The Old Dutch Store: Insulate my Heart for Winter

Old Dutch Store, Sandwiches & Soup 1

In the Netherlands, there’s an old folk belief that a layer of fat around your heart keeps you warm and happy throughout the winter. And though the concept is contrary to current health trends, food that contributes to such a layer certainly tastes good.

The Old Dutch Store on Highland Drive sells traditional foods from the Netherlands, Germany and Scandinavia that will make you happy. In addition to chocolates and sweets, the shop boasts a deli counter with soups and specialty meats and cheeses.

I ordered turkey, havarti, tomato and lettuce on a wheat roll—and, following Dutch tradition, I passed on all condiments except butter. Americans know that butter is great on toast, and now I know it’s wonderful on sandwiches, too.

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Vito’s: A Philly on Picturesque Main Street

It was an honor to meet Vito and write about his restaurant. Link to article here; also posted below.

Vito's Exterior

Often, it’s the simplest things in life that work their way to greatness. Vito Leone started as a Bountiful street vendor in 2007, serving meatball subs, sausage sandwiches and ravioli from a food cart. Eventually, he started appearing at farmers markets and graduated to a 20-foot trailer. Leone now has a permanent location on Bountiful’s picturesque Main Street.

But even with the brick & mortar location, Leone is still the man behind the counter, calling many of his customers by name, taking orders and cooking them up himself. He can serve you 10 different types of Philly sandwiches: blue cheese, cream cheese, deluxe, tomato, mushroom, jalapeño, garlic, Alfredo, Italian and classic. You can choose between 7-inch ($8.50) or 14-inch ($13.50); both options come with chips and a drink.

Philly Cheese at Vito's

I had the classic Philly, with thin-sliced steak, powerful peppers, onions and Swiss-blend cheese all melting onto a stoneground Tuscan roll. It was a lesson in excellence.

One other example of Leone staying true to that old-school sensibility is his low-tech cash box on the counter. There are no checks or cards taken here—it’s the Vito Leone way, which he’s followed for years because it’s worked for him. He wants to focus on food and leave the business side to us.

If you walk in and find your wallet short of cash, don’t worry. The on-site ATM is well used—because once you smell the aroma, there’s no way you are going to want to turn around and leave.

100 S. Main, Bountiful

Vito's on Urbanspoon

TOGO’S: A California Import to the Utah Sandwich Scene

TOGO'S Triple Dip

The Triple Dip

Here in the Beehive State, we are use to having people from California move to our state. Maybe they are tired of the traffic, the smog or the lack in the change of seasons back home.

Recently there has been another move, or expansion, to Utah from Southern California. It is the Sandwich Shop, TOGO’s. I had never heard of them before until they reached out and asked me to come and have a taste. Sometimes these invitations come and you go meet with them, taste one thing, they ask if you have any questions as they are obviously pre-occupied, and rush you out the door. That is a little of what I was expecting but Ben and Bart, the franchise owner and operations manager respectively, could have not have been kinder, and could not have possibly had me try more food.

At first, I asked what TOGO’s was all about. The answer was that they are known for Big, Fresh, Meaty Sandwiches but also well known for their Soups and Salads. Their goal is to be the coolest sandwich shop in town with the best ingredients. They source their produce locally and get all their bread fresh from a sourced Baker–your choice of classic white, honey wheat and sourdough.



When they told me that I would be trying 5 sandwiches that day, I thought that it would be a little sliver of each and I would still need to go get a burger after. Not the case.

At first I had the #9-Signature Pastrami. The company has sold over 40 million of these sandwiches so there must be a reason why. This thing is loaded with thin-sliced, peppery pastrami, lettuce, tomato, pickles, red onions and pepperoncinis on classic white.

That is some wonderful pastrami. It’s so incredibly tender and delicious with a kick. Mix it with the red onion and the pepperoncinis and you have some powerful flavors. It’s great that it’s on the classic white bread so that can blend into the background. No room for more flavors here.

The Clubhouse

The Clubhouse

Because a loaded 9-inch sandwich isn’t enough to fill you up, I went for round 2–The Triple Dip. This is their delicious pastrami, hot roast beef and cold turkey, with melted provolone and horseradish mayo on toasted sourdough served with their au jus dip. You can barely fit this sandwich in the frame to take a picture. The meat is reaching out for some air there is so much of it.

Round 3 was the Turkey-Avocado on honey wheat bread. This is a load of freshness with hand mashed avocadoes, shredded lettuce, tomatoes, red onions and pepperoncinis. After the Triple Dip, you switched from an ocean of meat to one almost entirely of veggies. It was quite the adjustment.

Ben & Bart corrected me when I referred to the avocadoes as guacamole. It’s not guacamole, it’s hand-mashed avocadoes. They mash about 400 of these each day and it seems that half of that is on your sandwich. The honey wheat is an artisanal bread that is very dense and packed with a healthy flavor. Other than the bread and the hand-mashed avocadoes, you don’t taste much. The turkey is almost entirely drown out by the other ingredients. If you are looking to get a couple of days worth of vegetables, this is your sandwich.  

Next up was The Clubhouse. As a self-proclaimed club sandwich junkie, this had me excited. It’s applewood smoked bacon, turkey, cheddar cheese, fat free honey Dijon, lettuce tomatoes on San Francisco style sourdough bread. You could mix all these ingredients with shredded paper and it still would taste good.

I loved the flavor profiles of the bacon, cheddar cheese and honey Dijon on that warm-tosted sourdough bread. Each one complimented the other quite well. The Dijon is house made each day, sweet and nearly addictive.

The Pastrami

The Pastrami

This sandwich doesn’t seem to be piled high, but that is because it was placed in the press to toast it. But is it ever loaded? There is enough veggies and meat to feel like you got a three-course meal. This was a great sandwich and if I could have snuck out the door with a jar of honey-dijon, I would have.  

The final sandwich to squeeze into my overloaded tummy was the Wasatch Club. What? Didn’t I just have a club? Yes I did, but this being the first TOGO’S in Utah, they were allowed to create their own sandwich for our unique taste buds. It includes bacon, ranch, turkey, avocado, provolone cheese, tomatoes, red onion and lettuce on classic white.

The item that is unique—Ranch dressing. I wasn’t aware of it but apparently that is a Utah thing. This sandwich was stacked high. How did all those flavors go together—really well actually? The ranch mixed with the bacon quite well and the avocadoes were a nice compliment, not a tidal wave. The classic white was the perfect choice of bread for it as it didn’t compete with anything else.  

Any of these sandwiches can be made as a wrap-spinach or wheat if you don’t want the classic white, sourdough or honey wheat. You can also raid the soup and salad menu. There was no room for me to have those on this visit but here is a list of soups that will be on their rotation: broccoli-cheddar, garden-vegetable, southwest chicken and clam chowder. They also have been selling out of the chunky chicken salad each day so get their early for that. Each sandwich can be 6” or 9.” That doesn’t sound like much until you get one. Each day you can feed your kids for $4.00 at TOGO’s: drink, sandwich and choice of chips or a cookie.

The Wasatch Club

The Wasatch Club

I especially love the delicious sandwiches of Caputo’s and Firehouse. If the question “will another sandwich shop make it” rings in your mind, then here is some information that I found out. TOGO’s has gone through 1200 pounds of meat in the first few weeks they were open. One customer had been there 16 times in the first 3 weeks it was open. He was likely a California transplant but nonetheless. This is the first of 14 locations in Utah. The next one will be open in 4 months. Locations to come are Murray, Sugarhouse, Lehi, South Jordan and Downtown Salt Lake.

Bart and Ben want TOGO’s to not be just another sandwich shop but for it to be an experience for you. Your sandwich maker is the same for the full 1 ½ from order to payment. You can have it done any which way you want. They also put ipad and iphone charging stations at each table. A good sandwich, refillable drink and a charging station may just consume your afternoon. Their enthusiasm is contagious, the sandwiches are good. Overall they should be a nice addition to the sandwich scene.

74 West 11400 South
Sandy, Utah, 84070
(801) 456-9922

Togo's Sandwiches on Urbanspoon

Get Grilled at the Red Moose

Red Moose Photo #3

When the office has too many distractions and we need a quiet place to do some work, heading to a public place equipped with a Wi-Fi might be just the ticket. But if that place is a restaurant or a cafe, it sometimes means settling for either cheap fast food or overpriced pastries.

There is a place, however, where you can find an “and” solution rather than an “or” solution. Red Moose Coffee sits on a quiet corner in Sugar House, but its menu is worth making noise about. 

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Happy Eating

Robin’s Nest: Authentic Italian Sandwiches in Downtown Salt Lake

The H & H Special at Robin's Nest

The H & H Special at Robin’s Nest

While visiting Cape Ann, Mass., I walked into a quintessential sandwich shop in Gloucester and ordered an Italian sandwich. They asked if I wanted “the works.” Not really understanding, I said, “Sure,” so as to not seem ignorant. We boarded a whale-watching cruise and I took my first bite. I ignored the scenery and gorged on the amazing sandwich.

Seven years have come and gone since that vacation, and during that time, The Robin’s Nest moved from 3300 South to its current location on Main Street in downtown Salt Lake City. I met the owner’s son while eating at another restaurant, and he invited me to try their gourmet artisan sandwiches.

Check out the rest of the article here

Happy Eating


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