Article by Dennis Cayton and Josh Gregory
Photography and lead photo illustration by Fitz
They’re the sandwiches Norfolk deserves, they’re the sandwiches it needs. We decided to hunt them, because they can take it. They’re our heroes.
If that sounds dramatic that’s because it is.
Co-Owner Alan Baesen during lunch service at POW!
With the likes of Jimmy John Liautaud out there hunting down Simba on Spring Break, the Grilled Cheese Bistro closed on Tuesdays (just kidding—I love the Grilled Cheese Bistro), POW, the Global Sandwich Syndicate has emerged. Deep within the bowels of the Southern Grit offices Fitz, summoning his inner J. Jonah Jameson (suspenders and all), barked, “Cayton! The Baesens and Pavey are at it again. If we can get a picture of Julia Roberts in a thong, we can get a handle on what they’re doing. Book it down to POW and scope it out post haste!” I would like to take a moment to point out that we do not, in fact, have a picture of Julia Robert’s in a thong. What we received was the following:
“First impressions are overwhelmingly positive. Well, there is one, seemingly, silly point of contention. The sandwiches on the menu are listed as “sammies.” I hate that word. It makes me cringe. Call me an old curmudgeon if you must.
The ingredients for their sandwiches are snuggled between the soft and cozy walls of the custom made torpedo rolls made fresh from the Flour Garden Bakery in Richmond. POW has formed an exclusive partnership with this bakery and the rolls are not being sold anywhere else in the area.
Pho-Que: “Bronzed Pork Belly Bahn Mi w/ Cilantro, Garlic Bo, Sweet Pickled Daikon, Shredded Carrots & Cucumber.” An obvious joke, the name is not entirely without precedent. An internet search revealed a chain of Pho Que Huong restaurants in Texas. This sandwich is exactly as described, and there are no Pho noodles included. “Bo” is a Vietnamese garlic mayo that is sometimes referred to as “Bo Bo.”
The sandwich was profoundly delicious. The bronzed pork belly melted in my mouth, and its preparation was described as follows: “We take a wet rub with oil, brown sugar, and some secret spices, which is then slow cooked until the rub, combined with the fat of the belly, caramelizes but stays tender.” Mission accomplished.
Walter O’ Reilly: “Bulgogi Marinated Hangar Steak Sub w/ Kim Chee, Son-in-Law Eggs & Cucumber Thai Basil Relish.”
The “Son-in-Law Eggs” are boiled, blistered, and pickled, topped off with soy, garlic, and pepper glaze. The sandwich was huge, so much so that I had to open wide and use both hands to bite into it. The bulgogi was juicy and delicious, and all of the other ingredients combined in perfect harmony”
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Simply one of the freshest and best breakfasts available in Norfolk! Visit The Bakehouse at Chelsea online HERE or click the image above!
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After our initial reports from Dennis Cayton (our newest contributor and Norfolk dining scene expert), Fitz, taking the role of Jameson perhaps a bit too far exclaimed, “Call the caterer, tell her not to open the caviar!” And off to POW we went. I can’t blame people for the initial appeal of Jimmy John’s, in their desperation it’s clear that the public turned to someone they didn’t fully understand. In the case of Jimmy John Liautaud, some men just want to watch the world burn. With the rate that citizens’ appear to be losing their minds—what, with poorly drafted, and often grammatically incorrect Yelp reviews—POW is here to save us from the clutches of the real culinary evil that is desperately trying to infiltrate the city of Norfolk: the Colonel, the Clown, the King and that douche bag Jimmy John Liautaud.
For more on POW located at 4117 Granby St in Norfolk visit them online HERE
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