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"In the Irish Channel’s kitschy kitchen that made its mark after opening in 2016, I found over-the-top, large-format sandwiches—must-orders include the collard green melt with pickled cherry peppers, coleslaw and Russian dressing on toasted rye, and the towering fried bologna brushed in hot mustard and stacked with potato chips—where even the cabbage ‘salad’ is tossed in chili-coconut dressing and buried under fried garlic and crispy pig ears." - The MICHELIN Guide