Crazy for Curds

Smoke’s Poutinerie is one of my favourite Toronto businesses, and it’s not just because of my tasty New Year’s Resolution to eat through the menu.

I think owner Ryan Smolkin is a likable guy - I met him at the opening of his newest location at Dundas and Sherbourne in September. I think his likability helps inform the rest of his business strategy, too. When I met him a stripper from the nearby club was picking up her team’s order, and that’s certainly an order many businesses would have shied away from. I thought there’s definitely some lessons to be learned here.

Since then I’ve become a loyal customer, and after I ate my Hog Town poutine this weekend, I thought I’d share why you should jump on my gravy boat too. (Warning: this may not be my only pun, brace yourself.)

1. Authenticity - Just take a look at the ads on the building, and you’ll know Smoke’s isn’t shying away from this obvious picture of anti-health. You can’t make a joke about heart attacks and still take yourself seriously. I think the kind of person (i.e. me) who is apt to eat this outrageous amount of poutine would also be apt to also find the hilarity - and business savvy - in this kind of marketing.

2. Listening to customers - When the store opened Smoklin was in the kitchen cooking and introducing himself to his customers. He asked me what I thought and genuinely seemed to care about my response. When asked if he would deliver, he told me he would deliver the poutine himself.

Also, just take a look at the restaurants chalkboard commentary from patrons and you’ll get a running tally of what’s on their minds - and a metaphorical ear from the owners.

3. Branching out - Let’s face it, Dundas and Sherbourne is not squeaky curd-like clean, and neither is the Queen West neighbourhood he is branching out to in March. But as the stripper demonstrated, if you build it, they will come. (Get your mind out of the gutter!)

Now, it’s truly a misfortune I didn’t photograph the limited time edition Thanksgiving Poutine I had - straight off of This is Why You’re Fat. Guess you’ll have to wait for the Easter edition.