I Can Eat 50 Eggs: Upper Crust Bakery

In honor of Paul Newman and “Cool Hand Luke,” I’ll review 50 days of eggs from 50 different restaurants.
Day 7: Upper Crust Bakery
4508 Burnet Road. 467-0102, www.theuppercrustbakery.com.
Hours: 6:30 a.m. to 6 p.m. Monday-Friday. 7 a.m. to 5 p.m. Saturday. 7 a.m. to 1 p.m. Sunday.
By Mike Sutter | Fed Man Walking | 01.07.12
Build-your-own sandwiches make me nervous. If anything goes wrong, I’m on the hook for part of that. But the egg salad and bread at Upper Crust are insurance against bad building decisions. Mostly, they leave the eggs alone, settling for boiling and chopping, then a light dressing of mayonnaise and Dijon mustard and the occasional sliver of mild dill pickle.
It’s a generous scoop spread across your choice of bread for $4.95, or $2.75 for a half. Upper Crust’s rye bread is woven together like a thick wool blanket, soft and tan with a firm crust and rye notes won’t scare off anybody who’s been traumatized by an overly aggressive Reuben.
From there, let me play Bob the Builder: curly leaf lettuce, sliced tomato, red onion, provolone and spicy brown mustard. Can we fix it? Yes, we can. Good job, Bob. Get yourself a Black Gold cookie.
(Photos by Mike Sutter © Fed Man Walking)
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