Trencher's Delicatessen owner Zach Curren. Photo by Natalie Green.
Trencher’s Delicatessen owner Zach Curren. Photo by Natalie Green.

In Medieval times, a trencher was a piece of stale bread that served as a plate. Over time, the bread was replaced by a plank of wood and became a rudimentary plate. When you order your meal at Trencher’s Delicatessen, it is served on just that: A thick plank of wood with two handles that make for easy carrying. And when you bite into one of the deli’s sandwiches made with fresh ingredients and fresh-baked bread, it’s a satisfying feeling perhaps akin to eating a Medieval feast. The detail put into each order is evident, from the crusty exterior of the breads to meats cooked and smoked in-house and homemade potato and beet chips. The corned beef takes about two weeks to prepare, and the time and love put into it is evident; the meat is tender and has distinct flavor from the brine. Served as part of a Reuben with swiss, Russian dressing and sauerkraut on homemade marbled rye, it’s a comfort sandwich. Trencher’s also offers a wide vegetarian and vegan menu, including eggplant caponata sandwich with raw garlic puree and basil. Breakfast at Trencher’s includes breakfast sandwiches, tofu scramble and muesli as well as strata and pastry. 2602 S. Harvard Ave., Tulsa.

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