Mon., April 5, 2010
At the Dogpatch sandwich shop he named for his mother-in-law, Oralia Posada, Gilbert Cab shuns cold cuts in favor of meats baked every morning, kept warm, and sliced thickly to order, old-school hofbrau style. Turkey breast slices have the weedy taste of the sage-heavy poultry seasoning they've been seasoned with, stacked up with standard sandwich fittings (pickles, tomatoes, brick cheese), yielding results strikingly different from the standard lunch-shop specimen.
Oralia's Café 2347 Third St. (at 20th St.), 621-2346
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