I've heard of this place before but never had a chance to try it. It was suggested that I try the salmon hoagie. Now usually something like a salmon hoagie is not the first thing you order when vetting a new restaurant. I would usually go with the fried fish or chicken - something easy. But I felt adventurous, so I tried their signature hoagie. I set my expectations low accordingly to avoid disappointment. Let me tell you, smh... For first impressions... They killed it.
The sandwich pays homage to the traditional salmon patty with parsley made at home except this version is more evolved. This is the type of recipe you get after making something over and over - adding a little of this and that. This recipe takes time. You're not gonna find this sandwich anywhere else. You can try to duplicate it at home, but expect to have that "something's missing" feeling until you go through what it took to fine tune this recipe. Time. The salmon is not canned or minced. You can tell that it's made fresh immediately. They must cut them into chunks when cooking because they break down in the sandwich, but not to a "minced" level. You get bites of chucky salmon that's just the right proportion at the right time. The sandwich is rich and the taste of garlic, cheese, parsley, etc permeate each bite. It's an instant favorite and I'm not even into sauces with cheese! The sandwich is not too wet and the sauce is not overbearing or too "rich".
When I was picking up my food they showed me an example of their po boy sandwich. (From the looks of it, they added their signature style to that too as I saw shrimp AND Fish on the sandwich!) I'll definitely be back to try their other entrees and sides. I'm extremely picky when it comes to food. When you taste this sandwich, you totally understand that these woman can cook. But that's just the first hurdle. The next stage is finding out if you like someone's "style" of cooking. There's 100 ways to make collards, but only a couple that "I actually want". I got a feeling all their food would fall into the "Dayummm.... thats good!" category. read more