Stripping away the non-essentials can improve your core product by letting you concentrate on it, rather than wasting your time getting that line of hypercolor condoms to the market. Streamlining a restaurant to get serious about sandwiches at a nice price, urban pL8. Just open, pL8's a loft-styled sandwich sanctum headed by the former sous chef of Bacchanalia and Floataway Café, who brought her culinary acumen but ditched expensive stemware, a pricey location, and a sprawling menu to bring you affordable sustainable-ingredient eats (nothing's over $7), in an 82-seat space with glass garage door front walls, a large open kitchen, and a patio garden w/ peppers and tomatoes they would've used in their food if it didn't require a license, and the last wallet slot is devoted to their carry permit. Other ingredients're sourced day-fresh from local farms and purveyors, and find their way into starters like Roasted Potato Soup w/ bacon, cheese, and scallions, and Grilled Whole Wheat Bread, w/ roasted garlic, Parmesan, basil, olive oil, and Blackjack tomatoes -- basically a Southern version of bruschetta, hence the gambling problem. Burgers and sammies come with sweet potato chips, or sides like Jalapeño Cole Slaw, like the Double Angus Cheeseburger, BBQ-Glazed Pork Loin, Italian Sausage (w/ peppers, onion, & spicy mustard), and Smoked Turkey w/ blended horseradish, pineapple preserves, apple jelly, & black pepper'd Jezebel sauce, which'll hopefully make you turn away from God, because there's a big glob of it on your lip. Housemade desserts include chocolate chip cookies, plus vanilla ice cream w/ fresh seasonal berries. Also, they're BYOB with no corkage fees until the liquor license kicks in -- so when you get caught bringing in your own hooch, boy will your condom be red.