There's just something about the way they put together a sandwich at Olives. It's the bread, the meat, the combination of everything that makes this my favorite sandwich shop in town. Take this sandwich all in one bite and you'll see what I mean: the easy marriage of bacon, turkey, and avocado on sourdough is mighty hard to argue with. More
"I cannot believe this costs two dollars" was my first thought as we unwrapped the pancake with pork ($2) from Henan Flavor (full review here). More
The chicken sandwich ($10.50) is a solid lunch that's just as filing as it is healthy (minus the side of salty, delicious hand cut fries). Grilled chicken basted with basil pesto is layered with roasted peppers, romaine hearts, and roasted garlic. More
If you've been let down by the muted heat of supposedly "spicy" salumi elsewhere, give the Spicy Capicola ($8) at Parisi Bakery a try. The capicola is liberally rubbed with bright ground chili and piled high—and I mean high—on a fresh Parisi hero roll. The heat will sneak up on you, but it's a great, bright burn; it's the punchy counterpoint to the buttery, almost provolone-like tangy fat of the capicola. More
It's not often you have a sit-down kati roll; it's really a street snack. But I'll take the unusual plating at Delhi Heights because their kati roll is just so good. More
The okra retains its bright green color and firm texture, and the filling is plenty flavorful thanks to purple onions and a tangy spice mix that adds a little bit of heat. The tender, flaky paratha wrapped around the veggies makes the whole thing work—why would anyone eat sad lunch 'wraps' when there's another option this delicious? More
No matter where you are, if you order paneer, you have a pretty good sense of what you're going to get: a firm, mild, ricotta-like cheese that doesn't melt. So I was genuinely surprised to open up my paneer kati roll ($5) at Tawa Foods and find a mix of onion, cilantro, and—huh?—melted cheese. The owner explained: "it's American cheese." I asked for elaboration. "You know, mozzarella." More
Reasonably moist chunks of chicken are rubbed down with achar paste, then rolled up in a freshly griddled roti wrap. The achar takes center stage: nowhere near as wickedly hot or tangy as Indian pickles can get, it's a bright, slightly fruity accompaniment to the mild chicken. The best kati roll in the city? No, but I haven't seen too many versions with achar around this part of town, and that mix of tangy, earthy, and slightly sweet is plenty tantalizing all on its own. More
