Farrow sources as much of its stock as locally as possible, like bacon from Sangudo Custom Meat Packers which goes into the BLT-Pain
By Eric Silver | August 3, 2014
The cleverly named Farrow – meaning a sow’s litter – is a side project of the entity behind Three Boars. But Brayden Kozac, owner of the Boars, has passed the kitchen torch to his former cook, Laine Cherkewick, who is now managing it with Justin Benson, a local coffee expert.
It’s a get-in-and-get-out kind of place – only four stools and a shelf that face 109th Street are available for sitting, although there are picnic tables outside. The menu is also small, but it changes frequently and has plenty of personality. This comes directly from the people behind the business. Benson and Cherkewick are passionate about their work, but note that they don’t take it too seriously.
“I don’t know what you’d call us,” says Benson. “Not owners or anything like that. We’re sandwich dudes.”
And these sandwich dudes knock it out of the park. A cold chicken salad sandwich, playfully named “From The Colonel’s Cold Dead Hands,” is served on an onion sourdough Kaiser with blue cheese, arugula, thick slices of tomato and the shop’s favourite condiment, sriracha sauce.
It also has $3 “grip it n’ rip it” options, including the Clark Griswold, which is a turkey sandwich between two slices of white sourdough from Portuguese Canadian Bakery (the source of all the shop’s bread).
Farrow sources as much of its stock as locally as possible, like bacon from Sangudo Custom Meat Packers which goes into the BLT-Pain. It’s the best bacon I’ve ever had. Saying the strips are thick and tender would be an understatement; the sandwich is just a vessel to house the mountain of perfectly seasoned and cooked pork. (8422 109 St., 780-757-4160, farrowsandwiches.ca)
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