Delmonico A Go Go*
This is the steak sandwich that just might heal a thousand vegetarians. It’s so much more than its diluted ancestor from Philly who’s now served at gas stations. We expertly grill a USDA Choice Delmonico steak, slice it, and place atop a sturdy ciabatta roll with grilled onions, peppers, mushrooms, and Swiss cheese. Worthy of employing knife and fork.
I Can Has Bacon Cheezburgher*
Rich, smokehouse bacon and sharp, bitey cheddar atop a manhole cover of grilled beef that’s more than able to satisfy even the most demanding carnivore. “Simple, bloody perfection,” say the critics. We think you’ll agree.
The Garden Weasel
Grilled zucchini and a portobello cap paired with roasted red peppers, tomatoes, onion, fresh mozzarella cheese, and basil pesto mayonnaise. Served on a grilled ciabatta roll, or on a righteous gluten-free roll for a buck. Fits nicely in the cup holder of your Prius.
Spicy, blackened chicken breast grilled with melted cheddar, lettuce, tomato, onion, and a smoky, spicy, perky, and piquant chipotle mayonnaise on a local ciabattini roll.
We get it: we're a little porcine-eccentric, if you ask some people. But we're not one dimensional. Here, for the vegetable lover: an all-veg patty developed right here to weave a duvet cover.
Buffalo Braised Pulled Pork
Since swimsuit season is over, let's live a little. We slowly braise pork shoulder in a Buffaloey-style of vinegary heat but not too hot heat, then we adorn it with a little shaved celery and a ranch drizzle. Try it on a pretzel roll or maybe on a super gluter-free bun for a buck!
The Half Baked Italian
Come Here. Listen. We're gonna make you a sandwhich you can't refuse. It's smoked salami, capicollo, and peperoni baked on a crunchily-topped ciabatta roll spread with a little Tuscan aioli, topped with a nattily dressed red onion and greens