Having spent his entire career in the food industry, Jack Raia has developed an interest in how certain foods reflect the regions and the people that create them. That intrigue fueled the founding of The Blind Squirrel Sandwiches, where Jack and his staff turn the traditional sandwich on its head. “It’s taking something familiar and making it go crazy,” he told the Austin-American Statesman. “We’re making Round Rock weird, one sandwich at a time.”
Strange as its fusion sandwiches may be, there’s no arguing The Blind Squirrel’s commitment to freshness. All meats get roasted, smoked, grilled, and seasoned in house. All sauces, stocks, soups, and sides are made from scratch, too, as are the breads and potato chips. From that hard work emerges uniquely named creations such as The Big Bad Wolf, loaded with ham, bacon, and roasted pork loin. There's also The Godfather with its new york strip steak, and The Quacker, featuring tea-smoked duck that, much like parents before having "the talk" with their kids, takes three full days to prepare.