If you’ve got any idea what the avocado in that sandwich is supposed to be doing, you’ve got more insight into sandwiches than I do. I suppose it’s a sign when the menu promises “avocadoes,” but I figured I’d give it a shot anyway. The avocado isn’t exactly objectionable here, it’s just barely noticeable, and there are fewer sins in sandwichdom more grave than wasting an avocado.
Aside from that, the sandwich wasn’t bad. I’ve been somewhat harsh on the so-called “fast casual” sector recently, singling out The Corner and accusing them of shallow tricks designed to impress consumers they see as rubes. I’d like to make clear that I don’t see every mid-sized chain trying to upscale things the same way, and Stone Oven presents a better take on the idea. The bread is the draw, baked in the namesake oven at regular intervals, leaving a fresh, tender loaf for one’s sandwich. In went beef brisket, cheddar, chipotle mayo, onion crisps and avocado. The brisket was capably executed, though far from the heights possible. The avocado may have been lost, but the rest of the ingredients went together well and, when combined with the really good bread, made for quite the tasty sandwich. Moreover, The Corner was on a street in a city, with much better options a stone’s throw away. Stone Oven was in a mall food court, and while “Best Sandwich in a Mall Food Court” isn’t too tall a trophy, it’s a trophy nonetheless.