B'Wiched Deli | Restaurants

In Our Customers' Words:

Mmm... Tevin M. - A great little deli, family owned. . . You can also buy entres to take home. . . If you are passing by, be sure to buy a bag of chips for one dollar. They are amazing snacks!!

Smith - Awesome food!!!! Every Friday they have the best chicken strips in town!

Amy - I stopped in for a sandwich and it was great! Friendly service, clean bathrooms, and leftovers for the next day. What a deal.

Great Sandwich! Howdy - Everything is homemade! Chicken strips, potato salad, carrot cake, coleslaw, and sandwiches are out of this world! Portions are relatively large, so you get a good deal for your money. Epee rolls are also awesome. This place also has homemade dinners (like meatloaf, turkey, beef stew, etc.) packaged for taking home to the family or eating lunch at work. The gumbo dinner, boneless country ribs, and smothered chicken are especially unique and tasty. . . owned and operated by a local Kalamazoo family, and is not a part of a chain or franchise. A chef does the majority of the cooking. . . worth the trip!

From the paper:

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Kalamazoo Gazette -
Best sandwiches
The sandwiches are great at the new B'wiched Deli because they're colorful, generous in size and made with homemade bread and quality ingredients.

"People are glad they are not full of preservatives or are cookie-cutter stuff," co-owner and head chef Adam Mosebach said.

Mmm... The sandwiches are always accompanied by potato salad, coleslaw or chips that also are made at the restaurant.

B'wiched Deli also was selected for Best Place for Lunch.
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Kalamazoo Gazette -
Hot-ticket item
B'Wiched Deli is a new restaurant that features sandwiches, home-style takeout meals and a special dish every day. The special meal on Fridays is one to remember -- fried chicken strips.

They may be a common item, but these may be the best in the city, elevated to gourmet status.

To describe the dish, the menu reads: "Prepared by a chef, not a colonel."
Thick slices of chicken breast meat are marinated in buttermilk along with white pepper, cayenne, kosher salt, chopped garlic and chopped sweet onions.

The chicken then is dredged in a seasoned flour, dipped back in buttermilk, rolled in coarse, jagged-edged Japanese panko bread crumbs and fried.

Chicken! The dipping and breading results in super crunchy chicken fingers that have lots of spice and a slight sweet flavor from the buttermilk. The buttermilk marinade also works to tenderize the chicken.

The meal is served with a dill pickle spear and a choice of homemade potato chips, potato salad or coleslaw.

There is also a choice of homemade dipping sauces: ranch dressing, honey mustard, chipotle barbecue sauce and the chef's favorite, a combination of blue cheese dressing and sriracha, a hot chili sauce from Thailand.
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