Sandwich Board: Little Red Fox
By Rina Rapuano
December 26, 2013
Photo by: Rina Rapuano
It’s usually fairly easy to choose a winner among any given lineup of sandwiches, but in the case of the BLT and the roast beef sandwiches we tried today at the month-old Little Red Fox, both were in a dead heat for the title of Must-Try.
And after a conversation with co-owner Matt Carr, we’re guessing that’s because so much care is taken with each element of the market’s sandwiches. The incredibly tender beef on the roast beef sandwich is cooked in-house and served with shaved red onion, arugula and horseradish cream on a ciabatta roll from Lyon Bakery. The BLT gets its flavor boosts from housemade bacon - made with Polyface Farms pork - and a smoked garlic aïoli.
“We smoke heads of garlic in the smoker for the aïoli,” Carr says. “We do a smoked tomato soup every day, so the garlic goes in with the tomatoes.”
During our chat, Carr also revealed a bit of news: Not only will you be able to wash those sandwiches down with local iced teas and kombuchas, but the market just secured its license to serve beer and wine by the glass on premises and will begin doing so in January. In addition, they will also add 16 seats out front.