Stopping in one weekend evening to take in some Yamazaki 18 and chacuterie, I was swayed by the Daily Special of a Lorne Sausage sandwich, done in the style of the Scots. Traditionally knee-deep in grease, this particular sausage was done in a much leaner style, perhaps too lean, as I was craving that particular fattiness one expects with a sausage sandwich. Done as a slice of sausauge rather than individual links, the sandwich was otherwise supreme with 3 year aged cheddar cheese and a sufficient layer of fresh greens between chewy good bread. The accompanying tomato and double smoked bacon soup, which was everything soup should be, fresh, aromatic, warm from the palette to the gullet, was finished with cream and made me want another cup. Instead, between the bartender and I, indulgence knew no boundaries that night with shared plates of Colston Basset Stilton paired with the hardy Hercule de Charlevoix, coming with an arugula bitter pesto and hot pepper jelly. I couldn't help but
For Sandwich Lovers Everywhere. Est. 2010.