127 replies to this topic

[Wilfrid]

Good enough for burgers and pizza, and we are on the crest right now of a tidal wave of creativity aimed at reinventing the sandwich. This, you understand, is nothing to do with the economy, but just reflects the way we like to roll.

Serious Eats is keeping abreast by posting A Sandwich a Day. I reviewed three new places - This Little Piggy, Mile End and Henry Public - in a piece called Sandwich City at the Pink Pig. And I pick up New York today to find the latest pair, Saltie and Cheeky reviewed. Splendid places, perhaps, but note the dumbing down even of the names of places where we eat.

This has much to do, clearly, with the phenomenon of adults on skateboards.

Although not in Brooklyn, Cheeky seizes the zeitgeist by shipping the bread for its po' boys from the John Gendusa Bakery in N.O. I bet it's good bread, but between the contemporary enthusiasm for green/local/small-footprint ingredients and the historical origin of po' boys I am sure a wry chuckle is to be found.

[mongo_jones]

wonderbread. spam. tabasco.

[Wilfrid]

wonderbread. spam. tabasco.

If you don't know, now you know:

5ywv65lWZkM

[mongo_jones]

does that get funny at some point after the 51 second mark?

[Wilfrid]

It depends.

[Sneakeater]

I had one of the SE Sandwiches Of The Day today for lunch. The Mushroom Toast at Milk Bar here on Vanderbilt Avenue in Brooklyn.

I don't want to give much encouragement to this trend -- and I hate to encourage earnest but seemingly mediocre restaurants on my home street -- but it was a good sandwich.

[Sneakeater]

When around for lunch -- and not up to a chow-down at Mitchell's (if it's on one of the days they deign to open) -- I'm going to continue going to Cataldo's for their heros, though.

[Orik]

I've been nagging Sivan about opening a Sandwich shop for a couple of years now, it's the obvious outlet for creativity under $8. I guess it should be called the DumbDown.

[porkwah]

or you could call it greedy&%!@nts

[Suzanne F]

<snip>
Although not in Brooklyn, Cheeky seizes the zeitgeist by shipping the bread for its po' boys from the John Gendusa Bakery in N.O. I bet it's good bread, but between the contemporary enthusiasm for green/local/small-footprint ingredients and the historical origin of po' boys I am sure a wry chuckle is to be found.

FYI: a po' boy is just a sammich if it's not on specific bread from NOLA. So they're just going for "authenticity." How are their po' boys dressed (another mark of "authenticity")?

And if we're nominating all-time great sandwiches, how about the Tallegio/duck prosciutto/hen of the woods at Terroir (formerly of CraftBar)?

[Sneakeater]

I'll second that one.

[Daisy]

Bar Veloce's panino containing speck, taleggio and grappa-marinated apple is a fine sandwich. Rye's meatloaf sandwich is killer.

[Wilfrid]

<snip>
Although not in Brooklyn, Cheeky seizes the zeitgeist by shipping the bread for its po' boys from the John Gendusa Bakery in N.O. I bet it's good bread, but between the contemporary enthusiasm for green/local/small-footprint ingredients and the historical origin of po' boys I am sure a wry chuckle is to be found.

FYI: a po' boy is just a sammich if it's not on specific bread from NOLA. So they're just going for "authenticity." How are their po' boys dressed (another mark of "authenticity")?

I agree, although according to the review I read the same place is also offering a non-meat muffaletta, so they are kind of eclectic about their authenticity. My only point was to note the way we are encouraged to cheerlead for green issues and locavorism one moment, and asked to turn somersaults at sourcing bread from the other end of the country the next (remember the bagels being driven back from Montreal by Mile End too).



(How publicists see us.)

[Wilfrid]

The Cheeky menu.

[Sneakeater]

The test of a first-rate intelligence is the ability to hold two opposing ideas in mind at the same time and still retain the ability to function.