- Jessica Elizarraras
- Ditch Subway and actually eat fresh
Sometimes you just need a really great sandwich. While Southtown is replete with dinner full-service evening options, the area lacks in quickie spots where you order at the counter, chow down on a tasty meal and get a move on. Thankfully, there’s always Station Café.
After opening in late 2006 as Filling Station, the Station Café (108 King William, (210) 444-2200) quickly outgrew its digs at the corner of King William and St. Mary’s and relocated to the space behind the eatery in 2011. Without missing a beat in production, the expanded restaurant owned by Stacie and Jon Rowe continues to deliver on the quick and delicious lunch promise three years later.
I stopped by for lunch, naturally, this past week. The only issue you might run into while heading there is parking, but we managed to find a spot a block away and walked over amidst the blooming crepe myrtle trees. Although we did arrive close to noon, the line at the counter was short and the service was speedy. The large menu is comprised of hot and cold sandwiches, pizza, soups and salads. I decided to deviate from my usual order of the garlic roast beef made with their super duper garlic sauce (no close-talking after that one), melted provolone, roast beef, and lettuce and tomato.
Instead I ordered the jalapeño roast beef–near identical to my favorite sammie save for the jalapeño-cilantro-lime sauce slathered inside the top bun. At $5.75, the sandwich is worth every penny, with its hearty amount of warm beef, fresh mixed greens, melty provolon, creamy sauce and soft-yet-robust house-made bread. It’s almost embarrassing how much sauce I got on my face, but that’s how good these sandwiches are. (Side note: I went through about 18 napkins … clearly something for me to improve on.)
I’m usually confident in my lunch orders, but my partner’s Station Reubenation gave me second thoughts. The extra-cheesy sandwich was laced with a rye-laden sauce and loaded with sauerkraut. I quelled my lunch-envy with my $3 Greek salad with organic baby greens, a serving of feta, Kalamata olives, thin cucumber slices, tomato and a few slivers of red onion. Balsamic, ranch, red wine vinaigrette and a jalapeño dressing were available on the side.
Though we opted for no dessert this go around, the big-as-your-face chocolate chip cookies and individually wrapped slices of coconut cream pie have a pretty solid track record. Knowing they’re there is comfort enough already.