Matt Gregoris leans casually on the stainless steel counter
at
Brock Sandwich, the Bloordale sandwich emporium he established with longtime
friends and co-workers Dominick Amaral and Peter Ornelas. He greets nearly
every customer that walks in by name. Periodically, Matt glances up and waves
at passers-by through the bright front window. Congeniality abounds in the
small shop – there’s merit to developing an affable relationship with one of
the city’s best sandwich slingers.
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| Crispy Chicken – charred onion, lettuce, piri piri sauce |
The lads behind Brock Sandwich left the world of fine dining
just under a year ago in search of a more plebian, but personally gratifying
pursuit. Amaral, who heads up the kitchen is a 9-year veteran of Susur and most
recently, spent three years as the sous chef at Zucca.
While fine tableware has been swapped out for aluminum
trays, technical reverence and a focus on fantastically delicious food has not
eluded the bunch. A 48-hour process of brining and buttermilk bathing whole
chicken legs makes for the exceptional juiciness that’s enveloped within the
crackling shell of their signature crispy chicken. Loaded on top of soft white
buns from Silverstein’s Bakery and layered with Amaral’s family’s age-old
Portuguese piri piri sauce, charred onions and a fresh piece of lettuce, this may
be the finest fried chicken sandwich I’ve ever eaten. Period.
READ MORE about these talented sandwich hawkers and their creations pictured below in my full review on
View the Vibe.
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| Porchetta Рsaut̩ed rapini, roasted red peppers, provolone cheese |
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| Shrimp & Calamari Po' Boy – slaw, tomatillo sauce, cilantro |
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| Fries – malt vinegar aioli |
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| Cheek and Cheese – beef cheek, roasted red peppers, sweet onion jam, shaved horseradish, provolone cheese |
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| Is this the best sandwich in Toronto? I won't say no. |
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| Brock Sandwich Menu |
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