What’s on the menu at Carver, Rob Bragagnolo’s new King West sandwich counter
Name: Carver
Neighbourhood: King West
Contact: 101 Peter St., #103, 647-749-1924, @CarverSlow
Owners: Rob Bragagnolo, Sergio Fiorino
Executive chef: Rob Bragagnolo
The food
Sandwiches and platters made with slow-roasted, hormone-and-antibiotic-free pork and chicken (beef is on the way). “We use the same ingredients as high-end restaurants, and put just as much time and energy into the dishes,” says Bragagnolo. “We serve great-tasting, high-quality pork at fast-food prices.” Carver’s signature sandwich features traditional, Northern Italian-style porchetta based on a recipe that Bragagnolo’s grandfather used at his trattoria in Veneto, Italy. Sides include potatoes and kale salad. Carver is open seven days a week for lunch and dinner.
The porchetta is brined for 24 hours and roasted for 14 more, then seasoned with a salt blend (rosemary, sage, fennel pollen, dried chilies) and served on The Drake’s foccacia with house-made apricot mostarda, pickled red onion and crackling crumble. $8. Add cheese or bacon for another $1.
Bragagnolo dusts a porchetta sandwich with crackling crumble.
The roast chicken sandwiches (also on The Drake’s focaccia) are dressed with charred lemon aïoli, roasted tomato pesto and fresh basil. $8.50. Add cheese or bacon for another $1.
Here’s a closer look at that chicken sandwich.
Platters (well, boxes) come with five ounces of porchetta (or chicken), kale salad and herb-crushed potatoes. $14.
The Kale Crunch Salad (pictured above as a side) is made with kale (obvs), brussels sprouts, carrots, chickpeas, spiced quinoa and smoked avocado dressing. $5.50/$9.
The drinks
No Peroni here—Carver isn’t licensed. Italian sodas, soft drinks and water are the only beverages.
The space
Fiorino designed the industrial space, filling it with reclaimed-wood counters, polished concrete and pendant lights.
More New Restaurants
. “We use the same ingredients as high-end restaurants, and put just as much time and energy into the dishes," says Bragagnolo. "We serve great-tasting, high-quality pork at fast-food prices.” Carver’s signature sandwich features traditional, Northern Italian-style porchetta based on a recipe that Bragagnolo’s grandfather used at his trattoria in Veneto, Italy. Sides include potatoes and kale salad. Carver is open seven days a week for lunch and dinner.
[caption id="attachment_375786" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
The porchetta is brined for 24 hours and roasted for 14 more, then seasoned with a salt blend (rosemary, sage, fennel pollen, dried chilies) and served on The Drake's foccacia with house-made apricot mostarda, pickled red onion and crackling crumble. $8. Add cheese or bacon for another $1.
[caption id="attachment_375788" align="aligncenter" width="1067"] (Image: Renée Suen)[/caption]
Bragagnolo dusts a porchetta sandwich with crackling crumble.
[caption id="attachment_375781" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
The roast chicken sandwiches (also on The Drake's focaccia) are dressed with charred lemon aïoli, roasted tomato pesto and fresh basil. $8.50. Add cheese or bacon for another $1.
[caption id="attachment_375782" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Here's a closer look at that chicken sandwich.
[caption id="attachment_375785" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Platters (well, boxes) come with five ounces of porchetta (or chicken), kale salad and herb-crushed potatoes. $14.
[caption id="attachment_375787" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
The Kale Crunch Salad (pictured above as a side) is made with kale (obvs), brussels sprouts, carrots, chickpeas, spiced quinoa and smoked avocado dressing. $5.50/$9.
The drinks
No Peroni here—Carver isn't licensed. Italian sodas, soft drinks and water are the only beverages.
The space
Fiorino designed the industrial space, filling it with reclaimed-wood counters, polished concrete and pendant lights.
[caption id="attachment_375784" align="aligncenter" width="1600"] (Images: Renée Suen)[/caption]
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