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The triple AAA bar is doing the opening soon - The Texas style restaurant in the Toronto

Indianguy Oct 4, 2012 06:31 AM

Yes? Hi! There is the new Bar-B-Que spot doing the opening soon. at the adelaide and jarvis. It says it is the texas kind of BBQ.


I am wanting to hear if it is the super goodness or the dumb.

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  1. c
    childofthestorm RE: Indianguy Oct 4, 2012 06:33 AM

    Pretty much every pitmaster in Texas would roll their eyes at the notion of "bourbon soaked oak."

    1. Davwud RE: Indianguy Oct 4, 2012 06:42 AM

      Crappy hours for me.


      1. estufarian RE: Indianguy Oct 4, 2012 07:21 AM

        "Texas inspired but uniquely Canadian"
        Does that mean we're all inspired by Texas - or only 1 of us? (OK own-up who is it?).

        And who prefers Canadian Bourbon to Texas Bourbon?!!!!!!!!

        I guess the Canadian part is that they've substituted oak for hickory; Canadian beef for Pastured (or Longhorn), Bourbon (why? - what about maple syrup).
        Perhaps the unique part is that they have TV's and Wi-Fi in Toronto.

        15 Replies
        1. re: estufarian
          TorontoTuna RE: estufarian Oct 5, 2012 07:59 AM

          All Bourbon comes only from Kentucky. Period. Canadian Bourbon is like Canadian Champagne as in it isn't.

          1. re: estufarian
            prima RE: estufarian Oct 5, 2012 08:08 AM

            I think we're being a little hard on Triple A Bar and Gangster Burger. These guys didn't open restaurants because they are good at conceptualizing restaurants.

            Hopefully the food will taste good, regardless of the provenance of their bourbon and beef.

            I hope they add ordinary fried chicken to the menu, in addition to the chicken and waffles.

            Smoked Beef Brisket 15-


            Smoked Dry Rub Ribs 15-


            Texas Chili 14-


            Chicken 'n Waffles 14-


            Pulled Pork Sandwich 12-


            Creamed Corn 3-
            Potato Salad 3-
            Coleslaw (spicy or regular) 3-

            1. re: prima
              kwass RE: prima Oct 10, 2012 04:58 PM

              I think the menu looks good. I'm looking forward to trying the chicken and waffles. Wish they were open for lunch though.

              1. re: prima
                evansl RE: prima Feb 8, 2014 05:20 AM

                This is not traditional Texas. Pulled pork is not Texas BBQ at all. Real Texas is beef - brisket and beef ribs. No pork. Red eye sauce is also as common as not. Most importantly, if you don't get white bread automatically with the meal, it ain't Texas BBQ.

                1. re: evansl
                  pourboi RE: evansl Feb 8, 2014 08:54 AM

                  You are mistaken. Pulled pork and pork ribs are traditional in Central Texas (Austin). Check out Franklin BBQ's menu in Austin arguably the best central Texas BBQ.

                  1. re: pourboi
                    TorontoTuna RE: pourboi Feb 8, 2014 10:26 AM

                    Dam straight. Aaron Franklin's Q has only been around for 5 years, but is the best in central Texas. I've been there several times and although known for beef, they feature ribs, sausage and even turkey. Most joints in Texas have a wide variety of meats, even the little weekend trailers at the gas stations. I had sweetwater duck at Goode Company years ago back in Houston and smoked kidney sammys in Waco.

                    1. re: TorontoTuna
                      pourboi RE: TorontoTuna Feb 8, 2014 10:40 AM

                      And Franklin's does not even have beef ribs on their regular menu or red eye sauce.. but yes a whole stack of white bread..

                      1. re: pourboi
                        TorontoTuna RE: pourboi Feb 8, 2014 03:00 PM

                        Well, the best Q joint in Texas is Fargo's Pit BBQ in Bryan. Their Brisket is a shade better then Franklin's, but their pork ribs and smoked chicken is legendary. And to cater to your Wonder Bread fetish, yea they got it.

                    2. re: pourboi
                      evansl RE: pourboi Feb 9, 2014 08:13 AM

                      No, you are mistaken. Sure, you can get pulled port there now like you can get Mexican food in Paris now. That doesn't make it traditional. Go to any real traditional Texas BBQ like Kreuzer's and there is no pork. When was the last time you saw cowboy's driving a herd of pigs?

                      1. re: evansl
                        James Cristinian RE: evansl Feb 9, 2014 08:51 AM

                        Pulled pork recently is served in some places in Texas, but I would never order it. Pork spare ribs are served in almost every place in Texas, while beef ribs are in relatively few. Why? I have no clue and I love beef ribs and would order if available. My credentials, native Texan but have traveled across most of the USA, many parts of Mexico, and a bit of Canada. Love Toronto.

                        1. re: evansl
                          James Cristinian RE: evansl Feb 9, 2014 08:59 AM

                          Here are the three pork options at Kreuz, no pulled pork fortunately. Almost all Texas BBQ places do pork spare ribs. My favorite is City Market in Luling, just down the road a piece from Lockhart. (no website)


                          1. re: evansl
                            pourboi RE: evansl Feb 9, 2014 09:10 AM

                            No you are mistaken.. first of all there are many different styles of BBQ in Texas from Central to Low Country to East Texas all unique all traditional Texas..

                            Second "Cowboys on the trail" do not have time to stop and smoke a cow for 14hours... Cowboys grilled their meat. What is now considered BBQ in Texas is Smoked meat.

                            The history of Smoking meat in Texas originates from:

                            "European meat smoking traditions were brought by German and Czech settlers in Central Texas during the mid-19th century. The original tradition was that butchers would smoke leftover meat that had not been sold so that it could be stored and saved. As these smoked leftovers became popular among the migrants in the area many of these former meat markets evolved to specialize in these smoked meats." - http://en.wikipedia.org/wiki/Barbecue...

                            And as you know Germans love their PORK. So from the mid 1800's pork has been smoked in Texas that is not a "recent" thing.. in fact they were probably smoking pork BEFORE they started smoking beef and then used the same technique that they had used for pork in the old country to cure the excess of beef. This then became what we now consider Traditional Texas BBQ.

                            PS notice "Kreuz" is a German name...

                            1. re: pourboi
                              TorontoTuna RE: pourboi Feb 9, 2014 12:11 PM

                              Cowboys are pretty much as gone today as the mustache cup. Free range is a gonner, replaced by oil rigs and fracking devices. Cowboys on the trail did not eat beef...no refrigerator on ye 'ol chuck wagon. They ate beans, bacon, hardtack and fatback. To lose a cow was to lose out in the end of the drive bonus. They did eat squirrel, rabbit, mule deer and prairie foul to supplement their diet. I do business in Austin and environs and have tipped many a brew with old cowboys, and bacon was their staple meat.

                        2. re: evansl
                          MeMeMe RE: evansl Feb 10, 2014 10:51 AM

                          When I think of Texas BBQ, i think.....brisket, ribs, turkey and sausage. Been to Kreuz, Black's and Smitty's in Lockhart and that's what you get. Pulled pork is not on the menu....ever.

                          1. re: MeMeMe
                            pourboi RE: MeMeMe Feb 10, 2014 11:37 AM

                            evensl stated "Real Texas is beef - brisket and beef ribs. No pork." I was trying to get across that pork is Texas BBQ as well.. especially Pork ribs... which are definately served in Lockhart!

                    3. biggreenmatt RE: Indianguy Oct 4, 2012 07:42 PM

                      Picture of the brisket looks dry. Which is too bad because I've got lots of time for brisket.

                      Maybe I'll give it a shot anyways. God I love brisket.

                      1. y
                        ylsf RE: Indianguy Oct 10, 2012 07:24 AM

                        A "first look" review on BlogTO this morning:


                        I have never been to Texas before but do they serve their food in tupperware down there with wax paper?

                        I just had some awesome BBQ in Detroit on the weekend (two different spots) and was hoping for something like that up here.... I guess I will give this place a shot at some point out of curiosity but if anyone goes in the meantime please let us know what you think.

                        9 Replies
                        1. re: ylsf
                          Davwud RE: ylsf Oct 10, 2012 08:10 AM

                          Where in The D did you go??


                          1. re: Davwud
                            ylsf RE: Davwud Oct 10, 2012 12:07 PM

                            Slow's and Lazy Bones. Wish I had time and more stomach space to try out more spots! Going to write a full food report up in the detroit forums.

                          2. re: ylsf
                            szw RE: ylsf Oct 10, 2012 09:13 AM

                            the best bbq I've had so far served it on parchment paper on a half sized baking sheet. I loved that!

                            1. re: szw
                              Davwud RE: szw Oct 10, 2012 11:15 AM

                              I've had awesome food, not just Q served on waxed paper, no plate/tray/dish/anything under it. I've had it served on sectioned trays, cafeteria trays from a school (at a place that wasn't a school), paper plates, plastic plates and have seen nachos served in a hub cap. I don't care what vehicle it is that gets the goodies to me. It just better work.

                              I love all the comments in that article cutting the place up for being "Cheap."


                              1. re: Davwud
                                Googs RE: Davwud Oct 10, 2012 11:27 AM

                                Davwud, you won't convince those that think its cheap any more than you'll convince others that think it wasteful. One thing you can't accuse the owners of is not knowing their audience. Were it on china, I'd be running for the hills. Now the only thing that stops me from going is a) I have Rally Smokehouse in my backyard and b) yep that brisket AND the pulled pork do look mighty dry. Seems they shouldn't have cheaped out on a food stylist.

                                1. re: Googs
                                  ylsf RE: Googs Oct 10, 2012 12:08 PM

                                  Also, they smoke "off-site" vs. Rally's etc that have on site smokers...

                                  RE: wax paper... I think maybe it is more of a comment on the pricing vs. service level. For that price maybe people are expecting plates/etc. I remember seeing a thing on tv where they had butcher paper/wax and loaded up BBQ on it, looked like awesome food but it was also really cheap compared to pricing at this spot.

                                  1. re: Googs
                                    C mac RE: Googs Oct 26, 2012 01:59 AM

                                    I never even heard of Rally but man does it look good!

                                    1. re: C mac
                                      Davwud RE: C mac Oct 26, 2012 02:57 AM

                                      It is. I love their Fried Chicken.


                              2. re: ylsf
                                bytepusher RE: ylsf Oct 26, 2012 05:36 AM

                                This is what Texas Hill Country BBQ is served like

                                or if you are feeling particularly fancy

                                Also Texas BBQ is a problematic term since there are actually several regional styles although generally when one hears the term it's usually meant to imply Hill Country with brisket and beef hot links.

                              3. hal2010 RE: Indianguy Oct 10, 2012 04:53 PM

                                From the review: "The dish is not chili in the traditional sense (no beans)"

                                Isn't it considered a crime to put beans in chili in Texas?

                                2 Replies
                                1. re: hal2010
                                  eppicurious RE: hal2010 Oct 10, 2012 08:13 PM

                                  F-their attitududes on beans being in chili.....it's $14 a bowl!!!!!! I can make an awesome serving for 20 people for $20. Sign on the widow should say closing soon...oh but wait!!!!...hipsters think it's cool.....give it two months then the closed sign is out.

                                  1. re: eppicurious
                                    Wil RE: eppicurious Oct 11, 2012 04:35 AM

                                    Wow, that is alot of vitriol, not sure where that is coming from!

                                    Anyways, ya Texas chilli definitely has no beans, if I learned anything from Top Chef:Texas it was that! :)

                                2. g
                                  Gary RE: Indianguy Oct 26, 2012 12:37 PM

                                  Wow, lots of pre-hate for this place. Anyway, my wife and I stopped in after work a week or two ago for a few beers and some food. Nice addition to the neighbourhood. We liked the renovated space and the staff were friendly. They have a decent selection of fairly common local beers (Mill St, etc.)

                                  They were out of brisket that night, so we ordered the ribs and the chicken and waffles. Both were enjoyable, the ribs were dry rub but they'll give you BBQ sauce on the side in a squeeze bottle if that's your preference. They were pretty good for Toronto ribs, flavourful, not too dry, tender but still clinging a bit to the bone. The fried chicken was very moist and I enjoyed the sweet-salty contrast with the waffles and syrup.

                                  Verdict: this is not a destination restaurant I would implore anyone to travel across the city to visit, but it's definitely not worthy of the vitriol on here. Pretty solid, especially for a place that's barely been open a few weeks. We'll be back for sure.

                                  1 Reply
                                  1. re: Gary
                                    ylsf RE: Gary Oct 26, 2012 02:30 PM

                                    So, do they only do the BBQ off site or all of their food? I would assume Fried Chicken would be fried to order.

                                    Thanks for the review.

                                  2. s
                                    Strongbad789 RE: Indianguy Mar 14, 2013 02:09 PM

                                    I've been there three times and overall I quite like it, although the last time I went was a bit of a disappointment so perhaps they have some consistency issues.

                                    All three times I've gone I've ordered the dry ribs; the first two times they were amazing (some of the best dry ribs I've ever had, and while I'm definitely not a bbq expert, I have eaten my fair share of ribs), but the last time they were way overcooked (the meat was quite dry, although the flavour was still good). I've also been able to sample the pulled pork sandwich (I liked it, good smoky taste, although it is also served without any sauce so if you like it saucy you have to add sauce to it), the brisket (very good...nice and moist and flavourful), and the chopped brisket sandwich they had as a special last time I went (it was okay but not great...not as much of a bbq taste to it; probably wouldn't get it again). I haven't tried the chicken and waffles, but someone I was with tried it and they said they really liked it.

                                    Anyway, I would definitely recommend this place, hoping that my recent visit was the exception rather than the rule. I'd also like to hear if anyone else has had any more recent experience there.

                                    2 Replies
                                    1. re: Strongbad789
                                      justsayn RE: Strongbad789 Mar 14, 2013 02:15 PM

                                      Thanks for the update! Sounds good.

                                      I am wondering what others are saying as well as I personally haven't felt a need to return based on my visit shortly after they opened.

                                      1. re: justsayn
                                        szw RE: justsayn Mar 15, 2013 07:54 AM

                                        I've heard really good things about the food, but it was really overpriced.

                                    2. y
                                      ylsf RE: Indianguy May 29, 2013 07:59 PM

                                      So, I went tonight for the "burger week" promo of a $5 chopped beef sandwich. It was okay/good for $5 but I would not pay the normal $12 price for it. The side of "mac and cheese" at $4 was a rip off as well. Pretty mediocre cheese sauce, small portion for $4.

                                      I am curious to try the brisket down the road. Service was pleasant and decor was okay.

                                      1 Reply
                                      1. re: ylsf
                                        justsayn RE: ylsf May 29, 2013 09:58 PM

                                        I find this place to be terribly overpriced and mediocre...at best.

                                      2. justxpete RE: Indianguy Feb 5, 2014 09:11 AM

                                        Anyone been here recently?

                                        I'm fixin' to try it soon.

                                        Also - wax paper + wonder bread = Texas/Traditional southern BBQ.

                                        I'm shocked this one stayed under my radar for so long. This may be the holy grail of BBQ in Toronto.

                                        9 Replies
                                        1. re: justxpete
                                          fickle RE: justxpete Feb 5, 2014 09:59 AM

                                          Went in November. Wasn't impressed enough to return. Our pork ribs were fair (flavour was very muted), the beef rib was good (special of the day), the waffles were soggy, the fried chicken was bland (don't even remember what the sauce was-that unmemorable), beans were watery, slaw was missing the dressing but the fries were decent! Hopefully you'll have a better experience.

                                          1. re: fickle
                                            estufarian RE: fickle Feb 5, 2014 01:21 PM

                                            Ribs were a bit on the dry side. Wonderbread was Wonderbread!
                                            Overall a passing grade but not, for me, a destination. Would happily return though, if in the area.

                                            1. re: estufarian
                                              justxpete RE: estufarian Feb 5, 2014 10:54 PM

                                              So I had take out tonight. I still don't think we have anything quite as amazing as to what you find down south, but these are a good contender for best ribs, and most authentic Texan-style ribs, in TO. They're dry ribs (for which they serve BBQ sauce on the side), and they were smokey without being too smokey (extremely important!), with significant penetration in to the meat. The BBQ sauce was excellent and not overpowering - but for the full rack I ordered, they didn't include enough (which wouldn't be an issue *at* the restaurant). I would suggest a tad more salt in their seasoning as well.

                                              Unfortunately I didn't get the wonder bread that I was so incredibly looking forward to. Bread is simply a must for me with good BBQ. Fresh cut fries were very good, and Mac & Cheese was ok but a bit on the bland side.

                                              I think the fact that they cook them offsite may hurt the product a little, so next visit will be as close as possible to 5pm when they open.

                                              Perhaps a bit pre-mature, but I'm very happy to have found a little slice of Texas Q in TO.

                                              Looking forward to my first visit.

                                              1. re: justxpete
                                                justxpete RE: justxpete Feb 9, 2014 11:20 PM

                                                Sadly, our visit to the restaurant turned out to be horrible.

                                                Firstly, this is 95% bar, 5% restaurant - judging from the quality of their website, the interior wasn't what I was expecting at all. It's kind of a bar-first with food and decor as an afterthought. There are wires everywhere, and at one point there's an explosive electrical short nearby. The whole bar screeches to a halt, but luckily the people nearby are ok.

                                                The bar was packed, and it was extremely noisy - it had been snowing that day and my car is a bit wild in the snow, so I chose to order a coke. The coke comes to me, but it's not coke. It's some generic cola that is atrocious. It tastes like a combination of sprite, generic cola and ginger-ale, all in one horrible concoction. As I said, the bar is packed (and a server claimed it's always packed), so I can't understand why someone who seemed like he was the owner (very friendly and amicable), when asked, said that the coke was "too expensive". They also charged me $2.50 for each glass - unfortunately they had no non-alcoholic cans or bottles to offer, so I was forced to bear another glass as the first one (and 2nd) were 2/3rds ice.

                                                So enough about the coke - the food comes, and the wonder bread that I'd so looked forward to is stale and dry - inedible. The brisket poutine has great gravy, but the brisket in the gravy isn't heated well enough. It's luke warm. Against my better judgement, I continue eating, and three days later I'm still paying for that decision.

                                                Previously, I had ordered the full rack. It was great. This half-rack isn't as good for whatever reason, and I'm left disappointed. It also doesn't feel like it was adequately re-heated as well. BBQ sauce is still top-notch, as are the fries. Both great.

                                                The SO was craving some nachos (oddly), which she orders, and are mediocre. The plate is left almost full, and the runner dutifully asks if everything was ok. She feigns that she's full, and we take a doggy bag to be polite. Service is over-all very friendly, and we lament that the experience has been so poor.

                                                At this point I notice that every time they open the doors to the kitchen, someone is opening or closing the microwave, and I begin to understand why almost everything is so terrible.

                                                If you decide to pay a visit, order the fries, full rack of ribs, lots of alcohol, and nothing else.

                                                Unfortunately, we won't be returning.

                                                1. re: justxpete
                                                  ylsf RE: justxpete Feb 10, 2014 08:46 AM

                                                  Did you eat in last time when you had the full rack?

                                                  It is common knowledge that the meat is smoked off site but I didn't know how they re-heated it. I thought maybe it was vacuum sealed a la Buster Rhino's. I am sure microwaving would not have a positive effect.

                                                  1. re: justxpete
                                                    pourboi RE: justxpete Feb 10, 2014 09:15 AM

                                                    They have a small convection oven just inside the door of the kitchen which they use to reheat the meat. Are you sure that is not what you saw? Stainless Steel, shoulder height on the right side of the door?

                                                    1. re: pourboi
                                                      justxpete RE: pourboi Feb 10, 2014 09:22 AM

                                                      I'm not suggesting they were using the microwave to reheat the ribs (only). My apologies if it appeared so. I actually did ask as well and they stated they were reheated in their oven.

                                                      It's more that the microwave was in use so frequently which I found odd.

                                                      And no, Yslf - I ordered takeout from hurrier initially. Oddly a much better experience.

                                                      1. re: justxpete
                                                        pourboi RE: justxpete Feb 10, 2014 01:31 PM

                                                        How does "hurrier" work? do you order the meal from the restaurant yourself and then they just pick it up and deliver it?

                                                        1. re: pourboi
                                                          justxpete RE: pourboi Feb 10, 2014 01:37 PM

                                                          It works either or. But I find the biggest hassle is making the order and paying for it, so I much prefer letting hurrier do it for me, and paying the nominal markup (they charge a delivery fee as well).

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