I’m not sure where the grub comes in at Earl’s Gourmet Grub, as the establishment strikes me as fairly typical for a New American eatery. It’s clean as a whistle too, no claim to grub via the greasy spoon. One doesn’t dine on aesthetics, though, so frankly you can call a place whatever you like, so long as the food is good. And the fig-n-pig at Earl’s is good: prosciutto di Parma, blue cheese, fig hash and arugula pressed on a nutty whole-grain bread. I found the bites without blue cheese to be preferable to those with, though I could see another individual preferring the opposite. Overall the sandwich works: the prosciutto is rich and salty, the fig hash a sweet balance, and there’s enough arugula there for it to be a full participant, and not a spectator. Too little lettuce is quickly becoming a frequent irritant in my sandwich eating, so when there’s plenty I appreciate it. The bread has an earthy, buttery flavor to it and the press gives the whole thing a crunch. All in all, a fine sandwich.