Is it still a sandwich if you need to use a knife and fork? It is if you are Blaine Staniford, executive chef of Grace and the newly opened Little Red Wasp.
The Little Red Wasp is a new restaurant from Grace owner Adam Jones, and features casual dishes like knife + fork sandwiches (Reuben, cheeseburger), salads (Greek, cobb) and seafood and steak entrees. Prices range from $10 to $19 for the sandwiches and $16 to $36 for entrees. The restaurant is named after Jones wife Caroline, who had red hair as a little girl and was nicknamed little red wasp by her dad. (Grace is also named after Caroline, whose middle name is Grace.)
The Little Red Wasp, 808 Main Street, is surrounded by Capital Grille, Del Frisco's and Ruths Chris Steak House, and is meant as a casual alternative to all the steak houses in the area. The restaurant also features local ingredients like the 44 Farms Texas brisket that they cure in-house to make their Reuben.
Which brings me back to the whole knife + fork sandwich idea. Chef Staniford explained them to me as sandwiches that are large, messy and fall apart, but with lots of flavor and yes, you need a knife and fork. The Reuben has a half-pound of the house cured corned beef, three slices of baby Swiss, cabbage slaw and rye bread -- definitely more than a handful. The other knife + fork sandwiches include a cheeseburger, hot dog, crispy chicken and Ahi Tuna and they are all huge and messy.
Check out the video below to see Chef Staniford construct one of his knife + fork sandwiches.