When it comes to Brock Sandwich, “made in house” is a serious understatement. Take one of their latest creations: house-cured smoked pastrami sits abed made-in-house sauerkraut, homemade grainy mustard, house-original beet and horseradish crème — plus a house fermented pickle on the side.
It’s no coincidence that “house” and “home” are the operative words being thrown around the kitchen at this beloved Bloordale sandwich joint. Matt Gregoris explains that this was always the inspiration behind the gourmet-meets-casual lunch and dinner spot. “We like to produce food that has that home-cooked feel,” he says. “And that usually requires taking that crucial extra step.”
For years, co-founders Matt, Domenic Amaral and Peter Ornelas worked at some of Toronto’s most legendary restaurants (including Susur and Zucca). “Dom was the sous-chef at Susur for nine years,” Matt explains. “We wanted to use the techniques we learned from all that fine dining experience and make something we both really enjoyed. More than that, we wanted to take that gourmet style and bring it to something casual, like sandwiches.”
