Where to Eat: Weslodge Saloon, Toronto

Giddy-up, barbeque lovers! It’s time to mosey on over to the Weslodge Saloon on Toronto’s West side, to feast on premium grilled meats. Yee-haw!

Okay, calm down. In case you haven’t heard, Weslodge bills itself as a “casually refined modern saloon” located on trendy King Street West. The dining room is tastefully adorned with rustic art, turn of the 20th century photography, and mounted deer heads. The entire place is embellished with dark wood reminiscent of a sophisticated 19th century watering hole.

Weslodge caters specifically to carnivores, with premium meats prepared, seasoned, and smoked in-house with the finest quality ingredients. Meat-eaters can indulge in the Cutting Board (above), a carefully selected sample of high grade cuts of meat and delicious homemade sides served on a wooden disc with vintage silverware.

“The meats we chose for The Cutting Board are premium quality, prepared with the same level of technique we approach all of our dishes,” said chef de cuisine Kanida Chey. “But now guests can sample our best cuts on one beautiful board.”

This prix fixe menu is only offered on Sundays and Mondays evenings for $29/per person. All food featured on the Cutting Board is made and smoked in house, and the platter changes by season. Make sure to bring a companion as portions are huge, and the Board is intended for two (or more) diners.

You may have to challenge your dining partner to a dual over the Scotch Egg appetizer, which is lightly breaded, cooked medium hard, and garnished with chorizo, tomato jam, and the perfect amount of black truffle, it tastes tangy and sweet.

The Crispy Hen (below) is the highlight of the Cutting Board. Marinated for one day and night in bourbon and cayenne pepper brine, then coated in buttermilk batter and fried perfectly crisp, I did not realize I was eating white meat as the hen was so moist and tender.

The Dry Aged Ribeye is worthy to mention as the cuts are hand selected by the chef, and dry-aged for at least 38 days, and seasoned and cooked to tender perfection with a slightly sweet glaze. It is best to eat slowly so the palate can savour the natural flavours.

Honourable mention goes to the Mac and Cheese and Herb Spatzle, as the sides of the Board are far from overlooked. The Mac and Cheese is created from orecchio pasta baked with a creamy béchamel and buffalo ricotta topped with crispy house bacon, The Herb Spatzle is flavoured with house made lamb bacon, but is not overly heavy, a delicious accompaniment to the meat.

Remember to save room for dessert, a dark chocolate mousse instant cake with olive oil pudding and raspberries. The cake it light, and the combination of intense dark and tangy raspberry is the perfect denouement.

So grab your leather chaps (preferably ones that aren’t assless) and head over to Weslodge for a meat lovers feast!