Jamwich to open on Broad St. in mid-april
The new downtown restaurant will serve specialty sandwiches with homemade jams and jellies in addition to the classics.
Shadae Yancey said she will offer unique sandwiches served in a unique atmosphere when she opens Jamwich at 510 Broad St. this spring.
Jamwiches are Yancey’s creation, based on jelly and jam recipes that have been handed down through several generations of her mother’s family. Her mother owned a business called Zelma’s Jams and Jellies.
“I’ve been eating this stuff my entire life, and I got bored with it being on toast and biscuits,” Yancey said. “About two years ago I asked mom to do something with cranberries for us to have with our turkey. And it was from those after- Thanksgiving leftover turkey sandwiches with cranberry-orange jam that the Jamwich was conceived. From there it has just blossomed.”
In addition to her own specialty creations, Yancey said the restaurant will also offer classics such as New York pastrami on rye and Reuben sandwiches.
“What people can expect from Jamwich is hospitality along with addictive sandwiches,” she said.
The Jamwich, though, will be the signature sandwich for the restaurant, which Yancey plans to open on April 17.
“I’m doing this out of my pocket, not seeking any financing, so we’re doing this (construction) in phases,” Yancey said.
She will have a variety of sandwiches featuring aged meats. A couple of Yancey’s favorites: a grilled fontina cheese and blueberry sandwich and one that features prosciutto ham with brie and fig preserves.
The original cranberry-orange turkey sandwich was a big hit while Yancey was affiliated with the Waterclub Restaurant in Cave Spring last year. Spread a little cranberry- orange jam over some black peppercorn turkey, then add thick bacon, leaf lettuce and ground Dijon mustard.
Seating in the new restaurant will be limited to 50 diners. Yancey said customers will be able to place their orders at the counter, find a seat and then have the sandwich and drinks brought to their table. She calls that the same luxury of being waited on, but with no tip expected.
“We hope that results in less turnover (among the wait staff), so we can develop personal relationships with our customers,” Yancey said.
The restaurant will be open Wednesdays through Saturdays, with specific hours still to be determined. Yancey said she plans to have at least six full- time employees.