Author: vanarich

Fried chicken breast with spicy gochujang sauce, kimchi slaw, and pickled daikon on a homemade bun.

Pecan smoked jumbo beef hot dog dressed with caramelized onion, jalapeno-pickle relish, and Dijon mustard on a House milk and honey bun.

Double patty, half-pound burger dressed Texas-style with cheddar, house-made pickles and dijon mustard. Served on a House roll.

House-cured ham & bacon, pecan-smoked pork butt, cabbage slaw, homemade
pickles, barbecue dijon, House roll.

House-made Wagyu Beef bologna made from A-Bar-N Brisket, pimiento cheese queso, bourbon-brown sugar bacon marmalade, sweet pickled peppers, dijon mustard, House roll.

“Screw this pandemic, I’m gonna go make a sandwich.”
– Rich Vana, Chef/Owner

It started with a simple pop-up sandwich sale: we had some of our Wagyu Beef Bologna, pimiento cheese, some leftover bacon and a bit of excess dough for our white rolls. What those turned into was our bologna sandwich – two slices of bologna, melted pimiento cheese, bacon marmalade, sweet peppers and house -made mustard. It was a tremendous amount of work for a sandwich – some might even call it impractical – but for those who truly appreciate sandwiches, it was all worth it. So much so that we pursued all our sandwich innovations in the same manner, creating everything from scratch just like we do for our meals at The Heritage Table. But this time, instead of fine dining, we were turning our gaze towards The Sandwich. The Impractical Sandwich.