Ted’s Butcherblock has one of the best sandwiches in the country, a new chef, and a bunch of new specials that they’re rolling out.
This week, Food Network Magazine announced its annual 50 States issue. In last year’s 50 States 50 Pizzas story, EVO was recognized for its pistachio pesto pizza. This time, it’s Ted’s turn to get some attention for its monthly artisanal BLT. Full disclosure: I wrote this piece for Food Network after some back and forth with the editor, so it’s hard for me to disagree with myself. I think it’s a fine sandwich among a menu of fine sandwiches.
Ted’s has announced their new chef too. Taking over for the recently departed Eva Keilty, Brian Parkhurst has a tremendous amount of experience, having worked at and helmed some of Charleston’s most impressive restaurants, from Peninsula to Fulton Five, Al di La, and Cru. He has already started making his presence felt.
The first new special is Ultimate Burger Saturdays, where guests can sink their fangs into a juicy handcrafted burger made with Painted Hills beef and cooked outside on the Big Green Egg. A burger and a side for $10 will be available starting at noon and until they’re gone on Saturday.
On Wednesday’s, he’s introducing The Big Sandwich, a 42-inch baguette layered with ham, salami, soppressata, mortadella, and provolone and topped with lettuce, tomato, onion, hard-boiled egg, basil, oregano, and oil and vinegar. At lunch every week, uou can get a slice off the big sandwich for $11 with a side, or you can feed a crowd of 12 with the whole thing for $80 (advance notice required).
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