Part of the Downtown Mall’s new architecture project, in a space that’s so small you could miss it, sits The Wich Lab. With its sleek and minimalist exterior that is lined with full-length windows, this unassuming gourmet sandwich shop has become one of my local staples, serving ingenious flavor combinations and well-balanced bites.
Chef Aris Cuadra opened this modern-style bodega in August 2023 following an impressive culinary career, which ranged from Manhattan to the Ritz in Orlando. Beginning as a dishwasher in New York City, Cuadra worked his way up to working in a number of restaurants in Midtown Manhattan, from busboy to chef. He then travelled around the world curating his culinary prowess, eventually calling Charlottesville home. With larger-than-life sandwiches and even grander flavors, The Wich Lab is a go-to for bold and thoughtful bites.
Located in the Downtown Mall at 224 W Main St., The Wich Lab is a mere 10-minute drive from Central Grounds. Open from 10 a.m. to 3 p.m. Monday through Saturday, they offer only pickup and delivery, and there is no seating inside the restaurant for dining in. My friends and I went in the middle of the day on a Saturday to find that we were the only customers around, a sign that we had discovered a hidden gem.
Upon walking in, you will notice that the small space is split up by a polished countertop running through the center. The menu is posted on black felt boards against the left wall, with an open window into the kitchen situated directly behind the counter. Our order was taken by one of the two employees managing the shop, and we watched our sandwiches being made through the kitchen window seconds after. There is no indoor seating at The Wich Lab, but a few metal tables and chairs are scattered throughout the courtyard.
Once we received our paper-wrapped sandwiches — a Turkey No Wolf, Brassica Oleracea and a Fuhgeddaboudit — we headed outside and sat next to the fountain under the CODE Building’s mirrors for some lunchtime ambiance.
Each sandwich is created on fresh, homemade focaccia bread that is oiled and salted in a manner that would make my Nonna proud. The Turkey No Wolf that my friend ordered has focaccia spread with a thick layer of pimento cheese, a hearty layer of smoked turkey and crunchy bacon, with a heaping of sprouts and chopped pickled pepper sprinkled throughout.
The turkey sandwich I bring to class everyday was put to shame when compared to this masterful creation. The smooth pimento spread is by far the star of this bite without overpowering the competing flavors. Additionally, the sprouts bring this order to the next level by adding a crunch to the otherwise smooth sandwich. While the bacon could have been crunchier, overall, the $14 sandwich exceeded expectations. I was a little shocked at the price, but I would argue that the sandwiches are so large that you’re basically getting two normal-sized subs. All three of us kept the other halves for dinner. Spoiler — they’re even better as leftovers.
I ordered the Brassica Oleracea, which, fun fact, is the scientific name for wild cabbage, and since trying it, I genuinely have had dreams about this sandwich. I can only describe it as Thanksgiving flavors in a vegetarian sandwich — tangy cranberries exploding with charred broccoli -– but even that doesn’t do it justice.
Combined with focaccia brushed generously with roasted garlic aioli, pecorino and the added crunch of potato chips on the sandwich, I would go so far as to say it’s the best sandwich I’ve ever eaten. The combination of textures from the soft pine nuts and the crunchy broccoli exploded amongst the tart cranberries and salty pecorino. The Brassica Oleracea is also priced at $14, and I would splurge over and over again for this huge sandwich.
Lastly, we were so drawn by the name Fuhgeddaboudit that we had to try it for ourselves. Loaded up with mortadella, Soppressata, swiss, pecorino, mozzarella, arugula, onion and “muffuletta stuff” — a combination of chopped olives, celery and garlic in an olive oil vinegar bath — on focaccia brushed with Duke's mayonnaise, the flavor packed a punch. We had initially speculated that the flavors in this sandwich might get lost, as the sandwich was basically a charcuterie board on bread. However, they surprisingly ended up complementing one another.
The sharp bite of the arugula was mellowed out by the soft mozzarella, and the salty rich soppressata balances out the silky mortadella. Our only complaint was that we could have done with less onions, but overall we were thoroughly impressed. With the amount that comes on this sandwich, I wouldn’t even say the $14 was much of a surprise this time, and it was well worth it.
The Wich Lab delightfully surprised me with extraordinary flavors, sandwiches the size of my head and out-of-the-box ingredients. The sleek storefront may initially come off as unassuming, but I can assure you that their creations are anything but. This restaurant’s mission to showcase their culinary innovation in each bite shines through every sandwich, and I will surely be adding it to my list of go-to lunch spots. If you’re feeling extra hungry or want lunch with leftovers, I suggest bringing your friends to The Wich Lab.
Read More
Top 10 facts about The Lawn
By Malaika Rehman | 19 hours agoThe Lawn is more than a landmark — it is a living testament to the past, present and future of the University community.
Students’ pets bring joy and companionship to Grounds
By Katherine Haden | YesterdayIde, Jareb and Hinton agree that having a pet has helped their mental health, brought them closer to the University community and added warmth and joy to their lives and living spaces.
Enter Timothée Chalamet as Bob Dylan — U.Va. edition
By Miriella Jiffar | 2 days agoThe contest gave everyone involved an opportunity to unabashedly participate in what is trending in popular culture and share in the excitement together.
