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  • If your olfactory senses expect to be hit by a wall of smoke upon entering Hadley's, you will be disappointed. The air is startlingly refreshing, albeit, freezing. We seat ourselves in a burgundy vinyl booth and peruse the sturdy menu easily; the lighting at Hadley's is operating room bright. Pots and pans clutter the messy open kitchen. Yellow walls are bare but for one Toronto streetcar photo. First impressions should not always be trusted. Green Goddess salad, a California classic of crunchy romaine, topped with creamy herb avocado dressing, is refreshing. Hush Puppies, the often-forgettable deep fried Southern cornmeal fritters are outstanding at Hadley's with pakora-like seasoning, a crunchy outer coating, and moist cornmeal centre. Ribs and pulled pork fill out the requisite BBQ niche on the menu while smoked chicken lasagna and smoked duck risotto pique curiosity. Sides are standard fare: coleslaw, macaroni and cheese, baked beans, potato salad, fries and salad. Succulent, lightly sauced and caramelized, these pork back ribs are a hickory-smoked testament to how delicious a pig can be. Rotini-shaped, three-cheese macaroni and cheese is a playful variation on the norm and a well thought-out antidote to spicy ribs. Tangy, sweet, pulled pork comes on a fresh Portuguese bun topped with a variation of shredded coleslaw that lacks flavour but provides a satisfying crunch. Slow-cooked cumin spiced baked beans heat me up surprisingly well, perhaps this is their cure for a drafty restaurant? House-made desserts change daily. Standouts include a pucker inducing lemon tart and a comfortingly gooey pumpkin bread pudding.
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