The Rude Boy 416.533.3269 open 7 days a week for dinner https://twitter.com/therudeboyronce
Transformed from a Greek eatery into a serious burger joint, Rude Boy is winning over the masses. The menu is small delivering hit after hit of reasonably priced sandwiches, sides and salads. This happy spot is licensed and extremely chill with sharp servers and hard working cooks grilling in the restos small open kitchen.
The house Caesar hits the spot but could do without the chewy pickled celery. The Rude Boy ($13.50) is mind-bendingly good: maple rye bacon, salty peameal, pickled onion, garlic aioli, smoked pike creek cheddar, a softly fried egg, and Blanche de Chambly mustard. It’s a complete hit, not a dollop of ketchup or sprinkle of salt is needed. And the bun is golden and plump, fresh and soft with a lightly sweet finish to it; an icy cold Quebec born Chambly is the best fit.
Meaty herb marinated Portobello, braised rapini, charred tomato relish, and garlic aioli create The Veg, the ultimate vegetarian delight ($11.50). It takes a bit of skill to make a meat-free burger tasty and Rude Boy makes very bite exquisitely substantial – wow! I didn’t get to try The Natural with it’s crisp lettuce, tomato, onion and pickle ($8.50) because my sister ate it so quickly; that said, she mentioned it was awesome.
Sides are always a must and are equally as exciting. Freshly-cut fries dusted with fresh parmesan and rosemary, spiced with herbs are soothed with an aromatic fennel–curried catsup. Sapporo battered onion rings are surprisingly delicate, light and a favorite, served with ballpark (yellow) mustard.
To make a good burger you need to make sure of three things: a fresh bun, a well-seasoned patty cooked to just the right temperature, and fresh ingredients; each component must balance the other. In my opinion The Rude Boy hits all these marks. Don’t believe me? See it for yourself – The Truth is Out There.