In a new article lovingly titled "Simple Acts of Sandwich Genius," Food & Wine magazine recognizes five sandwich-loving chefs who are elevating the sandwich to new elegance. 
Though I'm a little miffed that I was overlooked (just kidding! sort of), I am drooling over the Oregon tuna melts from Bunk Sandwiches in Portland and Rick Bayless's black bean and chorizo tortas.
However, I find the inclusion of The Sentinel questionable. I love chef Dennis Leary's restaurant, Canteen, but his gourmet sandwich shop in SF continues to disappoint me. Just because a chef has great ideas doesn't mean those ideas translate well between the bread. But I will reserve full judgement until I taste the focaccia Reuben.
Latest Comments