Posted by Jennifer
A bus going nowhere on Roncesvalles gives rise to the opportunity to take a detour to Reggie’s Old-Fashioned Sandwiches. Whenever there is a pulled pork sandwich we have to try it. Our current gold standard for the pulled pork sandwich is the one from Black Camel complete with barbecue sauce and caramelized onions. This one does not change that rating. Though the pork is nicely spiced, the shreds are too fine, the bun too pedestrian and there is not enough sauce to create the necessary splats and stains.
Fresh roasted turkey is served on thickly-sliced white bread with an herb mayo and cranberry and onion chutney. The bread has a nicely chewy crust but is otherwise undistinguished. On the other hand, the turkey is the real thing not the poultry equivalent of chipboard that so often appears as turkey breast on commercial sandwiches. Cranberry/onion flavour is, to our taste buds, AWOL.
A bus going nowhere on Roncesvalles gives rise to the opportunity to take a detour to Reggie’s Old-Fashioned Sandwiches. Whenever there is a pulled pork sandwich we have to try it. Our current gold standard for the pulled pork sandwich is the one from Black Camel complete with barbecue sauce and caramelized onions. This one does not change that rating. Though the pork is nicely spiced, the shreds are too fine, the bun too pedestrian and there is not enough sauce to create the necessary splats and stains.
Fresh roasted turkey is served on thickly-sliced white bread with an herb mayo and cranberry and onion chutney. The bread has a nicely chewy crust but is otherwise undistinguished. On the other hand, the turkey is the real thing not the poultry equivalent of chipboard that so often appears as turkey breast on commercial sandwiches. Cranberry/onion flavour is, to our taste buds, AWOL.
Though Reggie’s specializes in sandwiches, it is the salad that is the star of our lunch. The cheddar & apple salad features a cheddar dice, sliced apples, grapes, spiced cashews, and greens in a mustard vinaigrette. The produce is pristine—perfectly washed and dried, not a brown spot visible, and the vinaigrette is a perfect balance between oil and acid. A generous toss of spiced cashews adds on another layer of taste and texture.
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