From the article -
At Bay Cities, the house-made bread is their secret weapon, a golden brown, crunchy roll with soft spongy insides that are ideal for soaking in your dressing or tomato sauce.
The meatballs, made from beef, pork, and a modest sprinkling of fennel seeds, are nestled inside this bread, topped with tomato sauce, dusted with finely grated Parmesan cheese, then wrapped in paper and aluminum foil. It is almost minimalist in its execution, but sometimes that's what a sandwich needs. Could the meatballs be a tad softer? Probably. But this sloppy, cocksure sandwich is also precisely what it ought to be. An acidic sauce provides a counterpoint to its squishy, hot, density, while also melting in with the cheese and interior bread, creating a delightfully sludgy layer between crust and meat.
No, the meatballs shouldn't be a tad softer!
Bay Cities won in that article (a hungry making article) -
From article - The deciding factor, it seems, is the bread. Eastside Market's simple white roll was really no match, tasting like just about any French roll you'll find at any average supermarket. So victory goes to the (barely) elder sandwich shop, proving once again that yes -- bread is a vital part of a great sandwich.
I miss Bay Cities market so much: last time I was in LA (2009) I went there again with my niece. Still a great place. They have a few tables and seats on a linear porch facing a busy boulevard. Ah, ambiance memories. I still have a red tee shirt from there, loud and proud I wear it.
Interesting choice they made - at some point after I'd moved from LA they expanded into the space that used to be a Big and Tall type shop for guys. They could have made it a cafe space, but instead kept their outside minimal concrete picnic spaces and made the new space a display of a lot of terrific wines. (Beers and sodas were in the back of the main store). Good decision, sez me.