Street Breads in BR

I like it.

I was planning on running by here in the next day or two

What are some of the best sandwiches there?

It was ok. It was pretty expensive though. Small sandwich, drink and bag of chips was like $11.

The pulled pork and slaw was good, but for the prices, ill pass. Might try the salads though. Overall decent, just pricey.

Yeah, their Argentinian Sierra Beef wasn't much to write home about. Store bought sliced roast beef and about the softest focaccia I have ever had, almost a meld between white bread and focaccia. I did not care for it in taste or texture, and the slaw I had without a doubt had been sitting in that vinaigrette for a really long time. The cabbage had no texture left to it. The ingredients and flavors weren't a bad concept, but the execution left much to be desired. I honestly think perhaps too much attention was placed on the chef coats and the like than the actual food itself. Less fluff... More bang bang.

I think they do a good job of proportioning the ingredients to get the right mix. You should just get a bigger loaf of bread that they build the sandwich on, IMO.

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You should just get a bigger loaf of bread that they build the sandwich on, IMO.

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This. i mean its not even equivalent to a 6" sandwich. It's basically like 4". Then charging $6.50 just for the sandwich? GTFO

I tried the Argentinian Sierra Beef as well. The beef was bland, the chimichurri was bland, and as other have said it was a small portion. The slaw was pretty good though.

But based on that sandwich and price, it didn't impress me at all.

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If the ingredients and execution matched up, I would have no problem with that price and portion.

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I'm just saying the logistics of that are off. I mean it was a good sandwich, not great. But 6.50 for a 4" sandwich and that's with no drink or side, is really steep. Add in a bag of zapps and a drink and its $11 with tax. I just can't see paying that for what you get. The only thing that is really being crafted is a very tiny sandwich which is only slightly above average.

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I just can't see paying that for what you get.

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And that's the secret, what you get. If it had been serious house made focaccia with the texture one expects from focaccia, house made tender and mouth watering roast beef, maybe some better cheese, or at least the sandwich pulled off much better, some freshness and texture to my cole slaw, then I wouldn't have a problem in paying that for what I saw as about a 5" sandwich or thereabouts.

Instead what I got sounded real good on paper, but lacking in both execution and ingredients, the poor man's focaccia, almost certainly purveyor provided focaccia baked off, being my biggest let down. Better than Quiznos? Certainly, but Quiznos isn't what I was shooting for nor do I fashion it as a watermark that you just have to best in order to be considered good.

When you're talking marketing and it's influence on people, this is a prime example of it. Donning a chef coat makes you a chef who puts out exceptional food as much as getting in a race car makes you a race car driver. If you are going to market yourselves as a serious foodie, then those are my expectations going in, and so that is my let down.

I'm just ready for City Pork to open up over there. C'mon August!!!