Stacked Sandwich Shop will officially start stuffing hoagies tomorrow, February 17, at 1643 SE 3rd Ave. The new fast-casual spot comes from chef Gabriel Pascuzzi (Noma, Paulée), who has a fine-dining background and co-founded the PN26 pop-up. Take a tour before Stacked even opens the doors, in the photo gallery above.
At Stacked, meats are brined, cured, and smoked in-house, and all sandwiches come on breads, subs, and rolls by Pearl Bakery and Lovejoy Bakers. Pascuzzi’s menu includes snacks and entree-size salads but focuses on updated takes on old-school sandwiches, like a pork and veal meatball sub involving truffle pecornio. Pascuzzi and Lovejoy Bakers also collaborated to develop a Danish-style brown rye bread recipe, aka rugbrød (see the full menu here).
In a last-minute twist, Multnomah Whiskey Library-alum Jeanette Conner is leading the bar program and will mix seasonal cocktails. For those on the go, bottles and boxes of wine, cans of beer, and other to-go drinks will be available.
Stacked Sandwich Shop throws open the doors tomorrow at 11 a.m. Moving forward, it will operate Monday through Saturday, from 11 a.m. to 8 p.m.