The Gravlax with Dill and Capers ($11) is filled with rosy slices of fennel cured, sustainably raised salmon spread with a lemony, dilly cream cheese, scattered with thin sliced red onions, and sandwiched into a crisp, chewy baguette. Not quite as salty as traditional lox, Plenty's Gravlax is mild, letting the delicate flavor of the Scottish salmon shine through and complementing it with subtle notes of fennel.
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I entered Sigmund Pretzel Shop planning to order the roast beef, horseradish and red onion pretzel sandwich ($7), but they didn't have it that day. I wasn't too disappointed, because the intense humidity that day made roast beef seem a little too heavy—their smoked salmon sandwich (also $7) appealed quite a bit more.