The Key West Mix sandwich at C Señor

The Key West Mix sandwich at C Señor

Jae S. Lee/Staff Photographer

Fans of legit Cuban sandwiches have been in mourning since Monday night, when C Señor, the little Oak Cliff sandwich stand on West Davis Street, pressed its last Cubano and closed up shop.

But as they say, more or less, when one sandwich window closes, a restaurant door opens: Owner Tony Alvarez has been planning to open a bigger version of C Señor since January, one that will have indoor-outdoor seating, a bar serving Havana-meets-Miami cocktails and a breakfast menu of Cuban coffees, breakfast sandwiches and empanadas. The beloved, simple sandwich menu will continue pretty much as it has always been, he says.

"I have a big plan," Alvarez says, still taken aback by the reaction to the close, which was first reported at CultureMap. "I didn't realize it was as popular as it really was. People have been calling Hattie's [his other restaurant], calling my employees, asking, What's next! What's next!"

C Señor, now closed

C Señor, now closed

Jae S. Lee/Staff Photographer

C Señor opened almost five years ago, serving a take-away menu of pressed Cuban sandwiches that could also be ordered as tacos, as well as sides such as plantain chips and yucca fries. The Dallas Morning News critic at the time, Leslie Brenner, raved about the authentic Cubano, crisp and layered with roasted mojo pork, Swiss cheese, ham and zingy pickles, as well as a heftier variation called the Key West Mix. That one included salami, lettuce and tomato, per the Key West style, which is where Alvarez grew up.

Alvarez says he planned to close the shop after his lease ran out this year. "I wasn't going to renew a five-year lease because the space is not conducive to what I want to do," he says. Since January, he has been developing the second edition of C Señor, one that will be flip-flops and T-shirts casual, with a South Florida vibe.

"We're trying to keep in the Bishop Arts area, or else maybe Greenville or Deep Ellum," he says. "Or maybe we'll open two. But we couldn't stay in the current location with only outdoor seating, weather permitting, with rain, cold, extreme heat, extreme cold."

For the new breakfast menu, he's planning a selection of Cuban coffees made with beans selected and roasted to his specifications, to closely resemble the authentic blend. A Continental Cubano breakfast will offer a choice of cafe con leche or other coffee plus toasted Cuban bread with butter or with cream cheese and guava paste. "The Continental Cubano — that's not a thing!" he says. "We just made it up!"

Cuban breakfast sandwiches will also be made with Cuban bread, pressed and filled with egg, pork, cheese, chorizo or bacon;  and breakfast empanadas will be filled with ham, egg and cheese.

The new bar will be built around rum drinks made with fresh fruit, coffee or simply lime juice, both classic drinks and new riffs. "Totally, there will be a daiquiri," Alvarez says. "A traditional one but also a frozen daiquiri machine for hot summer days."

The plans are mostly in place, he says: Now it's just a matter of finding a new spot. And that can't happen fast enough for Alvarez, who worked the window at C Señor on the last two nights of service.

"I'm sad, believe me. I'm having a hard time with the withdraws," he says. "But it's OK. We'll get open ASAP."

What's Happening on GuideLive