Sack Sandwiches

Happy #NationalGrilledCheeseDay! Cheese melts are 1/2 off at both locations!

ANNNNND.... We're back! Sack Sandwiches on Melrose is back! See you soon!

Super excited for our next location on Sunset - opening FRIDAY!

"What started out as as chef driven concept, slowly became a guest driven one. We adjusted our menu and the way we operate from what we've learned from the people who come through our doors every day." - Michael Voltaggio via Eater LA by Farley Elliot

The concept became more and more independent of the restaurant, and it started to have its own sort of cult following, Voltaggio says. Everyone was going in there for different reasons than they were going to ink. So, naturally, it became its own independent thing. - Michael Voltaggio for QSR Magazine by Sam Oches

The Scoop on Sack Sandwiches: In 2011, chef Michael Voltaggio opened a small sandwich shop, ink.sack, to great acclaim as a surprise precursor to the highly anticipated opening of his flagship restaurant, ink. Conceptualized as a higher-end, fast-casual outlet, Voltaggio crafted fresh, unique and chef-driven sandwiches that were sized with the intention of offering guests the flexibility to enjoy more than one kind of sandwich per visit. It was hailed as a trendsetter for i...ts compelling menu and value that deliver on quality and taste. Since 2011, the unexpected whimsy of a chef has grown into its own, evolving and earning a standalone identity: Sack Sandwiches. The origin of Sack Sandwiches was derivative of ink., borrowing its name, aesthetics and even kitchen for prep, and was a largely unplanned venture by Voltaggio as he waited for the permit process to complete for his flagship. He seized the opportunity when a space a few doors down from ink. became available. Having tossed around the idea of sandwiches with chef de cuisine Cole Dickinson for a while at that point, they knew they had a concept that would not only be unique but super delicious. In about two weeks, they were able to create a space that was designed to reflect a sort of rebellious schoolyard spirit, with a strong menu to back it. The sandwiches tout ingredients and flavor profiles that are elevated and complex. While interesting, some could be perceived as esoteric, such as the CLT (chicken liver mousse, crispy chicken skin, lettuce and tomato) which is no longer available. As time went on, the menu grew and adapted to guest preferences. Grab and go items such as the Maryland crab chips, bbq pork rinds, vacuum packed fruits infused with citrus and spice and cookies elevated the offering. Lettuce wraps and the option for whole wheat bread were soon added, allowing some customization. The concept began to take on new meaning for Voltaggio. Taste and quality are still paramount, but an overhaul was required to improve efficiencies. This chef driven concept evolved into a guest driven one, as guest input was integral. In order to expand, it also needed independence from ink. the restaurant, so ink. was dropped and Sandwiches was added for clarification. Design that was relevant to a specific time and place for Voltaggio needed to be reconsidered. Taking cues and color inspiration from a variety of sources, including the flag of his home state of Maryland and pop art references, yellow, black and red became the obvious choice. The transition is completely separate from the original, beloved brand identity, but autonomy is key. Sack Sandwiches will feature the same great sandwiches along with some new ones. Other updates to the menu include Straus Creamery milkshakes, Stumptown nitro cold brew coffee and Boylan’s fountain soda. The newest shop is located on the iconic Sunset Strip and will feature extended hours to accommodate the neighborhood.