From Our Editors
As The Sandwich Shop's grill masters tend to the flames, swirls of smoke fill the outdoor air with the rich aromas of pork, briskets, and racks of ribs. When the time is right, they pass on their carefully smoked meats to the sandwich makers stationed inside the shop. These aficionados of the handheld then slather the tender morsels with barbecue sauce and enough coleslaw to stuff a midsize teddy bear. Though smoked meats remain the menu's foundation, the staff continuously experiments with new creations such as meatloaf sandwiches or biscuits and gravy made from their stash of juicy pork. They don't just work lunch and dinner shifts, possessing any unwavering eagerness to surprise morning diners with twists to the traditional egg sandwich.