The tiny but tasty sandwich shop, helmed by chef and owner Babak Fahmi, will cater to a more daring palate with its sea-to-farm menu featuring braised beef tongue, pork shoulder, swordfish and braised oxtail as the main sandwich ingredients. Famo will also offer a mushroom-mix vegetarian sandwich, a grilled chicken breast sandwich with a curry-mango coleslaw and a beef burger for the less daring palate
Fahmi, a former sous-chef at Terroni in Toronto, chose to use unexpected ingredients, such as cow cheek and duck, to create surprising combinations that lead with flavour first. “There are no limits to Famo’s sandwich creations,” he says.
Famo’s menu will consist of sandwiches, soups, salads and side dishes, along with Ontario wines on tap, craft beer and cold-brewed coffee. The average check for a sandwich and side will be $15.
The space has a rustic, yet modern vibe featuring barn board with the original brick walls, geometric black and white tiles with concrete surfaces and warm lighting. Wooden high-top long tables are paired with brushed steel stools to provide seating for approximately 25 guests.
Famo
122 Sherbourne St., Toronto
