At the insistence from New Yorkers, I felt I was obligated to try Tiny’s. It’s a Tiny room run by a short french man, named ‘Tiny’. Just kidding, I have no idea who Tiny is or what it’s referring to — it’s not the sandwiches. They are fairly large, tasty, all-around solid sandwiches. The chicken parmesan ($7.50) was “good, but not the best I’ve ever had,” said one companion. Another got the boldly named “Hammer” but had only this to say,”It’s good,” while nodding — but not smiling. Sounds like a lame hammer. After the 30 minutes hungry-walk/trek to the LES, it’s understandable why they were a little needy. The 10 minute wait didn’t help lower expectations. I felt needy too and filled it with a chicken cordon bleu sandwich ($8.00), because it seemed new and inventive. A whole dinner dish right there in my hands! It was tasty, but a little dry and chewy.
While chompin’ on his ‘Hammer’, my friend noticed a 2-inch cockroach running around on the floor near the door. It was disgusting. Usually, nothing separates me from my sandwich, I am in the ‘zen state’ cherishing the swirl of flavor and texture. Apparently, this nasty bug running around on the floor was distracting enough to break my monk-like concentration (I blame those little feet!). Although he was scurrying around pretty fast, the incredible eyes of SimplySandwiches, captured it on film! Look in the top left:
I had high hopes for Tiny’s. I always do when I find a mostly-dedicated sandwich shop (the menu includes salads). Even with the benefits of starvation, Tiny’s was just okay. The sandwiches were competent but not stellar. The ambiance was cute, but roach-ed. I’d stop in if I was starving and it was near by, but I doubt I’ll ever go out of my way to go back.
The Hammer: Smoked black forest ham, sundried tomato, fresh tomato and sliced onion on toasted sliced 7-grain bread
Chicken Cordon Bleu: Breaded chicken cutlet, smoked black forest ham, swiss and tomato on toasted semolina roll or hero.
Chicken Parmesan: Breaded chicken cutlet, marinara sauce, melted mozzarella and parmesan cheeses, on toasted sesame semolina.