They’re messy, gooey and they exist in an eternal struggle with wings to be the numero-uno sports-bar snack. In terms of sheer tonnage, they have it all over their poultry-based competition. We took four of our favourite nacho creations in town and placed them on the scales.
Wayne Gretzky’s Nachos 99 with Texas-style beef chili: 4 lbs
For its nachos, this haven of hockey memorabilia puts an emphasis on presentation: tri-coloured chips are topped with cheddar, Pepper Jack and mozzarella cheeses, iceberg lettuce, tomatoes, green onions, banana peppers, house-made beef chili and sour cream, which is placed directly on the creation to quell the heat from the spicy salsa. Chef Tobiass Kuplens-Ewart’s secret to making the perfect nachos: After pulling the fresh chips out of the fryer, season them immediately with Cajun spices, so they quickly adhere to the chips.
$22.99. 99 Blue Jays Way, #ENT 416-348-0099.
Rally Sports’ Nacho platter with pulled pork: 2.5 lbs
Chef Chris Papadimitriou’s crispy house-fried chips are layered with sautéed onions and red and green peppers, Kalamata olives and a blend of cheddar, mozzarella, Parmesan and Gouda. The dish is topped with two types of meat: a three-bean chili made using house-ground Angus beef and chunks of juicy, barbecue-sauced pulled pork. Served with a side of sour cream and homemade salsa, these are some of the best nachos in town.
$20. 1660 O’Connor Dr., #EYK 416-551-7356.
Want more sports bars? The Grid named the 20 greatest places to watch the game in Toronto, took Jay Baruchel out to the Wheat Sheaf Tavern and let him get philosophical about hockey fights, and gaped at Toronto’s most humongous sports bar screen.
WEGZ’s Nachos stadium size: 3.75 lbs
Nachos are serious business at this suburban sports bar, where a dedicated kitchen staffer has the sole job of frying up fresh batches of corn tortilla chips all day. In the way-too-big “stadium” size, the nachos are a towering mound of triangular chips, loaded up with cheddar and mozzarella cheeses, chopped tomatoes, green onions and jalapenos, with salsa and sour cream on the side. This popular sharer is perfect for a hungry group. On busy nights, the kitchen serves upwards of 100 orders.
$20. 2601 Rutherford Rd., 905-303-9349.
The Loose Moose’s Buffalo Chicken Nachos: 3.5 lbs
For this menu staple, Chef Matt Rosen tops house-fried tortilla chips with layers of red onion, tomato, pickled banana peppers, crunchy iceberg lettuce and a three-cheese blend of mozzarella, Monterey Jack and cheddar. Pulled chicken and buffalo tenders (made from chicken that’s spit roasted in house) are then added, giving the dish a sweet-and-sour quality. Salsa and sour cream are served on the side, providing some much needed respite from the spicy bird.
$15.99. 146 Front St. W., #DTN 416-977-8840.
