From fine-dining to sandwiches: Chef and Portland native Gabriel Pascuzzi debuts fast casual sandwich concept in inner SE Portland.
Portland, Ore. (January 30, 2017)—On Tuesday, February 7th, Chef/Owner Gabriel Pascuzzi debuts his fast casual concept, Stacked Sandwich Shop, bringing chef driven sandwiches, entrée salads, snacks and sweets to inner Southeast Portland.
Pascuzzi—who has worked at the likes of NYC’s Colicchio & Sons and db Bistro Moderne, acclaimed Paulée in Oregon’s Willamette Valley and staged at Copenhagen’s groundbreaking Noma—is known for blending modern and classic techniques. He will continue this tradition at Stacked, where he and his team, including chef Alex Ditton, will put their contemporary spin on lunchtime classics. Pascuzzi and Ditton most recently ran the modernist pop-up PN26, which will resume its monthly dinners at Stacked mid-2017.
Stacked’s core menu features 10 sandwiches alongside a rotating list of open faced sandwiches, entrée salads, soups and snacks like broccoli leaf chips. The menu harkens back to familiar classics—French Dip, Reuben, Tuna Sandwich—with twists inspired by Pascuzzi’s background in fine-dining and his Italian upbringing. Many of Stacked’s signatures lie in the details, such as the Braised Oxtail French Dip that’s topped with cast-iron charred onions and mushrooms. His open-faced Cold Smoked Elk Tartare has an egg yolk caramel, a technique where eggs yolks are sous-vide until they take on a rich, caramel-like texture. Then, there are sandwiches inspired by family recipes, such as his Roasted Lamb Leg sandwich with chèvre, pesto, oil cured tomatoes, pickled onion, Calabrian chili aioli and kale on sourdough, which is inspired by Pascuzzi’s Italian grandfather, whose roasted lamb leg recipe is a childhood favorite.
The proteins will be brined, cured, roasted and smoked in-house at Stacked, and breads sourced locally from Pearl Bakery and Lovejoy Bakers. Pascuzzi worked closely with Megan Reed from Lovejoy Bakers to develop a rugbrød recipe, a Danish-style brown rye bread that he fell in love with while living and working in Denmark. The rugbrød will be the foundation for Stacked’s open-faced sandwiches like the Smoked Trout Sandwich with apples, roasted beets, toasted yeast oil, fennel pollen, roe and crème fraîche.
Stacked will have a full bar with a seasonally inspired cocktail program led by Multnomah Whiskey Library alum Jeanette Connor, beers on draft, wines by the glass, and offer bottled, boxed, and canned beer and wine to go. They’ve also collaborated with local coffee roaster Nossa Familia to develop a special Nitro Cold Brew available only at Stacked.
Stacked is slated to open Tuesday, February 7, 2017 in Portland’s SE industrial district at 1643 SE 3rd Ave, Portland, Oregon 97214. Hours are 11AM to 8PM Monday – Saturday, with extended hours to air sports games at the shop.
To see the opening menu, please visit StackedSandwichShop.com/
For more information about Stacked, please visit StackedSandwichShop.com.