Credit: Photo by John Anderson

Potbelly Sandwich Works

2316 Guadalupe, 477-0300
Sunday-Thursday, 11am-9pm; Friday-Saturday, 11am-10pm www.potbelly.com

Potbelly started in 1977 as a small antique store and over time added sandwiches. Now they are a chain operating in nine states. The location on the Drag features sandwiches ($4.19, served warm on white or wheat), salads ($5.29), soups ($2.69/3.99), chili ($2.99/4.29), and a menu of hand-dipped shakes, malts, and smoothies ($2.69).

We sampled A Wreck, which is made with salami, roast beef, turkey, ham, Swiss, hot peppers, lettuce, pickles, onions, tomatoes, and vinaigrette. For the price, it is a substantial and toothsome sandwich. The mocha milk shake was rich and thick. Potbelly fits the student wallet like a glove and tastes good doing it.

This article appears in June 6 • 2008.

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Mick Vann is a retired Austin chef who is a food writer and restaurant critic, cookbook author, restaurant consultant, and recipe developer. He moonlights as a University of Texas horticulturist with a propensity for ethnic eats and international food, particularly of the Asian persuasion, but he also knows his way around a plate of soul food or barbecue.