Meat in the Middle

IMG_0309If you like your smoked meat piled high and served neat with ball park mustard on soft light rye, you shouldn’t look past item number one on the blackboard menu. If you like your potato salad not at all like Mom made it (that is, better), you’ll want to try Meat in the Middle’s skin-on red spuds rolling around in a great aioli with a gremolata topper. Put them together and you have quite a meal for $12.50. You can even wash it down with a Beau’s Lug Tread poured on tap.


But I was really taken with the slightly more complicated smoked pork sandwich. Thickish slabs of warm, fragrant, roast pork tucked into a ciabatta bun with a pile of arugula and superior lubricants — grainy honey mustard and more of that good aioli. I’d get rid of the wan January tomatoes in the wheatberry-kale-feta salad, and would love to eat it at room temperature, but these are minor moans.


Meat in the Middle moved in when a Quiznos on Bank moved out. The principals — chefs Jeremy McDonald and Bruce Robitaille — clearly take the brining, spicing, smoking, and roasting of meat seriously, and the proof is between sliced bread. Plus, there are veggie options that don’t feel like an afterthought.

Sandwiches, $7.95 to $9.50. Open Monday to Friday, 11 a.m. to 8 p.m.; Saturday, noon to 6 p.m.

311 Bank St., 613-422-6328







Leave a Reply

Your email address will not be published. Required fields are marked *