Saving Grace brunch place

Porchetta And Co is an amazing lunch, but when they were closed yesterday I was at a loss! Walking along Dundas West knowing there are a million awesome lunch places, I entered Ella's Uncle for a coffee and a delicious amazing berry scone (sorry, ate it too fast for a pic), and was told to go across the street to Saving Grace. Try the Angela sandwich, she said. I did, and the aftermath was drop dead gorgeous. 

Vegetarians beware - graphic carnivorous descriptions!

Finally went to @PorchettaAndCo today for lunch after hearing so much about it these past months. I of course had to pick out some of the porchetta to eat on its own before letting the sandwich do its thing. First of all, porchetta defines everything good about land animals. Caramelised meat sugars, generous flavourful melting and crispy fatty layers surrounding tender juicy meat. There were some jerky-ish crunchy bits within the porchetta which added some extra texture.

Of the toppings available, I picked mushrooms and truffle sauce. Good combination - I'd more naturally think of having pork paired with sweet things such as apple, cherry, or pear, but I love the truffle flavour and it was not overpowering as it easily could have been. I chose mushrooms to back up and give some body to the truffle flavour. The bun was very good too, though I might opt out of the mustard next time. I'd keep the hot sauce.

I was still experiencing the luscious mouthfeel as I biked home after this much-anticipated lunch.

My Favourite Sandwich

This is an ode to my favourite sandwich ever, apart from a hoagie, but I will talk about hoagies another time. There is something magical about a salt & peppered slice of sweet, juicy tomato from the garden, topping a melted slice of aged cheddar on rye bread. These ones came from a tomato plant left by the previous tenant at the (beautiful & oh so missed) loft in Kitchener last November.

Let me also make a note that mass-produced tomatoes are ok in a pinch but their flesh tends to be hard. I was cutting one up the other day and it sounded like I was sawing through celery! Another good indication of a good tomato is how it smells on the shelf. If it smells like nothing, chances are it will be tasteless.