The burger at Stockyards had far more than 15% fat , say 30% and may have had something more, such as ice ,as a moisturizer. Extra fat for the grind is essentially free. Alternately, but unlikely, there may have been a pat of butter or maragarine put on top of the patty whilst cooking. So a lean grind is $2.30 a lb, or 14.5 cents an ounce, and 86 cents for a Stockyards size six ounce patty. But the Stocktards patty is fatty, so the cost is reduced by the 20% extra fat, making the cost of a six ounce patty 69 cents. And according to my thinking, this is a maximum cost. A good, big Silverstein sesame seed bun, the last time I knew, is 25 cents. The miserable bun at Stockyards cannot cost more than 10-15 cents, but this is a guess. The cost is inconsequential for the shreds of onion, etc, mustard ; the pickle didn't appear. So the extras cost, not to leave anything out and recognizing tomato prices have a winter peak, is say 2 to 3 cents. I come up with a cost of an ingredient cost per burger of 80 -85 cents each without hard work to push the costs down. If someone has a different understanding of ingredient costs and a different calculation, please post. This burger is not a final product. It is a vehicle to sell high markup extras- cheese slice, sauteed onions, fries, soft drink, etc. It would not be an unreasonable business strategy to reduce the usual markup on the basic burger in order to induce the purchase of extras. To repeat, this is a free country , etc. And my Stockyards burger was good according to its style, (although I consider the style low and certainly not meriting a premium). But this burger didn't give me an orgasm (in the non-food writer sense), and I can make a better burger at home easily. So I reflect on the difference between production cost of 80-85 cents and sale price of $7 . I conclude that $7 is excessive for this burger. Corresponding to the operators right, I have the right to my opinion. Caplansky's $8 burger warrants its own post. Wed Nov 18 19:51:35 -0800 2009 5169899 16181 Vinnie Vidimangi 7 5196462 Please factor in: cost of grinder cost of rent cost of griddle labour for a person to grind meat labour to hand-form burger. and there you have $7. go to one of Toronto's many horrible burger restos and get their "home burger" for $3. looks like Alpo's the main ingredient. while i haven't tried Caplansky's or Stockyard's burgers, i certainly shudder when a place charges less than $5 for a burger. since i assume Stockyards isn't driving up beer sales by having at-cost burgers, $7 seems right Fri Nov 20 09:52:46 -0800 2009 5193124 120740 atomeyes 8 5208584 And don't forget loss (spoilage), the incidentals that happen in business (theft), The huge amount of employee taxes we pay in Ontario The vacation pay they pay Advertising There is so much that goes into running a restaurant that requires an owner who makes hand made burgers to charge $7.00. Wed Nov 25 15:43:27 -0800 2009 5196462 222256 BusterRhino 1 5169388 I went there a couple of months ago, talked to the owner. He is a good guy who knows his stuff. I tried the porchetta sandwich. I would drive back for that. It was a great sandwich. Tue Nov 10 03:09:18 -0800 2009 4769179 222256 BusterRhino 1 5192369 I went to Stockyards for lunch today and had the Caprese sandwich with a side of coleslaw. It had terrific flavour but two major flaws -- it was very small for the price and the bread was too thin. Although the menu said it came on a ciabatta roll it was served on what seemed to be two very small and thin slices of bread that didn't hold up well to the wetness of the smoked tomato jam -- it got soggy and fell apart. It tasted very good though. Overall it was a very small sandwich for $9 and I was glad I ordered a side otherwise I would have left hungry (and I am not a big portion person). That smoked tomato jam is really really good though. I also love the coleslaw. Wed Nov 18 13:57:58 -0800 2009 4769179 254962 Arcadiaseeker 2 5194915 That upsets me to hear that, I loved that sandwich when I had it there. Mine was fairly big and definitely was served on ciabatta. Luckily, I now own smoked tomato jam and just make my own :) Thu Nov 19 15:03:28 -0800 2009 5192369 1116833 Boodah 3 5195058 I've really enjoyed the pulled porked sandwich but the last time I went they were out so I opted for the salt cod chorizo fritters. They are divine! Salty, spicy morsels of deep fried goodness. They will be a must-get item for me when I'm there from now on. Thu Nov 19 16:15:11 -0800 2009 5194915 144962 psyrel 3 5207357 I hear ya Boodah -- I think it might have been ciabatta but they'd obviously sliced and sliced the bun into thin wedges! Maybe they were trying to stretch it out. Who knows. I don't think I would order it again -- I would like to find that smoked jam (we got lost on our way to buy it a couple of weeks ago!!). Wed Nov 25 07:45:16 -0800 2009 5194915 254962 Arcadiaseeker