Honestly, is there anyone in the world who doesn’t enjoy a good sandwich?
Meat, cheese, condiments, bread ? such a simple recipe, such a tasty meal.
The sandwich’s popularity is such these days that it seems like everywhere you go there’s a new chain sandwich shop opening up and promising everything including dramatic weight-loss, pepper bars and freaky-fast delivery.
But downtown Oxford is breaking the chains with Tuesday’s opening of ‘Wiches at 40 N. Washington St.
Owned by Patrick Hingst, the eatery offers bagels, soups, salads, gourmet pizzas, and of course, lots of sandwiches.
‘I think once the word spreads, people are going to really like what we have to offer here,? said the 27-year-old Royal Oak resident.
Served on fresh-baked bread made in-store, the sandwiches include favorites like turkey and clubs, but with a twist.
The ‘Turkey Choke? consists of turkey, swiss cheese, tomato and spinach artichoke spread, while the ‘Clubbin?? boasts the usual turkey, ham, bacon, lettuce and tomato, but topped with a garlic aioli.
Those seeking sandwiches with a Latin flare are encouraged to try the ‘Bailando con Pollo,? a delightful combination of chicken, red onion, monterrey jack cheese and salsa verde, or the ‘Cuban B,? a mix of pork, ham, swiss, pickles, mayo and dijon mustard.
For those who wish to combine their love of eating with their love of competing, the new shop offers the ‘Wicked ‘Wich Challenge.?
All you have to do is eat the Wicked ‘Wich in 30 minutes, 3 seconds or less. This monster sandwich weighs a total of 4? pounds and consists of turkey, ham, bacon, cheese, lettuce, tomato and garlic aioli, all on a 12-inch bun.
Finish this beast and you receive a $25 gift card to ‘Wiches and a souvenir T-shirt, plus your photo goes up on the ‘Wall of Fame?
Fail and your photo goes up on the ‘Wall of Shame? until the day you beat the challenge.
If you like lunch, head back for dinner to try one of ‘Wiches many gourmet pizzas including BBQ chicken, BLT, Gyro, Hawaiian, Greek, Seafood, Meat Mountain, Philly Cheese Steak and Sweet and Sour Chicken.
‘I’ve got all the equipment to be a pizzeria,? said Hingst, noting he obtained ‘some real high quality brick ovens? from his location’s previous occupant, Fatty’s Pizzeria.
For those allergic to gluten, Hingst has a gluten-free pizza dough available. He’s also working on a gluten-free bread as an option for his sandwiches.
‘I’ve had a lot of gluten intolerance in my family, so I want to make sure they can come in here and have a dining option,? he noted.
Hingst is excited to also offer his customers breakfast in the form of fresh-baked ‘stuffed? bagels.
‘They’re kind of unique and really flavorful,? he explained. ‘Usually bagels have all the toppings on top. We’re putting them inside. This way you have more flavor spread throughout (the bagel), so you don’t have the bottom of the bagel, which tastes bland.?
He plans to offer plain, asiago, jalapeno cheddar, poppy seed, sesame seed, onion, everything and cinnamon raisin.
He’ll also offer a bagel ‘wich, consisting of egg with choice of ham and swiss, bacon and cheddar or tomato and mozzarella.
Despite the fact he’s opening a business not only in a bad economy, but in a field with a lot of corporate competition, Hingst is confident about his chances of success.
‘I think (my competitors) put out decent products, but at the same time, I think they’ve oversaturated the market,? he explained. ‘They’re overexposed and when it gets to that point, the quality and uniqueness just tends to suffer.?
Unlike chain places, Hingst plans to offer a seasonal menu that will range from light salads in the summer to ‘hearty chowders and chili? in the winter. He also plans to spend a lot of time shopping for ingredients at farmers markets. ‘I’m going to look at what Michigan can produce for us, take it and turn it into something great,? he said.
Hingst is certainly no stranger to the food service industry. He’s worked in the business since he was 16 and spent the last seven years in various management roles.
‘I’ve done everything in every style of restaurant from fine dining to McDonald’s and everything in between,? said Hingst, who graduated in 2005 from Michigan State University’s School of Hospitality Business.
His last position offered him the opportunity to leave the state, but he didn’t want to go. ‘I don’t want to be one of those people that abandons Michigan in its time of need.?
Hingst chose to open his business in Oxford because ‘I love the downtown feel here.?
‘My family lives in Lapeer, so I’ve traversed this corridor many times,? he said.
He’s really impressed with how Oxford over the last five years has built up its downtown with ‘nice storefronts and eateries.?
‘It seems like the DDA and Chamber of Commerce have done a great job of getting events to bring people to the downtown area,? Hingst noted.
Being from Royal Oak, he admitted he looked at opening his store in places like Berkley and Ferndale, but they weren’t very easy to deal with and wanted to make him jump through a lot of hoops.
‘Oxford is really the best to work with,? he explained. ‘They wanted me to come here. They were here to help me out whenever they could, whereas the other cities, having been as established as they are, they kind of carry themselves with an air of exclusivity.?
‘Wiches is open Monday through Thursday from 7 a.m. to 9 p.m.; Friday and Saturday 7 a.m. until 11 p.m.; and Sunday from 8 a.m. to 9 p.m.For more info call (248) 572-4790.