Chef Colin Lynch’s chicken parmezzana is pretty legendary among the locals here in Boston. The epic house-made chicken parm sandos are typically only served at the Bar Mezzana bar in limited quantities on Mondays, but if you play your cards right (aka just get your booty to Toro on Thursday, November 1st), you can try the famous Nashville Hot Dip-drenched thigh topped with mozzarella, tomato sauce, basil and oregano and squished between a bun. Toro’s industry night won’t just be a chance to get your finger-lickin’ sammie fix. It’ll also be a way to preview some of upcoming culinary offerings from Bar Mezzana’s soon-to-launch spot, Shore Leave, with samples of bbq spare ribs with lime and banana ketchup.

And you didn’t think that the Toro kitchen crew under the guidance of chefs Josh Elliott, Jamie Bissonnette and Ken Oringer wouldn’t go big on their own specials, did you? They’re pulling out all the stops behind the swinging door with wood-fired features like Catalonian flatbread with eggplant, tomato, and mahon. Things kick off at 5:00pm and run through 10:00, but get there on the early side for your best chance at eats because once the specials run out, that’s it! Party over. Need some more deets, or just have general questions? Give 617.536.4300 a ring.