My go to fat man sandwich has been squarely placed onto the shoulders of Tony and Nick's Place. I have worked my way down their meat-only menu from steak, veal, meatball, and now, sausage (I see now that there's a chicken option, a choice that I somehow never really seem to see or remember). A split sausage in a solid bun with marinara, I prefer my sausage sandwiches with a sauteed bitter green like a broccolini or turnip greens. Alas, the veal and meatball options remain tops, and I will try that chicken one day.
Following a meeting in the vicinity one morning, I haven't visited Nonna's Place in over a year, and while I wasn't even that hungry, I had to order their veal. The first real breaded veal cutlet sandwich I have ever tried was at Nonna's, and while my loyalty has waned for some extensive field research, I return with a new found appreciation for what Nonna does right.
First, the marinara at Nonna's is the best. Hands down. Sweet savory tomato with a saucy consistency that holds its own texture.
Second, Nonna's has the best value for proportions. Unlike others who bread options are the size of toilet seats, I like the size of offerings by places like Nonna's and T&N's. Nonna however double downs on the meat proportions, or so it seems, or maybe it's the fold of the meat, which either way, makes a beast of a sandwich. While I have no trouble finishing a sandwich anywhere else, I do hit a wall near the end of a Nonna's veal. The chef even asked me, "Did you finish all of it?" and I said, of course, patting my protruded belly, and heading onwards to the office for a serious lunch hour nap.
There are no losers here, but I will continue to keep T&N's as my local and save Nonna's for special hunger times.
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