"Chef Ryan Smith says this life-changing grinder at Staplehouse was its 'intro to making sandwiches' after converting the award-winning tasting menu restaurant into a market and counter-service spot in 2021. 'We knew we wanted to create something that was a good representation of us,' Smith says. 'We landed on the grinder as it’s something we can make all the components for —mortadella, pepperoni, fennel salami cotto, cheese sauce from Walden, benne hoagie roll, olive tapenade, and giardiniera.' The result, which undergoes slight, seasonal changes, is a grinder that is absolutely stunning." - Austin L. Ray