About this Business
From Our Editors
The creative folks behind the counter at Sammich Lab like to experiment. Only instead of beakers and microscopes, they have a kitchen full of fresh, organic ingredients at their disposal, including exotic meats, vegetables, and an arsenal of different spices. Their mixing and matching, slicing and spreading has led to inventive sandwiches, such as the jerked yard bird, a medley of char-grilled chicken, house slaw, sweet and spicy sauce, and fried plantains. But instead of serving such creations with a periodic table for guests to memorize, Sammich Lab also kicks out handcrafted desserts, soups, and home-style sides, such as baked mac and cheese and stuffed collards.