{"id":1621,"date":"2014-10-02T13:07:44","date_gmt":"2014-10-02T18:07:44","guid":{"rendered":"http:\/\/chrisbaer.net\/mp\/?p=1621"},"modified":"2023-07-30T09:55:50","modified_gmt":"2023-07-30T13:55:50","slug":"the-g-man-revisited-mangialardo-sons","status":"publish","type":"post","link":"https:\/\/chrisbaer.net\/mp\/2014\/10\/02\/the-g-man-revisited-mangialardo-sons\/","title":{"rendered":"The G-Man Revisited: Mangialardo & Sons"},"content":{"rendered":"

Back in early 2011, I reviewed the iconic G-Man sub<\/a> from revered Washington, DC, sandwich shop Mangialardo & Sons<\/a> on Capitol Hill. My experience wasn’t the greatest, but I have a respect for sandwich places that have managed to survive for decades with essentially the same menu the whole time, so I vowed to go back.<\/p>\n

It took me a few years, but I’ve recently been twice more, getting the G-Man each time. This time around, I was in gustatory revels. Where the initial sandwich in 2011 was indifferently constructed, these recent subs were crafted with care, down to the tight wrapping in butcher’s paper, a dying art form in its own right.<\/p>\n

\"The<\/p>\n

At $6.50, this sub was loaded with salami, ham, mortadella, and mozzarella, all of high quality. The roll was decent, though not spectacular, and the toppings were fine and applied judiciously. I’m almost pleased that it’s a thirty-five minute round trip walk to the store from my place, as I could see making this place a habit.<\/p>\n

My boon companion speaks highly of both the tuna salad and the meatball subs, so they’re not just a cold cut establishment. The menu isn’t extensive, but they focus on what they do best—putting meat in a roll.<\/p>\n

Besides, you have to love a sub shop whose scanned paper take out menu<\/a> (.pdf) appears to have grease stains on it.<\/p>\n","protected":false},"excerpt":{"rendered":"

Back in early 2011, I reviewed the iconic G-Man sub from revered Washington, DC, sandwich shop Mangialardo & Sons on Capitol Hill. My experience wasn’t the greatest, but I have a respect for sandwich places that have managed to survive for decades with essentially the same menu the whole time, so I vowed to go … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18],"tags":[95,154],"class_list":["post-1621","post","type-post","status-publish","format-standard","hentry","category-food","tag-dc","tag-sandwich"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pedXm-q9","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/posts\/1621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/comments?post=1621"}],"version-history":[{"count":3,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/posts\/1621\/revisions"}],"predecessor-version":[{"id":5970,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/posts\/1621\/revisions\/5970"}],"wp:attachment":[{"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/media?parent=1621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/categories?post=1621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/tags?post=1621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}