In place of limp, lifeless ham, Wallace’s Market stacks layer upon layer of Salami, Mortadella, and Capicola on a pleasantly funky base of Provolone Cheese. There’s the requisite Tomato, Onion, and Green Pepper, topped with sliced Black Olives, a healthy pour of Oil, and a sprinkling of some sort of Pickled Gardinera. I couldn’t make out all the details of this final ingredient, but there was a definite sour snap from the salad that perfectly complemented the Rich, Fatty Meats. The bread was also a standout; instead of the usual super-squishy white loaf used on a typical Maine Italian, the bread at Wallace’s Market is chewier, more substantial, and well-suited to contain the sandwich’s messier ingredients. It’s easy to imagine it used for a hot sandwich, like a chicken or a meatball parmesan, which I will be certain to return to Friendship to try next time.

— Malcolm Bedell, EatRockland.com

“Calabrian Chiles, Piquillo Peppers, Tangerine Juice. These Guys Are The Best. Southwestern Brunch Burger.”

— “Super Chef” Bobby Flay

A stop at Archie Wallace’s Groceries and Provisions in the middle of town is a must. It juxtaposes the feel of an old-time country store with a Modern Deli offering choice Meats, Cheeses and about everything else you’d expect in a market bearing the descriptive name. I don’t know how many places in Maine claim to serve “Maine’s Best Lobster Roll” — far too many, in my book — but at Archie Wallace’s, they don’t make such a claim, they just do it.

— John Christie, Portland Press Herald

Traditional toppings are Cheese, Black Olives, Green Peppers, Tomato, Pickles, and Onion. All of that gets wedged inside a Sub-Style Bun. Salt, Pepper, and Oil are optional. Nary another joint knows its way around the classic as well as Wallace’s Market, the peninsula’s go-to joint for Takeout, Groceries, Fishing Gear, you name it.

—“Exploring Maine Penninsulas - Downeast Magazine