Fabbys Sandwicherie

"If Jacques Pepín cared about tortas the same way he cares about French omelets, he’d open something like Fabby’s Sandwicherie. This tiny sandwich counter in Downtown fills its tortas with things from a French bistro menu, like pommes puree, mushroom coq au vin, and snappy escabeche. The bread, though, is the best part. It’s a chewy, Jalisco-style birote toasted on a hot press until grill marks form. Fabby’s has a short menu of six sandwiches, and our favorite is the beef bourguignon with wine-braised short rib, creamy mashed potatoes, and melted Oaxacan cheese that glues it all together." - sylvio martins

"Fabby’s Sandwicherie is a small Downtown sandwich counter that makes tortas on chewy Jalisco-style birotes. That’s about as conventional as this place gets. You’ll notice things at Fabby’s are a little different once a bouncer cards you at the door. That only happens in the evening, though, because you have to walk through the shop to reach The Grayson, an attached bar that’s fairly forgettable aside from a solid Happy Hour. Fabby’s tortas, however, are far from forgettable. photo credit: Jessie Clapp photo credit: Jessie Clapp photo credit: Jessie Clapp photo credit: Jessie Clapp photo credit: Jessie Clapp Of the five Mexican-leaning sandwiches on the menu, the beef bourguignon one—which looks like it could have been pulled from a French bistro—stands out most. The beef is cooked down until it’s almost spreadable with a butter knife, and there’s a satisfying crunch and serrano heat from the onion and carrot escabeche tucked inside. Fabby’s isn’t a grab-and-go situation, but they make the short wait tolerable by serving cold appetizers that you can snack on as your torta sizzles on the panini press, like a colorful pickle plate sprinkled with chives and tostadas topped with creamy ribeye tartare. Like those tortas, these fancified snacks add a sense of luxury to the most casual lunch at Fabby’s, or any other you can find to come here: a post-work snack, a pre-drinks bite, or just strolling up in sweatpants to grab a great sandwich. Food Rundown photo credit: Jessie Clapp Tostada de Tartare A tangy, light appetizer that you should eat while waiting for your torta. The minced ribeye is buttery soft and the serrano aioli mixed in keeps things bright and creamy. Pair with a margarita and finish in a few bites—otherwise, the tostada gets soggy as it sits. photo credit: Jessie Clapp Pambazo Torta This “spicy” torta is more smoke than heat. Guajillo-infused mayo is brushed onto the birote before it’s pressed, giving it its bright red glow, and the housemade chorizo, paired with shredded lettuce, mashed potatoes, and whipped quesillo, is on the milder side. photo credit: Jessie Clapp Beef Bourguignon Torta Beef, melted cheese, and mashed potatoes in a sandwich is as heavy and rich as it sounds, but we’re not phased. We could probably put away two of these spectacular tortas: the meat pulls apart beautifully, the melted quesillo is nice and oozy, and the spicy escabeche adds a vinegary pop. Feel free to drizzle in Fabby’s salsa taquera for added heat." - Sylvio Martins

"A fortune cookie once told us, “Good things come in small packages.” We didn’t know what to make of that until we met Fabby’s Sandwicherie. This tiny Downtown sandwich counter is easy to miss from the street, but hides luxurious tortas inside. Jalisco-style birotes are toasted on a hot press, then filled with tasty things plucked from a French bistro: wine-braised short rib, pomme puree, and mushroom coq au vin. These sandwiches take time to assemble, so plan on a leisurely lunch that starts with a margarita and a beef tartare tostada while your torta sizzles in the background. " - Brant Cox, Sylvio Martins, Nikko Duren

"Fabby’s Sandwicherie is a torta counter serving the most luxurious sandwiches in the neighborhood, made with chewy, Jalisco-style birote rolls. Pressed on a griddle until toasty, these sandwiches are stuffed with things that wouldn’t be out of place at a French bistro. The beef bourguignon torta is our favorite, with wine-braised short rib, pommes puree, zippy carrot and onion escabeche, and melted oaxacan cheese that glues it all together. Fabby’s is more of a sit-down spot than a grab-and-go operation, so plan accordingly if you’re in you have a small time window. " - Nikko Duren, Brant Cox, Sylvio Martins

"Fabby Sandwicherie is a tiny counter in Downtown that makes tortas using chewy Jalisco-style birotes and fillings that belong on a French bistro menu: Mushroom coq au vin and pommes puree are mashed up with things like melted oaxaca cheese and escabeche. The result is luxurious sandwiches that are so good we’ll forgive the abysmal parking situation on Broadway. There’s a short menu of six tortas to choose from, the best being the beef bourguignon. It’s pressed until the bread develops char marks and the cheese  melts over wine-braised short rib. If that sounds decadent, it’s because it is (in the best way possible). " - Brant Cox, Nikko Duren, Sylvio Martins