The Rest
Downstairs in the Bodega bar in downtown Utah.

This was called The 36. How appropriate !

It was a Rubin sandwich where each of the traditional elements in a Rubin we delivered excellently.

The pastrami pork was home cured, the fennel bun homemade. The meat was like a smoked peppery version of boiled and roasted honeyed bacon that I would cook at Christmas.

Gherkins are always a nice treat. Juicy and crunchy.

I did enjoy it but the portion was huge.