Woody's Burgers Baby Point
Woody's Burgers has come to Jane Street, the second location of the popular Lakeshore burger joint . Customers always requested more locations, and their wishes have been answered. The main advantage of this location is the smoker in the back. Woody's used to braise all their pork, but now they can smoke everything here, running product out to the Lakeshore location.
They have beer on tap, mostly local options from folks who themselves live just up the road like High Park Brewery , as well as Henderson Brewing . There's ample seating throughout the place, and no stairs to access any part of the restaurant or the washrooms.
The wall are black and the menu is on a large chalkboard at the front, giving it a feel in the sweet spot between bistro and takeout. The tables are made from walnut, often the same wood used in their wood fire grill, and are built by Mennonites.
Here, you order your burger and pay at the front, then when it's ready, a hand buzzer you've been given vibrates and you make your way to the back for toppings, either taking it to go or bringing it back to your table. You also get your choice of burger, from beef to gorgonzola-stuffed to tandoori chicken to veggie.
All their burgers are 7 oz of 90% grass fed Ontario beef. They're hand pressed and cooked over that wood fire grill, which imbues them with so much smokey flavour you'd think you were at a campfire. The wood fire also only burns Ontario hardwood.
We have to start with the Coronary ($9.85), a cheeseburger stuffed with your choice of blue or cheddar topped with fried onions, smoked bacon, fried egg, choice of cheese, and mayo. The smoked bacon and the smoky burger combine to make this one of the best burgers in Toronto, and the fried egg pushes it over the top.
Woody's pulled pork is smoked in house with their new smoker and made with natural ingredients, so of course they have a smaller selection of pulled pork sandwiches. You don't need to mess around too much with the classics, though: we get the Cuban ($7.85), topped with the traditional pickle and swiss cheese, as well as some more smoked bacon and mayo.
The macaroni and cheese ($8.95) is something that owner Greg Brown tried to take off the menu, but he says customers revolted. It's easy to see why: made with Ontario cheddar, fresh cream, roasted garlic and topped with a little tomato salsa for colour, this is one mac n' cheese that's face-stuffingly good.
Photos by Jesse Milns