Stellar Sandwiches: 10 Winning Ways to Celebrate National Sandwich Day

If we could have lunch with one person, it would be John Montagu, the fourth Earl of Sandwich. We just want to vigorously shake his hand and thank him many times over for his most wonderful of inventions. Since he created the sandwich in the 18th century, it has gone on to become so much more than he could have possibly imagined. So, in honor of National Sandwich Day, we’re celebrating 10 stellar sandos that the Earl would surely have approved of.

Milanesa de Pollo con Chipotle at Oyamel, Washington, D.C.
The Italian classic has been adapted to become a Latin American favorite. At José Andrés’ Mexican restaurant the dish is served as a torta (sandwich) inside a crusty telera roll. Crispy breaded chicken breast gets topped off with black beans, Oaxacan cheese, half moons of creamy avocado, fresh cilantro, and chipotle mole. Make a reservation at Oyamel.

National Sandwich Day

Fried Fish Sandwich at Crave Fishbar, New York, New York
Spiny dogfish sounds dangerous, but it’s delicious. The mild white fish gets battered and flash fried until golden. It’s graced with tartar sauce, pickles, and shredded lettuce before being shoehorned into a housemade potato roll. Make a reservation at Crave Fishbar.

National Sandwich Day

Crispy Pork Belly Torta at Bodega Negra, New York, New York
We imagine this is what lucky Mexican vaqueros (cowboys) eat after a long day herding cattle and looking heroic as they ride into the sunset. The substantial sandwich is packed with pork belly, refried beans, and Oaxacan cheese. Plus a fried egg, just for good measure. Make a reservation at Bodega Negra.

National Sandwich Day

The Chivito at Del Campo, Washington, D.C.
You’d better be hungry if you plan on finishing the epic ‘wich in a single sitting. Chef-owner Victor Albisu’s spin on the Uruguayan favorite is filled with rib eye, mortadella, ham, olives, heart of palm, and a fried egg. There’s no shame if you end up having to ask for a doggie bag because it works well as a midnight snack or as breakfast the morning after. Make a reservation at Del Campo.

National Sandwich Day

Fried Chicken Sandwich at Fixe, Austin, Texas
Not all fried chicken is created equal. The cluckers here are brined in hot sauce, buttermilk, and pickle juice before they’re breaded in a unique mixture that includes dried sunchoke skins ground into flour. The crispy poultry is served with sweet tea pickles on a housemade sunchoke and benne seed roll slathered with chicken fat enhanced mayo. Make a reservation at Fixe.

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Autumn at Bâtard in New York: Wild Game + Friday Lunch Are on the Menu

Bâtard in New York

Any New Yorker worth her or his salt knows that the very best season in the city is fall. The Greenmarket stalls remain chock full of freshly harvested produce, the crisp weather puts an extra spring in one’s step, and, let’s face it, fashions are just better (fall coats and boots FTW!). But also because wild game. At Bâtard. By chef Markus Glocker.

Bâtard in New York

Arguably one of the city’s best restaurants (and, full disclosure, my favorite), Bâtard is just two years young and has earned rave reviews and one of the culinary world’s top honors — a James Beard Award. Glocker and managing partner John Winterman joined forces with restaurateur Drew Nieporent to open the ideal Manhattan restaurant, offering an ever-changing menu of uber-fine food at accessible prices, welcoming hospitality, a lively dining room, a superb wine list curated by wine director Jason Jacobeit, and expertly mixed cocktails from Meaghan Levy, in a Tribeca location that once housed the storied Montrachet. A true “choose your own adventure” dining experience, Bâtard puts the diners squarely in the driver’s seat. You can order two, three, four (or more!) courses. You can eat at the bar. You can recruit Winterman to personally create a bespoke cheese plate. On Fridays, you can have a “fast slow food” lunch (or a leisurely “fast slow food” lunch, depending on how big your appetite and open your schedule is). And this autumn, you can partake of Glocker’s superb wild game dishes.

Bâtard in New York

Winterman says, “When we get into the crispy sweater weather, people miss the foods they haven’t had for months — the squab, venison, root vegetables, squashes, and gourds. We’re excited when those things come back for the season.” Of game meats, he notes, “Even before America really existed it existed on game. The early colonists who came over – you’re talking turkey, pheasant, rabbit, deer – all of these things were consumed.” However, if you’re thinking you’ll order classic preparations of wild game from Glocker, think again. “I don’t want all my game meats complemented with pommes purée and heavy sauces and cabbage. There’s a time for that, but for these specific dishes, I really like to get the flavor out of the actual game,” he says.

Bâtard in New York

Look for New Zealand venison (“It’s a little more lean, more unique in flavor. It’s not as gamey,” according to Glocker) crusted with a pepper blend, and served with field mushrooms, baby artichokes, shaved frozen foie gras, and a seabuckthorn sauce. There’s also wood pigeon from Scotland with beer vinaigrette-marinated vegetables, a bit of yogurt, and black garlic. Naturally lean pheasant is cooked with fat (and, like other wild game products, is thoroughly picked over for buckshot), coated with toasted quinoa, and served with nutty celtuce and bright Cara Cara orange segments.

Bâtard in New York

They are all standouts, but for a first-of-its-kind-at-Bâtard dish, don’t miss the flavor-packed English pie — currently on the new Friday lunch menu. An inviting buttery, flaky crust envelops perfectly seasoned duck and quail and is complemented with pickled mushrooms and a lush truffle sauce. Developed collaboratively, as everything that comes out of the kitchen is, Glocker’s sous chef Ryan Pearson spent a great deal of time getting the pie’s flavors exactly right. Glocker admits, “I think I’ve tasted this thing like twenty times before he decided we were there with the salt, the sweetness, with the poultry we use. Once you bake it and slice it, it has to be right. This is the kind of dish that really showcases how good a chef is.”

Bâtard in New York

It’s absolutely one of the best things I have ever tasted, and wine director Jason Jacobeit concurs. “I am obsessed with that pie. Everything about it. It is the ultimate comfort food yet isn’t heavy; it’s perfect!” In terms of pairings, Jacobeit says, “I find it to be an androgynous dish in that it can partner equally well with either color. For example, I love the dish with earthy, voluminous, classically styled Alsatian Riesling. The 2007 Trimbach Riesling ‘Cuvée Frédéric Émile’ matches the extraordinary, almost carnal intensity of the dish with a rich, textured wine that remains buoyant and fresh thanks to wonderfully bright natural acidity. The truffle sauce and mushrooms amplify the wine’s already earthy personality. Of course, red Burgundy is terrific with it as well.”Continue Reading

Spring Restaurant Weeks Have Sprung: Save on Dining in a City Near You!

Known for using fresh, local ingredients in dishes such as this, Olive & June in Austin is participating in Austin Restaurant Week.

Spring restaurant weeks are starting up…

* Austin Restaurant Week: Enjoy $17 brunches, $12 or $17 lunches, and $27 or $37 dinners, April 7-10 and April 14-17. Book a table.

* Detroit Restaurant Week: Serving up $30 gourmet dinners, April 19-28. Book a table.

* Hamptons Restaurant Week: Order up $27.95 delicious dinners, April 7-14. Book a table.

* Howard County Pink Plate Specials: Support individuals and families in the community coping with cancer. Order a PINK PLATE SPECIAL menu item, April 1-30. Book a table.

* Main Line Restaurant Week: Take advantage of $15-$20 lunches and $20-$50 dinners, April 22-28. Book a table.

* Manayunk Restaurant Week: Don’t miss three courses at three prices — $10, $20, or $30, April 14-26. Book a table.

* Newport Rhode Island Restaurant Week: Sink your teeth into $16 lunches and $30 dinners, April 5-14. Book a table.

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Winter Restaurant Weeks Continue in Boston, Cleveland, Denver + More

Don’t miss these steals on meals in a city near you.

Winter restaurant weeks continue. Revisit old favorites and try new restaurants on your to-dine list for less.

* Annapolis Restaurant Week:  $15.95 two-course lunches and $32.95 three-course dinners, February 25-March 3. Book a table.

* Atlantic City Restaurant Week: $15.13 lunches and $33.13 dinners, March 3-9. Book a table.

* Restaurant Week Boston: 2-course light lunches for $15.13, 3-course lunches for $20.13, and 3-course dinners for $38.13, March 17-22 and 24-29. Book a table.

* Buckhead Restaurant Week: $15, $25 and $35 set menus, March 9-17. Book a table.

* Calgary’s The Big Taste: $15-$25 lunches and $25-$35 and $85 dinners, March 1-10. Book a table.

* Chicago Chef Week: $22 three-course lunches and $44 three-course dinners, March 17-22. Book a table.

* Downtown Cleveland Restaurant Week: $15 lunches and $30 dinners, February 22-March 3. Book a table.

* Denver Winter Restaurant Week: $26.40 dinners for one and $52.80 dinners for two, February 23-March 8. Book a table.

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