Treat your friends (and yourself)

addybittner — Sun, 13 Nov 2011 21:27:49 +0000

Buy a $25 gift card and receive a free sandwich for yourself!

Behind the scenes!

addybittner — Thu, 24 Feb 2011 16:48:43 +0000

Follow this link to see me on NW Transplant’s series “Carts.” Like “Cribs” but for carts. Love it!

http://nwtransplant.com/portfolio/video/carts/

Publicity in Portland Monthly magazine!

addybittner — Wed, 08 Sep 2010 23:40:11 +0000

Check out the September issue of Portland Monthly magazine! It features food carts, especially Addy’s Sandwich Bar! You can read the article online and see a video they posted of me here.

Price Changes

addybittner — Sat, 31 Jul 2010 02:46:48 +0000

As of August 2, sandwich prices will be $6.50. As a result, here’s what you can expect down the road:

more frequent sandwich specials
possibility for an additional location
menu expansion
extended hours
less frequent appearances from the “sold out” sign

It’s been a great first year, and I’m excited about meeting the ongoing demand for my product!!

addybittner — Sun, 02 May 2010 17:31:04 +0000

Duck confit with cranberry relish and shredded cabbage

Playoffs Special!

addybittner — Fri, 16 Apr 2010 01:58:22 +0000

During round one of the NBA playoffs wear your Blazers gear and get $1 off your sandwich! If the Blazers make round two, get $2 off…Round three, get $3 off…Round four, get $4 off…and if we win the playoffs you get a free sandwich!

Pancetta Sandwich

addybittner — Thu, 08 Apr 2010 14:24:24 +0000

My pancetta is ready and I’m serving it with sliced tomatillos, green peppercorn mustard and homemade mayo on the best bread on town. Get it while it lasts!

Special Sandwich!

addybittner — Fri, 12 Mar 2010 03:09:59 +0000

A vegetarian version of the French Dip: roasted portobellos, fresh mozzarella and rosemary olive oil on a toasted baguette with mushroom “jus.” Starts Friday, March 12.

Kale/Carrot/Beet side salad

addybittner — Wed, 17 Feb 2010 02:19:12 +0000

Sauerkraut!

addybittner — Tue, 16 Feb 2010 06:00:35 +0000

Soon to be paired with cured beef brisket…