BEST BEST OF THE
THOUSANDS OF VOTES CAST. 63 CATEGORIES. MORE THAN 250 READERS’ FAVORITES BY MORGAN WESTON | PHOTOGRAPHY BY CORNELL WATSON
LET’S DO LUNCH THE TOP-SELLERS AT YOUR FAVORITE SANDWICH JOINTS
PHOTO BY ANDREA ANDERSON
It’s so important to us that we know where our food comes from,” says Breakaway co-owner Andy Pignatora. He and his wife, Amy Coughlin, and their team take pride in sourcing all of their proteins ethically, with vigorous certifications from independent humane groups that prioritize animal health. The restaurant’s most popular sandwich, the turkey avocado BLT ($12.75), features antibiotic- and hormone-free turkey and bacon, locally grown lettuce and tomatoes, and housemade dijonnaise, all served on toasted sourdough from Ninth Street Bakery in Durham. “People can feel good about what they eat here, and that’s why we love what we do.”
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CHATHAM MAGAZINE
OCTOBER / NOVEMBER 2020