Now, not everyone who's wanted more delicatessens has been from New York, or even L.A. Hardly. They're quick, easy, delicious and endlessly versatile. Chad Fields knows this, and knows it well. In the few weeks he's been open, Fields has been busy, to say the least. Just the name, Anchor Deli, gave them instant identification with what has become known as a reliable, consistent and quick place to get a good, solid lunch.
Fields works the medium well.
You'll find a large, clear board on the wall with dozens of sandwich selections, ingredients, hot and cold choices, as well as house-made soups. These sandwiches attract very large men, those who like to eat. Be hungry before you go, then, or have the need to feed many. Fields uses basic Italian bread to make his hoagies and piles them high with meats, cheeses and standard sandwich accouterments. Out from storage will come the tablecloths, fine wines and Fields' barely latent talent on the line.