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  • Made a special trek to the Stockyards from the Danforth upon recommendation by a good eater friend of mine. 2 subways and a streetcar later, I was in. The staff and the vibe they bring is worth a visit alone. There were a lot of them for a late afternoon Wednesday, at least 6 roaming around in such a tiny place. I'm thinking one was the owner, and the rest were there for a shift change. Still, they all came across as dedicated employees, interested in making up some good, good food. Ordered a classic with sautéed onions and aged cheddar, which also came with traditional toppings and mayo. Place your order, grab a stool and they do the rest: bring me napkins (which you'll need), a fork (?), a metal cup of water and, when ready, your burger. Instead of the traditional silver platter most of these burger joints deliver their fare on, these guys offer it with a cast iron skillet. So I dug it and, since it's a flattop fried burger, it instantly filled the skillet's wax paper line with a combination of liquid toppings and fat. This was a good burger. Not a fan of the fried burgers but this one was tops. I will return.
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