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Porchetta + Co

DLR14 Dec 8, 2010 04:46 AM

Has Porchetta + Co opened yet on Dundas West?

If yes. . . any reviews?

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  1. Herb RE: DLR14 Dec 8, 2010 05:05 AM

    It wasn't open on the weekend.

    1. GoodGravy RE: DLR14 Dec 8, 2010 07:55 AM

      Chef db says the owner came from Far Niente. I didn't see porchetta on Far Niente's menu online. The porchetta at Porchetta in NYC doesn't taste like any of the porchettas I ate in Italy, but it's still rich and tasty. I wonder if this place will be similar.

      1 Reply
      1. re: GoodGravy
        DLR14 RE: GoodGravy Dec 9, 2010 07:31 PM

        I heard it's modelled after here http://www.porchettanyc.com/

      2. num nums RE: DLR14 Dec 16, 2010 05:52 PM

        They just tweeted that they'll open this Monday (Dec 20). Can't wait.

        Heard they did a friends and family preview. Anyone who was there care to share any details?

        1. miketoronto RE: DLR14 Dec 20, 2010 03:06 PM

          Went tonight for a quick dinner. A really solid sandwich.

          $5.95 for a straight up porchetta on a nice Italian/Portugese roll w a drizzle of olive oil. Extras (mozzarella, shaved reggiano, tomato sauce, truffle sauce, rapini, mushrooms) are all extra, usually around $0.75-$0.95 each. Mustard on request.

          They had a split pea and ham hock soup which looked really good but didn't try.

          He uses pork belly , proscuitto, and pork shoulder in his porchetta. Looked amazing under the warmers! I decided to add on rapini, mushrooms, reggiano. Came to just under $10. He made sure to have a bit of crackling and meat on each sandwich. Good man. The crispy skin went a long way :)

          Similar price/value to Black Camel in my opinion. Great quality ingredients prepared really well, modest size, really tasty. The add-ons were great but perhaps a bit overpriced. I realize they gotta make money from a sandwich somehow, and $5.95 for a killer (plain) sandwich is good value.

          Go and support these guys if you're around Dundas W, I'm assuming opening mid-December is not so hot for your first month of revenue !

          Black Camel
          4 Crescent Rd, Toronto, ON M4W1S9, CA

          9 Replies
          1. re: miketoronto
            num nums RE: miketoronto Dec 20, 2010 05:24 PM

            Thanks for the quick review. My mouth is watering. Will have to get there in the next few days.

            Do they have seating?

            1. re: num nums
              miketoronto RE: num nums Dec 20, 2010 09:02 PM

              I remember about half a dozen or so stools, mostly takeout.

              1. re: miketoronto
                GoodGravy RE: miketoronto Dec 21, 2010 07:22 AM

                Sounds just like the Porchetta in NYC. All stools, no tables. Did they have crispy potatoes w/ burnt ends?

                1. re: GoodGravy
                  miketoronto RE: GoodGravy Dec 22, 2010 05:21 AM

                  Yeah, very similar to the NYC Porchetta. Very limited menu, small, tastiness.

            2. re: miketoronto
              Splendid Wine Snob RE: miketoronto Dec 20, 2010 07:20 PM

              Very excited to try it too. Curious to see how it compares to the way the Italian population up North do it up. Its all about Porchetta (or Porketta if you will) Bingo.

              1. re: miketoronto
                Steady RE: miketoronto Dec 21, 2010 06:27 AM

                It's my first post on CH but I've been a long time lurker. I thought it was time I shared my experience with CH'ers esp on a new place that people will want feedback on.

                I live pretty close to Porchetta and Co, and have been waiting for opening day. Am I glad I went for a visit last night! It's a small storefront with a menu focused on their house-made porchetta. I had the sandwich, and it was recommended by the owner that I have it plain on first try, with no add-ons to really get a taste of the meat. The nice Portuguese style bun was drizzled with lots of olive oil. They said that the sandwiches are 4 oz of meat - and as miketoronto mentioned above, they made sure they gave a mix of meat and crackling. 4 oz did not sound very substantial (they actually pre-weigh the bun, and then add on the meat), but it was a sufficiently filling, and delicious, sandwich. The meat was moist, and the odd bite with crackling made it all that much better. The taste was smoky, just the right amount of salt, and a mix of textures. It was well worth the $5.95.

                I recently had the porchetta (on a piadina) at Libretto, and I'm a fan of Chinese-style roast pig. In comparison, the porchetta in the sandwich I had last night was a less salty (a good thing!) and way more moist.

                When I was there, they offered hot sauce, and two types of mustards that you can add to your sandwich yourself (the bottles/jars were available on a side counter). I left mine plain but my SO added grainy mustard to his. There are a few stools for you to eat in, but it looks to be mostly take-out.

                Further to the sandwich, they offer a Prochetta platter, with meat and veggies. I think that'll be my next try. This area on Dundas is evolving, and I'm excited that there are lots of quality food choices opening up. I hope my mini review of Porchetta and Co will inspire other CH'ers to give it a try!

                Also, to wrap up my first post, I want to thank all CH'ers for the many helpful comments that I've relied on. I'm going to make a resolution to put up more posts in 2011!

                1. re: Steady
                  htw RE: Steady Dec 21, 2010 01:06 PM

                  Thanks for the review. Do they open for lunch?

                  1. re: htw
                    Steady RE: htw Dec 23, 2010 11:21 AM

                    11am -9pm Monday - Saturday; Sunday 10am - 3pm.

                    1. re: Steady
                      epsilontau RE: Steady Jan 11, 2011 10:46 AM

                      FYI - based on their web site they're open at these times:
                      HOURS: TUE-SAT 11AM-9PM -- SUN 11AM-4PM

              2. w
                wontonfm RE: DLR14 Dec 20, 2010 03:28 PM

                Looking forward to trying this place. Where is it exactly?

                1 Reply
                1. re: wontonfm
                  miketoronto RE: wontonfm Dec 20, 2010 03:40 PM

                  825 Dundas St W


                2. t
                  themiguel RE: DLR14 Dec 22, 2010 06:25 AM

                  Checked it out yesterday. Meat is super flavourful and moist, tried it simple as advised with a touch of Tabasco and grainy mustard.

                  I hope it does well, although I fear the menu is so specialized that people will tire of it soon....I sure won't!

                  1. a
                    ascendance RE: DLR14 Dec 22, 2010 06:54 AM

                    Ate there yesterday for lunch. Had soup (shared) and a platter with rapini and potatoes. The meat was very tender, moist, and flavorful. The crackling was delicious. That being said, when I go back, I'll definitely ask for all belly pork.

                    The soup was very good, but then I can make very good home made split pea soup. Lots of shredded meat in there.

                    Seating space is very limited. 4 stools only!

                    1. a
                      acd123 RE: DLR14 Dec 23, 2010 10:27 AM

                      I went for lunch today.

                      Excellent bun
                      I enjoyed the bitterness of the rapini although it was a bit overcooked.
                      I loved the way the mustard cut the richness of the pork
                      The meaty and crunchy bits of pork were super tasty

                      Big, nasty gobs of chewy fat that had to be either pulled from the sandwich or my mouth. Gross.

                      All in all, the big gobs of fat kinda ruined it for me. I know, it's porchetta, it's supposed to be fatty. But biting in a chewy piece of fat in a sandwich is not at all enjoyable. They only way that fat in a sandwich is good is if its super soft and melting. In this case, it wasn't.

                      Perhaps I can ask them for more well done, leaner, crunchy bits, or more of the leaner loin pieces. If they can do that, I'll be back a whole bunch. If not, that was my first and last.

                      I hope they monitor this board.

                      2 Replies
                      1. re: acd123
                        bingobobsdong RE: acd123 Jan 13, 2011 12:35 PM

                        Hi acd123,

                        I had the same experience as you earlier this week and wasn't quite sure the sandwich was what it should be. I went back today and got one that was more evenly split between the 3 types of pork.

                        And it was deeeelicious!!

                        With rapini and truffle sauce, tabasco and grain mustard.
                        Give them a second chance for sure...

                        1. re: acd123
                          rbp foodie RE: acd123 Apr 1, 2011 10:54 AM

                          Have to disagree about the fat - love the meat, love the cracklin' love the fat.

                          I was worried that this place is all hype, but if you like pork, it's pretty special.

                        2. m
                          magic RE: DLR14 Jan 4, 2011 03:21 PM

                          Add me as a fan.

                          Had a sandwich, straight up. No toppings. Delicious.

                          If they get debit I'll be even happier. Cash only. Boooo!!!

                          Otherwise, zero complaints. Delish food, nice staff. Look forward to returning.

                          1. c
                            crawfish RE: DLR14 Jan 6, 2011 05:11 AM

                            We live in the neighbourhood and tried it within the first few days of opening. The people are really nice and I really hope this takes off for them. As another reviewer mentioned, I was also a little turned off by the amount of fat in the sandwich. I don't remember this being an issue with the Stockyards' porchetta sandwich. The rapini was good and soup of the day was amazing. He called it porchetta chowder. It was white beans, porchetta bits in a thick cream base. Extremely rich but really good. My husband and son had no complaints at all though, both are immediate fans and will be pushing for frequent visits. I need a lower fat option if this is going to be a neighbourhood favourite.

                            Porchetta is on the south side of Dundas two and a half blocks west of Bathurst, between Euclid and Palmerston.

                            1. c
                              childofthestorm RE: DLR14 Jan 7, 2011 12:17 PM

                              Tried it today and loved it, the porchetta sandwich with rapini was perfect except maybe the crackling was a bit tough. I ended up pulling a few chunks out and eating them on the side. But great flavour and super moist meat. Potatoes were stellar too. I'll be back.

                              4 Replies
                              1. re: childofthestorm
                                jlunar RE: childofthestorm Jan 7, 2011 12:50 PM

                                I tried it yesterday and thought the same, though I had it plain. Will try again with rapini. Thought the soup was quite yummy too.

                                Smelled like Eau de Porchetta all afternoon.

                                1. re: jlunar
                                  SuriniGirl RE: jlunar Jan 7, 2011 06:43 PM

                                  I went there tonight with my sister and we both ordered the porchetta sandwich "straight up" and yes...it was good. Very good. The pork was tender, the crackling crunchy and the bun was warm (the splash of olive oil added an extra lusciousness to the sandwich). Yeah, I'd definitely go again.

                                2. re: childofthestorm
                                  pinstripeprincess RE: childofthestorm Jan 9, 2011 04:56 AM

                                  had the sandwich twice now and the first time the crackling was a little shocking because it was a bit thick (thought i'd hit some bone somehow) but i could bite away at it relatively easily still. yesterday it was a jaw workout. my teeth were not happy trying to navigate around the crackling when it was surrounded by the moist, tender and beautiful meat. i quite like their gobs of fat - rendered nicely, not chewy... flavourful.

                                  rapini is too mushy, truffle sauce is quite aromatic but gets lost in the sandwich very easily, and i really don't think knives in the communal mustard pots is a good idea when they give you the sandwich with the bun already pressed on top.

                                  this is the porchetta sandwich i expect vs what stockyards offers. no crackling sandwiches for me anymore though.

                                  1. re: pinstripeprincess
                                    jlunar RE: pinstripeprincess Jan 9, 2011 07:54 AM

                                    To be honest, I prefer the plain sammy over rapini/truffle combo. I do enjoy the crackling though!

                                3. j
                                  joe_roma RE: DLR14 Jan 7, 2011 07:04 PM

                                  There's a review in this week's Eye Mag

                                  4 Replies
                                  1. re: joe_roma
                                    downtownfoodie RE: joe_roma Jan 7, 2011 11:10 PM

                                    anyone know the hours? this would be dangerous after the bar

                                    1. re: downtownfoodie
                                      num nums RE: downtownfoodie Jan 8, 2011 06:02 AM

                                      their hours are posted on their twitter page:

                                      check it out regularly as they will post what the soup of the day is and if they are sold out.

                                      also, they just launched their website. but crazily enough it doesn't post their hours:

                                      1. re: num nums
                                        bytepusher RE: num nums Jan 8, 2011 06:36 AM

                                        I actually exchenged messages with Nick about the hours on the web site thing and it's supposed to be fixed

                                        1. re: bytepusher
                                          jlunar RE: bytepusher Jan 8, 2011 07:02 AM

                                          lol, was that you bytepusher? I was going to comment too until I saw the reply from Nick.

                                          P.S. Going this afternoon. aiming for 3ish. Say hi.

                                          http://www.foodpr0n.com -- food. is. love.

                                  2. jlunar RE: DLR14 Jan 11, 2011 08:01 AM

                                    blog/photos/intro: http://www.foodpr0n.com/2011/01/11/dr...

                                    I pretty much went in with no expectations. It helped that I hadn’t had a proper porchetta sandwich before.

                                    Given my greenness, I decided that basics were in order and opted for their plain porchetta sandwich. Nice bits of crackling, charred and caramelized fatty bits, a little olive oil on the bun, and all that lovely porky goodness. It’s an excellent sandwich, but I didn’t think it was worth the insanity. Except I kept thinking about it. That taste. The textures. And when I could make my next visit?

                                    Two days later, I found myself at their door again. I didn’t think I’d be back so soon, but the memory of my first sandwich lingered and thoughts of my next sandwich compelled me. This time, I took the recommendation of rapini and truffle sauce. To be honest, I thought the bite of the rapini distracted from the delicious nuances of porchetta and that the truffle sauce got lost in it all. Not bad, but the plain sandwich was better to me. Luckily, you can get the rapini on the side, which is perfect, I think.

                                    And speaking of sides, I tried the potatoes. While okay, I don’t really need to supplement my sandwich with anything, so these spuds are off my re-order list.

                                    Also on offer is a soup of the day. Their creamy cabbage soup with smoked bacon was quite nice, not too salty, and had a liberal dose of grainy mustard. Very chowder-like and fortifying against the cold. With the sandwich, a small soup was a bit much for lunch. I managed not to fall into a food coma when I got back to work.

                                    Despite the distance travelled, I didn’t have to wait long to get my food – maybe 5 minutes at off-peak hours – and I managed to snag one of the few stools in the small space both times as well. But I can imagine that during the lunch-hour rush, you’d be out of luck.

                                    Wish they had a place closer to where I work!

                                    Porchetta & Co.
                                    825 Dundas St W, Toronto, ON , CA

                                    9 Replies
                                    1. re: jlunar
                                      pinstripeprincess RE: jlunar Jan 11, 2011 08:14 AM

                                      that reminds me that i failed to mention that the soup was quite nice. they cooked the beans properly so that they were intact and well textured.

                                      the main thing that surprised me was that everything was appropriately salted. i expected that soup cooking down, pork cooking away, etc etc... would leave me gasping for water after having both for a meal... but no. quite impressed with that.

                                      1. re: pinstripeprincess
                                        jlunar RE: pinstripeprincess Jan 11, 2011 08:45 AM

                                        Anyone know if this is the same soup all the time? I'm okay with this, just curious!

                                        1. re: jlunar
                                          Herb RE: jlunar Jan 11, 2011 08:50 AM

                                          I've seen three different soups so far so they must change it up regularly.

                                          1. re: Herb
                                            jlunar RE: Herb Jan 11, 2011 08:53 AM

                                            Sounds good. Thanks Herb!

                                          2. re: jlunar
                                            pinstripeprincess RE: jlunar Jan 11, 2011 09:03 AM

                                            nearly daily change up with the soup. was just impressed that for a place doing a daily change-up it was so well prepared.

                                            1. re: pinstripeprincess
                                              jlunar RE: pinstripeprincess Jan 11, 2011 09:26 AM

                                              hmn... maybe I caught them on the same cycle day - the two days I went was the same soup.... will have to try again some time and see what else they offer!

                                              1. re: pinstripeprincess
                                                EarlyDrive RE: pinstripeprincess Jan 11, 2011 02:22 PM

                                                Just stopped in and picked up a sandwich (plain) and a small soup (tomatoes, carrots, pork, capers, celery etc. -- much like a tomato-vegetable soup but with pork). $11.19.

                                                Loved the sandwich! Soooo flavourful.
                                                and the soup was delish.
                                                I'll be back. Soon.

                                                1. re: EarlyDrive
                                                  table4onthefly RE: EarlyDrive Jan 12, 2011 05:04 PM

                                                  Went in last Friday. Loved the ambiance; the big glass window with black windowsills was awesome. The casual atmosphere really fit the bill with this sandwich; as it was being prepared Nick and I had a pretty intense conversation about trying Mangalitsa pig shoulders for span. Great guy, great sandwich. Return trip is inevitable.

                                                  1. re: table4onthefly
                                                    aser RE: table4onthefly Jan 17, 2011 09:27 AM

                                                    Mangalitsa huh, don't think anyone has attempted to bring that to Toronto. Not sure if any restaurants can afford it too, it's bloody expensive.

                                                    I had it once at Corton, incredible can't even describe.....

                                        2. Bobby Wham RE: DLR14 Jan 17, 2011 07:52 AM

                                          Yeah this place was alright, the meat was cut too thick and was too chewy and the cracklin skin was way too hard, felt like i was gonna break my teeth, I ate half the sandwich,hucked the rest, then went to Don's for a cheeburg, If they used a meat slicer or something and shaved the meat rather than carve thick chunks i it would be way better...

                                          14 Replies
                                          1. re: Bobby Wham
                                            jlunar RE: Bobby Wham Jan 17, 2011 08:02 AM

                                            I agree that the crackling can be really hard - I do prefer Chinese Siu Yuk style for the crisp skin. But I actually like the thick chunks of meat!

                                            1. re: jlunar
                                              pinstripeprincess RE: jlunar Jan 17, 2011 09:16 AM

                                              i enjoy the thick slices of meat, it was quite tender and moist enough for me that the thickness wasn't an issue. next time i will be requesting no crackling on the sandwich. the skin is just too thick. they can do it well, but it's just not consistent enough and my jaw/teeth can do without the soreness.

                                            2. re: Bobby Wham
                                              jayseeca RE: Bobby Wham Jan 17, 2011 12:54 PM

                                              they shouldn't serve the skin if its that hard, it should be obvious to whomever is cutting up the meat. or, learn how to consistently cook it well!

                                              1. re: jayseeca
                                                petek RE: jayseeca Jan 20, 2011 03:43 PM

                                                Went today for lunch.A very good sandwich indeed.
                                                My only complaint is it's too small.only 5 seats,great for takeout but unfortunately I don;t live in the neighborhood.Hope they stay busy enough to expand .

                                                1. re: petek
                                                  table4onthefly RE: petek Jan 23, 2011 02:47 PM

                                                  Every time I go for a sandwich (and soup...and beans...), I walk back to the Bathurst and Dundas bus stop to head North. Consequently, I get to walk past a big McDonald's window. Imagine; if they walked a block further, and spent an extra dollar, they'd be eating something 100x better! haha

                                                  1. re: table4onthefly
                                                    dmartins123 RE: table4onthefly Feb 6, 2011 04:49 PM

                                                    picked up some take out today. 2 sandwiches and a soup (lentil and beef). I was really impressed...the meat was so moist and every bit of skin was oh so good. i got them plain with just hot sauce and grainy mustard. soup was a great as well, but the star was the porchetta.

                                                    2 sandwiches and the large soup were about $19. if i am in the neighborhood again, i will definitely hit them up again.

                                                    also, the place smells wonderful.

                                                    1. re: dmartins123
                                                      table4onthefly RE: dmartins123 Apr 1, 2011 07:57 PM

                                                      They're changing the menu with the season. Expect the heavier options to come off, and Spring-y things like fava beans and ramps to make guest appearances!

                                                    2. re: table4onthefly
                                                      justpete RE: table4onthefly Apr 8, 2011 01:45 PM

                                                      Funny, I also think of this juxtaposition when I'm at Burger Priest... KFC's is right next door, and I often think what a crime it is to eat from a place like KFC when much, much better food is available only steps away.

                                                      1. re: justpete
                                                        petek RE: justpete Apr 8, 2011 02:56 PM

                                                        When one is in the mood for dirty bird,there's only one place to get it and it ain't a burger joint :)

                                                        1. re: petek
                                                          justpete RE: petek Apr 8, 2011 03:30 PM

                                                          lol, good point. Althought I prefer Popeye's when I want 'dirty bird'!

                                                          1. re: justpete
                                                            petek RE: justpete Apr 8, 2011 04:45 PM

                                                            Yea Popeye's is pretty good bird,I still haven't tried Mary Browns version,heard it's top o the heap dirty bird!

                                                            Mary Brown's
                                                            1920 Dundas St, London, ON N5V3P1, CA

                                                            1. re: petek
                                                              terrycar RE: petek Apr 8, 2011 08:24 PM

                                                              Well worth the drive out there-unless you're already out there of course..

                                                              1. re: terrycar
                                                                petek RE: terrycar Apr 9, 2011 01:26 PM

                                                                That's what I hear. I'll make the pilgrimage one of these days.

                                                              2. re: petek
                                                                disgusti RE: petek Jun 17, 2012 10:36 AM

                                                                i do believe there's a mary browns up on dufferin by lawrence, is there not?

                                                2. c
                                                  childofthestorm RE: DLR14 Apr 8, 2011 11:52 AM

                                                  Wow just had a sandwich for lunch today, the truffle/rapini combo, and it was light years better than the last time I had it. The crackling was crispy, not the hard tough nuggets I had before. The bun seemed lighter somehow and crispier. And the meat was just spot-on. Probably the best sandwich I've eaten this year.

                                                  2 Replies
                                                  1. re: childofthestorm
                                                    jlunar RE: childofthestorm Apr 8, 2011 01:25 PM

                                                    When the crackling is good, it's really good. I haven't been for my dose in a while, but this reminds me I should go...!

                                                    1. re: childofthestorm
                                                      EarlyDrive RE: childofthestorm Apr 8, 2011 05:08 PM

                                                      I agree. I had the sandwich about 6-8 weeks ago and really enjoyed it, but this week, it was fantastic!!

                                                    2. t
                                                      table4onthefly RE: DLR14 Apr 8, 2011 08:01 PM

                                                      I know I'm going to regret this...

                                                      Tomorrow Saturday April 8th, Nick will be serving SOFTSHELL CRAB SANDWICHES at the counter. I think he said he only got a case of 200, so they're in limited supply. I found out yesterday, and I've been conflicted since about hoarding the secret to myself, or being a good CHOW member and sharing the wealth.

                                                      Looks like you guys struck it lucky this time, but I swear to God if I get there and they're sold out because all of you guys lined up before they opened, I might just hang myself with butchers' twine. Just saying.

                                                      11 Replies
                                                      1. re: table4onthefly
                                                        chocabot RE: table4onthefly Apr 8, 2011 08:09 PM

                                                        oh my!

                                                        1. re: table4onthefly
                                                          jlunar RE: table4onthefly Apr 8, 2011 08:33 PM


                                                          I'm totally conflicted about how to get there and snag one early, make the bake for Japan thing at the brickworks, and then some other afternoon stuff.

                                                          1. re: jlunar
                                                            table4onthefly RE: jlunar Apr 8, 2011 08:37 PM

                                                            Thinking of buying a couple dozen and hawking them off to people at the corner... :P

                                                          2. re: table4onthefly
                                                            num nums RE: table4onthefly Apr 8, 2011 08:55 PM

                                                            You sir, are a gentleman and a scholar! (and a generous chowhound)

                                                            1. re: table4onthefly
                                                              Splendid Wine Snob RE: table4onthefly Apr 8, 2011 09:09 PM

                                                              Holy crap, I'm so there.

                                                              1. re: Splendid Wine Snob
                                                                table4onthefly RE: Splendid Wine Snob Apr 8, 2011 09:16 PM

                                                                I recommended following the Porchetta & Co twitter feed; with the seasons changing, he'll probably be running a lot of specials like this, and he usually only posts them on twitter. Oh and I forgot to mention he's starting the Porchetta Breakfast Sammy; Porchetta, Cracklings, Egg and Smoked Gouda on the classic Caldense bun!

                                                                Porchetta & Co.
                                                                825 Dundas St W, Toronto, ON , CA

                                                                1. re: table4onthefly
                                                                  Splendid Wine Snob RE: table4onthefly Apr 8, 2011 09:31 PM

                                                                  Oh god, my stupid F^&%$#@ diet just went off the rails. I detest twitter-the navel gazing set on facebook has never had any appeal either, but I can see how social networking has it's benefits with this industry!

                                                                  1. re: Splendid Wine Snob
                                                                    table4onthefly RE: Splendid Wine Snob Apr 9, 2011 11:20 AM

                                                                    Just had my soft shell sammy! Deeeeeelicious! Maybe could've used some hot sauce though, but the included lemon wedge was a nice touch. I hope this is the sign of good things to come this summer!

                                                                    EDIT: It's 2:47 and word has just come down the wire that they have SOLD OUT!

                                                                    Here's a pic, for all you people who weren't able to get one :(


                                                                    1. re: table4onthefly
                                                                      acd123 RE: table4onthefly Apr 9, 2011 12:24 PM

                                                                      Damn, just read this now. I would have been there for sure. Had a Vinny's extra hot veal sandwich instead.

                                                                      1. re: table4onthefly
                                                                        jlunar RE: table4onthefly Apr 9, 2011 12:40 PM

                                                                        lol, I got two of the last three sandwiches. I thought it was only okay until I hit the fat meaty part of the crab. Then it was really good. A thinner coating is my preference, however, so you can taste them crispy legs. The batter-to-meat ratio on the legs was too high, I felt.

                                                                        Minor gripes at any rate. Perfect lunch on a sunny day, for sure.

                                                                        1. re: jlunar
                                                                          table4onthefly RE: jlunar Apr 9, 2011 03:33 PM

                                                                          Hahah I know, I was all "meh" and then got a nice meaty chunk in my mouth. Next thing I remember is waking up with little threads of lettuce all over me and a delicious crabby aftertaste in my mouth...

                                                              2. jlunar RE: DLR14 May 4, 2011 04:13 PM

                                                                Soft-shell Saturday (May 7th) this weekend!

                                                                from their Twitter: Ok. Just so we're clear. This Saturday will be #softshellsaturday

                                                                13 Replies
                                                                1. re: jlunar
                                                                  JennaBean RE: jlunar May 5, 2011 07:20 AM

                                                                  Do you know what time they open by chance???

                                                                  1. re: JennaBean
                                                                    pinstripeprincess RE: JennaBean May 5, 2011 07:46 AM

                                                                    11:30.... too late for me so i'll be missing out.

                                                                    1. re: pinstripeprincess
                                                                      JennaBean RE: pinstripeprincess May 5, 2011 07:56 AM

                                                                      Me too. :-( Bummer.

                                                                      1. re: JennaBean
                                                                        sumdumgoy RE: JennaBean May 5, 2011 02:34 PM

                                                                        I was underwhelmed by Porchetta & Co..

                                                                        The meat to bread ratio is too low IMHO and the baked beans while tasty were slightly undercooked.

                                                                        If I lived nearby I would likely return, but I don't.

                                                                        While there I thought of Burger's Priest and Paul and Sandie's BBQ. All 3 places are about the same price point and travel time for me but given the choice I would go to the much more generous Paul and Sandie's every time.

                                                                        I estimate the food cost at Porchetta and BP at about 15% and Paul and Sandie's about 30%. They all use good ingredients carefully prepared but they hardly compare in terms of value.

                                                                        Generosity = repeat business. Decent seating helps too.

                                                                        1. re: sumdumgoy
                                                                          JennaBean RE: sumdumgoy May 6, 2011 12:18 PM

                                                                          I totally get what you're saying, but comparing, these three places is like comparing, an apple, to a banana to an orange. They all make very different food offerings.

                                                                      2. re: pinstripeprincess
                                                                        geekwithspatula RE: pinstripeprincess May 8, 2011 08:36 AM

                                                                        I just missed out on it yesterday. Next time I'm going to snag me one before going to the gym. I called around 12:30 and they only had 4 left. When I called them they said that it would be gone in about 5 minutes. The owner said they got 70 that day and it was gone in a flash. Even if he doubled it I'm sure he would still be sold out long before closing.

                                                                        It would be great if there was more meat but I think it was a good amount. The server actually weight it before putting it into the bun. Since I missed out on the crab I got the regular sandwich with truffle sauce. The meat was still the star of the show and the bun and sauce played supporting roles. When you crush the fluffly bun in your hands then the bread to meat ratio doesn't seem so large. There were juicy fatty pieces but it only added to the flavor. The cracklin is a nice change from the chinese roast pork skin which can be sometimes oversalted. It is not as charred and crisp as it chinese couterpark but instead it is more brittle and a bit tougher. No complaints were found and it is great alternative to somewhere like Caplansky's. The day was wrapped up by going across the street to Caldense Bakery for their sweet flaky custard pastries. When I am in the area I will definitely go back!

                                                                        I will post some pictures in the gallery.

                                                                        1. re: geekwithspatula
                                                                          EarlyDrive RE: geekwithspatula May 8, 2011 04:51 PM

                                                                          I enjoyed the soft shell crab sandwich at Porchetta and Co yesterday. The pickled ramps were a nice sweet touch. Went around 11:30 and there was a line-up. Guy in front of me ordered 8 sandwiches so you can see how they sell out quickly.
                                                                          Good sandwich, but nowhere near as tasty as the soft shell taco at Harbord Room -- that I would return for in a second.

                                                                          Harbord Room
                                                                          89 Harbord St, Toronto, ON M5S1G4, CA

                                                                          1. re: EarlyDrive
                                                                            geekwithspatula RE: EarlyDrive May 8, 2011 10:49 PM

                                                                            Is there a gallery? I thought there was one but I don't know how to use it so I'll use post a few more pictures then.

                                                                    2. re: jlunar
                                                                      pinstripeprincess RE: jlunar May 18, 2011 01:37 PM

                                                                      softshells likely available again this saturday!

                                                                      1. re: pinstripeprincess
                                                                        chocabot RE: pinstripeprincess May 18, 2011 06:52 PM

                                                                        yay!! - can't wait. 2nd round was better than the 1st.

                                                                        1. re: chocabot
                                                                          table4onthefly RE: chocabot May 18, 2011 09:26 PM

                                                                          He's getting more this time around I think as well. Last time he sold out in a few hours...

                                                                          1. re: table4onthefly
                                                                            geekwithspatula RE: table4onthefly May 19, 2011 08:53 AM

                                                                            Not even two hours and they were sold out. I called him at 12:30pm and he said they had 4 left and they do set aside for people and they open at 11:30am. Last time he ordered 70 crabs and he already had a line up before opening. This time he has doubled his order but it will still out way before he closes up shop. I have heard 1 person bought 8 in one order so 70 crabs won't last for long. This time I am skipping the group exercise class to make sure I get one or more! :)

                                                                            1. re: geekwithspatula
                                                                              gastrojunkie RE: geekwithspatula Jul 16, 2011 12:46 PM

                                                                              Finally tried the Softshell Crab... what a great sandwich (and trust me I have been looking hard for good sandwiches lately)!

                                                                              Here's a pic from mine: http://lockerz.com/s/120776052

                                                                    3. g
                                                                      gastrojunkie RE: DLR14 May 17, 2011 10:54 PM

                                                                      I've been here twice now and am still undecided. The first time I went I thought the sandwich was amazing and went around telling many people about the place. Great flavour and I loved the crunchy bits in it.

                                                                      Last time I went my experience was quite different. After walking in sunday afternoon around 4 there was only 1 customer. All the staff continued talking to this customer for several minutes without even acknowledging me while I waited rather impatiently as I was parked illegally. Finally they got around to taking my order and when I bit in to the sandwich it seemed to lack the flavour that I remembered from my first visit. I am not sure if this is a weekend vs. weekday thing (maybe different cooks) or maybe I just had a bad experience. Regardless I will give them a 3rd shot and hopefully they redeem themselves to the flavour I remembered from my first visit.

                                                                      4 Replies
                                                                      1. re: gastrojunkie
                                                                        pinstripeprincess RE: gastrojunkie May 18, 2011 01:36 PM

                                                                        my last plain sandwich was fairly uneventful with just mustard, but my friends' with the rapini and truffle paste was just great. i know they've adjusted the recipe since the first few weeks and with such large roasts there could be quite a bit of variability.

                                                                        1. re: pinstripeprincess
                                                                          justsayn RE: pinstripeprincess May 18, 2011 08:39 PM

                                                                          I have found there to be less herb and garlic flavours compared to when they first opened.
                                                                          Improved for me:
                                                                          crackle is now less fatty
                                                                          don't get hard inedible crackle anymore
                                                                          don't get huge fatty pieces anymore

                                                                          not as good:
                                                                          bun not warmed as long so not toasty
                                                                          less olive oil drizzle on the bun
                                                                          never taste procuitto anymore
                                                                          used to enjoy hits of herb and garlic but that is all but gone now

                                                                          Still love the sandwich!

                                                                          1. re: pinstripeprincess
                                                                            gastrojunkie RE: pinstripeprincess May 18, 2011 10:21 PM

                                                                            Ya, I just had the mustard like you last time. Maybe I will try some of the toppings on the next visit. I definitely noticed the adjusted recipe if thats what it was. Better luck next time I guess.

                                                                            1. re: gastrojunkie
                                                                              gastrojunkie RE: gastrojunkie Jul 15, 2011 01:03 PM

                                                                              UPDATE... went for a 3rd time and it was somewhere in between my first and 2nd visit so it is pretty good. I think the last time was just a bad experience and I will definitely go again.

                                                                        2. m
                                                                          ms. cornbread RE: DLR14 Jun 4, 2011 07:49 PM

                                                                          Did anyone try their lobster po'boy today?

                                                                          6 Replies
                                                                          1. re: ms. cornbread
                                                                            table4onthefly RE: ms. cornbread Jun 4, 2011 07:58 PM

                                                                            Noo :( I called at 6 when I got off work (of all the Saturdays to work a solo shift...) and they apparently ran out 30 minutes prior. From the photos it didn't look fried, so I'm curious as to whether it was a super thin, super light batter (badass) or a lobster roll (equally as badass, just named incorrectly)

                                                                            1. re: table4onthefly
                                                                              justsayn RE: table4onthefly Jun 4, 2011 10:50 PM

                                                                              Po'boys do often have fried seafood fillings, but they don't have to to be named a po'boy. There are legitimate roast beef, duck, sausage, lobster po'boys that are not fried. The po'boy aspect has to do with the roll, not the filling.

                                                                              1. re: justsayn
                                                                                table4onthefly RE: justsayn Jun 5, 2011 06:16 AM

                                                                                Ah, well now I know! My mistake then, complaint redacted.

                                                                                Oh and your username tags on perfectly to the end of your post, it's eerie. :P

                                                                                1. re: table4onthefly
                                                                                  ms. cornbread RE: table4onthefly Jun 5, 2011 06:18 AM

                                                                                  Hopefully they will happen again....I'd love to know the price point too, lobster usually isn't in my student budget!

                                                                                  1. re: ms. cornbread
                                                                                    igk RE: ms. cornbread Jun 5, 2011 08:26 AM

                                                                                    $9.95 for sandwich and corn on the cob. it was good.

                                                                                    1. re: igk
                                                                                      ms. cornbread RE: igk Jun 5, 2011 05:29 PM

                                                                                      Thank you! I can afford that :)

                                                                          2. mlukan RE: DLR14 Jun 5, 2011 08:58 AM

                                                                            Anyone else love this place as much as I do? When they are good they are REALLY GOOD. I had one bad sandwich with too much fat. I would prefer a little more meat on the sandwich, but can't complain. The roasted potatoes are excellent and judging by raves about the specials, I gotta get in on that. It has kinda taken over as my fave sandwich spot. The owner seems like a good guy. I do wish his staff would pick it up a bit, they make a sandwich like they are performing surgery. It ends up being a sloppy sandwich anyway. Anyway, LOVE this spot!

                                                                            2 Replies
                                                                            1. re: mlukan
                                                                              justsayn RE: mlukan Jun 5, 2011 08:01 PM

                                                                              I love it as much as you do! I too would like just a bit more meat but I do find it surprisingly filling as it is. Would like to see the herbs and garlic POP as much as it used to.

                                                                              1. re: justsayn
                                                                                mlukan RE: justsayn Jun 5, 2011 08:09 PM

                                                                                The flavor did change since the beginning, but I haven't even thought to mention because it is consistently delicious. Extra herb flavor would be fine with me:)

                                                                            2. Bobby Wham RE: DLR14 Jun 6, 2011 08:14 AM

                                                                              Man that breakfast sandwich is insane, this place has really stepped it up since it opened.

                                                                              5 Replies
                                                                              1. re: Bobby Wham
                                                                                wherejessate RE: Bobby Wham Jun 6, 2011 09:55 AM

                                                                                I fully agree - the breakfast sandwich is amazing! their porchetta with a baked egg, crackling and smoked gouda... mmm! :)

                                                                                1. re: Bobby Wham
                                                                                  mobirose RE: Bobby Wham Jun 6, 2011 07:51 PM

                                                                                  what time do they offer the breakfast sandwich? sounds delicious.

                                                                                  1. re: mobirose
                                                                                    Herb RE: mobirose Jun 7, 2011 04:20 AM

                                                                                    Saturday & Sunday

                                                                                    1. re: Herb
                                                                                      1sweetpea RE: Herb Jul 15, 2011 03:18 PM

                                                                                      I had my first Porchetta & Co. sandwich and found the basic sandwich with Dijon and hot sauce tasty, but missing a few things, namely the herbs that are supposed to be in the recipe. I am not implying that they were not there, but there was no taste of anything other than pork, plus some salt. I was sorry that I did not opt for any rapini, which looked tasty. Truffle sauce sounded good too, but I was afraid it would drown out the pork flavours. I liked the texture of the bread and enjoyed the cracklings. In fact, they really made the sandwich. I wonder whether a reduction of the pan juices would return the herb flavours to the meat?

                                                                                      Porchetta & Co.
                                                                                      825 Dundas St W, Toronto, ON , CA

                                                                                      1. re: 1sweetpea
                                                                                        justsayn RE: 1sweetpea Jul 15, 2011 04:50 PM

                                                                                        They cut back on both herb and garlic significantly just a couple months after opening, and the sandwich has never been the same! Judging by how they measure every micro ounce of pork and crackle on a sandwich, my guess is the change is for profit taking. As well, they have cut back on the olive oil - again hurting the "umami" of the sandwich. Its really too bad actually. I used to love the different flavour notes jumping out with each bite. Now the whole sandwich tastes the same bite after bite and because of no "distractions" the grease can be more prevalent than wanted.

                                                                                2. scarberian RE: DLR14 Jul 17, 2011 07:57 AM

                                                                                  From the recent reviews about the sandwich from customers who ate there on opening day, maybe it's a good thing I never tried the sandwich when they first opened because having it for the first time yesterday, it was one of the best sandwiches I've had in the GTA in a long time. I had mine with just rapini and it complimented the pork very well. I took the family there for lunch and both wife and daughter enjoyed their sandwiches without any toppings.

                                                                                  BTW for dessert, the wife went over to Odile chocolatiers a few doors down and we had some very good dark chocolate truffles with a hint of cardomom.

                                                                                  2 Replies
                                                                                  1. re: scarberian
                                                                                    omar kasi RE: scarberian Jan 3, 2012 08:25 AM

                                                                                    To chime in with some support for an establishment that is really getting it right, let me just say that this restaurant is insanely good. The sandwich with truffle oil, hot sauce and mustard is perfection. I've also tried the beans and the soups. Their mushroom soup was as good as I've had anywhere - I like mushroom soup and order it when I see it listed on menus at restaurants with good kitchens.

                                                                                    Anyhow, here is a shop that focuses on a few things and gets them bang on. If you like food and you like sandwiches, do yourself a favor and add this place to your rotation of take-out options.

                                                                                    1. re: omar kasi
                                                                                      justsayn RE: omar kasi Jan 3, 2012 08:39 AM

                                                                                      Given that they only serve Porchetta, it would be nice if they went back to serving it freshly sliced and not re-heated as others have pointed out on the web. It just doesn't taste the same and its less juicy.

                                                                                  2. w
                                                                                    warlock RE: DLR14 Jun 16, 2012 12:00 PM

                                                                                    Finally tried the Porchetta sandwich today...One word to describe it...Amazing....count me as a fan...by coincidence I reached at exactly 11:30 when they just openend the door....even though ey had the Soft shell crab po boy special....I had been following them on Twitter and seems like on request of many customers they were doing it in the morning instead of 4 pm which they normally do...
                                                                                    But getting back to me,I went for the Porchetta sandwich...with a topping of rapini and some hot sauce....said no to the mustard.....since I was the first customer,I got the sandwich in minutes....I took it to go....I had kept my expectations low.....but when I had my first bite,it was just delicious....the meat was moist,cut just the right size and the crackling was just heavenly...just a faint hint of rosemary.......the bun was a perfect complement to the pork....next time I'm gonna avoid the rapini....I think it's a distraction....so is the hot sauce....I wasn't disappointed and I think it's priced right.....if you are someone who has been thinking about visiting this place ,don't hesitate ....

                                                                                    12 Replies
                                                                                    1. re: warlock
                                                                                      omar kasi RE: warlock Jun 17, 2012 10:56 AM

                                                                                      A shame you didn't try the Po Boy, though. Quite delicious.

                                                                                      1. re: omar kasi
                                                                                        justxpete RE: omar kasi Jun 17, 2012 01:57 PM

                                                                                        I had the Po' boy on Sat for the first time... with added porchetta. If there's a better sandwich in TO than that, I'd sure like to know.

                                                                                        1. re: justxpete
                                                                                          scarberian RE: justxpete Jun 17, 2012 02:24 PM

                                                                                          Wait a minute... soft shelled crab and then a layer of porchetta? DAMN! I can feel myself reaching for my cholesterol meds. As Anthony Bourdaine said (I'm paraphrasing), "I had a choice of taking cholesterol meds with their side effects OR give up pork. Well you know what choice was made. If my liver explodes because of the meds, blame the pork."

                                                                                          1. re: scarberian
                                                                                            justxpete RE: scarberian Jun 17, 2012 05:36 PM

                                                                                            lol.. indeed. It was nothing short of epic! And oh, so damn good...

                                                                                        2. re: omar kasi
                                                                                          warlock RE: omar kasi Jun 17, 2012 02:03 PM

                                                                                          I know....hopefully I get another crack at the soft shell crab in the coming weeks....but I really wanted to try the regular porchetta sandwich and no regrets....I'm already craving for it again....

                                                                                          1. re: warlock
                                                                                            akhorasanee RE: warlock Aug 19, 2013 08:56 AM

                                                                                            went here for the first time...since I cant eat pork for religious reasons...had the soft shell crab po boy which was delicious...will definitely be returning:)

                                                                                            1. re: akhorasanee
                                                                                              Davwud RE: akhorasanee Aug 19, 2013 09:49 AM

                                                                                              Yet another reason to ditch religion. Come to the dark side. Surrender to the pink, oinking overlord!!


                                                                                        3. re: warlock
                                                                                          jennjen18 RE: warlock Jun 18, 2012 04:25 AM

                                                                                          Don't say no to mustard! It helps ! A definite no to hot sauce for sure, but mustard ... gives it depth.......? I dunno, I quite enjoy it with mustard (and they have different kinds)!

                                                                                          1. re: jennjen18
                                                                                            warlock RE: jennjen18 Jun 18, 2012 06:18 PM

                                                                                            jennjen18,Since I'm gonna be a regular I'm gonna try it with mustard the next time I'm there.....though i won't be town for the next few weeks...headed to LA and Vegas...Im gonna try a couple of porchetta places in LA and see how they compare....

                                                                                            1. re: jennjen18
                                                                                              justsayn RE: jennjen18 Jun 18, 2012 08:13 PM

                                                                                              Unfortunately they dropped the different kinds of mustard a couple of months ago...and the one I liked...in favour of just having one because its easier for them.

                                                                                              1. re: justsayn
                                                                                                omar kasi RE: justsayn Jun 18, 2012 08:22 PM

                                                                                                In any case, they still have the truffle oil. Consider trying that instead of the rapini.

                                                                                              2. re: jennjen18
                                                                                                warlock RE: jennjen18 Jul 17, 2012 05:28 AM

                                                                                                I went on saturday and decided with no toppings and just mustard....I was able to figure out why there are such polarised opinions.....My first visit had been a 5 star...the second one would rate a 3 Star.....

                                                                                                Here is why....did not taste the rosemary or garlic....the meat was on the dry side....the bun was too toasted ,so basically I was just having tasteless roast pork on a extra crusty bun.....The cracklings were still very good though....If this was my first visit,I would have wondered what this hullabaloo was all about....
                                                                                                I went just before noon,so there is no excuse that I was getting the leftovers.....I'm gonna make another visit and hope that this was just a one off.....

                                                                                            2. j
                                                                                              justanotherdoan RE: DLR14 Jul 16, 2012 09:48 PM

                                                                                              i am totally confused by these reviews as i was when eating there about a month ago for the first time. we walked in as they were unlocking the doors and the pork was already on the steam table. i had the meal with rapini, beans and bun. gf had the sandwich with rapinin and some other toppings. with all the positive reviews, i couldn't wait to dig in. i expected a great marriage of flavours. herbs, garlic, slow roast juicy, fatty pork, crackling and prosciutto. so good cause how can this be wrong?

                                                                                              i was totally underwhelmed with every bite of my meal. tried the gf sandwich and it was pretty much the same. besides the flavour of salt, the meat was dry and lacked any complexity. the rapini was overcooked and was just rapini. the beans were ok but nothing special. the crackling was basically unedible. thick and extremely hard. after a couple of hearty attempts, i reluctantly quit trying thinking i might break my teeth. i could eat crispy skin of anything by itself as a meal so this says alot.

                                                                                              basically the meat was dry and flavourless. the sides to be just ok. i understand i will sound quite critical with this post but i am honestly just baffled by how many ppl love this porchetta.

                                                                                              12 Replies
                                                                                              1. re: justanotherdoan
                                                                                                jennjen18 RE: justanotherdoan Jul 17, 2012 04:09 AM

                                                                                                "... we walked in as they were unlocking the doors" may be the key.

                                                                                                1. re: jennjen18
                                                                                                  warlock RE: jennjen18 Jul 17, 2012 05:38 AM

                                                                                                  jennjen18,My first vist a few weeks back was also when they just unlocked the doors and i had the most amazing sandwich ...so I dont think the inconsistency stems from there....I think It just depends on the cut you get....not sure how they apply the herbs,spices and garlic on the pork....but I'm assuming the middle portion does not get much of the flavours and hence the inconsistent flavours...IMHO....

                                                                                                  1. re: warlock
                                                                                                    justsayn RE: warlock Jul 17, 2012 11:36 PM

                                                                                                    They cut back on the seasonings long ago and now they re-heat pre-sliced meat so it turns out dry and greasy. We don't even bother going anymore....UNFORTUNATELY!

                                                                                                    1. re: justsayn
                                                                                                      magic RE: justsayn Jul 18, 2012 06:02 AM

                                                                                                      That's too bad.

                                                                                                      I only went once, within the first 2 weeks of their opening. It was great.

                                                                                                      I haven't returned since cuz of the inconsistent reviews and I guess there's just so much else to try in Toronto.

                                                                                                      I'm happy I got a taste when I did. At least I got a good sandwich once! A bit apprehensive about returning but we'll see.

                                                                                                      1. re: justsayn
                                                                                                        pinstripeprincess RE: justsayn Jul 18, 2012 06:11 AM

                                                                                                        shame, the last couple sandwiches i had from them were among the best... super moist and lots of crunchy easy to eat crackling.

                                                                                                        they're just inconsistent. luck of the draw. shame really.

                                                                                                        1. re: justsayn
                                                                                                          scarberian RE: justsayn Jul 18, 2012 11:20 AM

                                                                                                          I thought they were doing well. Why the change when the "wheel" was obviously not broken? When you start tampering with what got success in the first place, before long you'll find your queues empty. Some of the best sammies I've ever had. Shame.

                                                                                                          1. re: justsayn
                                                                                                            ThoughtForFood RE: justsayn Jul 18, 2012 02:26 PM

                                                                                                            Justsayn, I don't know if you have read your last posts in this thread and all other threads about porchetta and co, but we have, and we get it, No herb flavor anymore......no need to update us, especially if you don't go anymore. Your opinion is noted.

                                                                                                            1. re: ThoughtForFood
                                                                                                              justxpete RE: ThoughtForFood Jul 18, 2012 02:50 PM

                                                                                                              Well said!

                                                                                                              1. re: ThoughtForFood
                                                                                                                justsayn RE: ThoughtForFood Jul 18, 2012 07:55 PM

                                                                                                                TFF - . to be honest I am just hoping to get their attention because it used to be so good! (and yes I have told them) I do agree with you though. Such repetition does become ad nauseam...my bad.

                                                                                                                1. re: justsayn
                                                                                                                  justxpete RE: justsayn Jul 19, 2012 10:37 AM

                                                                                                                  And what did they say when you told them?

                                                                                                                  I go there often. I don't have a phenomenal sandwich every time, but I do get a phenomenal sandwich MOST of the time.

                                                                                                                  I don't find what you say about the flavouring to be true, either - the flavour is always there for me, and has been consistent all along.


                                                                                                                  1. re: justxpete
                                                                                                                    justsayn RE: justxpete Jul 19, 2012 03:56 PM

                                                                                                                    First of all, I was there the day they opened and quickly became a regular and friendly with them. It was over a year ago on a couple of occassions I mentioned that I miss the hits of garlic and herbs because it made the sandwich more interesting. He told me 1) they wanted to tone it down for more pork flavour. 2) they were perfecting the recipe/process. 3) some people didn't like so much spice because it didn't go with the toppings. Later I asked if others have mentioned it as a negative and he said, no I am the only person who misses it - everybody else is happy with him "perfecting the recipe". I left it at that and still ordered the sandwich occassionally. But then they started pre-slicing and reheating the pork. I had a few sandwiches like that and I gave up. I didn't bother saying anything about this. I still take people (out of towners mostly) for lunch, and occassionally I will get served a "fresh" sandwich and it is still very very good. But I can't stand the reheated (greasy/dry) meat that also takes on a different flavour profile.

                                                                                                                    1. re: justsayn
                                                                                                                      Splendid Wine Snob RE: justsayn Jul 21, 2012 06:40 PM

                                                                                                                      Couldn't agree more. The Sudbury version of porchetta has that stronger hit of herbs and garlic. It's amazingly delicious and much better than the stuff they're doing now at Porchetta and Co. I've also had the reheated/pre sliced problem and gave up after that.

                                                                                                      2. y
                                                                                                        ylsf RE: DLR14 Oct 2, 2012 09:15 AM

                                                                                                        Can anyone confirm if they are slicing on request now or just pre-slicing and holding as before?

                                                                                                        Since there was some discussion about this that isn't here anymore.

                                                                                                        6 Replies
                                                                                                        1. re: ylsf
                                                                                                          justxpete RE: ylsf Oct 3, 2012 07:46 AM

                                                                                                          The SO was there yesterday and said that they sliced hers to order. I cannot say if they are doing it consistently, of course... but they did for her, anyway...

                                                                                                          1. re: justxpete
                                                                                                            LUV_TO_EAT RE: justxpete Oct 3, 2012 01:26 PM

                                                                                                            Is it really that hard to slice on demand....just doesn't make sense that this place would do this when customers tell them outright, they don't like it.

                                                                                                            Can't understand restaurants who don't listen to feedback when it is so accessible...all they have to do is search and read and fix it.

                                                                                                            1. re: LUV_TO_EAT
                                                                                                              Main334 RE: LUV_TO_EAT Oct 3, 2012 01:37 PM

                                                                                                              I prefer the pre-sliced and roasted. Love the carmalization on the meat

                                                                                                              1. re: LUV_TO_EAT
                                                                                                                justxpete RE: LUV_TO_EAT Oct 3, 2012 08:18 PM

                                                                                                                I'm really confused by your post.

                                                                                                                1. re: justxpete
                                                                                                                  ylsf RE: justxpete Oct 3, 2012 08:44 PM

                                                                                                                  I was confused too when I read it at first... by "This" I think the poster meant "hold meat and not slice it fresh" and that the poster would like to see them slicing on order (i.e. on a consistent basis, if they aren't already).

                                                                                                                  1. re: ylsf
                                                                                                                    LUV_TO_EAT RE: ylsf Oct 4, 2012 09:28 AM

                                                                                                                    Yes. Hold meat and slice on demand is always best as juices stay intact

                                                                                                          2. justxpete RE: DLR14 Oct 10, 2012 05:40 PM

                                                                                                            So, that's twice in a row. It appears they're fresh-slicing all the time, now.

                                                                                                            They also had some wonderful split-pea soup today as well.

                                                                                                            1 Reply
                                                                                                            1. re: justxpete
                                                                                                              crawfish RE: justxpete Oct 11, 2012 04:46 AM

                                                                                                              I'm so glad that it's soup season again! Their soups are always very good.

                                                                                                            2. y
                                                                                                              ylsf RE: DLR14 Dec 14, 2012 06:27 AM

                                                                                                              Saw on BlogTO this morning that Porchetta and Co is celebrating their 2nd year anniversary next Thursday (20th) with $1 sandwiches (toppings extra):


                                                                                                              6 Replies
                                                                                                              1. re: ylsf
                                                                                                                justsayn RE: ylsf Dec 14, 2012 06:34 AM

                                                                                                                Ate there just this week and last - the pork was sliced to order and it was super fresh and great. The popcorn could be awesome but there is so little pork rind you cant find it, and they added cornflakes to the popcorn which IMO completely ruins caramel popcorn. I wont share my cynical view of them as to why they added the cornflakes...

                                                                                                                1. re: justsayn
                                                                                                                  Michael N RE: justsayn Dec 14, 2012 12:54 PM

                                                                                                                  Hold up... are they selling caramel corn with crackling in it at Porchetta and Co? Because that sounds amazing.

                                                                                                                  1. re: Michael N
                                                                                                                    justxpete RE: Michael N Dec 14, 2012 01:30 PM

                                                                                                                    It's delicious. All natural, too.

                                                                                                                    1. re: Michael N
                                                                                                                      justsayn RE: Michael N Dec 14, 2012 11:29 PM

                                                                                                                      Yes and the flavour really is good. It's familiar as caramel corn but different. The cereal ruins it for me though. And my serving very sadly lacked crackling.

                                                                                                                      1. re: justsayn
                                                                                                                        justxpete RE: justsayn Dec 15, 2012 11:56 AM

                                                                                                                        They use the crackling for their sandwiches. I'm sure they have it sparingly, so it's not a surprise to find a bag that isn't full of crackling. I had it, accepted it for what it was, and enjoyed it. If it was a bag full of crackling, they'd probably have to charge quite a bit more, and then I'm sure you'd complain about that too.

                                                                                                                        1. re: justxpete
                                                                                                                          justsayn RE: justxpete Dec 15, 2012 04:56 PM

                                                                                                                          I think the popcorn would be A LOT better with noticable crackling because that's what the place specializes in, not popcorn nor caramel. Had it been Kernels popcorn I would have the same complaint but it would be more understandable.

                                                                                                                          If he increased the price to $5,00 for a bag of popcorn and added some crackling, no you would not hear me complaining about it. If he made it 7.50, I would not be complaining. I pay for good food I like without any remarks.

                                                                                                                2. e
                                                                                                                  EverymanJack RE: DLR14 Dec 20, 2012 11:06 AM

                                                                                                                  Just a bump to say they are indeed selling the sandwiches for $1 today. Worth it, but they were getting slammed as I left around 1.

                                                                                                                  1. cynalan RE: DLR14 Jan 11, 2013 07:58 PM

                                                                                                                    Having read many good comments about this restaurant and finding myself in Toronto on Thursday, I had to give this place a try.

                                                                                                                    I tried their special pork sandwich, upgraded to a 6 oz portion that included: truffle sauce, grated parmesan, grainy mustard, though I passed on the hot sauce. The sandwich was absolutely delicious. The bun was fresh, the pork moist, tender and tasty served with a good dose of crackling.

                                                                                                                    Frankly, I have nothing negative to say about the food itself. The only concern is the cost to portion ratio. The sandwich was about the size of a regular hamburger bun... combined with a can of diet pop the cost was nearly $14. As good as it was, I do find this pricy for a sandwich. I am not sure if I would repeat as there are other more filling options available for the same price.

                                                                                                                    1. s
                                                                                                                      Strongbad789 RE: DLR14 Jan 30, 2013 12:07 PM

                                                                                                                      I just ate lunch there and I have to say, it was fantastic.

                                                                                                                      I got the regular sandwich with truffle oil, mustard, and hot sauce, and it was really amazing. I'm not a big eater so the regular sandwich was more then enough for me (I was pretty stuffed by the end). Nice bits of crackling throughout, great blend of flavours...overall a really great meal and, for me, a good deal at under $10.

                                                                                                                      1. scarberian RE: DLR14 Jul 20, 2013 06:12 PM

                                                                                                                        Today they had Buffalo Style Calamari sandwiches. I brought the family to get porchetta sandwiches and saw the sign for the calamari. They were the thin rings of calamari, deep fried on some greens with a creamy looking sauce (dill sauce?). I didn't bother as I enjoy my calamari from Royal, Fantasy or Magic Wok. We stuck with the porchetta sandwiches (truffle sauce and freshly grated parmesan cheese). Delicious! BTW traffic was frickin' hell today.

                                                                                                                        1. Davwud RE: DLR14 Jul 22, 2013 06:12 AM

                                                                                                                          We went for lunch last weekend and thoroughly enjoyed it.

                                                                                                                          I opted for the porchetta special with came with parm, mustard and truffle sauce. I thought it was the best porchetta I'd had. The best ballance of seasoning to pigginess with most of the toppings adding support save for the mustard. The mustard really did cut the richness of the pork and tied the whole sandwich together.

                                                                                                                          Mrs. Sippi really liked her soft shell crab po' boy but was disappointed it wasn't more NOLA style. She omitted the slaw which she really doesn't like but all in all, it was a very solid sandwich.

                                                                                                                          The beans were fantastic although I didn't feel they benefitted from the additon of the cracklin's. In fact, we picked most of them off and ate by themselves. They were excellent. Mrs. Sippi was able to fenagle a small cup of extras.


                                                                                                                          2 Replies
                                                                                                                          1. re: Davwud
                                                                                                                            BokChoi RE: Davwud Jul 22, 2013 07:44 AM

                                                                                                                            This place sounds delicious and intriguing. Thanks for the scrumptious-sounding review.

                                                                                                                            1. re: Davwud
                                                                                                                              Yongeman RE: Davwud Jul 22, 2013 04:09 PM

                                                                                                                              I had my first Porchetta sandwich last week, and it was delicious! As Davwud did, I went with the special and wasn't disappointed. The parmesan shavings were generously applied and yummy. I thought that the crackling was a little sparse, but appreciated it, nonetheless. I'll be back.

                                                                                                                            2. s
                                                                                                                              s12chung RE: DLR14 Jul 22, 2013 06:07 PM

                                                                                                                              went there a few weeks ago. loved the crackling and overall pretty good.

                                                                                                                              1. sweetie RE: DLR14 Aug 20, 2013 07:22 AM

                                                                                                                                Just an FYI
                                                                                                                                According to a tweet yesterday, delivery service is in the works.

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