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Sammies of Sammy Green's

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POSTED: April 25, 2012 9:02 a.m.
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The Buffalo Sammie with terrine of mac'n'cheese.

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My last review of Sammy Green’s was shortly after the little Abercorn Street eatery opened in late 2010. Since then, the restaurant went through growing pains and has emerged with a “big” menu — larger versions of the little gourmet sliders that the crew rode to popularity.

What has not changed are the ingredients — fresh, flavorful components that join together for delicious variety in each dish.

This is unpretentious salad and sandwich dining at its best. With barely 30 seats, Sammy Green’s may be crowded on some lunch days, but well worth any wait.

On my visit, I went for the spicy and creamy combo offered by a Buffalo Sammie: Thin slices of fried chicken doused with spicy Buffalo sauce nested between the halves of a fresh Hoagie roll. Add crisp, fresh lettuce, generous blue cheese crumbles and you’ve got the ultimate set of Buffalo wing flavors — without messy fingers!

Side dish options range from French fries to a chilled spinach salad or cous cous. I chose a terrine of mac ‘n’ cheese — which has been baked, chilled and sliced for each portion. The slice is brought back up to heat on the flat top grill — making it crispy on the outside and cheesey gooey on the inside. It’s almost portable food prepared in this fashion — and thoroughly enjoyable even with a fork.

I sampled a friend’s chicken nuggets with three house–made sauces. There’s a lot of quality in the white meat chicken and the sauces allow you to choose hot, spicy or sweet — or a range of heat–laced condiments up to Sriracha chile level.

The China Town slider I liked in my first review is still around — but as a half or whole Sammie (6–inch or 12–inch) with Hoisin barbecued pork, sweet and tangy pickled cucumber, scallions, Hoisin BBQ sauce, mayo and, for a good measure of heat, Sriracha.

The dozen Sammie options are options on fish or chicken as the proteins — with a shrimp option for the Po’ Boy and a BLT with, of course, bacon. Nearly every sandwich can be crafted with optional tofu. There are two burgers on the menu for the diehard carnivore.

Four salad choices use chopped Romaine and Iceberg lettuces as the base — and then add on toppings that are simple, fresh ingredients — cucumber, banana pepper, spinach. Each sald offering has a foothold in the regional cuisines of the Med or Southeast Asia.

Beer choices are simple: PBR or Abita beers from New Orleans. The eatery makes three of its own sodas: Ginger ale, sparkling lemonade and grape. I love the ginger ale — tangy, crisp and refreshing.

1710 Abercorn St. (between 33rd and 34th streets)/232–1951

 

 

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