Chicago’s vibrant food scene has a delicious new addition: Sando Street, a Wicker Park sandwich shop that’s making waves with its unique take on Japanese-style sandos. This spot has become so popular in its opening weekend that it had to close on Mondays to keep up with the incredible demand for its creative menu.
Located at 1547 N. Ashland Avenue, in the former space of Phodega (which has since moved to a larger location), Sando Street opened its doors on Friday, February 16th. By Saturday afternoon, the place was buzzing with eager diners ready to sample their Korean beef, tonkatsu, and eye-catching fruit sandwiches. These aren’t your average fruit sandwiches either; Sando Street elevates them with whipped ube cream and fresh strawberries, adding a touch of sweetness and Instagram-worthy appeal.
The initial reception was phenomenal. On Saturday night, Sando Street announced on Instagram that they had completely sold out of food. Continuing the momentum, they then posted on Sunday that they would be closing on Mondays to allow for proper preparation to meet the overwhelming customer interest. Co-owner Rich Letheby shared with Eater Chicago that they served around 200 sandwiches in just three hours on Saturday. The unexpected surge in popularity, with wait times reaching 40 minutes to an hour, was partly fueled by Instagram influencers who enthusiastically shared their Sando Street experiences online. As Letheby jokingly noted, referencing local meteorologist Tom Skilling, Sando Street was the one creating “waves” in Chicago that week. “After day three, we went viral,” he stated, highlighting the rapid success of the new eatery.
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The menu at Sando Street is crafted by co-owners and cousins Rich Letheby and Chris Yoo, who bring a combined 30 years of restaurant industry experience to the table. Letheby’s journey began at age 17 at Asahi Sushi, owned by Yoo’s father. He has since held various roles in restaurants, from dishwashing to management, and honed his skills as a sushi chef at Sunda, Billy Dec’s popular pan-Asian restaurant. Interestingly, Dec was also opening a second Sunda location in Fulton Market around the same time Sando Street launched. Letheby also has experience as an assistant manager at Roka Akor, further solidifying his expertise.
Driven by a long-term ambition, Letheby aimed to be a restaurant group director or owner by 40. Feeling stagnant in his career path at 39, he partnered with Yoo to pursue their shared vision. For two decades, Letheby, with his Korean and Japanese heritage, had dreamt of opening an Asian sandwich shop – a place where “East meets West,” celebrating Asian American flavors. His initial concept revolved around a tonkatsu sandwich on brioche. Yoo recognized the growing potential of sandos, particularly Japanese-style sandwiches made with soft milk bread. Together, they merged their ideas, resulting in Sando Street. Both owners are hands-on, working the line and creating sandwiches with distinctive touches, like kimchi aioli (a blend of Japanese Kewpie mayo and traditional American mayonnaise) and shishito pepper-infused Buffalo hot sauce. Beyond their signature sandwiches, Sando Street also offers rice bowls and crispy popcorn chicken, providing a diverse yet focused menu. Letheby indicates that significant menu changes are not expected in the near future, at least until they expand their team.
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The Secret is in the Shokupan: Sando Street’s Milk Bread
The foundation of any great sando is the bread, and Sando Street has nailed it with shokupan, Japanese milk bread. Letheby and Yoo meticulously selected their bread supplier, opting for a small, suburban Arlington Heights bakery called Crescent Bakery, located in an area with a significant Japanese population. This dedication to quality ingredients reflects Letheby’s philosophy of elevating familiar dishes. He points to their Spam musubi as an example of innovation. While traditional musubi uses sushi rice, Sando Street’s version incorporates crispy rice noodles and a rice paper chip, adding unique textures and flavors to this classic snack.
Chicago’s Sandwich Renaissance: Sando Street Joins the Movement
Chicago is solidifying its reputation as a sandwich city. Beyond the iconic Italian beef and the increasingly popular Italian sub, a new wave of sandwich innovation is sweeping through Chicago’s culinary scene. Chefs are experimenting with global flavors and unconventional ingredients, pushing the boundaries of what a sandwich can be. Sando Street is perfectly positioned within this exciting movement.
The article highlights other Chicago restaurants contributing to this trend. Phodega, Sando Street’s predecessor in the same location, offered a Vietnamese banh mi-inspired French dip. Kasama puts a Filipino twist on Italian beef with adobo-braised pork. Hermosa, a Cambodian restaurant, gained initial recognition for its globally-inspired sandwich lunch menu. Mom’s, a pop-up, featured katsu sandwiches and Japanese American comfort food. Thattu serves an Indian fried chicken sandwich, and Wazwan and Lilac Tiger offer a South Asian-inspired halal burger. Even 3 Little Pigs (now rebranded as 3LP) and Umamicue are experimenting with Chinese-Italian fusion sandwiches, showing the breadth of creativity in Chicago’s sandwich landscape.
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Sando Street is now firmly part of this exciting “sandwich flavor parade.” Despite the opening weekend rush, Letheby and Yoo’s extensive experience ensured a smooth operation. They managed customer expectations with clear signage about wait times and maintained open communication. Opening a restaurant is always demanding, but their professionalism ensured a positive experience for their guests. “That’s from experience,” Letheby emphasizes.
“We’re definitely proud of what’s come of the first week,” Letheby concludes. “We’re looking for even more of that in the future.”
Visit Sando Street: 1547 N. Ashland Avenue, Chicago. Open Tuesday to Saturday, 11 a.m. to 4 p.m. Check out their website at sandostreetchi.com.
