The line may be long come lunchtime at Bottino(246 10th Ave, 212-206-6766, BottinoNYC.com)
pictured here, but the wait never is. The folks that work there move fast! From the
list of sandwiches, the tuna with chopped red onion is my go-to, on a
bed of peppery arugula and tomato and nestled between slices of your
choice of Tuscan white (my favorite), baguette, wheat, focaccia or
multigrain. I wouldn’t say no to the Prosciutto and mascarpone sammie
with basil, either.
A rare, thinly sliced roast beef deli sandwich is the perfect thing to take out at Lunch Box(886 Ninth Ave, 212-489-9642, NYCLunchBox.com).
The meat is stuffed in a chewy baguette with frilly lettuce, American
cheese, horseradish sauce and creamy avocado. Do consider sharing: this
one is better suited for two.
Gird your loins. The Mish Mash at Mile End Sandwich (53 Bond St, 212-529-2990, MileEndDeli.com),
the Noho outpost of the Jewish delicatessen, is a bit of a mess and
hardly your typical breakfast nosh. They throw scrambled eggs in an
onion roll with some salami—naturally a beef frank goes there, too—and
caramelized onions for what is undoubtedly a resounding finish. Alobar (46-42 Vernon Blvd, LIC, 718-752-6000, AlobarNYC.com)
has a Duck Confit “Sloppy Joe” that layers smoked ricotta, a trifle of
truffles, onions marinated in red wine and a sunny-side up duck egg
between the bread. In case you’re feeling skittish, mixed greens are on
the plate to provide a delusional balance.
Outrageous Rocket Pig(463 W 24th St, 212-645-5660, RocketPigNYC.com) took
off a few months ago as a new venture from chef Ralf Kuettel of Trestle
on Tenth. The menu is a straight shot, specializing mostly in the huge
and heavenly Rocket Pig Sandwich with spice-rubbed pork, red-onion jam
and mustard-y sauce on an exquisite ciabatta roll. Rocket Pig hot sauce
comes on the side, along with a house-made pickle. When there’s “No More
Pig” they put out a sign saying so, and that happens quite often. Txikito(240 Ninth Ave, 212-242-4730, TxikitoNYC.com), pronounced chee-kee-toe,
is a tiny, intimate little shoebox with one of the most gleefully
shameless burgers in town. The El Doble, set amidst the usual Basque
creations of of Eder Montero and Alex Raij, is only available during
lunch, so if you can’t make it during work—play hooky!
The boys are also doing their stuff at El Quinto Pino(401 W 24th St, 212-206-6900, ElQuintoPinoNYC.com),
featuring fantastic, sumptuous sea urchin (or briny peanut butter as I
often call it) laced with a gently biting mustard oil pressed in the
middle of the most delectable warm and crusty bread from Tom Cat bakery
in Brooklyn, which apparently delivers to this joint exclusively. Lyon (118 Greenwich Ave, 212-242-5966, LyonNYC.com) presents
a well-executed taste of Lyonnaise fare, in the dusted-off space
formerly known as Bruxelles. The Croque Monsieur is not as good as it
was during the previous occupancy, but the Croque Madame with smoky ham,
cheese and béchamel topped with a fried egg just might make you forget.
A mere 12 clams gets you a pint of brew and a Shorty Cheesesteak at Shorty’s(576 Ninth Ave, 212-967-3055, ShortysNYC.com).
Choose a Stella Artois and order the Shorty with the works. It arrives
as if sent down from the heavens above, tidily wrapped in swaddling
paper with everything kissing a scrumptious Italian Hoagie Roll from
Philly’s own LeBus Bakery. Grilled onions (sandwiches are served
‘witout’ them unless you ask), Wiz (their version of Cheese Whiz),
shredded lettuce, sliced tomato and a side of mayonnaise are all beyond.
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox