Serious Eats - seriouseats.com

Good thing I caught this... They left off Marshmallow. whew close one.

I am dying to find a place in NY that can prove my last post wrong.

Does Ino Cafe participate in restaurant week?
http://www.cafeino.com/

Has anyone ever eaten here? Worth a try?

Listen folks... I'm very good friends with the fine folks over at www.sandwichreport.com
So if anyone knows sandwiches trust me... its me?
That was an awkward sentence. Anywho, I digress...
Sourdough is perfectly acceptable for sandwiches. In fact it can be downright delicious.
The key to a good sandwich using sourdough is a) start with a loaf that has a soft spongy interior with a crusty exterior and b) use solid ingredients that stand up to the distinct flavor of the bread. Using bad ingredients with sourdough would be like pairing a prime cut new york steak with a glass of champagne fresh out of a box!

I offer this:
-Large slices of fine quality sourdough.
-Slices of medium to sharp cheddar.
-Sliced Roast Beef
-Mustard
-Horseradish Mayo
-Red Onion
-Fresh Sliced Tomatoes
-A few bitter greens (Arugula or Radicchio)

And Voila! You have a sourdough sandwich fit for a king.