Entering Saltie for the first time one crisp fall afternoon, I overheard the following conversation between two sandwich makers: "I like curly parsley better than any other kind," observed one. "It has loft and volume." "No," replied the other. "Flat-leaf parsley is more earthy and chewy, and in a sandwich, chewy is good." At Saltie—a serious new restaurant masquerading as a sandwich shop—you get the idea that this sort of discourse... More >>>