Too many people have forgotten the most important part of what makes a great sandwich great: the ingredients.
Forget fancy sauces and elaborate pickles. Leave your blueberry compote at home.
Give us a fresh-from-the-oven bun, an assortment of veggies we could grow in our own backyard, and some of the highest quality protein around and it’s going to taste better than anything a so called ‘artist‘ could ever put together.
Luckily, the team behind Barberian’s Steak House felt the same way.
Enter TLP (15 Elm St.). Short for Three Little Pigs, TLP is a grab-and-go sandwich shop that focuses on quality above all else. You won’t find the latest trend here. But what you will find is peameal that borders on the artisanal. In fact, we’re told one of the reasons TLP was born in the first place was due to Barberian’s ability to source such high quality meat. With connections like theirs, why let them go to waste?
Currently, you’ll find four sandwich options in the deli-like space. There’s still more to do. Stools have to be brought in. A permanent sandwich board has to go up. But once our sandwich is in our hands we don’t care about aesthetic details.
It’s simply one of the best we’ve had in a long, long time.
Maybe, however, that’s due in part because we order off-menu. And you can too. Consider it a favour, but just know that one day we may come to you…
As we said, right now you’ll find four sandwiches on the menu – the T.L.P. (tomato, lettuce, peameal), Flat Top Chicken Thigh, Calamar (crispy squid), and Charlie Blake (slow braised beef). While we’re positive they’re all delicious in their own right, when you have a chance to combine two of them, you can’t possibly say no.
So the next time you’re looking for a mouth-watering sandwich without all the side deals and blueberry compote, head into TLP and order The T.L.P. chicken club-style.
You can thank us later.
#LYNL | (Live Your Notable Life)
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