The team at Bar Mignonette is offering a limited-time brisket sandwich in collaboration with Nick Chen-Yin.
Chen-Yin, the pitmaster of the now shuttered Smoke Signals, returns to barbecue slinging for a joint sandwich of your dreams with chef Craig Wong of Bar Mignonette. The sandwich is made with juicy strips of smoked brisket made by Chen-Yin and put together with pickles, onions and a blue crab aioli from Wong.
The flavours are expected to be something like you've never tried before, considering the non-traditional combinations of ingredients––a philosophy not unfamiliar with Wong's culinary style. His first restaurant, Patois, is known for its exceptional blending of Asian and Caribbean cuisines.
As Chen-Yin explains in an Instagram post, the sandwich collaboration would be like the love child of the two restaurants Arby's and Red Lobster.
After two years in business Chen-Yin's former restaurant Smoke Signals closed in 2018 so he could focus on other projects. That is not to say he has not stayed active in the Toronto food scene––when the pandemic first broke, he created a gnarly open source cookbook that featured recipes from Toronto's top chefs.
Like many restaurants in Toronto, this side project is just another way they are diversifying their menu while also piloting new ideas in the process. With takeout food becoming the new norm, more restaurants are hosting limited-time pop-up events and specialty meal kits and boxes.
The coveted smoked brisket sandwich is available for a limited time and can be ordered online for pickup at Bar Mignonette or delivery through DoorDash.
