Who makes the best sandwiches, you know the kind that you remember for a lifetime? The answer varies for everyone but I think we can all agree if a butcher serves food, start there. As a child growing up in Charleston SC, I would visit my Italian relatives in Connecticut who owned a butchery. If you're thinking the mob & Goodfellas, unfortunately you're not far off. That said I still remember the smells, all the charcuterie, the fresh mozzarella, meatballs, etc. They would slice slivers of meat and sometimes blindfold me so I could tell the Soppressata, Mortadella, Proscuitto, apart. Their "grinders" are the reason I'm so picky about my cold subs to this day.
Back to the review. After leaving Witte museum across the street my kids and I were hungry. Generally, I let them chose what to eat when I have the chance to see them, but today they didn't get a vote. We were going to Smokeshack Delicatexan. We crossed the intersection which fortunately wasn't that busy and walked up to the front doors. A couple things to note, first this isn't a bad part of town and they have a larger sit down restaurant beside it that focuses on BBQ.
Opening the door, the aromas instantly hit the nose, tickling it with all kinds of cured meats, exotic cheeses and fresh cuts of premium quality meats such as steaks, pork loins, etc. Being a former chef, I engaged in some banter thinking I would pick up a rack of lamb while there. Alas they're cutting down on their variety and lamb seems to be one of the causalities which is a shame b/c lamb is so darn good. I'm somewhat kicking myself b/c I eyeballed a perfectly marbled ribeye for 5 minutes and didn't purchase it. The butcher was kind enough to slice a little of a couple meats for me and the kids to sample. It was simply bliss and perfection. Also note there are lots of other items to purchase, stacked to the ceiling that one can't find at HEB such as local sauces, honey, wood chips, etc. I highly advise taking a while and let your imagination run wild with possibilities.
After our small talk all three of us ordered the cold Italian as it had the most homemade meats all on freshly baked hoagie rolls and dressing. The food came out quickly and we all acted like the dinosaurs at the museum. The bread had a nice crunch while pillowy soft in the middle. The meats were proportioned right as they weren't just a brick, rather perfectly sliced layers and marbled with fatty cured goodness. My kids opted for the provolone however I got the fresh mozz. Both were great but I believe mine was divine. I will admit the sandwiches could have been elevated even more if they were to opt for 100% shredded lettuce rather than a whole leaf and some shredded. The reason is shredding adds a certain familiar texture while a whole leaf, might be trendy, but it competes with the meat rather than elevates it. As a personal preference I like a miniscule amount of thin cut red onion. Those huge chunks of onions are too much and dominate the heat and crunch. Side note, my kids don't like tomatoes, so on a 6" "sub" I had 6 tomato slices and since the produce was so fresh, it added even more moisture which was fine by me.
Unfortunately, I don't live in SA but close to Austin which means I have pretty good options closer to home. Otherwise, this establishment might be my go-to sub shop and butcher. While I can't offer much insight on many of the other options, I can say with pretty good confidence that I believe all menu items will be a fantastic choice. Please note the prices are ever so slightly higher but that's b/c you're getting premium quality meats as apposed to any other sandwich alternatives which utilize meat glues and preservatives in their products to last longer. I definitely recommend dropping by Smokeshack Delicatexan for a sandwich experience unlike any other or to splurge on the best cuts of meat you can buy anywhere. read more