Chris Schlesinger has a strict definition of what makes a sandwich: no wraps. He's put together a list of classics, like crispy, overstuffed Reubens and beef on weck, which are served quickly from an open kitchen. The only nonsandwich item on the board is a hot dog. Bathed in primary colors, the space has about a dozen tables that fill up at lunchtime. At dinner burgers are also served, along with a small selection of beer and wine.
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