17 November 9 - 15, 2023 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents affairs-are-in-order “Napalm” option. Each sandwich is layered with homemade pi- mento cheese, topped with the chicken of your choice and garnished with zesty dill pick- les, making it an unforgettable experience. Pecan Lodge, The Pitmaster 2702 Main St. (Deep Ellum) When it comes to barbecue sandwiches, the Pitmaster sandwich at Pecan Lodge encap- sulates the heart of Texas within two halves of a bun. It boasts a tantalizing trio of savory brisket, tender pulled pork and succulent sausage, all united in harmony beneath a crown of crispy cole slaw and drizzled bar- becue sauce, then generously adorned with freshly sliced jalapeños, delivering an extra layer of crunch and fiery zest. Sachet, Porchetta Spiced Pork Shoulder 4720 Oak Lawn Ave. Sachet has a small but mighty sandwich sec- tion on their menu. And while you might not expect a strong sandwich game at a restau- rant known for its high-end seasonal Medi- terranean fare, don’t miss the Porchetta Spiced Pork Shoulder sandwich here. It’s served on toasted rye bread with slow- cooked porchetta that is fall-apart tender, with a bit of bitter rapini balanced with creamy provolone and a touch of heat from a spread of Calabrian chile. Sandwich Hag, Banh Mi 1902 S. Lamar St. (Cedars) Sandwich Hag has earned a reputation for serving an impressive array of bánh mì sand- wiches with pork, sausage, tofu, chicken and veggie varieties. Among these, the Nem Nu- ong Bánh Mì stands out as a crowd favorite, with its house pork sausage characterized by a subtle sweetness, a rich garlic flavor and a delightful hint of stickiness. It is comple- mented with house-made pickles, fresh veg- gies and a generous spread of garlic aioli, all on a freshly baked Vietnamese baguette. Sandwich Hag takes pride in their “no ass- holes rule,” promoting a culture of kindness, coolness and positivity, which we can all use a little more of these days. Shug’s Bagels, Russian Cutlet 3020 Mockingbird Lane and 4001 Lemmon Ave. While most people associate a bagel sand- wich with breakfast, Shug’s Bagels offers some fantastic bagel sandwiches to satisfy both your lunchtime and late-night crav- ings. Some of the most popular include Pesto Cutlet, Russian Cutlet and Reuben. Both cutlet sandwiches have a crispy fried chicken cutlets pesto version has melted mozzarella, a light balsamic vinegar driz- zle, tomato and pesto, and the Russian Cutlet has melted muenster, bacon and Russian dressing. The Reuben has melted Swiss, sauerkraut and Russian dressing and/or mustard. All are served with your choice of bagel, roll or wrap. Tasty Tails, Po’ boys 4950 Belt Line Road, Addison The po’ boys at Tasty Tails are overflowing with your choice of shrimp, catfish, oysters or soft-shelled crab. The French bread comes from Gambino’s Bakery or Leiden- heimer Bread in New Orleans. Po’boys can be ordered as a half (8-inch) or a whole (12- inch). And if you happen to be in the area on a weekday between 11:30 a.m. and 3 p.m., you can get a 6-inch po-boy stuffed with fried shrimp or catfish and fries or some de- licious gumbo for $9.99. Whistle Britches, Don Chingon Dallas, Plano and Southlake Whistle Britches offers an array of fried chicken sandwiches, but one that truly stands out for us is the Don Chingon sand- wich. It’s a succulent crispy chicken breast, generously topped with green chile queso blanco, smoky bacon and perfectly cara- melized onions with a good helping of rich guacamole, all nestled within a fluffy bri- oche bun. Add a beer and an order of garlic butter fries. Yo! Lobster, Lobster Roll 33B Highland Park Village, Highland Park Lobster rolls are synonymous with East Coast cuisine, specifically New England. Maine lobster rolls are traditionally served cold with lemon, finely diced celery and may- onnaise. Connecticut lobster rolls are served warm with melted butter. But who knew that there are also Texas lobster rolls and Louisi- ana lobster rolls? The Texas lobster roll at Yo! Lobster is fried and served with bacon, jala- peño and a buttermilk-herb sauce. The Loui- siana lobster rolls are BBQ-spiced and served warm with OG voodoo sauce. Can we get a yee-haw and a laissez le bon temps rouler? Courtesy Tasty Tails The shrimp po’ boy at Tasty Tails ENTER TO WIN A PAIR OF TICKETS
