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Old School

by - May 29, 2015

Old School is the newly opened 24-hour eatery occupying the space that used to house Hudson Kitchen. The restaurant is a joint effort between Executive Chef Brad Moore and Chef de Cuisine Ian Kapitan. Brad Moore was actually one of the co-founders of School, the popular brunch restaurant in Liberty Village, but left in March 2015 for this new endeavor.


The restaurant is located on the corner of Dundas West and Palmerston, and will be open all around the clock. Currently, Old School is opened between 11am - 11pm, but their 24-hr service starts Monday, June 15, 2015.



Additionally, there's a small general store located at the back where customers can purchase sauces, pies, organic soda syrups, and fresh baked goods.  



I attended their media event about 2 weeks ago, and got the chance to check out both the food and space. The main focus at Old School will be barbeque, but they will also be offering breakfast, brunch, and lunch items on the menu as well. I was able to grab a plate of all of the items that were made available during the media event; ribs, briskets, sliders, and smoked turkey. Even though they were only tasting portion, I did enjoyed the food that I tried at Old School. My personal favorite was their beef slider; the patty was tender and quite juicy.

my BBQ spread - beef slider, BBQ rib, and brisket

milkshake
organic rootbeer
banana chocolate chip espresso muffin
brisket
peanut butter woopie pie and jalapeno biscuit
fried chicken
beef slider
I will have to say that opening a 24-hour restaurant is quite ambitious, as they will be offering breakfast, brunch, lunch, and dinner. However, I am looking forward to returning to Old School to check out what they have to offer on their menu, and I think it's a great addition to the neighborhood.

Address: 800 Dundas St W Toronto, ON M6J 1V1
 
Social Media:

Website: http://www.oldschoolyyz.com/
Twitter:  https://twitter.com/OldSchoolYYZ

Disclaimer: The food provided in this post was complimentary. However, all of the opinions expressed in this review are of my own.

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