Fat Friday - The Stockyards Part II

It was bound to happen one of these days. Even though we have numerous restaurants to choose from downtown, for a recent Fat Friday, we found ourselves at a familiar spot – The Stockyards. On our first visit, we had hoped to enjoy their ribs, but, upon finding them sold out, settled for the fried chicken and pulled pork instead. We were not disappointed, however, and probably were even more anxious to try the ribs next time.

And so, after some time, a second visit, was in order, this time planning to arrive early to make sure we got a taste of what they’re known for – the ribs. I won’t dwell on those (as delicious as they were…); you’ve read all about that already (or can by clicking the link). But The Stockyards menu seems to keep getting better and better, and we keep getting different recommendations from people on what to try next, so it was time for another trip back.

We combined this trip with an outing to the Wychwood Barns, a restored TTC yard where artists have live/work studios, a farmers market throughout the year, and various other activities. It was a perfect fall day to explore the city, so we took advantage of our TTC passes to do some sightseeing. Unfortunately, the farmer’s market had wrapped up by the time we got there, but it was still very cool to see the renovations to turn a repair shop into a great outdoor/indoor venue for the community.

Ok, but on to the food! For this trip, we had heard about a very good Green Chile Cheeseburger that is often on the special board and an equally enticing Porchetta Sandwich. Turns out, the Burger is regularly on their special board, just not part of their menu, so we weren't disappointed when we arrived. We ordered one of both and eagerly waited for our name to be called. We arrived early that day to grab one of the limited spots in the restaurant, so at least we had a spot to dine. And how did they measure up?

Well, since Matt was at one point a resident of New Mexico, known for green chile, he ordered the burger, leaving the Porchetta for me (not that I minded…). His current favourite burger can be found at the Owl Bar in New Mexico, but that is certainly a long way to go when you’re hungry. Unlike the Owl Bar burger, which serves its beef patty with a slice of cheese and chopped green chile on top, The Stockyards served theirs with chopped green chile mixed into a creamy cheese sauce and then spread on the burger. I almost wish I had a picture of Matt eating it, because I think the Owl Bar has found its match. In fact, Matt was so pleased with the burger, that he complimented the owner/chef himself! I had a bite or two, and it was darn tasty, although perhaps a little too hot for me to handle. Matt had no problem with that, though. Guess growing up on the stuff helps a little.

The Porchetta sandwich that I enjoyed was very different from the burger. Not a lot of heat on this one, but lots of flavour. I defer to the menu to describe this sandwich: fennel and garlic scented pork loin, pork belly, and cracklings served on a baguette with garlic aioli. How can I describe the taste of this really, because it wasn't like pulled pork, and it wasn't like bacon, nor was it like ham...so try and think of something in between all of those things and that might be close to this sandwich. In any case, it was mighty good.

Upon leaving, we took a look at their menu again and realized we'd have to come back again to try something new, plus maybe have their ribs again. If others are like us and keep coming back for more, The Stockyards, I bet, will be around for a while.