Week 23 of 52
Type of Establishment: Delicatessen
Visit: A Monday without work provided a great opportunity to get lunch at this very new sandwich shop in Pioneer Square, aka – The New Sandwich Center of Seattle.
BEERS ON TAP —>
Scuttlebutt Brewing Tripel 7 Belgian Ale
Hale’s Ales Pale Ale
Elysian Brewing Immortal IPA
Pike Brewing Tandem Double Ale
Pike Brewing Pale Ale
Terminal Gravity ESG
Full Sail Session Lager
Full Sail Session Black
This is a Deli. They have sandwiches here. Amazing, amazing sandwiches!
Allow me to quickly state, right from the onset, that this is not a Seattle beer destination. This is, however, a serious Seattle culinary destination. If you like sandwiches, this place is a MUST visit. I think, after reading this article, you will be very willing to take my word for it.
Luckily for us, they offer a few local craft beers to sip on whilst chewing.
Let’s get down to business. I’m an East Coast guy. I grew up just south of Philadelphia. There is nothing that I miss more about home, other than a few superior humans, than sandwiches. Breakfast sandwiches from street vendors, Tony Luke’s and John’s Roast Pork, Italian hoagies from Sarcone’s, Cheesesteaks from Jim’s. I’m getting emotional just thinking about it. I am totally serious when I yell you that the last time I went to Philly, my absolute first stop, before seeing family or friends was Sarcone’s for an Italian, everything sweet. That was shortly followed by a trip to Philly Soft Pretzel Factory. Food is even above beer for me when I go home, and that is surely saying a lot.
In Seattle, Tat’s is my savior. I can get a 12″ Italian hoagie there and all that is required to make it authentic is to request oil over the menu subscribed mayo. For those that don’t know, the piece of the puzzle that is very rarely attained in the West is the bread. Philly has good Italian bread…period. It makes the sandwich. Tat’s has the bread. Tat’s also had Tastykakes, but I won’t get into that now or this will be far too long of an article.
Most sandwich joints worth while in Seattle have good bread as well, just different from the bread of Philly. Many seem to use baguettes, which seems to work quite well most of the time. It is the opinion of this writer that there is no better sandwich in Seattle than the Cuban delights of Paseo. Just as an example of how highly I regard Paseo, I offer the following insight. My father is coming to town in a few weeks. He has never been to Seattle. My top-three list of non-nature related destinations to take him to, in order, are Pike Place Market, Brouwer’s Cafe, and Paseo. If I had to pick one place in Seattle to eat every meal of the rest of my life, it would be Paseo.
Moving on… Salumi is amongst my favorites, as is Tub’s and Honey Hole. Buffalo Deli is on my list of places to go, as is Homegrown. Delicatus, though I have only been there this one time, has been added to my list of favorites. I feel confident in doing this, not only because of the quality of the sandwich I had, but of the genius behind the available sandwich offerings. I implore you to brief the menu online, you will begin to salivate.
The only negative thing I have to say about Delicatus is that choosing a sandwich from the menu is impossible. I wanted everything. I initially narrowed my search to “spicy” sandwiches, I guess because I was in a spicy mood. The Pavo Diablo and the Fire of 1889 became my finalists, and the braised pork won me over in the end. Fire of 1889 it was. This little firecracker consists of spicy braised pork (as I just mentioned), jalapeno-lime aioli sauce, shredded cabbage, shaved and pickled red onions, hot peppers, and cilantro on a toasted Italian roll.
I can honestly say that I have never had a sandwich quite like this one. A unique marriage of flavors that worked ever so well. The cabbage gave a bit more of a crunch than your average run-of-the-mill lettuce. The aioli and cilantro mingled like royalty and reminded my of the special sauce of Paseo. Hot peppers have me the kick that I needed and the picked onions fought through all that stood in their way to shine but not overpower the flavor. The shaved pork, though not all that spicy, was still shaved pork, which is awesomely delicious.
I chose a beer that would wash a bit of the heat down but not overpower the flavors in the sandwich. Hale’s Pale worked wonders. The carbonation and light floral hopiness sliced just the right amount of heat out of the jalapenos in the aioli and the hot peppers on top. This was a Monday moment to remember.
As much as I find it a bit embarrassing that I speak so enthusiastically about sandwiches and have yet to hit all of the most respected spots in the city, it’s places like Delicatus that continually stand in my way. Once I find a place that I know I like, and they have a massive menu of mouth-watering, bread flanking treats to ingest, all I can think of is conquering the menu from front to back.
Something tells me that I’ll make it back for the Pavo Diablo sooner than later.
Week 15 of 52
4114 University Way Northeast
Seattle, WA 98105
Rating: 2.5 / 5
BEERS ON TAP (at time of visit) —>
Hoegaarden White Bier
Kostritzer Black Lager
Alpine Weizen Bock
Franziskaner Weissbier (blown prior to arrival, not replaced while there)
BOTTLE OPTIONS: 17 total bottle options were on the menu at the time of my visit, most of which were macros. Full Sail Amber and Sam Smith Pale Ale were the only real highlights.
FOOD OPTIONS: There are a lot of options available, most of which seem really tasty. This place definitely requires multiple visits. There are several sausages and brats (like you would assume considering the name), cheese steaks (I’m from Philly. I know cheese steaks. I will not make a single comment on this topic until I try them), BBQ beef and pork, sausage sandwiches (basically sausage meat in patty form from what I gather), hot dogs, chicken sandwiches, regular beef burgers, soups and stews… It’s American pub food with a German flair. In some cases, a Cajun flair. This is great stuff to pair with beer!
BAR OPINION: Shultzy’s lives in a world trapped between classic American Pub and classic American pub with German theme. To further confusion, there might even be a few more themes mashed in there. It seems someone was afraid to commit.
Where it not for all of the traditional bar room decorations, one might think that they had walked into a diner of some sort immediately upon entering. Booths completely dominate the large seating area up front. You have to walk all the way to the back of the place to find the relatively small bar. I wonder if this would be different in another part of town. It seems clear that university students dominate the clientele. Possibly a reason for the hidden bar? Regardless, in that long trek to the beer promised land, wandering eyes will spot a decent collection of soccer related paraphernalia, some of German descent such as flags and posters, some for the local Sounders fan. This is not false advertising. Fussball is on the telly (now it’s my turn to mash cultures). There is also a healthy sprinkling of macro marketing, especially relating to everyone’s favorite reason to celebrate their inner Latino; Cinco de Mayo. Mexican flag colored streamers lined the walls and hanging, inflatable Corona bottles dangled from the ceiling.
Considering Shultzy’s Seattle Beer Week participation, I very much had hoped that this would be a home for craft beer. That doesn’t seem to be the case. Okay, well it could be much worse. It does at least seem that the owners know a thing or two about the local(ish) German style brewers. Alpine Brewing Co. out of Oroville, WA and Bayern Brewing out of Missoula, MT were both represented on this day. I’d be happy if they axed some of those bigger guys like Hoegaarden (Inbev) and put on some Chuckanut. Another sign of beer respect comes in the form of proper glassware. Every beer on tap had its only glass.
I took a seat at the bar and spotted one of the few non-German styles offered: Hale’s Supergoose, a local craft… it was mine. It had been quite a while since I’d had one, and it tasted fabulous! It was hoppy sweetness, right up my alley. I pondered over the lengthy menu while I sipped and enjoyed my day off.
The lack of commitment in decor spills over to the menu as well, but in this case, I have to qualms to speak of. I love meat in linked form, thus my visit here was a long time in the making. It does not disappoint on this front. My El Diablo was a deliciously spicy link of chorizo on a nice long roll topped with cheddar, salsa, sour cream and green onions. It wasn’t very big but it was big in flavor. It was served with a very bland coleslaw (and I love coleslaw) and thin, shoestring fries. The fries are incredible! The “Heinz” ketchup seemed extra vinegary, but that didn’t bother me at all. Big props are deserved for having Beaver Brand mustard on hand as well, even though my selection didnt require it.
A definite gem of Shultzy’s could easily be overlooked: the back porch. Though the weather was not cooperative on the day of my visit (chilly and windy) my future visits will hopefully find much sunshine, friendly company, cheese steak tasting and possibly even studious conversation.