Sip Northwest, Summer 2014
7 SIPNORTHWEST COM a proper full size eatery Hes done his time on Southwest 10th and Washington Street turning out succulent pork sandwiches for the lunch crowd on the daily Much of his pork comes from cooking whole pig over mesquite aff ording richness in fl avor and fl exibility in cut selection The impetus came from a foodie friend I saw a friend do a whole pig Italian style Allen says It was taken apart and reconstructed right there and it was amazing Allen wanted to do the same albeit on a smaller scale Soon thereafter he was making his fl agship porchetta sandwich in sibling style from deboned loin and belly stuff ed with sausage Theres a simplicity about his menu that speaks to the quality of the meat Most days there are just a few sandwiches available topped with clever additions like pear beer pickled onions and watermelon rind relish Allen even makes a fi ne chimichurri now and again a South American creation made primarily from parsley garlic oregano and vinegar Its tough to top a line of devoted fans at your cart but the restaurant has its draws and luxuries Growth doesnt have to mean unrecognizable food and faces Much to their credit these eateries have preserved what they were before any attention or recognition Great Beverages from Around the World and Down the Street
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