Tips and tricks for making the best sandwiches at home.
It's been almost a year since Small Bar owner Phil McFarland brought in chef Justin White (The Bristol, Custom House) to revamp his long-standing craft beer destination's menu. And with the closing of the Fullerton location a few months ago, the duo have poured their gastronomic efforts into the original Division Street location, upping the tap beer selection and tweaking the menu to go with it. What's followed is a menu full of tasty bar food—one with a big emphasis on sandwiches—that's well crafted (pun intended) to compliment an afternoon or evening of drinking.
A standout among those sandwiches is the Italian sausage ($12.00). Italian-style sausage is ground up and seasoned with pepper, parsley and spicy pepper flakes. Creamy, whipped ricotta cheese is sprinkled on top, along with rocket arugula, and pickled banana peppers. And it's all pressed together between crispy french baguette-like bread. The ricotta tempers the slightly spicy pepper combination, resulting in a sandwich that's packed with flavor bite after savory bite, but not overwhelmingly so. At $12, the Italian sausage is steep in price, as far as sandwiches usually go, but well worth the financial indulgence.