The Acorn

Sandwiches aren’t hard to make, and yet all too often, soggy bread, bland ingredients and uninspired flavors end up in our lunch bags. Why is a fabulous sandwich so hard to find?

Now it will be easier to eat well at lunchtime. A popular downtown favorite, Half & Half, just a step across Burnside from Powell’s on S.W. Oak St., has birthed an offspring, The Acorn. Unbelievably smaller than its 6 1/2 year old sister, the new Pearl district spot has been serving amazing sandwiches, salads, homemade pastries and pie for a few weeks.

One of two owners, Jeff Heifler, said that it was a “soft” opening, a popular practice for restaurants who don’t want to get overwhelmed in the first few days of operation while still working out the “kinks.”

“We haven’t put up any signs or done any advertising,” said Heifler. “With just word of mouth, we’ve sold out nearly every day.”

Both locations highlight local products, and menus change seasonally.

And what menus they are.

Every sandwich we tried was a slam-dunk. Fresh ingredients, lively textures and creative interpretations of the classics make choices difficult.

The Cubano, prepared on a lightly toasted tender baguette, layered tender-roasted pork with sharp, moderately spicy pickled jalape퀌�o peppers, roasted red peppers, Swiss cheese, and a garlic mayo. This is a perfect ensemble of gooey, creamy, salty and roasty-sweet, all on that crunchy bread.

Forget boring old American cheese and try any grilled cheese on the menu. The Decadent pulls together Black Forest ham, cheddar, grainy mustard and a sweet, concentrated onion relish that could be eaten by the spoonful. It is heaven on toast.

Vegans won’t be disappointed with the TLP&E, a version of the traditional BLT. An incredibly inventive “eda-mole” is made of pureed edamame, or soybeans. A creamy component of the sandwich, its texture enlivens a sweet and smoky tempeh, together with more of those roasted, sweet red peppers.

Even omnivores will fall for the vegan recipes. Thoughtfully prepared, every sandwich emerges at its best. The brains behind this operation have carefully considered exactly what tastes best-and you benefit.

Espresso beans at both locations come from a tiny roaster, Courier Coffee, that is available for sale by the pound. A double espresso was pulled perfectly at Half & Half; buttery and nutty, the crema like a thin velvet layer. Starbucks’, by comparison, tastes like burnt toast. A latte had dense foam and was just the right temperature.

Don’t even think about leaving without trying the homemade pastries. Tender fruit muffins, chewy chocolate chip and scratch-made Oreo cookies are highlights. Known for pies, a slice fits perfectly in a to-go box made of biodegradable materials.

Heifler said they have made conscious choices to support small, local businesses whenever possible. After using Stumptown Coffee for over six years at Half & Half, the pair felt it had grown at the expense of personalized service. Stumptown now has 250 employees and has purchased roasters in Seattle and San Francisco.

“Our coffee is delivered to us by bike,” said Heifler. “We like having a close relationship with our suppliers-they’re all our friends.”

If you go:

Half & Half923 S.W. Oak St.503-222-4495

The Acorn539 N.W. 13th Ave.503-227-2690