Though the Noble Sandwich Co. opened in earnest in September 2010 (and there’s a board next to the counter noting how many days it’s been open), its real beginning came out of the friendship between John Bates and Brandon Martinez, which began in culinary school in their native Corpus Christi in 1998.
The philosophy behind the Noble Sandwich Co. is grounded in culinary experiences that range from trattoria fare to fine dining, as well as a love for scratch cooking. And yet, it’s a philosophy that can be summed up simply: Make it, and make it better than the guy down the street.
The breakfast and lunch sandwiches at the core of Noble Sandwich Co.’s menu employ high-quality ingredients – including select local and sustainable items – and a practical, crafted approach to making good, satisfying food.
For lunch, Noble Sandwich Co. has created unique sandwiches like the Thai Chicken, the Smoked Duck Pastrami (with the restaurant’s signature, made in-house rye pickles), the Creole Catfish, and the infamous Noble Pig Sandwich (which gathers spicy ham, pulled pork, provolone, and bacon).
Noble Sandwich Co.’s approach to breakfast include sandwiches and stuffed biscuits that bring familiar ingredients together – including house-smoked bacon, house-made chorizo, and eggs from local farms – in winning combinations, that also include traditional favorites like oatmeal and waffles as start-of-the-day options.
John Bates: Prior to launching the Noble Sandwich Co. in September 2010, John was involved with two well-known Austin restaurants, as executive chef for 2 ½ years at Asti, and as a sous chef at Wink in the two years prior to his time at Asti. John attended culinary school at Del Mar College in his native Corpus Christi, graduating in 2000, and credits his work in a variety of restaurants since 1991 in helping him to refine his culinary skills and define his approach.
Brandon Martinez: Brandon’s culinary career began with training at Del Mar College in Corpus Christi, followed by further training at the New England Culinary Institute (where he graduated in 2002). After graduation, Martinez’s culinary career included stops at the Inn of the Anasazi, a Santa Fe resort hotel, and Acquerello, a Michelin-recognized Italian restaurant in San Francisco.