Who makes the best sandwich? Restaurant Hospitality’s editorial staff narrowed down the large field in our first Best Sandwiches in America contest to 18 finalists. See all winners >>
June 11, 2014
Winner: Oyster Po’ Boy
Restaurant: Heavy Seas Alehouse, Baltimore/Arlington, VA
Sandwich creator: Chef Matt Seeber
Inspiration: “Adding regional zest to a Louisiana classic.”
Key ingredients: Medium- to large-grade oysters, secret seasoning mix, Roma tomatoes, baby arugula, thick-cut pecan wood bacon (or jalapeno-smoked bacon), fresh-baked role. Served with a Tasso ham and minced jalapeno tartar sauce
Why it’s special: The oysters are plump and juicy. The bacon takes the already spicy oysters to another flavor level.
Price: $11
Food cost: 27 percent
What the judges said: Chef Seeber has worked with three New York City titans—chefs Charlie Palmer, Michael White and Tom Colicchio. Before arriving at Heavy Seas, he toiled at Colicchio’s Craftsteak in the Las Vegas MGM Grand. This guy has mad skills, apparent from the first bite of this flavor-packed oyster bomb. Its several ingredients explode so beautifully together, you’ll think about ducking for cover between each bite (but you won’t because Heavy Seas doesn’t approve of crazy behavior).
Honorable mentions
• Satchmo Po’ Boy: Fish Bar, Chicago
• Prosciutto and Genoa Salami: Pane Pane Gourmet Sandwiches, Seattle
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