After months of pleading from the public, the viral Montreal sandwich shop Bossa is opening a West Island location.<\/p>\n
Scheduled to launch in October, the Italian deli is bringing its popular sandwiches to the Centennial Plaza on des Sources Blvd. in Dollard-Des-Ormeaux.<\/p>\n
\u201cWe probably got maybe 10 to 15 DMs every single day, of people asking us to open up in the West Island. Obviously, the demand is there,\u201d Daniel Lo Manto, one of Bossa\u2019s founders, said in an interview.<\/p>\n
Bossa started out primarily as a deli at their flagship Wellington St. location in 2018, but quickly became known for their sandwich counter.<\/p>\n
Lo Manto, a born and raised Italian Montrealer, said what differentiates Bossa from the rest is the Philadelphia influence on the sandwiches, coming from his father\u2019s side of the family.<\/p>\n
\u201cWhat Montrealers thought a sandwich was, like an Italian sandwich, is a very simple cold cut sandwich with few ingredients. And don\u2019t get me wrong \u2014 that\u2019s a fantastic sandwich,\u201d he said.<\/p>\n
\u201cWhat made them go really viral is just the abundance of ingredients and the thick stacks of thinly sliced cold cuts, and pickled and marinated vegetables, vinaigrettes, mayos,\u201d he said. \u201cIt\u2019s not something that was very common.\u201d<\/p>\n
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Much of the inspiration for Bossa\u2019s sandwich styles stems from Philly cheese steaks and hoagies.<\/p>\n
\u201cWe have this like Philadelphia connection that I have from my father. All of his family lives on that side of the border, and I grew up basically going to Philly once or twice a year, and I wanted to bring some of that inspiration back to Montreal,\u201d Lo Manto added.<\/p>\n
Today, Bossa has four locations: the flagship store in Verdun, Time Out Market in the Eaton Centre, Promenade Masson in Montreal\u2019s east end, and Brossard.<\/p>\n
While Lo Manto is excited about the new West Island location, he says there are no plans to turn Bossa into a corporate franchise.<\/p>\n
\u201cWe want to keep it quality first. So I think right now it\u2019s only manageable on like one location at a time, and it\u2019s got to be like the quality control has to be there at all times.\u201d<\/p>\n
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