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Ate: July 1, 2006 Published: July 2, 2006 $ It's the weekend before the Fourth of July. The tourists are in town. Myrtle Beach is packed. Our normal instinct is to go where the tourists aren't, to get away and maybe go a few miles inland to find a place to eat. This week, however, our urge to enjoy a Myrtle Beach institution overcame our good sense. One block off the ocean, right in the middle of the action, sits Dagwoods Deli. As you'd expect, a location like that is going to be busy on a summertime Saturday, but Dagwoods is also a place that hops year round. During the week, it is a favorite spot among professionals out for a casual business lunch. One step inside the door and you can feel the energy of the place. It has that special buzz that makes an institution an institution. Part of that buzz is the menu at Dagwoods. This being Myrtle Beach, South Carolina, some of their sandwiches have names like "The Shag," "The Beach Boy," "The Gamecock" and "The Tiger." Over the years, the number of sandwiches they offer has increased and they have expanded with a bar next door, but the atmosphere is still the same. We placed our orders at the counter, got our drinks and sat down in that new bar to wait until our lunch was ready. My wife's sandwich was The Shag, which is one of their classics with ham, turkey and Swiss cheese. Served on a nice, soft roll, it was easy to tell that the bread had been freshly baked. The sandwich came with generous amounts of quality deli meat and cheese. My wife knows what she likes, and requested that her Shag be served hot. There were very obliging and the cheese was melted nicely over the whole thing. The only thing about it she wasn't crazy about was the pasta salad on the side. In her words, the dressing had too much thyme in it. I tried it and have to agree that it did have an earthy flavor to it. If she says that means too much thyme, I'll take her word for it. For myself, I ordered their Caribbean jerk chicken club sandwich. Instead of sliced, the chicken on the sub was diced and sautéed with onions and banana peppers, and then topped with a good gooey provolone. The jerk seasonings in the sub made a fine accent on the sandwich without being overpowering. Instead of a pasta salad, my own side was a cup of pineapple cilantro salsa made especially for their island-themed sandwiches. Our lunch at Dagwoods was a quick affair. The already-crowded restaurant was continuing to fill up, and we had errands to run and business to attend to this Saturday afternoon. With full stomachs and refueled spirits, we went back out into the heat and on our way. Dagwoods Deli has that effect on people. If you find that your own spirit is running a little low on fuel, stop in and remedy the situation. |
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