Hey, Ggiata bosses. Give your management team a raise (this includes assistant managers). Things…read morego wrong at all jobs. What separates the good from the bad is how they handle it. I placed an online order, something didn't quite make it and not the bag. I called and they made it right immediately. The entire transaction was actually pleasant. And they did all of this while the shop was busy as hell. Also, that grilled chicken is still amazing...

I've gotten sandwiches from here so many times but this is another restaurant I've never been to in…read moreperson. Everything has been delicious so far, the fillings are high quality, balanced, and sandwich sizes aren't bad for the cost. The J-Stilly is my fave, the balsamic grilled chicken is super yummy with stracciatella, and tried the Prosciutto Panino which is also fantastic. Only complaint is the crust on the bread is a bit tough, maybe an issue with delivery, or a personal preference cause I don't like reaaaally crusty bread. I just have to wrestle my sandwich most times otherwise I'd get food here much more frequently.

Omg Becky look at all that cheese!!!! I like those wheels and I cannot like!…read more Service was amazing! They let me taste some cheese. It's a cute shop with tons of things to look at. Grilled cheese sandwiches- Ahhmazing HBB- omg, I wanted to just eat half the bread but everything was so delicious, buttery savory salty finger licking good. I think I had the muffuletta and it was also good. Chocolate chip cookie- one of the best I've had All blossom cheese- floral and nutty Appalachian Virginia cheese- buttery n earthy Pickles - yum Olives - yum Just go here ok!

I usually stay away from things with a hipster vibe, but I like cheese, so I thought why not. Cute…read morelittle shop, knowledgeable, without being pretentious staff, and delicious sandwiches.

Came here to pick up a sangweech for lunch...so many damn hipsters and bougies here talking about…read moremeeting up later for a "soiree" in Highland Park. So obnoxious! Move back to Silver Lake! Anyway, great sandwich, as always!

Great deli, large selection of all kinds of delicious treats…read more Just take a number and be ready to order, this is a popular place! A great place for all things Italian. Mangia Mangia!

Incredible lunch spot, a little expensive for a sandwich, but you get what you pay for and its 100%…read moreworth it. Very fast service. Not a lot of seating inside, but a lot of people get delivery in this area so that makes sense. Perfect walking distance for anyone who works in the city. Also these are not small bite sandwiches, but the flavors help disregard the need for politeness.

The sandwiches here are seriously generous--you could easily split one between two people or save…read morehalf for later. Service was excellent, too. The cashier was attentive and took the time to explain the different sandwich options, which I really appreciated. There are only two small tables inside, but around the corner near the parking lot entrance, there's plenty of outdoor seating. I tried the pastrami, which seems to be a popular choice. It had good flavor, but I found it a little salty, and the thinly sliced pastrami was slightly drier than I prefer. The fig sandwich, however, was delicious. The sandwiches are packed with ingredients and flavors, so while everything is tasty, there can be a lot going on in each bite. Overall, definitely worth trying if you're in the area!

Ate here a few times, Love the food zero complaints it's in an incredibly convenient spot and they…read moredon't take too long. I've had the Sichel sandwich which was bomb, the baked ziti bomb, garlic knots bomb. Me and family don't cook Italian food really ever so it's nice to have around. Would recommend picking up food here

Love this place. Food is good and cashier is always nice. I usually call in and have food ready…read more15-20 minutes..,

Four cafe never disappoints. The name comes from the seasonal change of their menus. Food is always…read morefresh, great ingredients and artfully prepared recipes. Their half sandwich half salad is just impossible to beat. I cannot recommend these folks and their food enough.

Colorado Blvd. and Eagle Rock in general has an embarrassment of great places to eat, grab a cup of…read morecoffee, or just hang out. Four Cafe is just one of the latest examples of a place that I've often overlooked, but am now a believer. I searched Yelp for a local recommendation for a hearty salad, and Four Cafe's Warm Fall Salad jumped off the page for me. The tasty proteins, with the steak in particular, made the salad featuring seasonal veggies, goat cheese, and a tasty vinaigrette even more enticing! Service was very friendly and the dining area was clean and organized. Serving sizes are very generous and I highly recommend this place if you are looking for something healthy and maybe something hearty as well! Now that it's Fall, do not miss out on the Warm Fall Salad. I was told that menus rotate every season, so try it while you can! The salad with the steak as an addition cost about $21 before tax. Next time, I may opt for their lunch special which includes a half sandwich and soup for $15!

At this point, the Oinkster is an East Side institution. I've been eating here since they opened,…read moreand I'll die on this hill...they serve the best pastrami in LA. It's been a minute since I've eaten here (moved across the country five years ago), but I had the chance to go back recently. Everything is still the same (if the place isn't just a little more run down than I remember). Food is still solid, and staff is great! But Jesus Christ on a hogie roll!! $21 for a plain pastrami sando with a water. No drink. No fries. Just bread and meat, tax, and tip. Sorry kids, while I love everything about, I just can no longer find the value in it. It's a sad day. But I believe this is the last Oinkster Pastrami for me.

The oinkster is looking very spiffy and spotless these days after an interior refresh. The food is…read morestill solid, and while I still miss some of the items from before the ownership change, this is still a neighborhood staple for a solid burger, salad, or the infamous chicken cluckster sandwich. Keep it up, guys!

This place is so good. One of the best sandwiches I've ever tasted. I will definitely be back.read more

that sh*t was good as f*ck. 1000/10. both of them know what they're doing fr. i highly recommend…read more the philly was so f*cking good i almost took a nap after. stay blessed y'all.

One of the best Cuban sandwiches I have ever had in my life…read more Took me a second to see where the actual spot was only to find it tucked away in the back of a liquor store. Not much room to sit there but plenty in the front on the street.

tl;dr the signature reuben highlights an otherwise hit-or-miss array of elevated deli classics…read more Jeff Strauss hasn't always been a hit chef (he started his career as a writer for Friends), but you wouldn't know it based on the excellent eats at his eponymous Jeff's Table. This "sandwich speakeasy" is tucked in the back room of a Highland Park liquor store, but the ambitious deli lineup includes some of the city's best sandwiches. Outside, you'll see a worn neon sign reading "Coldest Beer in Town". Walk through the slightly worn beverage displays, past stacked cases of Liquid Death, industrial fridges of local IPAs, and ceiling-high shelves of liquor and spirits, to the cramped sandwich operation in the back. A letterboard menu is organized on the off-white plaster wall, underneath a neon sign depicting the red cartoon table logo. Additional sandwich specials are doodled onto a tiny chalkboard behind the checkout counter. Maroon metal patio furniture is organized underneath sweeping umbrellas along the muraled brick exterior out front. The best of the sandwiches are total bops. The "Jeff's Special" Reuben features the perfect ratio of uber-rich cheese, melt-in-your-mouth pastrami, and panini-pressed rye; I only wish the meat itself packed some more seasoning. The Dirty Baby was just as satisfying. The decadent one-two punch of gouda and turkey salad more closely resembled a hearty bolognese than a deli sandwich. The thick-cut challah admirably withstood the 20-minute drive home. Other items were less memorable. The Hainan-Style Turkey Salad was slapped onto a dull hamburger bun-esque roll. While I enjoyed the diverse crispy textures, from the fried garlic to the arugula to the cucumber, the turkey salad itself was mostly flavorless. Similarly, the Thai Peanut Mac Salad was exciting in texture but plain in taste -- the celery was more prominent than the green curry aioli. The service was extra friendly, and the sandwiches run $15-16 each, relatively affordable by LA standards. While some of the sandwiches could compete for the title of best in LA, other dishes were duds. I won't go out of my way to schedule a visit during Jeff's Table's limited lunch hours, but I would certainly pay them a return visit if I'm already in the neighborhood.

Great food here. You've probably driven past and seen a modest line of people waiting. I wish I…read morecould say that the line moves quickly but it simply doesn't. Is it worth waiting in line for more than 15m? Absolutely not. But again, the food is great. Street parking though is always tricky depending on the time of your visit. Bacon Egg and Cheese - For a breakfast sandwich, it smacks. I wasn't so certain about the bread ratio but I was so wrong-- the roll is perfectly soft, and the egg, bacon, and cheese come together perfectly. No real notes here. Sausage Egg and Cheese - If you like sausage, get this one. But if you're undecided, just go with bacon. I'll get myself a blood orange donut every now and again. They're priced a little high but I would say that you certainly get what you pay for.

Although I personally believe this is a really nice place and the sandwiches are very good, I want…read moreto give my very personal opinion in regard to the sourdough bread they make. I also have to emphasize that making bread is not as simple as it may seem, especially with sourdough but it could definitely be improved. I bought a "house bread" that claims to contain a percentage of rye and to have a tangy flavor profile. However, the final product seems to me more like an over-fermented loaf than the result of a well-balanced sourdough process. When a sourdough starter is allowed to mature too far and begins to run out of available food, its acidity and fermentation byproducts can become more pronounced, often producing a sharper, more acidic or alcoholic aroma. If that overly mature starter is then used in the dough, it can contribute to an excessively acidic and over-fermented final product. This also seems to be reflected in the crumb. The crumb is neither particularly uniform nor well-developed in a three-dimensional sense. Instead, there are large, irregular open areas concentrated along the edges near the crust. This can be consistent with excessive fermentation and uneven gas retention, although other factors such as shaping and dough tension can also contribute to this type of crumb structure. If the starter being used is rye-based and additional rye flour is incorporated into the dough, fermentation can become more active and the dough structure can behave differently from an all-wheat dough. Rye also has a significant effect on gluten development and gas retention. For that reason, the fermentation schedule needs to be adjusted accordingly, and the dough should not necessarily be subjected to an excessively long cold bulk fermentation. Perhaps the process being used for these breads is something along the lines of feeding the sourdough starter approximately four hours before mixing the dough, preparing the dough, and then placing it directly into the refrigerator for an extended cold bulk fermentation. If that is indeed the process, it could certainly produce a more pronounced acidic profile. However, if the fermentation is allowed to proceed too far, the result may be an over-fermented loaf with excessive acidity and poor crumb structure rather than a well-balanced sourdough bread. In my view, the goal should not simply be to maximize acidity. A well-balanced sourdough bread should ideally combine acidity with fermentation-derived aromas, good dough strength, even gas distribution, and a well-developed crumb structure.