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  • Recently moved back to Mesa, I have been on the hunt for a place to get a good sandwich and fresh bread. This place now tops my list of places in the East Valley to get a good sandwich. My first sandwich was the Atlantic Haddock Provencal. A sandwich made with seared, lightly breaded haddock, sliced hard-boiled egg, fresh basil, romaine lettuce, tomato, Provencal tartar sauce on a grilled Brioche roll. The brioche was amazing. It was light and fluffy. The haddock was perfectly cooked with just the right amount of breading, and the vegetables were fresh and in perfect proportions as to not overpower the bread and haddock. Sometimes when you go to a sandwich shop they overload it with everything else that the meat and bread are just there to accessorize the vegetables and sauce. This was perfectly done. The atmosphere is pleasant and open with nice music as the light smell of fresh bread in the background salivates me. This is a must-visit lunch time destination. Dinner review shortly.
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