The greatest thing since sliced bread?
Pfffft. That’s easy.
A sandwich. Particularly one from just-opened Potato Chips.
Full of old neighborhood charm, Steven Arroyo’s latest offers five classic subs made with the best new ingredients piled high on special mini scali loaves (baked fresh daily to Arroyo and sandwich boss David Paupolo’s specifications by CG Bakery in El Monte, no less). There are chips and, in the spirit of former occupant Bicentennial 13, wine and cold beer at the ready.
As things get started, supplies and hours may be limited, so go early for your Italian (sopressata, capicola, salami, mortadella, provolone, shredded iceberg, tomatoes, pickles, hots, vinegar, and olive oil) and the rosemary ham (Plugra butter, cornichons, and Dijon spread).
Otherwise, you just might find yourself chip out of luck.
Potato Chips, 7613 Beverly Boulevard, between North Curson and North Stanley Avenues, Mid-City West (323-931-4995).