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| - The Goodwich should be named the Greatwich. Operating out of the stand that used to house Viva Las Arepas in the parking lot of Dino's this little stand makes excellent sandwiches. Their menu consists of four different prices $3,5,7 or $9. We shared the Le Pig and Foie&. Both were excellent. The Le Pig had bacon belly and butt, ginger, aioli, and some sort of pickled tapanade - it was rich but also had a lot of spring flavors which were refreshing and fulfilling. I had it on rye bread, the rye wasn't a great match and was a little overpowering so I think if I were to get it again I would have it on white or wheat. The Foie& was well rich, as to be expected with a foie pate, and hot with the foie melting out of the sandwich - it would have gone well with a glass of wine. It was recommended that the Foie come on white bread, which makes sense considered it is common to serve foie with white toast points. The crispy chicken skin added a nice texture contrast. Both sandwiches were $9 each but well worth it. The person taking our order was very friendly and came and checked on us while we sat in our car and ate our sandwiches. Also ordered the $2 house made pickles, they were sweet pickles and I really liked them but it is a small portion size for $2 and they come sliced. If I were to guess maybe a 2 oz portion so I don't think I would order those again. I would suggest that they move their menu up higher as it sits on the ground right now and I couldn't read it until I was up front as customers in line kept blocking the menu and I don't think I will be frequenting this spot, unless I get it to go, in the summer considering the heat. Also, note I attempted to walk over to the Art of Flavor after wards to top off my lunch but they are closed on Mondays.
Also, I just read Rod U.' s review, I agree this is not in the same category as Katz's or Carnegie but I think they are doing very well for a little shack that just opened in a town that isn't known for sandwiches. Also, I think it is foie - I have had a lot of foie and foie pate in my life (don't tell PETA) and it tasted like foie and not chicken liver to me. Also, I have had plenty of foie which have a mineral flavor to it, the iron as in any liver will tend to lend a mineral quality, if you do not soak the foie long enough while preparing a pate then a mineral flavor will remain so I do not agree that alone is indicative of it not being foie gras pate.
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