Tasty lunch- and conveniently located by my work! Have heard good things about this place, and likely will return to try their dinner offerings at a later date.\n\nPicked up two sandwiches on my way home and half-and-half'd it for dinner today and lunch tomorrow. I ordered the Parma (a spread of european olives and pepperocini topped with assorted italian meats & cheeses including imported provolone & mortadella from parma, italy, topped with shredded lettuce, olive oil & balsamic vinegar) and the Campania (Fresh\u200b mozzarella, fire roasted peppers, pesto, basil, sliced tomatoes, balsamic dressing), both Regular sized, for a total just under $15.\n\nThe Parma is more of my BF's kind of sammie: heavy on the meats, bold on flavor. I'm glad I ordered it warmed in the oven, the cheese was just the slightest bit melted and I felt that the contrast between meats became a little bit more distinct. Did not add the balsamic to this one until the last few bites, which changed the flavor slightly but wasn't necessary IMO.\nThe Campania is definitely my kind of sandwich: pesto and tomato and mozz balls, that's like the trifecta of Italian perfection, and I'm so glad I ordered it. I favored this sandwich as it was light and flavorful, and the pesto especially was just spot on. Also did not add the balsamic to this sandwich, but there was already some on the bread under the ingredients. Would order again, and would probably splurge on the large. Loved how plentiful the mozzarella balls were on my portion, not stingy at all!\n\nOnly criticism was that the type of bread used for the sandwiches (different for each) and the overabundance of ingredients made for large sandwiches that were difficult to eat- as in, I could not open my mouth wide enough. This is not necessarily a bad thing, because I really feel that the quantity and quality of ingredients justify the pricing and make a good value, but it also made me glad that I was eating my order at home instead of in a dining room- it was a little awkward.\n\nI'll be back for dinner, Chef Marc- gonna do a whole separate review on the uni linguini. Anyone wanna give me a shout when it's a featured special again?