City Weekly’s
Best of Utah 04: Best Sandwiches - Gandolfo’s By Bill Frost, Ben Fulton, Shane Johnson, Scott
Renshaw, Ann Poore, John Saltas, Jerre Wroble, Katharine Biele, Bobbi
Parrry, Ted Scheffler, D.P. Sorensen, Jacob Stringer, Jenny Thomas, Leslie
Vreeland
Salt Lake City Weekly
Call us masters of
the obvious. Since the street date of the 2004 edition of Salt Lakc City
Weekly’s annual Best of Utah happened to coincide with the hallowed
holiday of April Fool’s Day, we took it as a sign from on high:
Go forth and make stuff up. A few of our writers embrace this philosophy
every week of thet year, so it’s not a new concept to us.
In the spirit of some
of our fellow tabloid-size weeklies, the national ones that cost actual
money found in the supermarket checkout aisle, City Weekly fabricated
a dozen or more (we’re not giving away the number) Best of Utah
staff picks in honor of our April Fool’s Day publication date. We
know our regular readers are smart enough to spot’em, casual visitors
to City Weekly land, well good luck to you.
We even invented
a cute mascot, Carpir the Carp-a-Lope, just because we could. Look for
him; he’s a busy fish, or antelope, or whatever.
The rest of the 15th
annual Best of Utah, however, is business as usual: The new and perennial
favorites you voted for, a few hundred staffer suggestions about local
people, places and activities you may not have been hip to (as well as
some of our patented backhanded “compliments”). And, above
all, the most entertaining read to be had on Planet Zion all year, April
Fool’s Day or not. Read on, enjoy, and happy hunting for those fakes
(Hint: In some instances, they’re not necessarily stranger than
the truth).
BEST SANDWICHES
There’s a reason Gandolfo’s has been one of few strongholds
on Main Street for the past eight years. Two words: Knuckle Sandwich.
It’s pastrami piled high on sourdough bread, stacked with marinated
Italian mushrooms, olives, lettuce, tomato, melted mozzarella and cheddar
cheeses, and slathered with butter, mayo, oil, vinegar, and a sprinkle
of Parmesan cheese that socks you in the mouth on the first bite. But
the Knucke Sandwich is special to the downtown Gandolfo’s; you can’t
get it in the ‘burbs. If your bland Utah taste buds aren’t
up for the Knuckle, as Gandolfo’s night mnager Paul suspects, he’s
got a grip of turkey and roast beef selections that’ll do you just
rightl. Also try the favored ranch-tortellini salad, one of sic prepared
daily on site.
About Gandolfo's
Gandolfo’s is one of the fastest growing franchises in America,
with over 300 stores sold in the last two years. Part of this phenomenal
growth can be attributed to strategic marketing, but majority credit must
be given to the food. Voted best sandwich every year for the past decade
in the state of Utah, where the company is headquartered, Gandolfo’s
is that rare combination of taste, value, and ambiance. With stores opening
from Orlando to Seattle and many places in between, thousands of loyal
customers would agree.
