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On a first date at a restaurant with few gluten-free menu options, I threw all societal standards out the window when I ordered a bacon cheeseburger with a side of french fries. My gentleman company for the evening looked on with curiosity as I began to rearrange the plate upon it’s arrival. Discard bun. See that the kitchen ignored my request for extra lettuce. Grab two small handfuls of french fries to use as vehicles for plate-to-mouth travel. Boom.

While delicious, my creation posed one small issue - it was messy. While I enjoyed my favorite flavor marriage of well-seasoned beef and potatoes, I firmly sealed my date status from “first” to “only”.

That’s when I started imagining a better way. I had been using potatoes as a replacement for wheat products for years, everything from hollowed-out baked potato halves with shakshuka to mashed Japanese sweet potato as stromboli crust. Back home in Pittsburgh, we put fries on our sandwiches all the time - now I just wanted to ditch the bread. It seemed to me that the simplest way of bundling sandwich ingredients together would be with a seasoned, fried potato plank.

And the first SPUD was born.

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- russet or sweet potato planks - 

BREAKFAST - egg, cheese, garlic herb aioli w/ your choice of bacon or turkey - $10

BLTTA - bacon, lettuce, tomato, turkey, garlic herb aioli - $13

REUBEN - roast beef, swiss cheese, sauerkraut, thousand island dressing - $13

- add bacon, turkey, or roast beef - $2

- add cheese - $1


WATER - $2

POP (yes, pop) - $2