Georgia Magazine - July 2021 - 29

and my wife probably has at least 100 different soup
recipes. She makes two to three different soups every
morning from scratch.
" All salads are made fresh every morning.
We also serve some traditional Scottish fare, like
shepherd's pie. "
Jack's New Yorker Deli, Smyrna and
Atlanta, jacksnyd.com
How do you create a New York-style sandwich
that's uniquely Southern? Jack Huffey, franchisor of
Jack's New Yorker Deli in Smyrna and the Buckhead
neighborhood of Atlanta, came up with the concept
when Jack's opened in 2002, owner Paul Longo says.
" He wanted to have that Southern-style charm
and hospitality coupled with a little taste from the
North, " Longo says.
The result was a New York-style cheesesteak
Above left: The Conquistador is a customer favorite
at Zunzi's. Above: The Highland Deli & Grill also serves
freshly made soups to accompany its hearty sandwiches.
Left: The Country Cupboard & Deli offers its chicken salad
sandwich on croissants and lettuce as well as bread.
the Chipotle Chicken Sandwich, made with ovenbaked
chicken, homemade chipotle ranch, pico de
gallo and avocados.
" I definitely think the thing we most pride
ourselves on is that everything is made to order, so
you're never getting anything that's been sitting or
anything like that, " manager Whitney Bowling says.
" We do a lot of salads, too. So I think the freshness
factor and that we get everything out in a timely
manner would probably be the best thing we do.
" We also home-make all our dressings. We
home-make from scratch all our bakery items
as well. "
Sweet treats include cookies, cinnamon rolls
and muffins. The deli also provides catering.
The Highland Deli & Grill, Carrollton, thehighlanddeli.com
" The reason we think our sandwiches are so successful is that they're
full of flavorful, unique ingredients, " says Teresa Powell, who co-owns The
Highland Deli & Grill in Carrollton with her husband, Dan. " We use Boar's
Head products, and we shop literally a dozen places every day to get the
best produce. "
Local favorites include Journey's Revenge-a grilled chicken sandwich
smothered in a sweet-spicy Asian chili sauce and topped with melted Swiss
cheese, mushrooms, honey mustard and fresh spinach on a kaiser roll-
and The Edinburgh Reuben with fresh corned beef smothered in melted
Swiss cheese, sauerkraut and Russian dressing on rye bread.
" We're not just a sandwich shop, " Dan Powell adds. " We have salads,
combined with friendly service you can find only in
the South.
" I can walk into Jack's right now and I'll know
half the people by name, " Longo says.
Equally important is quality.
" It's got to start with the bread, " he says. " We use
Engelman's Bakery [in Norcross]. They have really
fantastic bread-from the rye bread for our Reubens
to our hero rolls for the cheesesteaks. It really starts
with that consistency. Then it's got to be the meats.
We use Boar's Head brand meats, so we know we're
getting high quality.
" It's got to be just right, and it always is. "
Never Enough Thyme,
Alpharetta, neverenoughthyme.net
Created by Chef Rob Pniewski and his sister-inlaw
Michele Doyle in 2001, Never Enough Thyme's
two locations in Alpharetta serve a variety of hot and
cold gourmet sandwiches.
" The perfect sandwich is probably our chicken
salad on our ciabatta bread, " manager Effie Skiouris
says.
The chicken salad also can be served on a bed
of lettuce.
" A lot of people [eat] low-carb. They're trying to
watch their diet, and so they just need a little bit of
a pick-me-up, " she says. " They'll pop in, get a little
scoop of chicken salad and be about their way. "
Specialty sandwiches include the Gourmet
Roast Beef-with melted provolone, balsamic
roasted onions and au jus-and a Chicken Ranch
Wrap with lettuce, tomato, bacon and ranch dressing.
Fresh sides include new potato salad, coleslaw,
Italian cucumber salad and pesto pasta salad.
www.georgiamagazine.org
Continued on page 31
29
KELSEY POWELL
http://www.jacksnyd.com http://www.neverenoughthyme.net http://www.thehighlanddeli.com http://www.georgiamagazine.org
Georgia Magazine - July 2021

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