"Open for: Lunch and dinnerPrice range: $$After working in famed spots such as the Lockhart in Dallas, gregarious pitmaster Darien List brought his wealth of knowledge about Central Texas barbecue to Torontonians. Relish in signatures like marbled brisket, cooked indirectly over oak and licked with just the perfect amount of smoke. For a handheld meal, look to the Big D, a Dallasite-approved sammy decked with brisket, turkey, and sausage that’s topped with zippy coleslaw and smoky poblano peppers. Pro tip: Be on the lookout for weekly specials, like List’s Flintstones-sized beef ribs, which conceal craters of fat and spice.Know before you go: There are three locations in the city; a visitor’s best bet is the downtown outpost, but it’s mostly grab and go with limited patio seating." - Tiffany Leigh
