137 Sullivan St (btwn Prince St & W Houston St), New York, NY
Café · SoHo · 32 tips and reviews
Jeffrey: Vegetarian take on the Reuben: Made with roasted maitake mushrooms instead of corned beef, West-Bourne’s Mushreuben has become the favorite of Untitled chef Suzanne Cupps.
151 Union St (btw Columbia and Hicks), Brooklyn, NY
Italian Restaurant · Carroll Gardens · 35 tips and reviews
Jeffrey: The Panelle and Croquette Special: The specialties, like the pictures on the wall, are Sicilian including the combo of fried chickpea flour patties (panelle) and potato croquettes.
485 Court St (btwn Nelson and Huntington St), Brooklyn, NY
Food and Beverage Retail · Carroll Gardens · 157 tips and reviews
Jeffrey: The Italian Combo: Seeded hero roll, mortadella, soppressata, Swiss, mozzarella, and pecorino Romano are all represented, along with arugula, red onion, mayo, and the store’s own CSG hoagie spread.
35 Orchard St (btwn Canal St & Hester St), New York, NY
Sandwich Spot · Chinatown · 220 tips and reviews
Jeffrey: Fried Chicken and Biscuit: Jeremiah Stone, co-owner of Contra, delights in the way fried chicken, buttermilk biscuits, slaw, and gravy come together in this messy, New Orleans-style pile.
198 Grand St (btwn Mulberry & Mott St), New York, NY
Sandwich Spot · Little Italy · 197 tips and reviews
Jeffrey: Pork Bahn Mi: Shuko chef Nick Kim says it’s the freshly baked baguettes: “Like the rice with sushi, the bread is often overlooked, but it’s so important.”
Jeffrey: Cubano: Harold Moore, who seeks out the Cubano, made with tender, garlicky roast pork, ham, Swiss, house-made pickles, and a gentle brush of mustard. All that gets pressed hot and caramelized.
Sandwich Spot · West Village · 129 tips and reviews
Jeffrey: Chicken Cutlet Parmigiano Hero: “Tomato, mozzarella, and pecorino on a roll with freshly breaded, fried chicken cutlets. Why is it so good? It’s the flavors. The sauce. The chicken.”
Jeffrey: The Mujadara: The falafel-like Lebanese vegetarian pita is stuffed with warm seasoned lentils (instead of fried ground chickpeas), iceberg lettuce, tomato slices, and a swath of tahini.
1000 Madison Ave (btwn 77th & 78th St.), New York, NY
Italian Restaurant · Upper East Side · 94 tips and reviews
Jeffrey: Tuna Panini All’Olio With Marinated Artichokes: a savory selection: chopped, briny artichokes and chunky canned Italian tuna on tender olive oil-infused rolls. “They’re slider-size petite," order 2.
Jeffrey: Berkshire Pork Katsu Sando: Only 10 are made a day; “The tender Berkshire pork is panko-crusted and fried. It’s served with bulldog sauce [Japanese Worcestershire], side of pickles, and potato salad.
Fast Food Restaurant · Hell's Kitchen · 14 tips and reviews
Jeffrey: The U With Spicy Pork: This Momofuku kiosk at Columbus Circle specializes in bangs, or tender Asian flatbreads, served hot with a handful of fillings, including pieces of lacquered pork.
Sandwich Spot · Lower East Side · 11 tips and reviews
Jeffrey: Prosciutto di Parma: 24-month-aged prosciutto. “Along with the prosciutto comes fresh mozzarella, fresh tomatoes, extra virgin olive oil,” says Ssam Bar’s Max Ng.