The lamb and beef gyro is the antidote to every middling, greasy, overstuffed, and disappointing gyro that uses slices cut from one of those uniform cylinders of meat.
1/2 Mix Chicken Dinner: Harold's chicken is tossed with seasoned flour, which comes out shatteringly crisp and blessedly ungreasy, with meat that's wonderfully moist.
The German Shepherd: Tender and almost creamy, this long and thin sausage has a slight garlic profile. It's topped with sauerkraut and brown mustard, and then loaded on to a wheat bun.
Mana Slider: The patty of brown rice and mushroom, kissed with spicy mayo, gives any veggie burger in town a run for its money.
Japchae: Smoky onion slices; strips of tender carrot, zucchini and green pepper; earthy mushrooms; and juicy spinach were all knotted up in the generous tangle of noodles.
Think of this as a solid corner pizza joint, the kind that serves up satisfying slices when you need a quick meal. Though close to $4 for a one topping slice, the serving is like two regular slices.
Tri-Tip Sandwich: Get it 'Southern Style' for light coleslaw that provides just the right crunch and vinegar to balance the meat, all without getting in the way.
Italian Beef: Though not the beefiest version in town, it's markedly better than any beef in the neighborhood. That counts for something.
Pork Carnitas: the tamarind glaze adds an unmistakable citrus zing to each bite, making what sounds like an over-loaded and fatty taco taste somehow balanced and restrained.
Papas can Rajas Taco: This taco uses chipotles, which lend a smoky complexity to each bite. Though moderately spicy, they are tempered by cubes of potatoes.
The meat in the al pastor taco is cooked with a hunk of pineapple on top. As the meat turns in front of the open flame, fruit juice drips down over the meat, covering it in sweet, syrupy crust.
Come for the cecina taco around lunchtime to increase your chances of getting aggressively seared, nicely salted, and extra beefy meat straight off the griddle.
Croque Vert: Featured exclusively on the weekend brunch menu, this is a locavore's delight of market vegetables and Gruyere cheese pressed between crisp, fresh slices of sourdough bread.
Two big pieces of falafel are chopped into large chunks and stuffed into a pita dripping with hummus in their falafel sandwich and heaped with house-made Jerusalem salad.
The broth of the beef pho, made from simmering par-boiled beef bones, is a fine and nuanced extract, sporting a generous helping of steak and slightly smoky onion slices.
The white cheddar on the chicharrones is distinct but lightly applied, so that you get the shot of salt and funk, but without all that excess gunk left on your fingers.
Though the smell of the grilled meat permeates the store, the falafel in their sandwich bests it all.
Artichoke & Pepper Sandwich: Black olives are pureed with capers and olive oil into a tapenade that's spread on a fresh baguette and topped with house-marinated artichokes and roasted red peppers.
Italian Meatball Sub: The meatballs—made from Native Foods's sausage seitan—are juicy and deliciously seasoned, with a hot-paprika kick.
Cheese Sandwich: In its simplicity--just six ingredients, bread included--lies oh-so-many layers of flavor.
Press-toasted to crispy perfection, the eggplant parm sandwich is warm, rich, and super-satisfying. The bread even holds up to the tomato sauce coating the tender slabs of lightly breaded eggplant.
The doughnut shop cinnamon roll flavor comes first in their apple fritter, followed by still-tart-and-toothsome hunks of apple.
Oatmeal Chocolate Chip Cookie: Sporting some beautiful lacey butter and brown sugar edges and a deliciously chewy center, this is one oatmeal cookie unmarred by the inclusion of raisins.
Bake gets the Blueberry Muffin right: a springy, not-so-sweet interior packed with tart, bursting blueberries, capped with a crumbly oat top.
