Brock was created by Matt Gregoris, Dom Amaral and Peter Ornelas. Amaral was the former sous-chef at Zucca Trattoria. Casually chatting with Matt, he passionately expounded on his trips to the wild, finding mushrooms and wild leeks. This food enthusiasm translates into what these sandwich entrepreneurs seasonally incorporate into their menu of salads and sandwiches.
The owners pickle or roast what is seasonal, preserve and jar for use in the sandwiches or for sale.
A very good roasted beet and blood orange salad, with ricotta salata, shaved fennel, arugula and red wine vinaigrette.
Brined chicken that has been brined in herbs for 24 hours, then left to soak in buttermilk, dredged in spiced flour, then into the fryer and cooked perfectly juicy with a crispy, ungreasy exterior, then dressed with a house made piri piri sauce, charred/ caramelized onions and lettuce, on a good bun. A great, tasty sandwich!
Top view of the fried chicken sandwich.
House made cole slaw, very creamy, but not unpleasantly so.
The porchetta sandwich topped with sauteed rapini, house made roasted peppers and crackling. I told them to skip the cheese. The porchetta is brined for about 24 hours in herbs and spices and is very juicy (without being fatty) and flavourful.
Inside view of the porchetta sandwich.
Paprika dusted fries. Good taste but could be a bit crispier. They were served with 3 house made sauces, a vinegar aioli, a very good beef gravy and a smoked tomato/onion jam.
The turkey club, stuffed with house made roasted turkey, sage stuffing, crispy bacon, mustard seed mayo, lettuce and tomato. Delicious.
Braised beef cheek with sauteed onions and peppers. I told them to skip the cheese.
Brock is one of the great sandwich shops in Toronto and a unique food experience.
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