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Turkey essentially serves two culinary functions—either as the (arguably) edible centerpiece of the Thanksgiving meal, or offered as an alterna-sandwich filling at delis, for customers that don’t groove on real Italian cold cuts, such as capicola or salami. That being said, there are a few places in Brooklyn that have actually managed to elevate the oft-insipid combo of bird + bread, eschewing waterlogged lozenges of Boars Head to create sandwiches that we’d willingly—yes, willingly—choose...
Tom Mylan and crew finally opened the long-awaited, counter-serve spinoff to their acclaimed, whole animal butcher shop, offering “the same high-quality, local sourcing and bad ideas as the original Meat Hook… only in sandwich form.” So are Meat Hook’s sandwiches the greatest thing since sliced bread? And are they every bit as off-the-wall as previously promised—and depending on your enthusiasm for “gross vegetarian” options—anticipated? We spoke with chef Gil Calderon about the various components...

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