no.7 sub, take 2




So I made it back to No.7 Sub, and believe me, if it took me this long for round two it was only after a long, self-fought battle of some serious resistance: I could go there daily. Darn this whole bring-your-own-lunch-to-work thing I've been trying out.

This time, though the broccoli was calling, singing, outright yodeling my name (I tell you, it's the pine nuts. Or the lychee. Or maybe the ricotta.), I decided that a second visit deserves a second shot at a crazy-awesome flavor-texture combination.

And boy, was I so NOT let down.

Behold, the beauty that is Zucchini Parm.

Lightly breaded slices of zucchini, not too greasy, and perfectly cooked through, paired with fontina cheese (because, obviously, parm alone is not enough, and I have never been more serious), sweet onions, pickled jalapeƱos (a particularly odd adventure for me, considering my known aversion to all things h-e-a-t, but No.7 has sensei-ed me into realizing that the trick for tolerating [and even enjoying] spice lies within the pickling. I will never be the same), and BBQ potato chips. That's right, ON the sandwich, for the perfect layer of crunch and about 400+ moments of "Why didn't I think of that?!" (Okay, okay, I did used to put Ruffles on my PB&J in college, which was sadly and gloriously probably one of my finer decisions during those four years.)

No.7's knack for nailing every single one of your cravings in any given trip is a mastery I have yet to understand or, for that matter, find elsewhere. The perfect lunch spot, the perfect anytime spot. Next up: Mongolian Tofu, of which I have heard inter-office raving time and time again.