Smoke’s Food Court combines Smoke’s Poutinerie, Smoke’s Weinerie and Smoke’s Burritorie, all under on roof!

On Monday, May 30th, Smoke’s new location in Ajax was officially opened for business with a new approach to a Canadian Classic: Food Court Concept. The brand known best for its “World’s Largest and Original Poutinerie” is now offering its three delicious food options: Poutinerie, Weinerie and Burritorie, all in one location.

When you walk in, you can’t help but noticing all the accolades and press coverage the brand has received since it was founded in 2009 by Ryan Smolkin. During its 2015 expansion, the company officially introduced Smoke’s Weinerie and Smoke’s Burritorie, bringing a twist to this two popular food options with the Smoke’s touch.

We were welcomed by Mr. Imran Syed and his wife, franchise owners of the new Ajax location. Syed said it took about three months to get everything custom made for the store, and about 3-4 weeks to train the staff, who were super welcoming. They will remember your name and your preferences. The new space has seating for about 35-40 people, with accessible washrooms and a fun, inviting and friendly ambiance. The brand new look of the new location has the 80’s feeling that has become Smoke’s distinctive identification, and yes, 80’s music as a background makes it hard to leave the place.

What we tried during their opening event:

From their Burritorie repertoire, there are many options to choose from: the 10” Grande, 12” Mucho Grande, or you can choose to have all the ingredients in a bowl. They also provide you with a vegetarian option should you prefer, and the best part of all, Free Guacamole!

Your protein choices are chicken, steak, chorizo, pulled pork; the vegetarian option is glazed yam. There are plenty of choices in regard to sauces and the level of spice you want your burrito to be, two rice flavors, countless fillings including corn, jalapeños, salsa, beans, onions and everything your palate can handle. You may top your burrito up with some crunch options such as crushed tortilla chips and crispy onions.

Besides choosing from their menu, you can also “make your own” by adding extra meat, cheese or salsa. We decided to try the “Make your own” option, and it took us to Burrito’s heaven! Ahh, if you are accustomed to hot spicy salsas, they have a “Death Sauce Challenge.” You will need to sign a waiver for it, and an alarm will ring once you accept the challenge.

At their World Famous Poutinerie, we were treated to the Veggie Rainbow Poutine, and it did not disappoint. There are three different sizes you can pick from. They have a special option called “The Slaughterhouse,” their biggest, baddest one fully loaded with all the meats on their menu. If you order “The Slaughterhouse,” get ready, a bell will ring, and a big announcement will follow. It is evident why they became popular in the first place; the menu is vast and you won’t be disappointed.

Last but not least, the Smoke’s Weinerie menu is as complete as you can imagine, you can choose from the Steamies (regular size hot dogs) to the more elaborated 1/4 lb premium and 1/2 lb foot long dogs. A smoked sausage option is also available. Your hot dogs can be Naked or Fully Dressed; and the dressings range from Hawaiian, bacon, nachos and salsa to heavier options like “bacon and mushroom melt.”
If you like salsa, they have a special counter with over 20 salsa selections with different flavours and spice levels, which you may add at no extra charge.

During the opening, there were great interactive games and live entertainment provided by 102.1 The Edge.

Smoke’s new joints in Ajax are open from 11:00 am to 10:00 pm from Monday to Wednesday, 11:00 am to 9:00 pm on Sundays. Thursday to Saturday they open until 3:00 am, which makes them the ideal place to grab a bite after a night out. If you want them to feed your party guests, they also cater and have a funky food trucks.

(photos by Miriam)

Smoke’s Food Court is located at 85 Kingston Road East in Ajax, Ontario, right beside Smoke’s Brands Global Headquarters.

 

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