After taking over Toronto with pints of custard-based ice cream these last few months, Good Behaviour Ice Cream recently found a permanent storefront to call their own and, with that, announced the launch of a new branch of the business: Good Behaviour Submarine.
Not only wanting to grow as a company through products that complement one another -- the team also wants to ensure they can still thrive once the cold weather approaches because to state the obvious, how many people line up for ice cream in the winter?
With five subs currently on the menu and a sixth that will soon be introduced, set to rotate weekly, you'll find your favourite classics on the menu joined by subs filled with ingredients beloved by owners Michael Lam and Eric Chow.
While still maintaining their ethos to running a successful food business, the duo share how their approach to menu ideation has changed with Good Behaviour Subs.
"Different than our ice cream approach, with ice cream, we wanted to do almost as many as we could because we had so much fun doing different flavours. With subs, we wanted to keep it a little bit tighter," says Lam. "We wanted to target certain categories, one being your classics obviously. Spicy Italian we just loved. Eric and I came from an Italian restaurant most recently, so we loved Italian and we wanted to do it."
Similar to their decision to take off with ice cream, which first launched in February of this year, the reasoning behind pursuing subs is also rooted within a place of fond memories when growing up. Whether it be grabbing subs between classes as students, or turning every corner in New York City with a sub in hand, only to see yet another sub shop to try, the duo wanted to bring to life their own longings for sub sandwiches.
"I think it came from a similar sense of nostalgia and like throwback," says Chow. "Michael and I were talking about, especially in the course of opening this up, fast, convenient and high-value affordable items."
Despite seeming simple at a glance, this truly isn't just your ordinary sub -- but presenting with simplicity, according to Lam, is actually the plan.
"Trying to find as much opportunity to be complex without confusing anyone, without going away from what it really should be. I think simplicity, to the guest or the audience, is on the forefront of the mind, but on the backend, we know there is a little bit of complexity."
All subs come with your typical toppings: tomato, red onion, mayo and sub dressing; however, keeping your palate captivated will be their use of quality ingredients and techniques such as placing a focus on textures.
"In the same way that ice cream became a model or template where we could kind of fold in more interesting techniques, interesting flavours, we thought that we had a similar opportunity with subs," says Chow. "It's just a simple thing, it's a sandwich, every single culture makes it, but if you just elevate each element like the bread, the toppings, your ingredient selection, you get a much much better product."
In regards to incorporating more complex techniques, Lam says, "The way we've tried to approach the subs is instead of having one sauce that is for each sub, we try to split it up so that there's a sauce for the bread, there's a sauce for the meat. We thought it was nice to have two different consistencies of sauces for one sub in itself."
This aspect definitely shows, as with every bite, you experience new flavours that all mix well with one another.
Their first sub, what they thought would be the most popular on opening day, is the Classic. It comes generously stuffed with soppressata, Genoa salami, mortadella, Prosciutto di Parma, prosciutto cotto, provolone, giardiniera and iceberg lettuce.
The most popular order thus far has been the Spicy Italian. It's filled with spicy capicollo, Genoa salami, prosciutto cotto, provolone, Calabrian chili spread, spicy giardiniera and arugula. It's just enough spice not to burn your tastebuds, adding a slight amount of heat in every bite.
Vegetarians can get their hands on the Caprese. With a touch of sweetness, this one is essentially the classic salad but elevated and stuffed in a sub. It's got fior di latte cheese, basil pesto, aged balsamic, roasted red pepper relish and iceberg lettuce.
To go along with the subs, pick up a regular or large-sized potato salad, green salad or coleslaw. Even better, grab a glass bottle of Boylan, cane sugar-based sodas from their list of beverage options. Black cherry, root beer and cola are all refreshing and complete your meal.
The shop is also offering a special lunch combo of a half sub, bag of chips and canned pop or water for $9.00, available Tuesday to Friday from 11 a.m. to 2 p.m.
Find them at their permanent home at 342 Westmoreland Ave N from Tuesday to Sunday from 11 a.m. to 9 p.m. and remember, Good Behaviour Ice Cream's pop-ups at Morellina's and Egg Bae are only temporary for the warmer months, but you'll always be able to find them at The Artisan Factory from now on.
