-
We closed early due to cold!We consider ourselves a pretty hearty bunch around here, but unsafe conditions and general lack of business due to the -100°F or whatever windchill (cold stories are not dissimilar to fishing stories), had us closing down the shop at 1pm on Wednesday.Generally, we try our best to be here for you in all forms of weather, but there comes a point where risking frozen appendages and cars breaking down in parking lots far from home just isn’t worth it.
-
Experiments with snack sticks!Bison buddies are one of our most popular items. People love snack sticks, it turns out. Presently, we have a lot of time on our hands, and a lot of space in our coolers, so the smokers are going buck wild in development. Today they’re smoking Beef & Bacon Adobada Buddies and Sockeye Salmon Buddies tomorrow. Next week, rumor has it they’ll be throwing together Bacon Cheeseburger Buddies. And I don’t think they have any plans of slowing down. They’re going to keep churning out these new flavor creations until something—please forgive me—sticks.
-
Porketta special and soup/chowder specials!
We switched up our Thursday daily special this week. Using the same roll as our hot pastrami special, we topped it with thick-cut hot porketta, sliced cabbage, and fennel-garlic-herb aioli. We’re going to be running this special again, so if you’re sore about missing the first round, come down next Thursday.On Monday, we brought a favorite Northern Waters Restaurant recipe to our deli and offered Lake Superior Lake Trout chowder. The frigid weather seems to call for hot soup, so for the foreseeable future we’ll be offering $8 bowl/biscuit specials on Mondays, then $4 cups and $6 bowls until the week’s batch is gone.
On top of all that, it seems like every week there are new treats to try around here, whether they be cookies, meat sticks, soups, sandwich specials, sides or sauces.
To stay on top of our daily experiments, follow us on Twitter, Instagram, and Facebook.
-
Last week of the Breakfast Club!
The first installment of our Sandwich Lab monthly specials is nearing its end. The Breakfast Club, a Clubhaus variant described by its creator as “unctuous and balanced,” will be available through the weekend, and relinquishes its spot on our menu for the next installation in the Sandwich Lab series: The Wagner. While the Breakfast Club might yet make future appearances in our deli, we will undoubtedly pretend to forget about it after Sunday. If you haven’t tried it yet, don’t let the opportunity slip. I’ve heard this Sunday is supposed to be “warm,” and a great day to try something new.
-
Sugar Plum & Hey Sweetie gift boxes!V-Day is just around the corner, and we’ve got some special gift boxes designed especially for the lovers out there. These boxes are also available for pick-up and delivery in town. “Hey Sweetie!” — $48 + standard shipping. From the product page:
LET US HELP YOU APPRECIATE YOUR SWEETIE. A LITTLE GOES A LONG WAY. THAT’S WHAT WE’VE LEARNED. LITTLE MOMENTS, SMALL GESTURES GRANDLY RECEIVED, EXTRAORDINARY OR MUNDANE, THEY ALL MAKE UP THE CHOREOGRAPHY OF YOUR SWEET LIFE AS TWO. SEND SOMETHING MADE SLOWLY, WITH LOVE AND APPRECIATION FOR THE PROCESS. OUR “HEY, SWEETIE” BOX INCLUDES SMOKED LAKE SUPERIOR LAKE TROUT, BLACK PEPPER & CORIANDER SMOKED SALMON, REGIONAL CHEESE AND CROCCANTINI CRACKERS.
Sugar Plum — $50 + nonperishable shipping. From the product page:
OUR FAVORITES PACKED TOGETHER FOR YOUR DELIGHT AND CONVENIENCE. THIS BOX FEATURES OUR OWN HAUSMADE DELICACIES, AS WELL AS LOCAL FAVORITES, FOR YOUR LOVED ONE
Here is a lovely photo of an unboxed Hey, Sweetie box
Gosh! That last one was a little vague. Let me tell you a bit more. The Sugar Plum comes with Dark Chocolate Malted Milk Balls & Sugar Plums from Hepzibah’s Sweet Shoppe, Fabbri Amarena cherries, Rosemary Croccantini crackers, and a salamini, all packed up in one of our red Smokehaus totes.
They’ll probably update that product page while I’m working in the deli today. Don’t @ me.
And here is an adequate photo of a Sugar Plum box, taken by Yours Truly, and not by our skilled visual media team.