123 2nd Street
(between Minna St & Mission St)
San Francisco, CA 94105
I don’t really know if this is the real name of the current business running out of this tiny hole in the wall. Maybe the current business owners left a previous business’s awning up there because it was too expensive to take down?
Sure they sell some muffins, but it’s not like “Lamps Plus” in terms of matching the store name with what it sells.
Anyway, I am in desperate need for advice on where to get my grub on in this hood. I passed by this place and scoffed at the $3.75 price for a BBQ pork or BBQ chicken Vietnamese sandwich. Hell, in the Tenderloin, the legit places sell this for $2.50! How dare they sell this for $1.25 more, I sniffed.
Well, one starving afternoon I decided to give it a shot. Here’s the lowdown:
– Bun: Rectangular-ish Sourdough roll, toasted. Sort of looks like a Dutch Crunch but isn’t.
– BBQ Chicken – decently surprising portions. Definitely seems more than what a Lee’s Sandwich would have.
– Pate (some places in the ‘Loin charge extra for that)
– The fixins – Cilantro, Radish, Jalapeno, Carrot: This is a little lighter than what I’m used to, so some bites didn’t have one taste or another.
– Price: $3.75. I don’t know what the heck this extra price goes to – but I can say the hole in the wall is a bit cleaner looking than the places in the ‘loin. That is, their stainless steel meat slicers and other equipment still appear shiny.
Please please if someone has any other bargains to share near this part of South of Market, let us know!
Update: I went there this past week to get a BBQ Chicken sandwich. Gasp – prices have gone up to $4, but the sign on the door still says $3.75. Hmph. Customer relations is all about managing expectations, isn’t it? With a more critical eye, I tasted the BBQ Chicken. Just not the same as the BBQ Pork. I think they literally marinated this stuff in KC Masterpiece (or combined it with teriyaki sauce), as it was too sweet, and there was a slight trace of brown sauce in the chicken. The only sauce on the meat (not including the sandwich fixings of pate and mayo) should just be the grease from its own juices.