Where We’re Eating at Snider Plaza

A sausage and brisket platter with coleslaw and corn at Peggy Sue's. (Photo by Rich Vana)

A sausage and brisket platter with coleslaw and corn at Peggy Sue’s. (Photo by Rich Vana)

To put it delicately, and at the risk of vast understatement, the parking in Snider Plaza during lunchtime can be tricky. In the middle of the rows of shops, the two roads going opposite directions are cluttered with people darting in and out, cars backing up blindly, people waiting and throwing it in reverse to get a space someone may be leaving – yes, tricky is an understatement indeed.

But there’s a reason those folks are there, and while the stores and shops that help comprise Snider Plaza are certainly part of the draw, the lunchtime crowd is there in large part for the food. And there’s plenty of it to be had. These two blocks hold everything from barbecue to Middle Eastern fare, German to Tex-Mex to oyster bars. As another week rears its head, we’re heading to four of our favorite stops in Snider Plaza, braving the perilous parking lot for some fare that’s well worth the effort.

East Hampton Sandwich Company

The Turkey, Bacon and Avocado at East Hampton Sandwich Co.- click to enlarge. (Photo by Rich Vana)

The Turkey, Bacon and Avocado at East Hampton Sandwich Co. (Photo by Rich Vana)

It hasn’t been open for a year yet, and East Hampton’s already seen enough success to announce their second shop, which will be opening in Plano. But for now, this is the only place to find East Hampton’s casual atmosphere and significant sandwiches. They take the meaning of hand-made to heart at East Hampton, where the meats are cooked in-house, they make their own condiments, and since they don’t have room to make bread, they do the next-best thing and get it from Empire Bakery. As for which sandwich to get, the Lobster Roll is always a hit, but their Turkey, Bacon and Avocado is a substantial candidate for customer favorite. House-made chips round out the lunch, and if you happen to be there after work, a glass of wine might not sound so bad, either – East Hampton also carries a selection of beer and wine for the relaxation-minded.

Peggy Sue’s Barbecue

The Peggy Melt at Peggy Sue's. (Photo by Rich Vana)

The Peggy Melt at Peggy Sue’s. (Photo by Rich Vana)

The menu at Peggy Sue’s certainly highlights the smoked-meat options (and they’re worthy of a try) but don’t just set your sights on the sausage and brisket and pork – the Peggy Melt, a smoked turkey sandwich with loads of poultry, cheese and jalapeno bread from Empire Bakery, is a two-handed meal worthy of a trade with the more traditional meat plates. Of course, if you’re the traditional type, the sausage and fatty brisket plate is our favorite way to go, and a dash of the tomato-and-vinegar based sauce adds a little zest to the affair.

Kuby’s Sausage House

Pork chops, eggs, sausage and potatoes at Kuby's. (Photo by Rich Vana)

Pork chops, eggs, sausage and potatoes at Kuby’s. (Photo by Rich Vana)

It’s an anchor of Snider Plaza, the shop with an unabashedly German-style exterior and all sorts of food and snacks from Deutschland inside, but Kuby’s is far more than a German market – it’s a butcher shop, restaurant and deli as well, and one trip inside this shop can last half a day. While the butcher is tempting and the house-made sausages are singing a siren’s song, we’re taking a right just inside the door and heading to the restaurant for breakfast, where a couple eggs, some fried pork chops, toast and sausages get a morning started in one fantastic way. Kuby’s does also serve lunch (and dinner on Fridays and Saturdays), and their sausage plate is a worthy order, but when you can get there for the first meal of the day, it’s a difficult option to pass up.

Bubba’s Cooks Country

A plate of fried chicken with mashed potatoes, green beans and a roll at Bubba's. (Photo by Rich Vana)

A plate of fried chicken with mashed potatoes, green beans and a roll at Bubba’s. (Photo by Rich Vana)

There’s Bubba’s, and then there’s Babe’s; same owners, and we’re pretty sure it’s the same fried chicken. Clearly they’re not worried about keeping the two identities different, since they use Babe’s cups at Bubba’s, and we’ll eat at any of them with a smile on our faces. There’s nothing about either place that stands out particularly, but the fried chicken is everything it needs to be: crispy and well-seasoned on the outside with tender meat underneath; their 24-hour brine probably has something to do with that second part. The tenders are a popular pick, but we like the stuff on the bones – a two or three-piece dinner plate is the go-to when we’re there, and the mashed potatoes with gravy is always an enjoyable way to fill up.

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