King West’s latest sandwich hotspot, Tavolino, must have known they would have some fierce competition in the neighbourhood when they opened their doors last week. Sitting halfway between Spadina and Bathurst, there is no shortage of gourmet sandwich, sausage, pizza and everything-else-you-can-imagine shops.
But there’s one thing that sets them apart, aside from exceptional sandwiches: homemade and local ingredients. Proprietor and Chef Attilio Pugliese, along with Executive Chef Justin Zamperin, take pride in their rich cooking backgrounds and prepare everything on-site. You’ll see what we mean when you notice the collection of pickles, sauces, olives, peppers and tomatoes lined up in jars behind the counter. The rest, including the high quality cuts of meat that go into every sandwich, come from local farmers.
No disrespect to California Sandwiches, but we might have found our new favourite veal sandwich (pictured below) in the city. Layers of tender veal were stacked between two beyond fresh buns and melted fiore di latte mozzarella (highlight of the sandwich), both of which were smothered by a savoury tomato sauce that could rival your grandmother’s.
We also had the pleasure of trying the lamb sandwich (top image), an open-faced slice of freshly baked bread topped with delicate slices of pulled lamb shank and a rosemary gremolata. We might have had a chance to try a few more appealing items on the menu had we brought the entire Notable team. Other Tavolino specialties that caught our eye were the Po’ Boy Sandwich (rock shrimp, lemon aioli, arugula, tomato) and stuffed peppers.
The staff was extremely friendly and more than willing to reveal some secrets about their menu and ingredients. For a quick, fairly-priced sandwich ($11 for the veal and lamb) on your lunch break or after work, we can’t think of a place that compares both in home-cooked flavour and appealing ambiance.
What else is notable? A liquor license is currently in the works for those looking to enjoy a nice glass of vino or pint after work.
Executive Chef Justin Zamperin (left) and Chef/Proprietor Attilio Pugliese