With the opening of a new sandwich shop, it was a good time for Chris Herrington and I to reflect on a sandwich quest we embarked on a few years ago.

Chefs, restaurant owners react to looser restrictions

Through a sort of complicated voting system that I don’t think we’ll ever repeat, we and readers together picked the best sandwiches in the city, bracket-style. Most of the top picks are still around: The po’ boy at Elwood’s Shack and the New York Club at Fino’s, which came in first and second, respectively, certainly are.

A sandwich we both love is the Chilean at Pop’s Deli, but neither of us ever make it out to Shelby Drive. It’s an unusual one: Your choice of beef or chicken, muenster cheese, hot peppers, pickled green beans and regular lettuce, tomato and onion toppings. So good.

Of course, we’d love Fino’s New York Club if new owner Kelly English hadn’t changed the bread. Joking! He did definitely, most certainly did not change the bread when he bought the deli, but has been accused of it hundreds of times. It still comes from La Baguette. Same bread. No change at all. 

Reuben Skahill and Ryan Hopgood, who started Memphis Sandwich Clique on Facebook, have opened Clique HQ with Keun Anderson (most recently at Slider Inn) and are serving four sandwiches. Right now it’s curbside only and whether that model will keep working is hard to say, but it works during COVID and the sandwiches are great.

Clique HQ is sort of a secret, but word’s getting out, sandwiches getting sold

And we talk a little about what it’s like to eat out right now, in light of the new Health Directive that’s loosening restrictions on restaurants starting Saturday. Chris is mostly staying home and is looking forward to the day of enjoying fine dining again.

Yet I’ve recently found myself unable to get a table if I show up without a reservation, which tells me that people are once again ready to be out and about. So do your thing, but stay safe, everyone.