We’ve got exciting news for you, folks: deli lunch sandwiches have arrived on the menu at Ironclad café.
You may have noticed a change in layout at our shop in recent weeks – namely, we’ve installed a kitchenette in the back, and now have a dedicated team of line cooks on back-of house duty making tantalizing deli sandwiches to order, using fresh-sliced, premium meats and cheeses and high-end breads from our friends at Flour Garden Bakery!
Now, some of you may be wondering – why sandwiches, why now? In a short amount of time – scarcely nine months, counting ahead from our café’s July 13th opening last summer – the pace at which our front-end operation has bloomed into a veritable Richmond phenomenon has astounded and humbled us. And, with the runaway success of our introduction of breakfast sandwiches and hot pastry items – in addition to straight-from-the-source, NYC-authentic water bagels – to our retinue of food offerings, we decided to take the plunge and commit to a full-fledged breakfast and lunch in-house food program.
For starters, we’ve debuted fresh takes on a couple of old standards: firstly, the Second & Grand, an Ironclad-style variation on a bagel classic, made with imported Scottish lox, dill cream cheese, onions, and capers (tomatoes optional) on an “everything” bagel we source directly from a renowned, family-owned bagel company in NYC; secondly, the Campania Caprese, with fresh mozzarella, basil, and tomatoes with a drizzle of balsamic reduction and pesto on a soft torpedo roll (optional prosciutto can be added for a bit more). We’d love to hear what you’d like to see on the menu – leave us your suggestions in the comments section here, on our Facebook page or in person at the café!
We’re looking forward to doing lunch with you at the grand old station. Till next time, fellows and fans!
For the Ironclad crew,
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