One of my foodie friends is always taunting me with his lunch finds, so conversations with him usually end in cravings. When we were finally able to have lunch together, we went to the object of some of his raving -- and my craving: The Black Sheep, on West Marshall Street in the Carver neighborhood.
That's where I met the perfect sandwich.
We arrived, found a parking spot (street parking only) and pushed open the door to the tiny eatery. This spot is apparently no secret, but fortunately there were a couple of empty tables among the dozen or so tables and booths.
Often the last one to order, I'd looked at the menu online and had decided beforehand.
I'd told myself for years that I don't like avocado because of its texture, but its healthful properties prompted another try. So I chose the "Miss E" ($7), a grilled sandwich on Texas toast with avocado, bacon, cheddar, red onion, tomato and horseradish.
Though there was ample avocado, the crunch of the grilled bread and the bacon made it more like a condiment than a component. The horseradish mingled with the creamy avocado and provided just the right amount of zing. The bacon was cooked perfectly -- not too crunchy, not too chewy -- and complemented the melted cheddar without overpowering.
Really, they should just rename it "Miss P.," for perfect. The flavors were right, the size was right and the price was right. And it came with a side. I chose deviled eggs. You're probably tired of "perfect," so let's call the eggs classic.
Oh, right. My friend. He had his usual (after much pondering), the "USS Cumberland," ($8) a French baguette sub with grilled eggplant, roasted red peppers, white bean spread, black olives, spinach and an herb cucumber and tomato salad. On the menu under the sub listing, it says, "They're not subs -- they're battleships." Indeed. It was about 18 inches long.
How does one eat an 18-inch battleship? As my friend says: "Well, it's not at all graceful."
It's great to go to lunch with friends. Especially friends who share. That's how I know what I'm getting the next time I go.
Contact Michelle Sharp at (804) 649-6800 or msharp@timesdispatch.com.
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