Take a croissant, split it in half, lay it on a grill or flattop and heat all those wonderful buttery layers to unleash that moment of umami smoothness. Then when you load the croissant with a seared crab cake, local, fresh arugula and spinach, a tomato slice, citrus mayonnaise and the final glory of a beautiful duck egg fried just right and you’ve just had one of the greatest morning breakfast sandwiches.
It was at the Salt Box Cafe where this gustatory revelation occurred. On a perch along the Eastern Prom the truck is parked overlooking the water where owner/chef Matt Glatz holds court. He built the kitchen cabin, which is on a flatbed hooked up to his truck. His apt motto “tiny house, big taste” says it all.
Terrific croissant and crabcake sandwich
