Pal’s Takeaway has earned a cult following of sandwich connoisseurs with a hankering for creative ingredients and flavors. From chef/owner Jeff Mason, the operation has bounced around for the last few years, from a location in Oakland to a permanent pop-up at Firebrand Artisan Breads, and now as a truly permanent occupant of the cafe space at Forage Kitchen (a small food business incubator). Now the sandwich guru is celebrating nine years with a guest chef series, including the likes of James Syhabout (Commis), Brandon Jew (Mister Jiu’s) and Russell Moore (Camino).
Mason’s sandwiches are renowned for their bold flavors, and his style has attracted many talented chefs to participate in guest sandwich series in the past, like last year’s porcini melt from Stuart Brioza (State Bird Provisions).
This year’s might be the best yet, however. Check out the full lineup below, which starts today.
Monday, April 17
James Syhabout (Commis, Old Kan Beer & Co., Hawker Fare)
Oregon pink shrimp salad sandwich, Laotian flavors
Wednesday, April 19
Russell Moore (Camino)
Wood-oven roasted trout sandwich with preserved lime, daikon and crispy skin
Friday, April 21
Jerry Jaksich, Rayneil De Guzman (Ramen Shop)
Panko-fried pork tonkatsu sandwich with spicy mustard, fig sauce, snowy cabbage, and pan de mie
Tuesday, April 25
Josey Baker (Josey Baker Bread)
Rotisserie duck breast, bacon, apple, cheddar, arugula, hoisin, and mayo on Josey Baker bread
Wednesday, April 26
Brandon Jew (Mister Jiu's)
Char siu BBQ pork with Chinese hot mustard and daikon, pickles, and scallion on slab bread
Friday, April 28
Kenji Lopez-Alt (Serious Eats)
Korean fried chicken sandwich
Dates and sandwiches haven’t been confirmed yet, but may will bring Suzanne Drexhage (Bartavelle), Kelsie Kerr (Standard Fare), and Liza Shaw (Merigan Sub Shop).
All other times, head over to Pal’s at Forage Kitchen on Monday through Friday from 11 a.m. to 3 p.m. for rotisserie chicken and porchetta, and sandwiches like Aunt Malai’s Almost Famous Lao sausage with cucumber-cilantro relish, house mayo, and greens. (See below.)