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G by Mike Isabella - Report

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Tried out this sandwich shop, daytime hours only, around the corner from its daddy restaurant, Kapnos. Sampled two sandwich from the wood-roasted section: suckling pig and goat.

The goat is a cynical sandwich. It's expensive and feels like eating scraps that might normally be thrown away - maybe from dinner the night before. It is served with a thick slather of lemon, oregano and potatoes that completely masks any meat flavor. A bite with or without meat tastes pretty much the same. So I pulled out a piece of meat (more like gristle) and even without the bread it tastes just of the sauce.

The suckling pig is pretty low on meat, but fares a little better. The meat is still overwhelmed by the sauce and was a touch dry.

At $13 a piece, these were modest sandwiches completely lacking the quality of Kapnos. Tried two house-flavored sodas ($4 each), and both were underwhelming. They need more sparkle and more spice.

Quite a depressing and expensive lunch.

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  1. I believe that was the original intent, using leftovers for sandwiches.

    2 Replies
    1. re: Worldwide Diner

      Would have loved to see the press release on that. Maybe it's the latest trend, restaurants that serve only leftovers....

      1. re: Steve

        Forgot where I read it but the original intent was to serve leftover lamb from Kapnos but I think the article said they're doing so well now that they cook lamb just for the sandwiches.

    2. I guess it didn't hit, ahem, the Spot for you?

      1. Reminds me of Spike's Sixth & Rye food truck: scraps of meat, too much condiment, ridiculous pricetag.


        2 Replies
          1. re: Steve

            I'm pretty sure Sixth & Rye closed down at the end of that summer and never served again.

        1. I was wondering how the actual sandwiches were here after we enjoyed a spectacular "Feast of the Seven Fishes" dinner right before Christmas. One of the best seafood salads I ever ate, among other things. It was only offered for a few nights.

          Anyway, sorry about your experience.I would definitely go back for one of the tasting menus at dinner, though. Great service, too.

          1. I was there the first day it was open ($5) and we had the goat and the pig, both were really good. I hope what you had is not the new norm.

            1. If they're going to use decent cuts for the 'wishes, fine. Otherwise it smacks too much of either throwing scraps to the peasants, or someone in a meeting saying "Hey, I know how we can take a smaller loss on the leftovers!"

              1 Reply
              1. re: MsDiPesto

                Meh. I got no problem with "leftover" sandwiches, so long as the leftovers are of decent quality and they're not charging the month's rent. Standard practice at diners was to use yesterday's baked ham bones and chicken for tomorrow's soup or cold sandwiches. Bouillabaisse started as a scrap fish chowder and evolved into an overpriced bistro standard. And "spicy tuna roll" is just fish trimmings and not-so-fresh fish mixed with wasabi. But $13 for condemned meat slathered in mayo? Pass.

              2. I find the price to be the issue here.

                Two wildly popular dishes -- fajitas and potato skins -- both came about when someone figured out how to use perfectly edible "scraps" that were otherwise going to waste. I'm sure there are many other examples of this.

                1 Reply
                1. re: Bob W

                  I wouldn't get either sandwich again, but obviously paying a lot hurts even more. If they offer 2-for-1, I'd still stay away.