"We wanted to stay pretty close to the flavors you'd actually taste in a bodega but with better sandwiches and better coffee," Park said of his bacon, egg and cheese, which is served with a slick of mayo on a toasted roll.
"It gives the sandwich a little bit of spice," Park said. "We use really nice ground beef with good marbling, and by incorporating jalapeños, we're adding that signature kick that sets it apart from traditional chopped cheese sandwiches."
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