Turkey, Bacon + Avocado Sandwich from Homegrown in Capitol Hill

The best sandwich on planet Earth

The best sandwich on planet Earth

In a food city like Seattle, finding great cuisine is never a challenge.  With such an endless stream of delicious restaurants, however, the ones that truly stand out are those that transcend mere “yumminess.”  Homegrown is one of those extraordinary restaurants.
In addition to creating the most mouthwatering sandwiches in Seattle (and possibly the entire world), Homegrown has a great deal of personality; it’s one of those restaurants that I would characterize first and foremost as tremendously “Seattle-y.”  Every aspect of Homegrown, from the menu to the business practices, is an emblem of Seattle and PNW culture and pride (I guess that means it would also do swimmingly in Portland and  Brooklyn).  Yay Seattle!

The fundamental quality that renders Homegrown so authentically Seattle-y, is that the  entire restaurant is predicated on a philosophy of sustainability.  Consequently, all menu items, materials they print and serve on, and everything in between are consistent with  their high standards of sustainability.  This means every menu item is comprised of only the freshest local ingredients.  Note that the ingredients are not just exceptional because they are local and fresh; only the real crème de la crème find their way onto the Homegrown menu.  This includes local superstars such as Beecher’s Handmade Cheese (cheese that virtually proves the existence of a higher power), Boulangerie Nantaise (a French bakery with a vast assortment of delightful fresh breads), and many more.  Essentially, each sandwich is meticulously crafted with an artistic understanding of taste combinations, and a conscience for sustainability.

Sustainability and masterfully crafted food are often correlated with expensive and pretentious dining.  Homegrown takes that stereotype, breaks it down and composts it.  Not only is Homegrown ridiculously affordable, but it boasts the most laid-back, archetypically “Seattle” atmosphere.  My favorite sandwich is the classic Turkey, Bacon, and Avocado.  You can opt for a $6 small (which is incredibly misleading—you will be full from a small and comatose from a large) or a $10 large, but I am always satisfied with a small.  You can get the sandwiches on either potato or whole grain rolls, both of which are super flavorful (and perfectly textured when toasted).  Toasted with crispy Zoe’s
bacon, rich Gouda, fresh mixed greens and scrumptious aioli, this sandwich is always a rockstar.

It almost makes me angry to even walk past a Subway during lunchtime.  People seem to celebrate Subway’s $5 foot-longs, but their sandwiches are revolting and all-around questionable.  For one more dollar, you could be indulging in a fresh, local, delectable work of art.  Even for the hungry bears out there that prefer heftier portions during
lunch time, Homegrown is still a reasonable solution.  One dollar will get you a giant, yumtastic Dill pickle, 4$ a mound of French fries with toasted fennel and herbs, served
with sage aioli, or $1.50, a marvelous Skydottir gluten-free, vegan chocolate chip
cookie.  As if all of that isn’t already majestic enough, Homegrown also sells some of my favorite local beverages, including Dry Soda and Hotlips Soda.

No matter what meal you indulge in at Homegrown, it will be a satisfying, tasty, and seriously Seattle-y experience.  Whether you hit them up in Fremont, Capitol Hill, or Queen Anne, you will have an amazing and inexpensive lunch (or breakfast or dinner).  Be sure to check out the late night menu as well—it’s also affordable, unique, and tailored to the food-needs of Seattle’s late night population.

Be warned, however, that lunchtime will never be the same after Homegrown.

http://eathomegrown.com/

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About mmosner

I'm Mallory Mosner, and I'm a Seattle native making it big in New York City. I currently attend New York University, where I double-major in Communications and Anthropology. When I'm not in class or interning, I love exploring the city. I have a passion for food, and I love trying new restaurants around the city.
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