There’s a new sandwich shop coming to Main Street, and it’s bringing some familiar names along with it. Mortadella is the latest project from Michael and Stephen Wiese, the brothers previously behind much missed La Brasserie and Pizza Fabrika.

Last week I stopped by the space at 915 Main Street (formerly home to Pizzeria Farina), at the invitation of Stephen. Although the windows are still papered over, the sharp signage and branding (by Alexandra Regehr, of Regehr Design) offer a clear hint at what’s coming: something modern, inviting, and confidently dialled in.

As Stephen explained, “My inspiration for Mortadella is nothing more than a love of simple, rustic flavours. Delicious ingredients made without fuss. When food is created with care and competence, you don’t have to reinvent the wheel.” It’s a format he has been quietly working toward for years. “I’ve spent a lot of time in line at Oyama on Granville Island,” he tells me. “I always thought, ‘Why can’t this be a sandwich shop too?’” That seed of an idea stuck, until a few years ago, while travelling through Florence and Rome with his wife, when it finally clicked: “That’s when I made up my mind — I wanted to open a small, rustic shop using nothing but the best ingredients.”

“If you look back at La Brasserie, we wanted to showcase the classics with big, bold flavours. That’s exactly what we’re doing here.” From what we’ve seen and heard so far, Mortadella looks set to deliver on that intention. The philosophy carries through to the menu, which keeps things tight: just a handful of classic Italian sandwiches and the same number of pizzas, available whole or by the slice. “We’re working with a high-hydration, long-fermented dough for both the sandwiches and pizza, and building a small, ever-changing menu focused on salumi and Italian cheeses,” says Stephen. Counter service will maintain a casual feeling, while the drinks list will stay concise and easy to love: local craft lager and cider on-tap, as well as a modest list of wines and bottled beers – and Lambrusco, of course.

Then there’s the location – right next to The Boxcar and the new natural wine bar from Alexandra Hulley and Gavin Busby (formerly of Bar Susu), Grape Vibes – which will also give diners the option to bring food over to pair with drinks from either neighbour.

Though there will be no structural changes — the challenges of working in an older building, combined with the fact that it’s marked for eventual demolition, make this a work-with-what-you’ve-got situation — the new concept will have a very different feel. Farina’s crisp white walls and Ferrari-red accents are being swapped for an earthier palette of subdued pink and green. Additional seating is on its way, and a reorganization of the counter layout will help transform the flow of the space. From the renderings I’ve seen, the look strikes a balance between cool and playful; approachable, and loaded with personality. Not all signs of Farina will be erased: watch for the salvaged wood tables, originally handcrafted by Craig Stanghetta, to be reimagined as bench seating.

And the name? That’s personal: “The name Mortadella comes from my love of the King of Bologna,” Stephen explains. “When I was a kid, my Uncle Al used to say, ‘Stephen, you’re the King of Baloney.’ So obviously, I had to embrace it.”

Mortadella is expected to open Summer 2025. Stay tuned here, and keep one eye on their Instagram feed (@mortadella915) for updates as they roll in.

Mortadella

Neighbourhood: Main Street

915 Main St.