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Best Sandwich
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LA Weekly
LA Times November ,2003

Best Sandwiches

Really: Is there any such thing as a bad pork sandwich? But the dazzling “Porkwich,” the creation of Cheebo, a casual, mostly organic café on Sunset, is a thing unto itself — slow-roasted, moist, seriously flavorful organic pork, layered with onion, melted manchego cheese, very thin slices of crunchy dill pickles and tarragon mayonnaise on a choice of five different breads. Atkins types can even have it “plated,” which is to say, with no bread at all. Stunning. Still, mention also must be made of the Cuban classic pan con lechon a dozen miles to the east at Café Atlantic — a grill-pressed roll stuffed with garlic-drenched, citrus-marinated roast pork leg and bits of sticky skin doused in mojo de ajo (a dressing made from citrus, garlic and olive oil). And what would we do without the gloriously inexpensive pan con lechon at Porto’s Bakery in Glendale, and the pork French-dip sandwich — carved off the bone to order — at the venerable Philippe’s? Cheebo, 7533 W. Sunset Blvd., Los Angeles, (323) 850-7070; Café Atlantic, 53 e. Union St., Pasadena, (626) 796-7350; Porto’s Bakery, 315 N. Brand Blvd., Glendale, (818) 956-5996; Philippe the Original, 1001 N. Alameda St., downtown, (213) 628-3781.

—Michelle Huneven