After months of planning and building, Gabriel Pascuzzi’s Stacked Sandwich Shop is set to open its doors in the Hosford-Abernethy neighborhood next month on February 7.
Stacked will serve a roster of familiar sandwich classics like roast beefs, turkey clubs, and grilled cheeses, but will do so with a chef’s touch.
For instance, Stacked’s French dip will be prepared with braised oxtail and havarti cheese, while its roasted squash sandwich will come topped with pickled mushrooms and gremolata.
The meat of Stacked’s menu will comprise 10 of classic sandwiches, but the shops will also serve a trio of open-faced sandwiches—smoked trout, homemade Nutella, and smoked elk tartare, the latter of which is bound by an egg yolk caramel—with meal-sized salads, a handful of desserts, and sides like potato chips and broccoli leaf chips rounding the menu out.
Stacked will have a full bar, too, with seasonal cocktails, draft beer, wines by the glass, and to-go bottles, cans, and boxes of beers and wines.
Pascuzzi, who’s worked the burners at Paulée and Collichio & Sons, will be joined in the kitchen by Alex Ditton, his kitchen partner from last summer’s seasonal pop-up, PN26, which went down every other week in Renata’s commissary kitchen. Plans are in place for it to pop-up again, this time in the Stacked space, by the middle of the year.
Read on for the opening food menu.
Stacked Sandwich Shop: 1643 SE Third Ave., 971-279-2731; Opening hours: 11 a.m. to 8 p.m., Monday through Saturday