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Oh Boy Burger, Queen and Portland

I walked by in a rush today and noticed they're FINALLY open and doing brisk business.
Please post if you go, all the waiting has peaked my curiosity.

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  1. I've been noticing this place as well the past couple of months. Unfortunately, all of that waiting was NOT worth while. Understanding that it was a soft open, obviously the service was poor. More importantly though the food was not worth the pretty penny! My husband ordered the Oh Boy classic with 3 Cheese Combo, which is described as "8 oz. premium AAA & Prime Ground Chuck, Sesame Seed Bun, Lettuce, Tomato, Cheddar, Swiss & Havarti Cheese $12.75" and I ordered the Bison Boy Combo " 6oz. premium lean alberta bison, sesame seed bun, lettuce, tomato and sauteed onions & mushrooms $15.70"

    The line cooks and order takers still have to learn their products - aka, menu! They didn't know what was on the burgers, and I had to stand there at the counter and tell them exactly what as on them and they still managed to screw it up!

    Buns were not fresh, burgers were over done, tough and over seasoned (both my husband and I felt like we just had a salt lick), fries were ok, but not well seasoned and too oily (they weren't double fried). My husband only got two of the three cheeses, and I didn't get the mushrooms or onions that were supposed to make my burger $3 more expensive than my husbands!

    They still don't have their liquor license yet so you can't drown the bad taste in your mouth by drinking!

    At one point the girl who took our order was cleaning the drink station and decided to lift her skirt up and pick her wedgie in plan view of everyone who was in the front end of the restaurant.

    I think I will continue to satisfy my burger craving with Craft Burger indefinitely. We might revisit them in a few months after they figure out their kinks, and if they don't improve by then, then they've lost my patronage!

    6 Replies
    1. re: jeannieh20

      Overcooking, missing topping and wedgie picks? I don't know what you have in mind tonight Homey but count me out.

      1. re: jeannieh20

        Agree with you totally. This place is very close to where I live and I had my hopes, but one visit dashed them.

        I could understand if staff at a new place were a little shaky with knowing the menu combinations, but with terrible patties, criminal overcooking and people who really shouldn't be employed where food is being prepared, it's clear that management there isn't up to this. Back to Craft Burger.

          1. re: Davwud

            I went on Sunday nite even after reading the first post on chowhound!! We were careful what to order so we only had the veggie burger..no onion rings, fries etc.
            The veggie burger took a long time to be prepared but it was worth the wait.
            The portobella patty in combination with the veggie patty was a nice combo.
            The bun was just right and we loved the condiments.

            The chef came out to apologize, which we appreciated.
            Their is a fried pickle on the menu (which wasnt available) ...so I will be returning!!
            Not to many restaurants served this item.

        1. re: jeannieh20

          What is 'Premium AAA and Prime Ground Chuck'? Leavoy Rowe patties?
          There is some slight of hand here, and Pataki has fallen for it.
          Ground chuck is a U.S. description of front quarter beef, and to find it (I've never seen it here) at 'Prime' level in a burger for $7.50, and accompany with frozen McCain onion rings, well, this is bizarre marketing and hype.
          I won't go unless Pataki is confirmed a few times on Chow.

          1. re: jeannieh20

            it's true, wasn't very good or worth the hype...maybe it should of stayed closed a lil longer...lol

          2. Looks like The Star loves this place for gourmet burgers in Toronto.


            I'm trying it out this Sunday for dinner. I'm looking forward to it as I've been a die hard Craft Burger fan for the past year and a half.

            1. So I tried this place out last night. I've never reviewed anything on here before so here it goes. I realize it's pretty silly to post of a review of a place that's barely been open a week. I went in there with a lot patience and understanding, totally prepared for a little chaos. So I'm not going to be overly critical... this was just my experience.

              The interior is really nice...I like the wood theme with red they've got in there. It's a really comfortable atmosphere. It's big and spacious as well... I was surprised to find more seats and a bar at the back.

              When I went in there was some confusion as to what to do. There's table service but nobody there to seat you. We wanted to sit down and eat but every table was taken. It's hard to figure out if you order yourself and then sit down or sit down somewhere and tell a waitress what you want.

              They were out of a lot of items, including fountain pop, which was posted on a sign by the cash register so that's fine. We ordered ourselves and decided to just find a seat once our food came since we couldn't figure out what to do. A lot of people were standing around the front looking confused as well.

              When I waited for my food to come up and my name was called, there was some confusion as to why I was grabbing my own food for eat in. The waitress came by to take it to a table though I have no idea where she would've taken it as I was there standing. I was trying to explain that I was eating there and ordered it myself. She ended up bringing it over a seat I had saved but the whole eat in, take out, who seats you thing is really weird. I guess it's partly my fault but I had no idea what to do... nobody was there to seat me. They need to figure out a system for that.

              I have to give credit to the manager who was running around and checking up on every table and asking people how their meals were. It was a nice gesture and appreciated.

              Overall, the food was okay. My burger was slightly undercooked. I had the classic combo, which was missing all toppings but the lettuce. The place was pretty busy and it wasn't a big deal...I can live without a tomato, pickles and onion. The french fries were delicious... small and crispy. I won't go into too much detail as it's not really fair to criticize this place so early.

              To sum it up... it's not a bad place. The food wasn't perfect and there's a lot of confusion, which is to be expected with a new restaurant. The burger didn't blow me away... to me there's nothing that sets Oh Boy apart from the other gourmet burger places. It didn't woo my burger loving heart the way Craft Burger did. For now I'll stick to Craft Burger but I'll definitely go back in a couple months when they're more organized.

              8 Replies
              1. re: sarnya

                Another hyped but disappointing Toronto eating experience (eg Caplansky's). Overpriced and underwhelming food by poorly run restaurant.

                In short: Confusing service and seating, missing menu items (out of onion rings and fountain drinks), orders misdressed (I asked for no mustard but got it but no mayo, 2nd burger asked for hold onions and got NOTHING but lettuce and tomato). 2 burgers cooked inconsistently, one medium well (good) other past well (bad). "Host" was overly attentive to young blondes rather than doing job of managing lines, crowd, sit-down vs. pickups.

                Feel bad for cooks and prep chefs who are working with really inefficient system while in a fish bowl of people waiting 20+ mins for a burger to be cooked.

                in the end, if the burger was outstanding one could excuse all the problems as growing pains but the burgers were average and overpriced.

                ps- I know it's a different kind of place but patrons and management need to take a cue from In 'n Out and dim sum restaurants. When a place is operating at high volume don't just hang around talking with friends. Out of courtesy you should get your food, eat it and get up for the next person when you're done.

                Oh Boy Burger Market
                571 Queen St W, Toronto, ON M5V 2B6, CA

                1. re: ceyla16

                  I can't say I disagree with you... you mentioned a lot of things I experienced and totally agree with. Though I tried to be forgiving, it's a few days later and I'm kind of turned off of this place. I don't know if I'll bother going back.

                  1. re: ceyla16

                    It's ridiculous that you are comparing this to Caplansky's. Most of Caplansky's reviews are positive.

                    1. re: Yongeman

                      Have you been to Caplansky's recently? Obviously different type of food but similar in its overpriced hype with bad service and worst of all mediocre product.

                      1. re: ceyla16

                        Yes I have...neither the food nor the service was mediocre. Sandwiches at Caplansky's were excellent and service was fast and friendly.

                        1. re: Yongeman

                          Again, here is some good old-fashioned hate-on for Caplansky's.

                          Isn't it odd that this is some people's new go-to complain-about restaurant? Perhaps they feel the need to balance out those who are over-the-top about this place?

                        2. re: ceyla16

                          Though I agreed with you about Oh Boy, I really don't agree with you about Caplansky's. Your complaints are pretty typical of someone who dislikes a place for no real reason... "overpriced" is a subjective term. Personally I think their $11 sandwich combo is great. The Corned Beef House is about $1 cheaper and you get 1/3rd the amount of french fries. What you think is overpriced, I think is a pretty good deal.

                          Caplansky's isn't lined up out the door some days because they're serving mediocre products. If you dislike the place because it's popular, that's fine...nobody's forcing you to eat there but you don't need to attack the place for no reason.

                          1. re: sarnya

                            FYI -- CBH has a tasty club sandwich and a friendly staff.

                  2. Hubby went there for lunch on Thursday. After a 40 minute wait they admitted they had lost his order and wouldn't give him his money back without the (not present) manager's approval. He returned after the lunch rush and was given comp tickets - but no cash.
                    He said the line cook was losing it and abusive.

                    3 Replies
                      1. re: Davwud

                        Yup. It took them 30 minutes to produce his coworkers burger and fries so he figured his was coming...it wasn't.
                        I think he should get comps AND his cash back.

                        1. re: hoagy294

                          Comps means you have to go back. Call it a low cost fact finding mission.


                    1. FYI, Oh Boy is temporarily closed down as they have run out everything on the menu. There's a note on the door saying there was an overwhelming increase in business because of the Toronto Star article.

                      24 Replies
                      1. re: sarnya

                        Wow, they ran out of ground beef? potatoes? buns?
                        Grocery store?

                        1. re: sarnya

                          I said it to my friends the other day when they brought up the star article to me. I dont' necarily disagree with Pataki, but I question the sanctity of the article.

                          So I went to Oh Boy to try it out. Although the restaurant is still new. I'm not happy with the beef blend. Although I could pick up some 'beef flavour' (unami for some), it was Very minimal.

                          These new "gourmet" places are shitting the bed if you ask me. there is nothign gourmet about it, they are still mid scale burgers as far as I am concerned.

                          1. re: Jamie Eats Burgers

                            The problem is, IMHO they're trying to make too much out of the burger. Keep it simple. That's the beauty of a burger. It's inexpensive and tasty. It's not meant to be ground tenderloin served with some exotic cheese. It's simple beef, ground and served on a bun.


                            1. re: Davwud

                              I somewhat agree. I usually like my burgers simple...

                              however, the beef source (and/or blend) is paramount for a good tasting burger.

                              if any restaurant went to no frills and get the ground beef and made patties with that, it would taste like cardboard (which most of these places already do taste like).

                              If I am going to a burger place, I would actually like it to taste good, regardless of how simple or complex it may be.

                              1. re: Davwud

                                I don't personally consider tenderloin a suitable base for a burger, whether plain or gussied up. A decent burger, if cooked on a grill, needs 30% fat to be juicy and to taste good. Tenderloin makes a fine "tatare", but a really crappy burger.

                                I like Allen's burgers, which seem to contain little more than good tasting, juicy beef.

                                I often make a plain burger at home, always charred outside and warm rare within). I'l sometimes make a fancy burger at home. (recently a riff on the "Aussie" theme with grilled pineapple, Greaves beets, and an egg on top, a gorgonzola -stuffed centre, and a chuck/short rib meat mix).

                                What I object to is "burgers" that are little, if anything more, than a tasteless protein base for toppings. That's fine for fueling up on the highway with nothing else around. But anyplace with the pretension to declare their burgers "gourmet" needs to serve a gourmet burger. I define "gourmet" as a burger that tastes good, whether "dressed" elaborately or not at all.

                                1. re: embee

                                  So when are we going to get a burger place in Toronto that will grind their meat in house?

                                  1. re: Jamie Eats Burgers

                                    There are several, but I will not post their names. Note that in house grinding does not guarantee the quality or flavour of the meat or a willingness to cook to taste.

                                    1. re: embee

                                      of course it does not guarantee anything.

                                      So based on your secret restaurants, do they have good quality and/or flavour?

                                      1. re: embee

                                        embee, am I missing something? Why are you not willing to post the names?

                                        1. re: millygirl

                                          Collegiate Lunch on Gerrard (I haven't eaten there) is one of these places, but what they serve doesn't come across as my idea of a great burger. Florida on Pape is another, but they don't cook to taste.

                                          My interest is more about cooking to taste than specifically about in-house grinding, but places that will cook to taste usually tell me that the meat is ground in house. However, the general tone, Allen's excepted, has been "don't tell".

                                          Besides, as I mentioned above, in house grinding doesn't guarantee anything about the resulting burger. I'm not suggesting that you're actually missing out on something great. If you were, I'd suggest writing to me offline. (I noticed that you didn't try a burger at the Grindhouse.)

                                          1. re: embee

                                            He heh, good on you embee. You are right, I didn't try the burger at Grindhouse simply because it's not my favourite thing, esp. beside a good fish and chips.

                                            Thanks for the clarification because I thought from reading your post that for some reason, in house grinding is frowned upon in some circles.

                                            Btw, I did taste the turkey burger at Grindhouse and it was excellent. I would definitely order that next time. Cooked perfectly, still nice and juicey.

                                    2. re: embee

                                      When the sign first went up for this place, it was Oh Boy Gourmet Hot Dogs. Then they clearly shifted their concept after taking forever to open and watching the premium burger trend take off. This did not inspire a lot of confidence in me, nor did Pataki's article, which quoted the owner as wanting to franchise.

                                      Embee, that short rib/chuck combo is golden. I used it to make the best burger I've ever made a while back. Just because I thought I should do It once in my life, I briefly left the meat in the freezer to firm up and then chopped it by hand. It was a crazy amount of work, but the texture was beautiful. Free formed the patties without working them to much and then cooked them in super hot cast iron. They formed a beautiful craggy crust with a wonderful, juicy and steaky chew. They weren't too thick and the irregular shape promoted some nice nook and cranny action. It was a riff on a great Cook's Illustrated recipe with a little Heston Blumenthal thrown in for good measure (specifically, watching the grind so that the the fibers run paralell to ensure tenderness). I think all I added was salt and pepper. No binders, no herbs. Nothing else and it was so superior to anything I've tasted from a restaurant in the city.

                                      Now I not asking for hand chopped patties, but why is this type of burger so difficult to do in this city? It's a grill top burger that a lot of old school diners do in the States. Is it just that most people haven't had this type of burger and just think overly thick, moisture free meat pucks are what constitutes a good burger?

                                      1. re: Pantz

                                        It's easier to reheat frozen hockey pucks from Sysco and the like than devote time to prepping, cooking, and cleaning up after a more hand-formed burger. Sad but true.

                                        1. re: Pantz

                                          the Queen and Beaver on Elm hand chops and it's killer and just like you described...an excellent burger imho

                                          1. re: dannyboy

                                            Good call on the Queen and Beaver burger. I had it the one time I was there and my only real criticism was the cost ($17 - though it was with double smoked bacon, stilton and chips..)

                                          2. re: embee

                                            The word "gourmet" has become so overused, in Toronto at any rate, that it has become meaningless. In my view, any joint - burger joint or otherwise - that describes itself as "gourmet" is instantly under suspicion. All it means to me, applied to the burger, is that I'm about to be charged 20-25% more than I should be for an overcooked, unflavorful hunk of meat. Like embee, I believe that the only way to get a burger to your liking in Toronto nowadays is to BBQ or broil it yourself at home. Though unlike embee, I prefer a straight fresh-ground chuck, usually from Nortown Meats (at Bayview Ave, and York Mills Rd.), where, if you insist, they'll grind it fresh before your eyes. Then cook it medium rare, which almost all burger joints, "gourmet" or otherwise, refuse to do, presumably for health concerns. But gorgonzola-stuffed? I'll regretfully take a pass on that, though I rather like the idea of the egg on top.

                                            1. re: juno

                                              I find it odd that a thread about burgers can grow so long, maybe it's because it's so hard to find a good one. If Licks still made burgers the way they did around 1985, they would probably be the top burger place in town.

                                              You can always use stilton if you don't like gorgonzola.

                                              1. re: foodyDudey

                                                Personally, I like American cheese on my cheese burger.


                                              2. re: juno

                                                Agreed completely re: "gourmet". It's like Thai restaurants that claim to be "authentic". (Authentic garbage, perhaps.)

                                                Thanks for the tip on Nortown Meats. I have some friends who will be very thankful for that information!

                                            2. re: Davwud

                                              Agreed. Hiding the burger under "gourmet" toppings doesn't make it better. There is a soul to the burger that is being sucked out by trendy opportunists who prey on Toronto's love of anything with "buzz" - the gourmet burger being one of the latest trends.

                                              The meat doesn't need to be the best, but it is better if it is from a decent beef source and with somewhere between 20-30% fat depending on what degree of doneness it is being cooked to. Chuck alone is fine, but short rib or sirloin mixed in adds a great flavour. Either way we are not talking about buying a steak at Cumbraes and grinding it, that would be insane.

                                              1. re: JPJ

                                                "There is a soul to the burger that is being sucked out by trendy opportunists who prey on Toronto's love of anything with "buzz"'



                                              2. re: Davwud

                                                Agree 100%. Keep it simple, and execute it correctly. Therein lies the real challenge, as most places fail miserably in the execution (or at best have some success but are wildly inconsistent) and attempt to distract you from that fact with all these gourmet toppings. If the burger sucks, then it becomes a delivery mechanism for the gourmet toppings, which is just sad.

                                                Give me a perfectly cooked medium patty served on a soft, delicious bun that doesn't overwhelm the meat, and I'm in bliss. No need for weird sauces that only serve to distract from the taste of the beef.

                                            3. re: sarnya

                                              how do you run out of meat when the healthy butcher is your next door neighbour - who in fact is extremely supportive of neighbour businesses to strive? and with the leslieville cheese market a few more doors down?? both places also carry buns!?!

                                            4. Went to Oh Boy on Tuesday before the Raptors game, I was drooling after the Star article. A pinch of salt away from perfection? please........that hamburger was one of the most boring hamburgers i've eaten, no taste to the beef, no seasoning, I love the concept that they are intending but the product leaves a lot to be desired, even if they had cooked my burger nice and medium rare like it should be I don't think it could have saved it............definitely something fishy about the article.......it wasn't there regular food critic was it?
                                              On a side note, I had a gastro burger at Dizzy's on Yonge, way too big, but the beef flavour was excellent.....a mix of ground chuck and chopped sirloin, and cooked to a nice pink...........if it was smaller it would be one of the better burgers in the city in my opinion, I haven't had Craft burger........disappointing to?

                                              6 Replies
                                              1. re: mwalton11

                                                I like Craft Burger, it's not perfect but it's better than fast food places and certainly better than what I have had from Burger Bar and Oh Boy.

                                                I only wished they griddled.

                                                1. re: JPJ

                                                  I ate at Craft Burger tonight a week after I had eaten at Oh Boy.

                                                  Craft Burger is definitely the better burger...the fries at both places are pretty good though.

                                                2. re: mwalton11

                                                  Unfortunately, Amy Pataki IS The Star's regular restaurant critic; let's hope she gets pregnant again really soon and takes another extended maternity leave. She's dreadful...

                                                  To rave about one of the burger joints' onion rings while admitting they're straight from McCain's??? While other places are making them from scratch...

                                                  1. re: Tatai

                                                    Holy cow, she does actually give a rave to McCain's rings. I didn't believe it until I saw her review. Bring back Corey Mintz, is all I'm sayin'.

                                                    1. re: Pincus

                                                      as a guy who likes to review burgers, I didn't want to bash that review.

                                                      but there were parts where I questioned it. And I wish my oh boy burger was just some salt away from perfection.

                                                      but to be fair, of the burger places that were reviewed, there isn't much better in Toronto along the same price scale.

                                                    2. re: Tatai

                                                      Amy Pataki is authoritive about goulash but at least she has her own mind.

                                                  2. Oh Boy...poor kitchen staff and efficiency!!! First time I went to Oh Boy, I waited one hour for my tables order only to have it come completely wrong. Fries and burgers were cold. The server apologized and the owner came by to explain that it was their first week of operating and they are ironing out the kinks and got us a round of drinks. Fine, I can understand the kinks in opening a new restaurant.

                                                    Fast forward, to today. I figure after one and a half months, things should be better. I go grab some take out with my friend and we place our order. 20 mins go buy and we still dont see our order being prepared. The line chefs look lost and confused. The lead chef is frantically trying to keep things in order and shouting out orders. A table complains of cold fries and they are replaced. Its 25mins now since we ordered and we see an order being prepared that looks exactly like our order but its being plated and not being packed as take-out. I walk up to the server and ask if this is my order and if so, that its take out. The answer is "no" (without asking me what my order is). Fine, maybe someone ordered the exact same order as us but I'll wait and see happens. He rings the bell for the servers and the server looks confused. She finally realizes that its my order and tells the cooks that its for take out. Apologizing, they pack up the burger but surprisingly, uses his gloved hand to pick up my fries with gravy and puts it into a box. I was very appalled and when he was about to pack the poutine order the same way, I had to say to him to use a pair of tongs or pour it in the box. Unbelievable. 40 mins later, we finally walk out with our order.

                                                    I think the problem with Oh Boy is not their product. Their burgers are good but not great. Its simply a staff that doesnt know proper food handling and a very ineffecient kitchen. They need a better ordering system and they need to be able to serve burgers and fries within 10-15mins. Why should a burger and poutine take 30 mins to serve? The owners need to change something cause I'm not going back anytime soon.

                                                    Oh Boy Burger Market
                                                    571 Queen St W, Toronto, ON M5V 2B6, CA

                                                    1 Reply
                                                    1. re: Focker

                                                      I had the same experience when I went the week after they opened (see my posts above) but I tried to be understanding about the chaos and confusion.

                                                      I walk by everyday and notice it's always full of people so I was hoping the service had really improved. I guess it hasn't so I'm not missing out on anything. Thanks for the reports.

                                                      At the end of the day, this sounds like a mediocre restaurant with poor service. I'm willing to tolerate bad service if the food is amazing and bad food isn't so bad when you have a nice server. This place seems to have nothing going for it other than a good location.

                                                    2. I was in there, and someone who was either the owner or manager was in, on what sure looked to me like a coked-up rampage through the place, moving the pop machine and criticizing everything.

                                                      Hands down, they should fire the kitchen staff and start over with more experienced people, and more of them. I feel for them in that fishbowl. I can't imagine the carnage when it gets slammed at 2am full of drunks.

                                                      I had a meat burger and fries, and it was sadly undistinguished. It could use some garlic and some nutmeg, and might be more interesting. I will come back for their veggie; the cashier told me they source from Fresh, and that's a great recommendation to me.

                                                      1. Meh. It's slightly better than McDonald's, and I'd still prefer a Whopper Jr.

                                                        1. A friend and I went in last week and left after 10 minutes. We were confused on walking in: no one greeted us and we were uncertain whether we were to order at the counter or if there was table service. When questioned, the girl at the cash told us we could do either and just walk through to the back if we wanted to be seated. It took awhile for the guy working back there to acknowledge our existence and we were seated at a table at the back, right below a speaker that was blasting horrible music. (Yes, we're 50-somethings and prefer to dine in quieter settings.) After two minutes of headache-inducing noise, we decided to get a take-out instead. The girl at the cash, however, was so indifferent and impatient to our questions about the menu that we decided to walk out without ordering.

                                                          I have no plans to return.

                                                          1 Reply
                                                          1. re: Tatai

                                                            This restaurant as a whole seems to be lacking in many qualities that we come to expect from such a place.

                                                            I normally couldn't care less about atmosphere and am mildly concearned about service. The food is the reason I go to restaurants but I understand how others may prefer the experience as a whole.

                                                            This place not only has mediocre to poor burgers. the service is shockingly terrible. as a young man, I do enjoy the sex appeal the waitresses have, so I'll give them at least one compliment. ( Although, I'm sure female patrons would enjoy some Tony Danza's serving their burger as well)

                                                          2. Man, people gotta stop opening "gourmet" burger places, they're never that good, Someone should take a note from Shake Shack in NYC and do really amazing sliders on steamed buns!!

                                                            1. OH BOY THAT SUCKED! Got to Oh Boy, went to place an order, was told to take a seat and someone would be by to take our order. Took 5 minutes for someone to throw a menu on our table, no one ever came to take our order, none of the waitresses even acknowledged our presence. After another 5 of waiting, got up to go to the cash to order for take out so we could get out of there. The girl at the cash couldn't figure out how to work the register. She finally got it done, we paid, thought that 35 bucks was way to much for 2 combos, ends up girl had rung it in wrong. Took 3 people another 10 minutes to figure out to how to give us a refund. Finally got our food. Within the 2 minute walk home, the parchment paper that the burger was wrapped in had gone translucent from all the grease. Both of our orders ended up being wrong, regardless the burgers were horrible. Next time we're looking for a burger, we'll head to the Burger Shoppe or Craft, both the service and quality far surpass this place! NEVER AGAIN!

                                                              1. Well finally got around to trying this place last weekend. I went at a time when I thought they wouldn't be busy (4:30 p.m. on a Saturday). I was right, the place was dead. Except for a group of 3 in the back I was the only other customer. I ordered the Oh Boy Classic with cheese (cheddar).

                                                                In terms of service, it was fine, but I ordered take-out. The cashier was friendly, promptly took my order, etc. I had none of the service related issues reported here by others (but given that the place was empty and I was ordering take-out I wouldn't expect any either).

                                                                As for the food...I was disappointed. The bottom line is the burger is not good, it's not horrible, but it's not good. When I compare it to my current neighbourhood favourite, Craft Burger, it's not even a close call, Craft by a long shot.

                                                                Before giving more details I will note that I took the burger from Oh Boy, home (a little over 5 minutes) in an insulated bag (yeah I know, I'm a food nerd). I can't imagine this had any effect on the quality of the burger, but maybe there is something to it I don't know. I use the same method for taking home burgers from Craft and there is never a quality issue from when I eat-in.

                                                                Anyway, the burger from Oh Boy looked promising. Nice fresh sesame seed white bun with good softness, yet it had the substance to stand up to a greasy burger (believe it is from Ace Bakery - bar none the best bread products in the city imho). There was a good burger to bun ratio (no meatball or meat crepe on a huge bun, no overhang). Toppings were fresh. The burger itself was substantial, 8 oz is a big burger. Upon biting into the burger the inside was a nice medium pink in colour. It seemed like a great burger experience was inevitable here, but...

                                                                It's wasn't. It wasn't even close to a great burger experience. First, despite the burger being clearly cooked to a nice medium inside, it was very dry on the outside. I suspect this has a lot to do with what appeared to be bad hot spots on the grill and the complete failure of the line cook to do a single damn thing about it. I spent most of time waiting for my burger, watching it be "cooked", literally. During that time I wondered if this is how they cooked in the early stone age, just throw a hunk of meat into the flames and walla! Seriously, how much does a squirt bottle cost? If you are going to grill burgers, either get a grill with decent flare-up guards or teach the line cooks how to deal with flare-ups, like maybe moving the burger to a cooler spot on the grill when it becomes engulfed in flames for more than a minute (or simply squirt a little water on the flames). Basically, the cooking method looked like a scene from Backdraft.

                                                                Cooking issues a side however, I think the biggest problem with this burger is the meat. First, I don't like the grind, the patties in terms of texture remind me way too much of South St. Burger - a little too course for me. It has almost a PC frozen patty like texture. I like a finer grind than this. Second, the meat lacks any distinctive beefy flavour. Granted the "smokiness" from having sat in 2 foot high flames for most of its journey from raw meat to burger on a bun may have masked something, but I think this is just a bland burger. Compared to my go to Craft Burger, which has a nice beefy flavour to it, there is no comparison.

                                                                All and all, if the burger hadn't been given the Richard Pryor treatment, it would have been better (the dryness on the outside seemed to highlight the course texture that I don't like). The bun and toppings were good, definitely better than average (especially the bun). The problem with Oh Boy burgers, is the burger. Bland beef, bad grind.

                                                                And did I mention the cooking? My poor patty was the only one on the grill at the time, I can only imagine the inferno when that grill is at capacity, Could probably achieve the same results by giving the line cooks flame throwers.

                                                                1. I know this might seem ridiculous, but if I learnt one thing from my visit to Oh Boy Burger, it's that 8 oz. is actually too big a burger for my taste.

                                                                  I do like the vibe of Oh Boy, but don't really dig their process for ordering toppings. There's no way to tell them your toppings when you place your order (and some burgers come with set toppings), so if you want to customize the burger, you've got to stand near the toppings area and jostle your way in and time it exactly with when your order gets to the toppings guy.

                                                                  Also, I certainly do not recommend the curry fries. I thought it'd come with a side dipping sauce, but it's a very strongly flavoured curry gravy that's slathered all over and is way too overpowering for my liking.

                                                                  I went for the Burger with 3 Cheese Combo, and while the burger was really juicy and flavourful, like I said, it was just way too big.

                                                                  For pictures of my meal and more about my trip to Oh Boy, feel free to visit:

                                                                  All in all, I'd say I prefer Craft's 6 oz cheeseburger. Tastier and the size is just right.

                                                                  Oh Boy Burger Market
                                                                  571 Queen St W, Toronto, ON M5V 2B6, CA

                                                                  4 Replies
                                                                  1. re: Platoputas

                                                                    I've always thought that 1/3lb for a burger is quite sufficient.


                                                                    1. re: Davwud

                                                                      Agreed for lean. However, recently learned that 1/3 lb medium has too much shrinkage! (and it wasn't even cold)

                                                                      1. re: Davwud

                                                                        Most burger places don't properly sear the burger. and more specifically when they are grilled. Also the heat of the grill usually isn't high enough. it usually set lower to allow for well done cooking. (I'm not a chef though)

                                                                        I usually prefer a higher weight so when (if) a restaurant will attempt cooking medium burger, I get a better chance of it actually turning out medium.

                                                                      2. re: Platoputas

                                                                        8 oz? I might have to try this place. 5-6 oz burgers are fine and more than adequate serving size-wise, but sometimes (most times), I want an 8-10 oz burger that isn't all fat and gristle.

                                                                      3. Bumping this up because today (November 4th) it is featured on Webpiggy. $10 for $20 of food and drink

                                                                        3 Replies
                                                                        1. re: ylsf

                                                                          Did you end up getting it? I walked past it today, thought about it but ended up going to Ravisoups. If so, let us know how it is :-)
                                                                          I could be totally wrong, but I think I've tried an Oh Boy burger before, but by the Docks...I remember not liking it that much.

                                                                          322 Adelaide St W, Toronto, ON M5V, CA

                                                                          1. re: ekim256

                                                                            Menu's good - caters to all (meat eaters, seafood lovers, and veggies).. but as your opinions matter, yeah - probably won't be buying the deal (it's on Groupon as well). Sad.. !

                                                                            1. re: jennjen18

                                                                              I think what ekim256 tried was something else, she said "by the Docks"...

                                                                              I went to Oh Boy during the summer, used another voucher deal... At the voucher deal prices it is worth trying. My burger was decent enough (yeah, not the best in the city, but, good) and I recall the fries being good too.

                                                                              The groupon voucher is good until May so I will probably pass on it, but, as jennjen said there is a $10 for $20 voucher on groupon todya