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Blue Line Sandwich Company's Corned Beef Rules

Sarah Baird reviews the newly opened farm-to-table diner in Old Metairie this week.

Brasted

This week Sarah Baird reviews Old Metairie newcomer Blue Line Sandwich Company, from Ye Olde College Inn's alum/farm-to-table mastermind Brad McGeehee: " Blue Line marries the sunny disposition of Southern diner culture with a breezy (robin's egg blue-hued) aesthetic suitable both for coffee dates or Sunday brunch with the entire family."   While hashes and a pork biscuit rule at brunch, the star of the show seems to be McGeehee's signature corned beef. "Brined in-house up to two weeks, the meat is well-spiced without being overly salty, and possesses a supple mouthfeel that only can be brought about with patience and time." Try it paired with duck pastrami, Abita braised cabbage and housemade remoulade on The St. Patty's Day Massacre sandwich. Or if that's too gluttonous, lighter options are available.  [Gambit]

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