214 20th St. North
Mauricio Papapietro, after working for some of Birmingham's top chefs, opened this lunch spot, focusing on the humble sandwich as a really good medium for really good ingredients. You can even read about the Alabama-sourced ingredients, such as poultry and eggs from McEwen and Sons, pork from Fudge Family Farms, and veggies from Jones Valley Urban Farm and Snow's Bend Farm. Offerings include a Cuban sandwich; a Coosa Valley (scrambled farm eggs, sliced avocado and bacon); the Provence (roasted farmer's market vegetables, extra-virgin olive oil and goat cheese); and more, including salads, soups, and sides such as empanadas and deviled eggs. Beer and wine, too. Check out these pix from Birmingham Magazine.