Yellowfin Tuna Steak Sandwich
by Celia Cheng
April 28th, 2008
OLIVE’S
120 Prince St
(Wooster & Greene St)
212-941-0111
$$
There’s something to be said about novelty. This grilled yellowfin tuna steak with red onions — also grilled — watercress, tomato and wasabi mayo on a brioche only appears on Olive’s daily menu one Wednesday a month. And when it comes to waiting for this sandwich, a month feels like forever. I generally don’t like cooked tuna, but the steak is only lightly grilled, so the center stays juicy. Add the fresh vegetable toppings, wasabi mayo and soft brioche bun, and I want to have another as soon as I devour the first. Olive’s is good at creating sought after cravings, like their avocado sandwich — a bi-weekly selection that was so popular it became a weekly — or the egg salad sandwich — another monthly favorite.
Posted in American , Fish , Sandwich , SoHo
Lamb 1.3 (Lamb Sandwich)
by Celia Cheng
August 16th, 2007
SNACK
105 Thompson St
(Prince & Spring St)
212-925-1040
$
The lamb sandwich, lamb 1.3. (all of the sandwiches at Snack are named in this way, by meat or method of cooking and a number.) Juicy pieces of braised lamb are served on ciabatta with roasted red onions, tomatoes, arugula and a homemade roasted tomato aioli sauce. The lamb and tomato aioli are like lost lovers reunited at last, while the rest of the flavors do their parts in supporting roles so that all work in unison to create a succulent sandwich. Did I just say succulent sandwich?! Well, it is!
Posted in Greek , Lamb , Sandwich , SoHo
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Bureka Treat (filled w/ cheese, hard-boiled egg, tomatoes, tahini & pickles)
by Celia Cheng
October 24th, 2006
AROMA CAFE
145 Greene St
@ Houston St
$
It’s good to have an Israeli café chain open up in SoHo because I was getting a bit tired of the sandwiches, muffins and coffee one finds at our local coffee shops. At Aroma Café I can get a bureka treat, a sandwich filled with cheese, slices of hard-boiled egg, tomatoes, tahini and pickles — yummers! I’m not sure if this is an everyday Israeli treat, but whoever thought of it is a genius. The burekas have a good dose of sesame seeds on them, reminding me of Chinese bing, or bread — which is also delicious and makes for a great sandwich bread even though it is not as light and crispy as a fresh bureka.
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Boiled Egg Sandwich
by Celia Cheng
September 18th, 2006
THÉ ADORÉ
17 E 13th St
(5th Ave & University Pl)
212-243-8742
$$
This dainty little breakfast sandwich is so Thé Adoré and so Japanese. Slices of boiled egg, tomato and cucumber adorn a tiny brioche. It’s unadulterated in its purity and simplicity. Don’t underestimate what seems plain and simple, though; the key to Japanese esthetics is how the understated has a way of getting under your skin and staying there.
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Tongue & Egg Sandwich
by Celia Cheng
September 18th, 2006
BLUE RIBBON BAKERY MARKET
14 Bedford St
(Downing St & 6th Ave)
212-647-0408
$$
Small rectangular slices of pickled and braised beef tongue with hard-boiled egg, whole-grain mustard, mayo, sweet pickled onions, spicy pickled jalapeño and Holland peppers, Dijon vinaigrette and Perfect Roast — kosher salt, black pepper, oregano and thyme — on your choice of BRB bread. It’s as much fun to watch this open-face sandwich being made as it is to eat. Come on and join the T&E club!
Posted in American , Beef , Sandwich
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