Lambo's Deli is open for takeout. Masks are required, maximum six people are allowed inside at a time and preordering is encouraged.
Lambo's Deli serves up a perfected assortment of New-York-style subs, including tuna, ham and cheese, roast beef and mortadella.
Within less than a month of opening, it quickly became one of the most hyped sandwich joints in town, with such a long waitlist to pick up preorders that if you walk in to grab a sub, you might end up waiting for up to an hour.
The corner space with a retro feel was formerly home to a Portuguese convenience store, though the staff here designed and built everything themselves from hand-painted signs to a kelly green bar fronting the cash.
Open sightlines allow you in on the labour-intensive sandwich assembly line, and part of the deli is also dedicated to stocking groceries such as bags of chips, cases of LaCroix, and condiments.
A Turkey Pesto sub ($13) is the first sign you're not getting pre-sliced, packaged deli meats here: they source smoked turkey from Woodward Meats vac packed with Montreal smoked meat spices so it has a bit of a pastrami flavour.
All meats here are sliced in-house using a German automatic slicer. The Turkey Pesto also has fresh mozzarella and arugula, plus roasted red pepper, pesto and pickled onions that are all made in house.
Elevated sub buns with a light egg wash and sprinkling of sesame seeds are baked fresh and delivered from Drake Commissary every morning.
Fluffy yet sturdy, they're cut almost all the way in half and hollowed out a little on top so the subs can be as packed as possible.
The Classic Combo ($13) tightly layers prosciutto cotto and soppressata imported from Italy plus Genoa salami from Hamilton, along with provolone, tomato, red onion, mayo, and iceberg lettuce that's shredded super thin on the slicer and lightly doused in a house vinaigrette.
Roast Beef ($14) is actually made using beef that's dry brined in a marinade of herbs and spices overnight, roasted in the oven, cooled in the fridge then sliced in an intense multi-day process that yields a warmly spiced meat.
The beef is complemented by creamy Swiss cheese, arugula, tomato, red onion and whole grain mustard that breaks up the richness of the meat with some acidity, plus horseradish crema and pickled fennel that are both made in house.
Italian Vegetable ($12) has zucchini, red pepper and artichoke that are all roasted in house, along with fresh mozzarella, arugula, red onion, and then scratch-made pesto, olive tapenade and Calabrian chili spread (extra available on the side for a dollar).
A chopped salad ($11) is basically an antipasto platter on top of a mix of arugula and radicchio with fresh mozzarella, cherry tomato, salami, chickpea, artichoke, olive, pickled red onion, fiery pepperoncini and house vinaigrette.