Vinaigrette Sub

Vinaigrette sub

When chef Danny Serfer of Mignonette and partner Ryan Roman decided to open a sub shop, naming it was easy: “We wanted to create another place named after a hard-to-spell sauce.” The concept was uncomplicated, serving classic subs and Italian specialty sandwiches in the historic Alfred I. duPont Building in the heart of downtown Miami, a fancy-ish venue with polished marble floors and outdoor seating overlooking the 93-year-old Olympia Theater across Flagler.

A lot of thought is behind their menu and execution, and like pros, they make it look easy. You could order house-made roast beef on a 12-inch hoagie, pimento cheese on white bread, even a vegan chickpea sub crunchy with pickled carrots and red onion and fragrant with cumin. Their signature sub, the Vinaigrette, is piled with the best Italian charcuterie – prosciutto, mortadella, Calabrian salami, soppressata – plus truffled pecorino, lettuce, mayo and a judicious sprinkling of their house vinaigrette, tangy with Pecorino romano cheese and red wine vinegar, plus Calabrian chiles for a slow burn. Their crusty sesame roll is sturdy enough to stand up to the fillings, but soft inside to cuddle the salty, spicy meats in a most satisfying fashion.