good food. good people.
January 31st THRU February 13th
Our roasted beef topped with melted cheddar cheese and served on Pasta's stretch loaf with deep-fried onion rings, lettuce & our horseradish-spiked BBQ sauce.
Our oven-roasted turkey breast topped with melted provolone cheese with thin slices of salami tucked in between. Served on Pasta's bread with our guacamole, lettuce and a dash of cool ranch dressing.
My Brother Neil's favorite sandwich!
Cajun-dusted chicken breast topped with bacon & melted provolone cheese. Served on Pasta's stretch loaf with lettuce, tomato, red onion, mayo & a dash of sweet chili sauce.
Virginia-baked ham stuffed with pepperoni & melted mozzarella, topped with melted provolone cheese. Served on Pasta's stretch with lettuce, tomato, red onion and finished with oregano mayo.
Southern-fried green tomatoes, slices of fresh mozzarella, roasted red peppers, red onions & baby spinach served on Pasta's stretch loaf spread with rosemary butter, basil pesto and a dash of our cool ranch dressing.
Our panko breaded shrimp cake drizzled with a spicy Nashville Honey glaze, served on Harrison Bakery's crusty hard roll with pickled ginger coleslaw & finsihed with lettuce and our charred scallion tartar.
Italian meats & cheese (salami, capicola, mortadella & provolone) served on DiLauro's traditional sesame-crusted French bread with our Italian olive spread.
Our hearty rotisserie chicken stew (with carrots, celery, onions & peas) served over fresh-baked Southern-style buttermilk biscuits. This "warm me up" cold weather classic is back for the season.
$5 Bowl (One Size)
ADD CHICKEN or TURKEY $3.5
Fresh pear slices, crumbled goat cheese, spiced nuts & dried cranberries over a bed of fresh field greens with our honey mustard dressing.
Artichoke hearts, black olives, roasted red peppers, garbanzo beans & feta cheese served over a bed of spring mix with a side of our creamy balsamic dressing.
Our menu changes daily. Please check for today's availability.
A 4-cheese mac & cheese with crumbled blue cheese and Frank's Red Hot.
(This Side Sell's Out Every Day! If you are coming after 1:00 please call ahead and we will hold one for you)
A creamy red-skinned potato creation.
Sometimes sweet. Sometimes savory. Sometimes both! Always delicious!
Please check for today's options.
FYI-Sides do SELL OUT on most days. Please check for availability before visiting.
It's that time again... The 8th Annual BEST SANDWICH EVER contest starts now...
Every year we turn the creation of our newest sandwich over to you. It can be anything: That delicious creation your uncle does at the family BBQ every summer. Some tasty creation you saw on a cooking show or food magazine. That yummy "thing" you created during quarantine. Your CRAZY version of something traditional like the Rueben or grilled cheese. A lot of ideas come from food you've experienced while traveling to other parts of the country. You never know where the winner will come from, and it's been different every year.
Whatever it is, if you love it and want it served here at Darwin, if we haven't done our version of it already, and as long as it's not being done at another local place, all ideas will be considered. Some of our best sellers are BSE finalists and winners:
PJ's OPTIMUS PRIME
M. Rudy's EDDIE MUENSTER
Matty K's WHEN DOVES FRY
A. Perry's THAT'S MY JAM
Max Freeman's PORCHETTA 'BOUT IT
The Barber's BIG RED ORANGE
A. Ranger's BIG (BURRIA) DIPPER
G. Morgan's GARDEN PARTY
The Haller's POLKA FACE
R. Taylor's MER-MAID in MEXICO
C. Rabideau's POBLANO PICASSO
You can be next on this list...
THREE THINGS TO KEEP IN MIND:
1. It has to be able to be MASS-PRODUCED. The winning sandwich will sell, on average, 80+ units a day. So we have to be able to "crank it out" for service. So, specialized cooking methods (toasted bread, slowly braised anything, etc.) won't keep up with our pace.
2. It has to HOLD well. It has to be able to hold, hot, until eaten. So soft cheeses, cream sauces that might "break," or greens that will wilt do not make good Darwin sandwich ingredients.
3. It has to TRAVEL well. I tell people you have to be able to eat it "in your car." If it requires a fork & knife to eat, it probably won't fit our model.
Outside of these three things, if it tastes good, and you can make a sandwich out of it, submit it to us and you could win. Entries can be Re: to this email, written down and submitted at the counter, or e-mailed to us as darwinonclinton@yahoo.com. Also, Lisa will be creating pages on the Facebook page dedicated just to BSE submissions.
All winner's receive a weeks worth of Darwin lunches, but the first place winner will also receive dinner for two at one of Syracuse's best restaurants, and you'll be invited to be a judge at all future BSE contest tastings (which over the years has become the REAL prize).
And, that's it. We'll be collecting ideas from today through OCTOBER 1, 2022, so for those of you still in the works on your ideas, you've got five solid weeks to get it together and get it to us. I can't wait to see what you've been working on this past year. Best of luck. We look forward to seeing you at the counter (with your submissions) soon. ;) D & D (and the Darwin Crew)
Casual shouldn't mean stale food options. Great taste is the name of the game, and we're committed to stepping up to the plate. We are dedicated to providing fresh options for our customers.
In house-roasted meats, prepared from scratch sauces, local, fresh produce & daily, fresh-baked local breads.
110 West Fayette Street, Syracuse, New York 13202, United States
Phone (315) 373-0484 Fax (315) 373-0158
Lunch: 11:00 to 3:00
MONDAY THRU FRIDAY
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