How's your summer been? Mine has been filled with entertaining
family and friends. Finally got a chance to bang out a blog post...
Where I work, my lunchtime choices when I'm not brown-bagging it
are either the fast-food places around Bronson
Ave., or the wallet-taxing restaurants in Little
Italy. Luckily I managed to find some alternatives to those
places that aren't to far from my office when I want to have a
sandwich for lunch, Di
Rienzo Grocery and Deli, and Pressed.
For what it's worth, here's what I thought of both places:
Atmosphere
Di Rienzo's: A cozy family business. When it's busy, you will be
in a lineup that weaves around the grocery aisles until you can place
your order. Luckily the lineup moves quickly, which is good as there
is no air conditioning in the place.
Pressed: Kitschy, laid back layout, with both table and lunch
counter style seating. Performances by musicians are a regular
occurrence. A strong commitment to serving organic/fair trade coffee and supporting the use of local ingredients.
Sandwich Chosen
Di Rienzo's: Cold turkey and prosciutto with lettuce,
tomato, Havarti, mayo, and spicy eggplant (on request)
Pressed: Warm Chicken Caesar Salad
Sandwich Impressions
Di Rienzo's: The soft crusty bread and the authentic deli meats
and cheeses are filling, tasty, and blow anything from Subway
or Quinzo's
out of the water. Strongly recommend adding the spicy eggplant to any
of the 17 different sandwiches available.
Pressed: Fresh crispy lettuce and flavourful seasoned chicken make
for one good pressed sandwich.
Time of Sandwich Preparation
Di Rienzo's: About a minute
Pressed: Approximately ten minutes
Cost
Di Rienzo's: $5, all sandwiches, extra for additional meats and/or
cheeses.
Pressed: $10; sandwiches range from $7-11
Final Verdict:
If you're in the area, and watch a quick bite,
go to Di Rienzo's. If you're looking for a place to impress someone
on a lunch date, head to Pressed. You can't go wrong with either
taste-wise.
An Ottawa-based husband/father/public servant gives his take on food, recipes, and cooking, among other things.
Saturday, July 28, 2012
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