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  • A Geno's cheese steak. A pastrami from Katz Deli. A French dip from Philippe's. A brisket and tongue from Carnegie Deli. A godmother from Bay Cities Italian Deli. A "Fluff and Nutt" from the Goodwich. Unfair compression? If you're going to charge me $3.00 for something I can make at home for $0.50 or claim to serve foie de pate for only $9.00 you better be able to compete with the big boys. A great concept, chef inspired twist on the classics but in the end, these are greasy, unhealthy, bizarre sandwiches. - PBB&J (peanut butter, bacon, pepper jelly and rosemary). Bizarre but it works. Peanut butter and bacon, a match made in heaven is complemented by the herbaceous aroma of the rosemary. - "Ruben-ish" (corned beef, Swiss cheese, thousand island dressing, fennel kraut) A paltry amount of somewhat dry, corned beef that initially pairs well with the anise flavor of the kraut. The kraut quickly becomes overpowering with each bite. - "Foie &" (Foie pate, crispy chicken skin, cabbage, almonds) Chicken skin is excellent while the sautéed cabbage adds vegetal sweetness and almonds, crunch. I doubt their claim that they are using pate de foie gras. French law mandates the pate be made of 80 percent foie. The mouth feel is off and the mineral flavor leads me to think this is chicken liver pate. Supermarket quality white, wheat or rye breads. All becoming dry from toasting. Making them "Monte Cristo" (a dip in egg before being griddled) just makes them more greasy and less appetizing. Excessive Yelp hype aside, in the end, just an average sandwich.
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