Adam Bendavid is a devoted sandwich enthusiast who has spent countless hours in pursuit of the ultimate beef sandwich. This passion project has led Adam to a lean sirloin tri-tip roast seasoned in a homemade rub, slow-cooked Sous Vide to perfect tenderness, then seared on a cast iron skillet for colour and crust. The flavour profile is classic pulled BBQ brisket, served with caramelized onions, homemade creamy slaw, sour pickles, dijon mustard and homemade bbq sauce.
Further proof of Adam’s devotion to the sandwich feature on his menu as a delicious vegetarian cremini mushroom sandwich and even ice cream sandwiches for dessert!
Spicy Curry Chickpea and Spinach Salad $5
Sous Vide Sirloin Beef Sandwich $14
Sirloin Beef, Sautéed Onions, Creamy Coleslaw, Dijon Mustard, Home Made BBQ Sauce + choice of 1 side
Cremini Mushroom Sandwich $14
with Spicy Curried Chickpea Salad
Cole Slaw -or- Potato Salad
Home Made Ice Cream Sandwiches $5
Prix Fixe Menu
$24 – Salad + Sandwich w/ 2 sides + Dessert
Adam Bendavid is new to the food scene but has always been a sandwich enthusiast. His love for cooking started at a young age and has only grown stronger with his discovery of the Sous Vide technique. This passion motivated Adam to leave behind a career in sales/marketing and pursue his love of the sandwich. Adam pairs the modern cooking style of Sous Vide with his love for classic BBQ flavours to give you the ultimate meal served between two buns.
Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.