Earlier this month, Toronto's most popular sports bar recently unveiled a new menu in time for hockey season. Real Sports Bar & Grill Executive Chef Matthew Sullivan invited me into his kitchen for a first-hand look of the organized chaos that ensued on opening night.
On game night, Real Sports averages about 3,500 covers.
An hour before game time, there's a mass crowd gathered outside of the ACC for a celebratory tailgate party. A steady throng of fans trickle through the space from Union Station and Bremner Blvd. It's one of the warmest fall nights we've had, so a majority of them hang around with a beer in hand, and a plate of popcorn fried chicken. Sullivan's team sets up shop outside Real Sports Bar & Grill to serve the pre-game snack.
Tailgate menu item by Real Sports: Popcorn fried chicken with hot sauce
We quickly head inside through a network of doors, into the restaurant's massive kitchen. Anywhere from 20 – 30 cooks are present at any time, working the line prepping and cooking for the 890 seats in the restaurant. Sullivan's next in command, Andrew Sousa just got promoted to chef de cuisine. "Today is a big day, we'll probably do about 3,500 covers once we're done," Sullivan says as he stares into a large monitor above the kitchen pass that displays all the orders coming in.
All I see are orders for nachos and chicken wings. The kitchen slings out 100 orders of nachos a day, 200 on game night. "I changed the nachos recipe. We now get all our cheeses from Afrim Pristine at the Cheese Boutique, our guests love it."
A sample of the restaurant's new suicide wings made with smoked hot peppers.
A few weeks ago in preparation for the 2015-2016 Leafs season, Sullivan overhauled the menu. He condensed the offerings, tightening the list to more vegetarian and healthy options. Even a few different sauces for the chicken wings, bringing the total tally to a dozen. "We go through about 3,000 chicken wings in a week. On a hot night, close to 500lbs a night" Sullivan said. He's played around with the suicide wings on the menu, currently its smoked for two hours and pureed with the mash from fermentation, finished with a little salt, brown sugar and oil.
Top left: New buffalo-style fried cauliflower with blue cheese and hot sauce ($11). Bottom left: Asian noodle salad with hoisin chicken and veggies ($16). Right: Chicken wings resting on game night
Prior to his executive chef gig at MLSE, Sullivan spent time at a number of Toronto and Mississauga restaurants: Notable, Skin & Bones and the Terroni group of restaurants. He joined Real Sports in May of 2014 and hit the ground running. "There was a lot to learn. This place is intense and you're constantly going. Very high energy, all the time."
Two new mains, top: Ontario pork chop with fried rice and pineapple salsa ($22.50), bottom: Grilled salmon with quinoa and kale salad ($22)
His excitement is palpable. The executive chef was awarded with '2015 coach of the year' award two months ago. "Easily, the proudest moment of my career. It was a highlight to be recognized for all the efforts I've put in since joining MLSE" he says. "Also the icing on the cake had to be Leaf's coach Mike Babcock handing me the award and calling me 'coach.'"
The space fills quickly, so reservations are recommended.
Real Sports Bar & Grill, 15 York St., 416-815-7325
