"This spot from chef Erik Jackson (formerly of Vendemmia) is more versatile than the name would suggest. Yes, there will be plenty of sticky fingers from the sugar-forward selection of cinnamon twists, glazed doughnuts, apple fritters, maple bars, and just about anything else that you can put sprinkles on. But Good Day has a savory side as well. The meatball sub comes loaded with beef and pork meatballs dripping in red sauce and blanketed with mozzarella, and the bacon, egg, and cheese, made with a banh mi bun from An Xuyen Bakery, is a hearty mouthful. Good Day also offers vegan sandwiches." - Jenise Silva
Jenise Silva for Eater
