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Slider Revolution - Danforth/Pape - now open

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The other thread didn't mention the restaurant name in the title. Since it is now open figure it would be best to start a new thread so people can post their reviews in here and it will be clear what the thread is about when it keeps bumping up:

Write up on Postcity:

http://www.postcity.com/Eat-Shop-Do/E...
Slider Revolution
673 Danforth Ave

Old thread:

http://chowhound.chow.com/topics/869421

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  1. I guess I'd best post this in here then.

    Okay, had 2 sandwiches:
    The Philly Steak was good, not great. I'd like it saucier and maybe with a bit more boldness of flavour.
    The Mu Shu was very good but I'd like some sauce as well on there.
    As you can tell, I love sauce.

    The owner is VERY interested in getting feedback. To me, that's as positive as anything can be.

    So, from an overall view based on one visit and two sandwiches, I'd say promising but could use some tweaks.
    Plan on going back Friday for a couple more.

    You seem to be able to add sauce. Keep in mind that not all sandwiches come with sauce. For instance I suggested the Mu Shu has none and I suggested it would probably be better with some sriracha. They are equipped to have sauce as an add on condiment. Just ask.
    They seem open to making it just right for you but the owner (Rich I think) did point out that they aren't about to completely rework a sandwich for you though.

    DT

    2 Replies
    1. re: Davwud

      I really liked the Mu Shu - certainly well-flavoured with hoisin sauce and great textures - fresh and crunchy.
      I found the Spicy Jerk Chicken very bland - although again good textures. Given that it apparently includes a 'honey sriracha' (in addition to the jerk) I'm not convinced that adding sriracha to anything would necessarily help. In my book, calling anything "spicy" means it SHOULD be. Most jerk I've had has been spicier.

      But I really liked the buns - which AREN'T your typical Wonderbread, so hold up well and don't get soggy.
      Avoid the coffee!

      1. re: estufarian

        Glad you mentioned the Hoisin on the Mu Shu. I said there was no sauce but I, clearly, am incorrect. Thing is, you can't just add more or it will blow the rest of the flavours out of the water. It really can only be a bit of a back ground player and not a support player.

        DT

    2. Has anyone tried any of the meatball subs or the veggie sloppy Joe?

      1. What are the chances that this place will serve actual sliders? I'm betting somewhere between nil and zero. I don't know why there isn't a single place in this city that will serve real, not-just-small-sandwiches sliders, but at this point I feel like Toronto's restaurants are just rubbing it in. If I had any restaurant know-how (or money), I'd just open a damn place myself.

        Here's what real sliders are, for the uninitiated:

        http://aht.seriouseats.com/archives/2...

        14 Replies
        1. re: Michael N

          Interesting! I had no idea. That being said, if it tastes good does it really matter?

          1. re: Michael N

            I keep thinking of the TV show Sliders myself :) I agree with you on the origins of it, but the word has definitely evolved to mean "small sandwiches". Maybe you should contact the restaurant and suggest it, based on what Davwud said, sounds like they are open to suggestions, also, I am not sure if they have the flat top or not.

            1. re: ylsf

              Yeah, at this point I've come to terms with the fact that the word "slider" has evolved to mean any small sandwich on a bun -- what really irks me is that such a crazy delicious food item is completely and utterly unavailable here. The fact that a bunch of places serve things called sliders that aren't actually sliders is just rubbing it in my face.

            2. re: Michael N

              That's being over-pedantic.
              The purpose of language is communication - and (on this Board) "slider' to everybody (with perhaps 2 exceptions) refers to a 'small sandwich on a bun'.
              Neither wikipedia, nor General Chowhound topics agree with you (which is where the post should be if you want to challenge the definition).
              At Slider Revolution you get a 3 oz serving on a 3-4" diameter bun. Cooked on a griddle.

              1. re: estufarian

                Yeah, like I said, the word slider means something different now -- I accept that. I just wish that some place in Toronto would serve the Item Formerly Known as Slider.

                1. re: Michael N

                  There's a place on the Queensway called Sliders that apparently serves them.

                  1. re: terrycar

                    I've been there. Alas, they serve little burgers, not sliders in the original sense of the term.

                    1. re: Michael N

                      Did you enjoy the Queensway place?

                      1. re: magic

                        It's been a couple of years and my memory of the place is fairly hazy. I recall it being passable, but mediocre.

                          1. re: Michael N

                            I was there, as you a couple years ago. My memory was of 2 things. 1, they were out of slider buns. Oooops.
                            Secondly, I thought it wasn't a good dollar value.

                            As for your assement of the food itself, I'd grade it higher than you. But not a whole lot.

                            DT

                            1. re: Davwud

                              I ate at Sliders on the Queensway. They should have probably done a little research into what a slider actually is before opening this place. They aren't even making sliders. They are making mini burgers! (Pulling hair out)! When will people understand the difference between the two. Even Chefs don't get it.

                              1. re: ThoughtForFood

                                Me and you against the world, ThoughtForFood. Me and you against the world.

                    2. re: Michael N

                      Not that it's worth the trip (it isn't, IMO) but the Harmony Lunch in KW (A tradition here) has been selling /making sliders for years. Sinilar to those described, with onions pressed onto the griddle and the buns on top. However, they use ground pork instead of beef.

                2. Speaking of Sliders, anyone heard of Two-Bite Saloon?

                  2 Replies
                  1. re: kwass

                    Sure - but the menu is much smaller.

                    1. re: estufarian

                      The only true sliders I have had are from White Castle in the states

                  2. Finally made it to Slider Revolution for brunch. Gotta say, I was a little disappointed with the smoked salmon and egg slider on a whole wheat bun. Found it dry and a little bland, despite the garlicy lemon alioli. The side of home fried potatoes was amazing. That said, I will be back to test the some of the others. I think I'll ask them not to toast the bun which I think dries it out.

                    2 Replies
                    1. re: BIGeater100

                      For me, toasting improves the texture!

                      1. re: estufarian

                        you would think wouldn't you? Maybe it was because it was whole wheat? Dried it right out. Will try the white next time.