Cold Fried Chicken ($4)
It was kind of a stroke of genius to bring cold fried chicken into the sandwich form. And while we wish the breading had a touch more seasoning, the chicken, cooked sous-vide then fried, is remarkably tender. And with ample toppings of creamy housemade Ranch dressing with a touch of buttermilk tang and a drizzle of Gindo's Spice of Life hot sauce, the sandwich seems destined to be a crowd-pleasing favorite.
Banh Mi ($5)
What would be a very solid banh mi, with a crisp baguette, tangy pickled vegetables, and buttery soft pork cheek, is made into a bit of a star with the addition of a sprinkling of crackly chicharrones. Of all of the ink.sack sandwiches, this wins the award for most satisfying textural creation. And it tastes good too.
The Jose Andres, aka "The Spanish Godfather" ($6)
Unlike the other meats at ink.sack, the lomo, Serrano ham, and chorizo on this Spanish spin on the Italian classic sub aren't made inhouse. But with a trio of salty, funky meats topped with loads of tangy peppers and a slice of creamy Manchego, we weren't complaining too much.
The "L" and the "T" are self-explanatory. But the "C" is a bit of a question mark. Does it stand for the curried chicken skin that gives the sandwich that essential fried bacon crunch? Or is it the impossibly creamy chicken liver mousse, smoother and richer than mayonnaise could ever hope to be? No idea. But after downing this small but intensely rich sandwich, we were too sated to care.
Spicy Tuna ($6)
Considered a throw-away by some of our tasters, this messy assemblage of miso-cured, seared albacore and sriracha mayonnaise, is a solid option for the pescatarians. Thin sliced pickles and strands of seaweed add a punch of additional flavor and texture.
Maple-Pepper Turkey Melt ($5)
Probably the "safest choice" on the menu, this simple turkey sandwich, topped with Camembert, mustarda (the Sicilian spelling of the Italian condiment usually made with candied fruits and a mustard syrup), and arugula, was surprisingly satisfying. Though the mustarda was a little sweeter than we might have liked, overall this is a very balanced sandwich, and unlike some of delicious, but intensely rich offerings, something that could be a regular mid-day staple.
We were into the idea of this one—corned beef tongue, Appenzeller cheese, sauerkraut, and Russian dressing. But sadly, the tongue lacked strong, briny flavor, leaving the sandwich a little flat.
Salt, Pepper, Vinegar ($2.50)
A good sandwich needs good chips, and these, made in-house, are that. Crisp, pungent, and nice and salty.
BBQ Pork Rinds ($2.50)
Light and crackly, with sweet, tangy barbecue flavor. And a large enough portion that you can have some for lunch and save the rest for an afternoon snack.
Watermelon ($3) and Street Fruit ($3)
After the CLT or the Cold Fried Chicken sandwich, you need a little refreshment. The watermelon topped with Sriracha and lime has a hint of spice and a lot of citrusy tang. The street fruit, basically fruit salad in a bag, is a milder combo of pineapple, jicama, mango, and melon, sprinkled with chile and lemon.
Mexican Chocolate Chip Cookie ($2)
A very fine chocolate chip cookie of the crisp, crumbly variety, dotted with loads of dark chocolate morsels.
Peanut Butter & Sea Salt Cookie ($2)
This cookie, packed with lots of peanut pieces, has a dusty, loose crumb. It's subtly sweet with a light sprinkling of sea salt on top.