Here Comes the Boom(wich): A Sneak Peek at Boerum Hill’s Newest Sandwich Shop

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Boomwich, Boerum Hill’s newest resident, will open up shop in less than two weeks, and lets get this out of the way first—yes, there will be some sort of sandwich version of the infamous Cold Fried Chicken pie from PeteZaaz (Pete Entner co-owns both operations).  

On top of that, there will likely be a Leg of Lamb Gyro, topped with heirloom tomato salad and tzatziki sauce, and Pastrami paired with sauerkraut, fresh mozz and mustard (both based on strombolis from Entner’s eccentric Crown Heights establishment), and eventually, a few personal pan pizzas baked in cast iron skillets as well, based on a concept he consults for in Houston. But while Boomwich definitely has Entner’s signature stamp all over it—from the spray painted logo on the ceiling to the refurbished black and gold boom box in the window to the Dr. Pepper-marinated meats, he’s actually partnered with a creative straight man this time around, which might come as a relief to anyone who doesn’t consider crushed Cheez-Its an acceptable condiment.

That would be first-time restaurant owner Michael Kogan, who in recent years, has worked as a personal chef for Hampton’s jet-setters, fashioned fancy snacky bites for The Owl’s Head Wine Bar, and developed modern Italian dishes (and sandwiches) for ALC Italian Grocery. Consider him the softer side of Boomwich, effectively dialing down the cray with Balsamic-Roasted Portobello Mushrooms with goat cheese and arugula, and a Cajun Shrimp BLT, coated with his own proprietary spice mix (no Cheezit’s involved).

Although the duo hopes to eventually begin breakfast service, initial hours will be from 11-5pm, with all sandwiches, from the Lobster Roll to the Wagyu Sloppy Joe to the BBQ Brisket with grilled pineapple and pea shoots selling for $9 each (half sammies will also be available). Expect a small, supplemental menu of soups, salads and sides as well, including Roasted Veggies with an butternut-apple vinaigrette, and Cold-Smoked Potato Salad. Sounds awfully sedate for Entner; here’s hoping he’ll bring the boom by embellishing it with bacon, white cheddar, green onions, crème fraiche, and purple Peruvian spuds.

311 Atlantic Avenue, Boerum Hill

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