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Tell me: Are there many joys greater in New York City than ordering yourself, and then inhaling, a deli sandwiched stacked high with things? Meats, veggies, cheeses, and sauces savory, spicy, and sweet? I am seldom more happy than when visiting my local bodega and precisely detailing how I'll take my sandwich. If that is an experience you, too, enjoy, I will go so far as to suggest that Bunk—newly reopened on Driggs Avenue and South Second in Williamsburg, after...
Oh, turkey: while its feathered counterpart, chicken, continues to ride a wave of resurgent popularity, the unwieldy bird tends to fade into the woodwork shortly after Thanksgiving. Save for sporadic appearances in water-logged sandwiches, of course, which—let’s be honest—bear a bulk of the blame for turkey’s perennial PR problem. Yet the following spots aim to salvage turkey’s reputation once and for all, eschewing outsourced cold cuts for house-roasted bird, and sidelining off-season tomatoes and iceberg...
Not sure if you've heard: Brooklyn has—what's that word?—cachet. Cachet of all kinds. So, Manhattan can have its Manhattanhenge x Pokémon Go hybrid spectacle. We don't need it. We've got other things. Not just fun things, like the best sandwiches ever, and really hilarious people, outstanding pizza by the slice, and attractions galore for great dates—no. We've got something cooler than that. We've got jobs, and we're getting more fast. New city stats show that job growth in...
Llama Inn has been serving new Brooklyn Peruvian dishes, via first-generation head chef Erik Ramirez, since the start of the year to acclaim. Dinner courses, divvied up into vegetable, fish, meat, and large plates—all presented for easy sharing—have made evening meals marked with exciting combinations of traditional ingredients and modern twists on Ramirez's South American heritage. And now, Ramirez launches a new project: Lunch. Made largely of sandwiches—some new, some, he says, he's been making for...

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