There's ~80 articles on this here blog that I've written. None of them have been about food. This is because, despite my love for stuffing heavily calorific foodstuffs into my face, it often doesn't get a whole lot more fancy than that. The spectrum starts at pizza and ends at burritos, once in a blue moon orbiting the world of sushi. So, when the folks at Sweat Shop Brew Kitchen asked us if we wanted to try their new menu (ft. items like 'Mac N Cheese Morsels' - yes, literally deep fried macaroni and cheese), of course my response was 'yuh.' I would potentially figure out how to write about it later. For now, I was hungry.
I've known Sweat Shop as the spot David Dallas got up to Shenanigans in for a minute now, but I'd not yet managed to get myself to the Sales St bar/kitchen. The place is ginormous. The bar staff told me they fit about 500 odd in the bar on weekends. It is legitimately a mini warehouse full of beer and smoked meats. The beer, they make themselves (fancy), and so too do they smoke their meats (fancy fancy).
Photography by Toni Gill
Full disclosure, only about a year ago I retired a six year bent on vegetarian (due to a few health issues, to all ye coming at me with pitchforks). In the several months since, I've began 'exploring' (by way of fast food) meat options, and have honestly been pretty let down by a barrage of sketchy patties et al. What Sweat Shop put in front of us was quite different.
Between myself and Toni, we ordered Smoke Beef Brisket, the Buffalo Spiced Chicken Burger, and Mac N Cheese Morsels (definitively better than anything of similar shape and aesthetic; they str8 up dominate Chicken Nuggets). Toni also got some beers, because we needed to have beers, because they made beers in the goddamn backroom of the establishment. Cue decision paralysis, she ordered a wee house selection of their three finest.
Unanticipatedly, the Smoke Beef Brisket turned up with what a foodie's nightmare like myself would unimaginatively label a pita bread. The menu noted it came with a brioche bun, but I wasn't sure what I brioche bun looked like (I Googled it, this definitely looked more like a pita bread). Nonetheless, what we had was something like a pita bread, and it was 10/10 perfect for piling with brisket and coleslaw and eating like a sambo. And that brisket was fiyah. V good, def recommend.
Photography by Toni Gill
Then was the Buffalo Spiced Grilled Chicken Burger. By this time, we were pretty quickly running out of gas to continue on the chow - side-note on fact that despite a somewhat expenny looking menu, these meals will fill you up like you've never before been. Because we're troopers (my job is ~so hard~), we pushed through and were rewarded with a damn, damn good burg. The buns were actually legit brioche (so, I do know how that tastes now, and it tastes near heavenly), and the chicken to bun ratio was ample. Slaw and ranch rounded the experience out so well as to see this brutish beauty rank in the upper echelon of my burger memories.
Oh, and the Mac N Cheese Morsels. Please, for your own convenience, forever drop your sacrilegious Kraft and order some of these happiness nuggets.