September 14, 2010

More is More: Fozzie's Sandwich Emporium

The menu follows the "more is more" principle. There are twenty sandwiches, almost all of them overstuffed, as well as burgers, hot dogs and gyros (and salads, appetizer dips and milkshakes, too). The "B.A.B.L.T." might be the best example: It stands for bacon and bacon, lettuce and tomato and is made with a half-pound of bacon. There's also the "Big Bend Mafia," its garlic hoagie roll soaked with the juice from what must be at least eight ounces of thinly sliced and shredded Italian beef, with salsiccia, provolone cheese and spicy, chunky giardiniera. You can barely hold the sandwich in your hands, but you'll savor every last garlicky, meaty bite. Continue reading Ian Froeb's review of Fozzie's Sandwich Emporium. Photos by Jennifer Silverberg.
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The little box restaurant sits atop the hill of Big Bend across from Hi Fi Fo Fum. Two fantastic names right across the street from each other!
The little box restaurant sits atop the hill of Big Bend across from Hi Fi Fo Fum. Two fantastic names right across the street from each other!
Jessica Smith behind the register (also co-owner, with her husband Mark Lucas) at Fozzie's.
Jessica Smith behind the register (also co-owner, with her husband Mark Lucas) at Fozzie's.
The lime green, cedar walls and whimsical decor add a great deal of charm to this small space.
The lime green, cedar walls and whimsical decor add a great deal of charm to this small space.
Even the recycling bin has a direction sheet that is consistent with the design of the restaurant.
Even the recycling bin has a direction sheet that is consistent with the design of the restaurant.
There are only five small tables, but the diminutive size of the place is made up for by the size of the menu, only partially seen here, behind the counter.
There are only five small tables, but the diminutive size of the place is made up for by the size of the menu, only partially seen here, behind the counter.
Placing orders at Fozzie's.
Placing orders at Fozzie's.
Co-owner, Mark Lucas, in the kitchen (which is actually about twice the size of the indoor dining area) is ready to make your sandwiches and more.
Co-owner, Mark Lucas, in the kitchen (which is actually about twice the size of the indoor dining area) is ready to make your sandwiches and more.
Co-owner, Mark Lucas, in the kitchen (which is actually about twice the size of the indoor dining area) is ready to make your sandwiches and more.
Co-owner, Mark Lucas, in the kitchen (which is actually about twice the size of the indoor dining area) is ready to make your sandwiches and more.
Co-owner, Mark Lucas, in the kitchen (which is actually about twice the size of the indoor dining area) is ready to make your sandwiches and more.
Co-owner, Mark Lucas, in the kitchen (which is actually about twice the size of the indoor dining area) is ready to make your sandwiches and more.
The Just Beet It salad is made with salted roasted beets, oven dried peaches, blue cheese crumbles, toasted walnuts & baby spinach with a sherry-walnut vinaigrette.
The Just Beet It salad is made with salted roasted beets, oven dried peaches, blue cheese crumbles, toasted walnuts & baby spinach with a sherry-walnut vinaigrette.