So, did something happen in our food scene this week? What did I miss? I’m kidding. Seattleites, you took the closure of Paseo pretty damn hard. (I haven’t seen this many stunned kids since Rowdy Roddy Piper sneaked-attacked Jimmy “Superfly” Snuka in Piper’s Pit. )
You’ve chimed in with all sorts of recipes and tips on how to survive in a post-Paseo reality. My favorite: if you buy a grilled pork banh mi and put some caramelized onions on top, it’s like a poor man’s Paseo.
Folks, we need to move beyond the grieving stage. Here’s my six contenders for Best New Pork Sandwich.
Bongos Cuban Café has a Cuban sandwich (citrusy braised pork, caramelized onions, pickled jalapeno and banana peppers, cilantro and aioli) that’s earning a cult following in the north end, but you’ll have to wait until Nov. 22 when it reopens.
La Bodega has a slow-roasted marinated pork shoulder sandwich — topped with chimichurri shredded cabbage, pickled onions and aioli — that’s one of the most talked about in the last 12 months.
Salumi, like Paseo, has long lines and a cult sandwich (The oxtail). But it’s not too shabby in the pork department either — the meatballs, the Mufo, the porchetta — but the most underrated is bread with piles of salami especially the citrusy agrumi, a combo of zesty flavors and porky saltiness.
Snout & Co has a Cuban sandwich that has become a favorite with the South Lake Union lunch crowd.
The Swinery has a BLT on steroids, piled with bacon and pork belly and topped with tomato, aioli and a few slivers of greens to make you feel good about yourself. I know, I know, everybody loves its “Swinery Spectacular” sandwich, but this new B&B sandwich is better.
Porkchop and Co. serves a juicy, bone-in pork chop, pan-fried then fattened further with a bed of pesto and cut with pickled veggies and bitter sage, served on a toasted bun.
Tan Vinh: email@example.com