Citysearch Editorial Review.
It is a truth universally acknowledged that a man or woman in dire need of nourishment rarely desires anything more than a truly well made sandwich. Cue Delicatus: a semi-upscale sandwich shop featuring local, seasonal produce--much of it from Pike Place market, only blocks away for its Pioneer Square location. Walk into this high-ceilinged, airy space, and a full case of sandwich filling goodness greats you—Zoe’s hams and bacon, and coral-tinged slices of smoked salmon. The menu is extensive, and includes such mouth-watering options as the Shanklamb, a braised and pulled lamb sandwich with hot peppers and chive aioli, or the BBQ chicken, with pulled, free-range chicken doused in a housemade ‘Que sauce. The place quickly fills up at lunch with the eclectic Pioneer Square crowd, and Mariners fans on game day. Perhaps the most unique aspect of Delicatus is the table and wine service—somehow, we think this place is giving the sandwich all the respect it deserves.
More than just a sandwich.
What makes two slices of bread, some meat, cheese, and veggies different? When it’s shaped into a sandwich by true connoisseurs, like the ones we found at Pioneer Square’s Delicatus.
Delicatus sources the best of Northwest ingredients—breads from Essential Baking Co. and Brenner Brothers Baking Co., meat from Zoe’s Meats—to create the ultimate selection of sandwiches, soups, and salads.
Stay traditional with the Olivitto (Tuscan salami, Black Forest ham, coppa, sharp provolone, lettuce, tomato, red onion, EVOO, and oregano on an Italian roll), East Coast Representin’ (traditional pastrami, shaved and pickled red onions, spicy deli mustard, Swiss Emmental on toasted Russian rye) or in memory of former tenant Longhorn BBQ with the BBQ Chicken (pulled chicken in house BBQ sauce, Muenster cheese, shaved red onions, jalapeños on a roasted Italian roll).
Or be progressive with ShankLamb (braised and pulled lamb shank, chive aioli, lettuce, tomato, hot peppers on toasted Scala bread), Fire of 1889 (spicy braised pork, jalapeño-lime aioli, cabbage, red onion, hot peppers on a roasted Italian roll), or The Seattle Cure (cured albacore tuna, Bresaola, salmon lox, red onion, sweet peppers and lemon-caper aioli open face on a toasted panino roll).
Our insiders tip: Substitute the chips that come with the sandwich to their special potato salad. It’s only 90 cents more and well worth it. And be prepared to wait in line at lunchtime along with the firefighter regulars who pack the place.