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Spinning a taste of authenticity

Owner of new downtown shawarma shop promises real deal flavours, and hopes to feed the late night crowds.
RevilloOwner
Revillo's Shawarma Stop owner and proprietor Al Ollivier. Andrew Autio for TimminsToday

Everyone who has indulged in a shawarma remembers their first experience, be it good, or amazing.

"When I first tasted a shawarma, I always wanted one after that. There was no doubt in my mind," said Al Ollivier.

The classic Lebanese street food, whose popularity has spread across Canada thanks mainly to the city of Ottawa, the unquestioned mecca of shawarma in this country.

The people of Timmins will soon have the chance to join the party as Revillo's Shawarma Stop is set to open soon on Cedar Street South.

"Before it was just kind of a dream idea. Then I really thought about it and said well it could really work up here. I've always wondered why nobody had ever opened up a shawarma place. The location became available, with a take-out window attached to one of the popular bars, The Victory Tavern, I took a jump at it."

Ollivier is originally from Nova Scotia. He moved to Timmins 28 years ago and has been settled here ever since. 

"For about 36 years I've been in the home renovation industry. Off seasons, I'd spend some time in restaurants. The renovation industry has taken its toll on the body. The knees and shoulders are getting sore. The location seemed perfect, so I decided to change careers and go a little easier on my body," he said.

Ollivier has had the idea for 16 years, but wanted to make absolutely sure his establishment would deliver an accurate taste.

He trained with a man named Nadim from Maroush Shawarma, one of Ottawa's most popular eateries.

"I contacted him in February and told him what my venture was, and asked him if he wouldn't mind giving me some tips. So I actually went down for complete training in his restaurant. He was quite helpful. Once again, last month I was there for another weekend just to finalize some of the last details, special sauce recipes, things like that," he said.

"So when I open its exactly what people have had in the past, if they've had a shawarma, they'll know nothing's changed. And those who haven't had a shawarma will always want one afterwards," he said with a laugh.

In the most simplistic terms, shawarma is a giant stack of meat which is roasted on a vertical rotisserie, then shaved thin. It is usually served on warm pita bread, with a creamy garlic sauce and your choice of vegetable toppings.

For most people, the most distinguishing topping of a shawarma is the neon pink pickled turnip.

"The pickled turnip I will be making myself. I had a hard time finding it, so I just decided to make it based on the Maroush Shawarma recipe, which I have full permission to use everything he's taught me."

Ollivier had been experimenting at home with meat marinades, but felt there was something missing, and thus he returned to Ottawa for more training.

"I just didn't want to open a shawarma place and not have the right flavour, so I did go back for that reason. I've eaten so many of these things that the taste has to be the same."

So what else will be house made at Revillo's?

Garlic sauce. Check.

The tahini. Indeed.

What about the tabouli?

"He (Nadim) wasn't sure if that would be a big seller up here. I tried it when I was there, and I liked it. I haven't actually decided 100 percent if I'm going to put it on the menu or not. I would probably like to keep it on the menu because it's a really light salad, its really tasty, and it definitely goes with a shawarma. I don't know too many shawarma places you walk into that doesn't have tabouli."

Both chicken and beef shawarma will be available, as well as falafel.

Those in the area who are from the east coast will be glad to hear that Revillo's will also be serving donairs, complete with house made sweet sauce.

Instead of the ubiquitous french fries, tornado potatoes on a stick will be served, with a choice of seasonings. The familiar garlic potatoes many associate with a shawarma shop will also be available.

All of the meat served at Revillo will be Halal certified, which merely refers to the butchering of the animal. Ollivier says there is a lot of misconception out there.

"It has no difference of taste. A lot of us probably eat it and don't even know it. I want to be able to offer the same, so I can accommodate my menu for everybody in the community."

He has done plenty of market research and praised the assistance of both The Venture Centre and the Timmins Economic Development Corporation. 

With the location being beside a busy tavern, and near many others, Ollivier is catering to the late night hunger of those patrons. He has worked in bars in the past, including security, and feels it won't be a big issue, especially once everyone is fed.

"I'm going to be in a spot where I'm going to be dealing with a lot of people who've been drinking, and I'm sure with all my experience in the past, I will prevail and make everyone happy."

Revillo's hours of operation will be as follows:

  • Monday, Tuesday, Wednesday from 11 a.m. to midnight
  • Thursday, Friday, Saturday from 11 a.m. to 3 a.m.
  • Sunday open as take-out only. 

He says a delivery service is in the works as well.

Revillo's is also hiring staff. Any interested parties can email their resumes to [email protected] 

The restaurant is a few weeks away from opening its doors, as he is still waiting delivery of some speciality equipment. The kitchen is being completely rebuilt and modified for optimum shawarma service, including the window into The Victory Tavern. 

Ollivier believes he isn't stepping on any toes of other food services in the city, as it is a gaping hole in the local gastronomy scene. He is also hoping to do his little part in improving the BIA area.

"There's a lot of people in the downtown core that are looking for something new, something fresh, something affordable, and I think I cover all three of those."