Big Crow General / Takeout

The past few years have seen a mass resurgence in barbecue culture, and Toronto hasn't lagged in adopting the trend. But where many barbecue joints look toward the American south for inspiration — specifically the Carolinas, Kansas City, Memphis, and the distinct culinary scene in Texas — chef and restaurateur Anthony Rose has turned his focus north.

“This is Canadian barbecue, North Country barbecue,” is how Big Crow owner Anthony Rose describes the cuisine at Big Crow. Anthony founded the backyard barbecue restaurant in the roomy patio space behind his Dupont Street diner, Rose and Sons, in 2013. His mission: to serve up grilled meats the way he grew up eating them at the cottage and while camping.

“Everything is done on the grill, charcoal and wood and high heat,” he explains. Where American styles of barbecue tend to revolve around slow-smoking techniques, Anthony's open-flame approach is distinctly Canadian. .