Fries and onion rings are good, but don’t taste homemade. The boom boom sauce helps. Garlic bread with caramelized onions and mozzarella is fantastic.
Curley, 34, and Michael Sanchez, 37, opened Dough outside Maverick Square in 2006 after meeting in Vermont during college. “These Eastie customers are tough,’’ Curley tells me later on the phone. “With pizza and sandwiches, they don’t really mess around.’’ The place likely has survived because it lives up to those high standards.
The main courses take a while, but we don’t mind the wait. Then two enormous sandwiches quickly win fans. The Vermonter ($7.95) is a signature meal featuring turkey, gouda, bacon, apple, red onion, and sun-dried tomato mayo on multigrain bread, all baked in the oven. The Gobbler ($7.50) is one of the best Thanksgiving-style feasts on bread we’ve had, with thin-sliced turkey and stuffing, slathered with a delicious cranberry mayo, also on multigrain.
Cajun chicken cheese steak sandwich ($7.50) receives a mixed reaction. “I wish I kept that boom boom sauce to put on my sub,’’ says one dining companion, pushing away the pairing of shredded blackened chicken, roasted red peppers, and provolone on a spucky roll. Another likes the cheese steak as is. The first diner reconsiders. “Maybe because it wasn’t greasy as I expected.’’
Raves also go to a curried chicken salad sandwich ($7.50), layered with grilled chicken salad, curry, mayo, red onion, celery, almonds, and grapes on a braided roll. The combination of sweet grapes and crunchy nuts and celery give it a punch.
