Italian Club | Folgarelli’s
The classic club concept is reworked in an Italian all-pork triple threat of capicolla, genoa salami and crispy pancetta piled with provolone, lettuce, tomato onion, peppers and pesto mayo.
Berbere Carrot | Rose & Fern
A fluffy Greek-style pita serves as the stage for this glorious vegan quartet of caramelized roasted carrots, garlicky toum, tahini and salsa verde.
Fried Chicken | The Franklin
Succulent pastured chicken gets a buttermilk, sage and ginger brine before it’s fried crisp and stacked on a potato bun with iceberg, tomato, onion and mayonnaise.
The Yuba | The Local
The natural sympatico between sweet golden beets and tangy goat cheese is channeled into sandwich form with spinach and balsamic glaze bookended by grilled wheat bread.
Syd Licious | Lake Street Market
LSM’s punk rock riff on the Reuben pairs peppery pastrami with slaw, pickles, onion, thousand island and yellow mustard all grilled on crusty seedless Jewish rye.
Potato Chip Crusted Whitefish | Barrel Back Restaurant
Barrel Back’s two-handed whitefish stack gets a kick from Cajun remoulade and Sweet Hottie pickle chips.
You’re A Peach | Petoskey Cheese
Katie Potts, known by us as Petoskey’s Cheese Diva, has crafted a modern-day masterpiece of soppressata, creamy d’Affinois, arugula and peach preserves on a crusty baguette.