Chef Avaughn Wells brings a taste of Cleveland to The Dep with this smoky BBQ menu of American Soul Food classics.
“When my grandparents traveled North to Ohio, they brought their Southern flavours with them. My mother would have made some of these items; others were from my grandmother. This menu is my own twist on food that I grew up on.”
BBQ Chicken Tacos (2) $8
Barbecue braised chicken, cayenne aioli and pickled red onions on a flour tortillas
Cleveland Brisket Dinner $15
Open pit smoked brisket, baked jalapeno macaroni with cheddar cheese sauce, smoked turkey-wing collard greens, and succotash cornbread pudding.
Veggie Dinner $10
Baked jalapeno macaroni, collard greens & cornbread pudding
Butter Cake $7
with lemon sour cream glaze
Chef Avaughn Wells began cooking in 1992 as a highschool student in Cleveland, Ohio. Over the next 24 years, Chef Avaughn worked his way up through various hotels and upscale restaurants to the helm of such kitchens as The Amsterdam Brewhouse, Real Sports Bar & Grill, Rec Room and Coq of the Walk, as well as consulting and pop-ups through his own culinary brand, ONYX Hospitality
Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.