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There's Never Been a Better Time to Eat Sandwiches in Washington - Source Washingtonian

Posted on Mar 28,2017
Filed Under Restaurants , Local Tastes,

From left, the Chicky Chick at Smoked and Stacked; Straw Stick & Brick Delicatessen's roast beef; the pastrami-bacon BLT at On Rye; the club sandwich at Community; and Bird’s Eye Sandwich Shop’s fried-chicken sandwich. Food Styling by Lisa Cherkasky. Photo by Scott Suchman.

Source Washingtonian

By Ann Limpert

Walking around the office one day, I surveyed my colleagues’ lunches. There were plenty of grain bowls—the undisputed desk-lunch darlings of the moment. There were $10 salads. There was the occasional food-truck clamshell. What I didn’t see much of was sandwiches. Which is too bad, because there hasn’t been a better time to eat one around here. After spending most of the last decade littering burgers and fries with everything from truffles to pimiento cheese, chefs have homed in on the brown-bag staple as their latest artisanal target.

Tim Ma, a chef who specialized in pricey entrées, opened Chase the Submarine (132 Church St., NW, Vienna; 703-865-7829) in 2015. “There was not only a hole in the market for sandwiches but a big, gaping hole for this type of head-to-tail sandwich place,” he says. Ma’s approach might seem haphazard—the menu includes a bánh mì, a katsu-style fried-chicken sandwich, and a take on Jewish-deli pastrami—but it’s mostly inspired by nostalgia. The Virginia Italian, a contender for one of the best Italian subs in the area, conjures a deli near his childhood home near White Plains, New York. But instead of banana peppers, Ma’s version is elevated with pickled piquillos and house-made Italian dressing. Another winner is the beef-and-cheddar melt, made with braised bottom round and aged cheddar on an onion roll. The inspiration for that one? Arby’s. While we’re on the subject of Arby’s riffs, even better is a similar-style sandwich, with pickled onions and chili sauce, at Petworth’s Straw Stick & Brick Delicatessen (5111 Georgia Ave., NW; 202-726-0102).

Source Washingtonian

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