We go with a large Greek salad ($8.59), a good mix of torn lettuces, tomatoes, a little onion, pepperoncini and kalamata olives. There is a good amount of feta cheese and a nice sprinkling of oregano, but the kicker is canned sliced beets. Not a bad thing, though we're rather sure beets don't really appear in Greek salads. And they leak from the foam box into the carry bag.
The Greek dressing, a vinaigrette that is emulsified to almost a creamy texture, is packed in a separate bag, keeping most of the salad crisp. At the restaurant, it comes with a slice of bread or bagel chips; they skip that for takeout.
The Cuban sandwich with fries ($7.99) stars in this meal. A very large Cuban bread loaf is split and filled with tender roast pork and thin slices of cured ham, then it's smeared with mustard, dressed with dill pickles and topped with thick slices of Swiss cheese that melt perfectly into the sandwich once in the press.
The crust loses a little crispiness after the long ride home. The portion is so large, one of us could barely finish even a half the sandwich. The fries are not greasy though they are nothing special.
Because we can never pass up good tea, and we know it's good here, we also get a large glass ($2.19). It is freshly brewed and strong as we like it.
Those who dine in can take advantage of a $4.99 lunch or special "important kids" menu offered to those younger than12 and older than 65.
— Jan NorrisCopyright © 2015, Los Angeles Times