Cut the cheese

Cut the Cheese

Cut The Cheese is finally open in the Junction after debuting gourmet grilled cheese sandwiches months earlier at food fests in the fall. The concept from first-time restaurateur, Randal So (an ex-digital marketing professional) is centred around cheesy comfort foods prepared entirely from scratch by head chef Gavin Gusche (formerly of Barque Smokehouse).

Taking over the address of a former Top Cuts salon, the short-order kitchen was built from the ground up. The casual take-out counter keeps a monotone colour scheme and employs urban and industrial aesthetics. The staff are uniformed in camo and photos of alleyways and street art are mounted throughout courtesy of @Visualbass . Seating is limited to only a handful of counter-top stools, emphasizing that take-out really is the best bet.

Cut The Cheese

The line-up of grilled cheese sandwiches and loaded mac n' cheeses are scrawled on blackboards above the production line. There are half a dozen under each category plus staple sides like tomato soup ($3), fries ($2.75), cheese coins ($3) and slaw ($2.25).

Cut The Cheese

The Pearisian ($9.15) is comprised of brie and blue cheese melted over a sweet layer of wine poached pears, crispy pancetta and fresh arugula all sandwiched between butter-soaked slices of griddle-toasted sourdough. While hardly necessary, the house-made ketchup is a nice touch and the featured chili-spiked ketchup offers a subtle kick.

Cut The Cheese

Each of the six macaroni and cheese options start with the same bechamel base but are differentiated by various cheesy mix-ins and toppings.

Cut The Cheese Toronto

The Southern Comfort ($11.25) is stirred with emmental and topped with nuggets of buttermilk-fried chicken, fresh corn, sauteed bell peppers and banana peppers.

Cut The Cheese

I try the Shroomin' ($11.05) too, this one is mixed with mushroom paste and asiago then topped with a trio of portobello, oyster and king mushrooms plus caramelized leeks. It is an especially rich and garlicky dish, but it's missing a crunchy element for a little textural variety. Breadcrumbs maybe?

Cut The Cheese

Cut The Cheese is closed Mondays but otherwise opens at 11:30am, Tuesday through Thursday the shop closes at 9pm but on Fridays and Saturdays the griddle keeps cooking late-night until 2am. Sundays 'til 7pm.

Cut The Cheese

Photos by Jesse Milns

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