Cheeky Sandwiches occupies a sliver of the space between Chinatown and the Lower East Side where there’s a mix of art galleries and old Chinese businesses. It’s got a fun and cheeky vibe, but the sandwiches are seriously good. For the po’ boy, you have the choices of shrimp, oyster or half-and-half, for people like me who enjoy having options. The shrimp (generally from Honduras) and oysters (Pacific oysters from Washington State) are tossed in Cheeky’s own blend of cornmeal and Creole seasoning, deep-fried and served on lightly toasted French bread from John Gendusa Bakery in New Orleans. Apparently, New York’s Italian-style hoagies are too dense and chewy for a balanced seafood sandwich. The New Orleans-style po’ boy French bread is lighter and fluffier. It’s dressed with everything you see on a classic burger — lettuce, tomato, pickles, ketchup and mayonnaise — plus an added twist of lemon and Tabasco sauce. I don’t know about you, but all of that just really lights my fire!