The kitchen looks to be the same size as the dining room, which is to say very small. When Fozzie's is busy — and it was on each of my visits — the orders tend to stack up, and there can be missteps. "The Big Cheese" I ordered had cheese warm enough to suggest an attempt at grilling but nowhere near the texture we associate with grilled cheese. While the kitchen does need to improve its efficiency (a wait of nearly a half-hour for two sandwiches was excessive), the backed-up orders are also proof that Fozzie's has already found a following among those seeking a local, fresher, more interesting alternative to the usual chain sandwich shops and burger joints.

Owners Jessica Smith and Mark Lucas and their two flavors of homemade chips. Click here for a full slideshow of Fozzie's Sandwich Emporium
Jennifer Silverberg
Owners Jessica Smith and Mark Lucas and their two flavors of homemade chips. Click here for a full slideshow of Fozzie's Sandwich Emporium

Like the cheese hiding from your first few bites of a Juicy Lucy, it's worth the wait.

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