Chef/owner Michael Toscano and his partner Caitlin Toscano announced that they will open their third food concept, da Toscano Porchetta Shop, later this spring. The Toscanos first came to Charleston via New York City and became a household name with their Italian restaurant, Le Farfalle, which is located downtown at 15 Beaufain Street. They also own Da Toscano in New York City's Greenwich Village.
The duo says da Toscano Porchetta Shop will be a “celebration of the sandwich stalls and carts found along the streets of their favorite Italian cities.”
“We want to give people an authentic European experience,” Chef Toscano said. “There will be stand-up counters, beautiful meats, and fresh vegetables on display, and grab and go items for at home cooking. Our signature Porchetta Sandwich is a labor of love, prepared out of a deboned whole local pig, rubbed with traditional aromatics: rosemary, fennel, garlic, and black pepper. “
A time-consuming process, the meat requires hours of slow roasting, then is sliced by hand, and served on a warm Le Farfalle focaccia with aged provolone, salsa verde, and extra virgin olive oil. Guests will also find a vegetable sandwich featuring local vegetables and Italian cheeses.
Customers can stand and sip an espresso or a glass of wine while enjoying their meal, just as they would in an Italian café. They can also get their sandwich to-go.
“We really wanted it to invoke our favorite places around the world, and we think that we have achieved that with our design and aesthetic,” said Caitlin Toscano.
Other items on the menu will include Warm Focaccia Sandwiches like Porcini Rubbed Prime Rib with Mushroom Conserva and Taleggio Fonduta and the Eggplant in Scapece with Local Arugula, Dried Tomatoes, and Whipped Ricotta. Patrons will also be able to purchase grab-and-go items like house-made marinara and ready-to-bake Lasagna Bolognese, alongside other da Toscano pastas, condiments, and sauces.
da Toscano Porchetta Shop will be located in the former home of Gnome Café at 109 President Street.
