We didn't even finish half of them, but the few we managed closely resembled the iconic They arrived piping hot and covered in tiny marshmallows, crumbly graham crackers and a drizzle of chocolate. S'mores doughnuts ($7) were too tempting to be turned down, even if we were rather stuffed. ![]() While I prefer my ribs a bit less saucy, the giant stack of napkins from the cheerful server was ready to remedy any sauce-related disaster. The perfectly smoked ribs were dynamite fall off the bone with the slightest poke from my fork, which is a trademark of properly smoked ribs. With three different sauces to choose from, the Memphis medium offered a slight blend of sweet and heat. The half rack of Baby Back Ribs ($18) comes with a small ramekin of sweet and salty baked beans, tangy coleslaw, and fresh cut fries. Although it comes with a la carte sides, they're hardly necessary the tasty sandwich is large enough on its own to satisfy most appetites. Tender morsels of shaved brisket (tossed in your choice of BBQ sauce) are smothered in delicate crispy fried onions and a dollop of buttermilk dill sauce. A full wine list also available, as areĪ Memphis-style rub preps the impressive Stack Brisket Sandwich ($10). ![]() Stack features only local beers on tap, with the selection updated every month or so with a new beer featured to keep things interesting.Īre just some of the selected beers during our visit. Remember, you don't make friends with salad But their true focus is the smoker, and after months of testing and tasting (and a couple menu changes after their initial opening), Stack offers a Memphis-style meat goldmine, so save the salads for home and give in to the smoky goodness that prevails over the leafy plates ( Got a hankering for Pear and Prosciutto salad? Sure, no problem. Stack was originally imagined as a trendy burger joint but owners Todd Savage and Bill Panos decided to offer significantly broader choices to cater to the neighbourhood's burgeoning family-friendly demographic. The stylish dĂŠcor separates them from their competition ( ![]() Cozy warm wood floors mix with large flat screen TVs. Gutting what was formerly Sorrento Ristorante, Stack isn't what you would normally expect to see in a classic smokehouse. Smoker, Stack's ambitious two-storey dining room (with its mini Yonge Street facing patio) is a combination of diner meets smokehouse, in a modern and upscale setting. ![]() Located on Yonge Street, north of Lawrence, Stack is a glistening new beacon in a neighbourhood already brimming with restaurants. Oh, baby, people are always curious," André told Ro.Stack Restaurant opened for business in early April, and already has a steady flow of customers coming in for their take on Southern-style barbeque. And it gives you more recognition, because everybody wants to know, where did it start? Hey, they got to come to Prince's Hot Chicken. What started as popular fare in Nashville's Black community is now a worldwide hit, with other restaurants replicating the dish. André continues to honor her great uncle's legacy by serving this spicy specialty to Music City. Thornton loved the chicken so much he started his own business and opened the first hot chicken restaurant, called BBQ Chicken Shack, in 1936. In 2019, Insider's Herrine Ro spoke to André Prince, the current owner of Prince's, about her family's business and the hot chicken phenomenon.Īccording to André, in the 1930s, her great uncle Thornton Prince was unknowingly served spicy chicken by an angry lover, and the heat of the chicken, intended to burn his mouth, actually lit a fire of a different kind. Prince's Hot Chicken is the originator of Nashville hot chicken. Account icon An icon in the shape of a person's head and shoulders.
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