The Stockyards Smokehouse and Larder

OUT Review

Is it possible to get tired of making "best of" lists year after year? Just ask Tom Davis, the pitmaster who's responsible for that succulent beef brisket and pit smoked chicken that sell out faster than you can say "low and slow". With only ten seats in the joint (and make no mistake, this is a joint) and a limited amount of product, either order in advance, or get there mega early. Davis is making sure that toronto earns its nickname "The Big Smoke" one juicy beef rib at a time.