Breads n' Spreads looks on the outside like one of those clinics you can find in a strip mall somewhere, flanked by a Subway and a Baskin Robbins, shoved in beside a Christian bookstore; a clinic lacking insignia save for the hyphenated name of the doctor printed on the door. For those who know the truth about it, though, it actually serves excellent lunch.
After today I write in praise of Brian's turkey and provolone on toasted bread with red pepper spread, and the cold potato leek soup I ordered, which tasted like a hybrid of what I imagine ranch dressing and pure vegetable broth would be if: 1) they were mixed well, 2) if the vegetable broth was made from the juice of the crispest, cleanest, freshest cucumbers and zucchini in the countryside, and 3) if the whole thing at the end was sprinkled delicately with chives.
Brian's sandwich also came with an herbed penne salad, featuring black olives, sundried tomatoes and prettily chopped red onions. My soup came with a warm roll, which I had to eat simply because I haven't received a warm roll with anything I've ordered out, I don't think, since I was eight. We drank rounds of tall glasses of cold Snickerdoodle coffee, trying to bite the ice cubes that floated at the top. The ice really did look delicious; the cubes were made of coffee instead of water, and looked like big bobbing blocks of chocolate. All food was served on the kind of ware you only see in Anthropologie catalogues.
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