Place your order at what was once a bar in the Mexican restaurant that used to occupy the building, then find a seat in the brightly-lit dining room with local artists' work adorning the walls and free wireless Internet access. Or, grab a table outside on the patio looking out toward West Lake Blvd., with Lake Tahoe on the other side.

Unless you happen to stop in during the busiest time of the season, there should be plenty of room to sit down and relax as the dining room holds approximately 30 folks, with capacity for another 10 on the patio and even more on an upstairs deck.

As was mentioned earlier, all the partners in the new restaurant are striving to offer their customers sandwiches and sides of the highest quality, and it shows. John Blevins, who you could call the Executive Chef (if sandwich places had such titles), has created eight signature paninis and subs that have quickly developed a dedicated local following.

On top of that list has to be The Tahoe, which is Blevins' take on a salmon BLT — smoked salmon, applewood bacon, romaine hearts, tomato and avocado, with a meyer lemon aioli. For hearty eaters, both The Philly — smoked chicken breast, fire-roasted red peppers, caramelized red onions and marinated portabellas, smothered in provolone cheese — or The Boss — just under one pound of Genoa salami, cappicola ham, prosciutto and provolone, along with lettuce, tomato and red onion — will leave you more than satisfied... In fact, you'll likely have plenty left over for lunch the next day. All are made to-order using bread from the Truckee Sourdough Company.

89andPINE's homemade soups and big-enough-to-share salads are a great alternative if you've had too many sandwiches lately. Expect to see fresh-made curried apple bisque, gazpacho, chilled avocado and potato leek rotating on and off the soup-of-the-day board all summer, while house-made croutons and the freshest produce available will always be featured in their salads.

89andPINE features a good selection of soft drinks, interesting teas (including some sun-brewed varieties once the weather warms up a bit), and an evolving beer and wine list. But if you want to try the house specialty, go for one of their house-made lemonades such as the strawberry and basil or the lemon/thyme/rosemary-infused quencher. Just like with all of their food items, Travis Duckworth hates to see anything come out of a package, so they juice all of their own lemons and do all the lemonade infusions in-house.

Dessert! Whether you go for the rich peanut butter and chocolate ganache with bourbon and vanilla whipped cream, or one of John Blevins' crazy hand-churned ice cream flavor combinations — such as Shaft's blue cheese and peach, or lavender and honey — you won't be upset that you saved room for something sweet.

Not many children would be able to finish one of 89andPINE's regular sandwiches (heck, not many adults either), but fortunately there is a kids' menu with absolutely no drop-off in quality. In addition, expect to see daily sandwich specials rotating throughout the year as the partners get a taste for what the local community wants to eat.

Sandwiches from $10 to $12, soups from $4 to $5, salads from $6 to $12, homemade ice cream for $3 for three scoops, $2 PBRs.