In Rome, the Italian equivalent to the casual sandwich shop is the rosticceria, where one can procure all manner of roasted meats presented in sandwich form for munching on the go. It is the home of porchetta. With its juicy and gustatory goodness, it’s easy to see why crowds hanker for the flavour. The dish has deep roots — it's one of modern civilization's earliest culinary specialties, dating back to the Roman Empire.
It is the quintessential Italian street food, often roasted in the open air at street markets, or in the Italian equivalent of taco trucks outfitted for the specific purpose of transforming a pig into a delicious treat! It's beautifully simple: belly wrapped around a loin, rolled with herbs and spices. The meat is covered in the pig's skin and then roasted until the juices are dripping and the skin is caramelized and crunchy. The resulting meat package is then carved and served on crusty bread either naked or adorned with cheese and veg.
Roast offers its own access point for delicious interpretations of simple street fare. When we decided to offer the pork dish, we aimed for simplicity, choosing to use only the skin-on loin and belly. Seasoned vigorously with fennel pollen, rolled up, and roasted in our combi oven. We hold our pork warm and serve the sandwiches with a little bit of everything: the crispy skin, fatty belly and aromatics.
Regardless of how it's done, at the end of the day this Italian specialty is simply, and exquisitely, a roasted meat sandwich. Roast is offering up our take on the dish.
Simple is best. Antibiotic and hormone free, we strive to procure the best non-commodity beef, resulting in tender, buttery, meaty perfection. Each bite will have you craving more. Our hand-carved, succulent and juicy prime rib is dressed with little more than salt and pepper. Slow-roasted to perfection, it is meaty minimalism at its finest.
A bone-in ribeye aka a "standing rib roast," is a cut of meat from the back of a steer's upper ribs, an area that has consistent marbling of fat and often the most flavor. We remove the bones before we put the roast in the oven. Our roasts are salted and set out to room temperature.
Perfectly seasoned, these birds are stuffed with rosemary and preserved lemon. Soulful and fare, with skin perfectly caramelized, the meat is tender, lean and moist, bursting with flavour. It's the perfect choice for a quick pickup dinner option partnered with crispy potatoes and a side salad.
Order on a sandwich or as a full, half or quarter portion of chicken.
Roast's Vegetarian Frito: tamari, nutritional yeast, chickpeas, onion, carrot, celery, roasted red peppers, garlic, potatoes, parsley, basil, curry powder, salt, flour and sunflower seeds
Mostarda: sugar, vinegar, grainy mustard, red peppers, squash, salt and cornstarch
Traditionally, mostarda is an Italian condiment made from candied fruit and mustard flavored syrup.
Our veggie pate recipe has been tried and true for over a decade. The well sourced vegetables and secret spice blend is exclusive to Roast. We are very proud to offer a vegetarian sandwich that packs the punch of any of our meat-centric options.
Crossing cultures, our meatballs seamlessly bring simple ingredients together in the most basic form; balls. Roasted and braised, packed full of moisture with rich meaty flavour, drowning in our punchy Arrabbiata sauce made from San Marzano tomatoes. These incredibly light and fluffy balls are available on their own, accompanied with a salad or in a sandwich.
To blend or not to blend? Easy answer: blend. Blending together different cuts and proteins provides a richer, more complex flavor.
Bread and eggs are not used entirely for moisture, but rather to bind. Many recipes call for too much use of either, which results in a mushy, less flavorful texture. Proper technique will prevent over-cooked, dry meatballs. Bread and eggs will hold it all together.
Don’t skimp on the cheese. Grana Padano cheese adds tons of nutty, savory flavors.
Herbs are a must. Finely chopped Italian flat-leaf parsley is core to the backbone of our traditional recipe.
Use your hands to mix and shape your meatballs. We use all eight fingers and each thumb to squeeze and knead the meat and ingredients together, without overworking the meat, which can cause tough meatballs (nobody wants tough meatballs). The trick is to create meatballs that give to the pressure of a fork, without crumbling apart.
Size matters. Meatballs should be made a bit larger when served solo or in sandwiches.
Brown meat is good meat. Our recipe is a brown and braise method, resulting in moist meatballs. We believe braising the meatballs in the sauce also adds much more flavor to the sauce. It’s a win-win.
Just like a sandwich, but served in a bowl with no bun. Partner roast beef, chicken, porchetta, meatballs or vegetarian with our famous kale caesar salad or choose Japanese Kokuho heirloom short grain white rice. The rice is grown at Koda Farms in California and is certified organic, GMO free and kosher.
Served with kokuo rice or with a freshly made kale caesar, our bowls are a healthy option for those aiming to limit their gluten intake.Baby kale is tossed with our delicious caesar dressing (egg yolks, cloves of garlic, anchovy, lemon juice, grainy mustard, capers, red wine vinegar, Worcestershire, Tabasco, olive oil blend and served with a lemon garnish).
Meet the healthiest way to tackle your workday! Packed with essential nutrients, our Super Food Salads offer a hyper-charged meal for those looking to enjoy a simple, delicious, well balanced diet. Ingredient by ingredient we source and prepare only the best. Our homemade salad dressings and vinaigrettes are prepared daily.
In preparing our superfood salad station daily, we focus on freshness, quality and our mission to only use premium, ultra fresh ingredients. Nothing processed, no transfats, no pre-cut or shredded anything. Only wholesome, delicious, farm fresh vegetables and herbs here.
"Superfood" is a term used to describe foods with extraordinary health benefits. So-called superfoods may have an unusually high content of antioxidants, vitamins, or other nutrients.