Photo credit: www.bonappetit.com
4. A Bite at Bordo’s
Recommended by Cactus Liquors owner Faith Gay
“Creating a remarkable sandwich is a true mark of a chef’s skill. The Bordo offers outstanding sandwiches, including the vegetarian DiSimone, named after Anthony. They consistently introduce innovative, seasonal variations; summer features tomatoes, while spring showcases charred asparagus. In many establishments, vegetarian options are merely an afterthought, but at Bordo, every item receives deliberate attention.”
Why Folks Love It
In just over a year, chef Michael Serva and co-owner Hannah Texie Bailey have transformed their Italian restaurant and deli, Bordo, into a beloved spot for lunch and occasional dinner. Serva’s vision draws from the ethos of New York’s Balthazar, a place where even artists like Patti Smith found comfort in simple offerings. At Bordo, nearly everything is crafted in-house—from the bread and pasta to the gelato, made using flour milled from heirloom grains. This commitment ensures patrons can leave satisfied for under $20. Guests can enjoy a spritz on the covered patio while witnessing Puccia-style sandwiches baking in a wood-fired oven. “The local artists understand how to elevate simple ingredients into something significant,” Serva notes. “That’s precisely our goal here.”
Keep in Mind
Be prepared for longer wait times; arriving early is advisable given Bordo’s limited hours (Thursday-Saturday 11 a.m.–3 p.m., Thursday 6–9 p.m.).
What to Order
The DiSimone; the Cashiola featuring cured meats, Calabrian chili, stracciatella, and “shrettuce”; crispy, savory patatas stronzetta topped with lemon juice, parsley, Parm, and breadcrumbs; and the bright, tangy orange sorbet.
Pay It Forward
If you experience exceptional service, consider participating in the “buy a local a sandwich” initiative, where the restaurant records the recipient’s name on a chalkboard behind the counter.
Source
www.bonappetit.com