SARATOGA CLUB: Chicken Salad, Bacon, Lettuce & Potato Chips on Pullman Toast @ Parm NYC
Much has been written-on and doted upon the Saratoga Club, it was the signature menu item for Parm when Torissi’s lunch operations switched to the more casual venue next door. And for some reason it took me to now to give it a whirl. I mean, there is something so transcendent (yeah, I said it), about the Torrisi turkey, that I could not bring myself to order anything but, until now. The Saratoga Club, as I had guessed way before tasting, could never live up to the hype that their turkey did. One of the main reasons being that while adding potato chips and bacon to a chicken salad sandwich might make for a truly delicious stoner specimen, there is nothing truly innovative about the technique used to create the sandwich. Whereas the slow-poaching method used in their Turkey preperation (here is the recipe, which I have made and does in-fact yield a similar product to that in their restaurant) and whatever else they might do to that bird behind closed doors makes for the best turkey sandwich I have ever tasted. This is not the case with the Saratoga. Yes, if you find yourself stoned, wandering around Little Italy on a hot summer day, this sandwich will likely change your whole mentality for the day, but it’s sum is better than it’s parts. The chicken salad is incredibly basic, and really, sort of bland. Of course, when you add perfectly smokey bacon and some home made tater chips, you get quite a sandwich, but certainly not one as vaunted and deserving as hype as their turkey, which again, is the best I have ever tasted. Either way, Parm is a fantastic place to grab a sammie, all of which are delicious and way above average, sometimes even the best of breed, but the Saratoga Club is a one-trick pony, a great idea, a cool experience, but one i would never choose over many of the other offerings at Parm.

SARATOGA CLUB: Chicken Salad, Bacon, Lettuce & Potato Chips on Pullman Toast @ Parm NYC

Much has been written-on and doted upon the Saratoga Club, it was the signature menu item for Parm when Torissi’s lunch operations switched to the more casual venue next door. And for some reason it took me to now to give it a whirl. I mean, there is something so transcendent (yeah, I said it), about the Torrisi turkey, that I could not bring myself to order anything but, until now. The Saratoga Club, as I had guessed way before tasting, could never live up to the hype that their turkey did. One of the main reasons being that while adding potato chips and bacon to a chicken salad sandwich might make for a truly delicious stoner specimen, there is nothing truly innovative about the technique used to create the sandwich. Whereas the slow-poaching method used in their Turkey preperation (here is the recipe, which I have made and does in-fact yield a similar product to that in their restaurant) and whatever else they might do to that bird behind closed doors makes for the best turkey sandwich I have ever tasted. This is not the case with the Saratoga. Yes, if you find yourself stoned, wandering around Little Italy on a hot summer day, this sandwich will likely change your whole mentality for the day, but it’s sum is better than it’s parts. The chicken salad is incredibly basic, and really, sort of bland. Of course, when you add perfectly smokey bacon and some home made tater chips, you get quite a sandwich, but certainly not one as vaunted and deserving as hype as their turkey, which again, is the best I have ever tasted. Either way, Parm is a fantastic place to grab a sammie, all of which are delicious and way above average, sometimes even the best of breed, but the Saratoga Club is a one-trick pony, a great idea, a cool experience, but one i would never choose over many of the other offerings at Parm.

Prosciutto On house-made focaccia from il Buco alimentari e viniera

Prosciutto On house-made focaccia from il Buco alimentari e viniera

Fried Chicken, ramp mayo, red leaf lettuce on brioche @ DINER, Bk

Fried Chicken, ramp mayo, red leaf lettuce on brioche @ DINER, Bk

Ozersky getting-it-in with the late night sandwich specials at Parm. Sadly, I was not included in this booze-infused mission.

If you don’t already know, Parm is home to some of the best sandwiches in the game - a bastion of stoner-driven cuisine that should be cherished by all who imbibe or inhale.

Chicken Cemita: chicken, beans, quajaca cheese, avocado, tomato, chipotle & mayo @ TACOS MORELOS, BK

Chicken Cemita: chicken, beans, quajaca cheese, avocado, tomato, chipotle & mayo @ TACOS MORELOS, BK

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CLASSIC CUTS: Italian Special - Cappicola, Prosciutto, Hot Sopressata, Mozzerella, Roasted Red Peppers, Lettuce, Tomato, Onion, Oil & Vinegar, S & P from FAICCO’S ITALIAN SPECIALTIES, NYC

CLASSIC CUTS: Italian Special - Cappicola, Prosciutto, Hot Sopressata, Mozzerella, Roasted Red Peppers, Lettuce, Tomato, Onion, Oil & Vinegar, S & P from FAICCO’S ITALIAN SPECIALTIES, NYC

Curry Chicken Salad @ Hampton Chutney

Curry Chicken Salad w/ Roasted Red Peppers & Arugula on Black Bread

The weather gets warmer and the need for cold sandwiches becomes a moral imperative – at least that’s how I see it. Among my favorite warm weather sandwiches is Chicken Salad, and while I a mean version with roasted Chicken, one of the best that can be bought can be found at Hampton Chutney. Hampton Chutney is an import from Amagansett that is mostly known for dosas among the stroller-mom-set, but also happens to have a delectable curry chicken salad sandwich.

I first stumbled upon this sandwich when I worked in soho and a friend worked at Hampton Chutney around the corner. Although dosas are their main attraction, (which they sell by the bundle), the sandwiches are the unsung heroes of the menu at Hampton Chut chut. The curry chicken salad on Black (pumpernickel) bread was my go-to lunch item for over a year, especially once it’s warm out. While I hadn’t had one in a few years, it’s as perfect a sandwich as ever. Made with a nicely warm and subtle curry powder, dates, yogurt, black pepper and a touch of mayo, it’s feels rather light but has bold flavors that work in unison with roasted red peppers and peppery arugula. A blend of sweet and spicy flavors, Hampton Chutney’s Curry Chicken is by far the most balanced curried chicken salad I have eaten - an item that has become nearly more popular than it’s mayo-based original. If you’re craving something cool, bold and full of flavor in sandwich form, this is about as good as it gets.

Summertime sandwiches all damn day…

PRO TIP: This sandwich now comes on 7-Grain bread by default  (it used to come on the black bread). Try it on the black bread, the flavor of the pumpernickel does more to enhance the taste of the curry if you ask me. And you asked, right?

Spit-roasted Pork and Chicken for Gyros @ BZ GRILL, Astoria, Queens
The finest pork gyro I have tasted in New York, and among the best spit-roasted meat programs to be found in our fair city.
Also, check my dude Ozersky’s ode to the gyro at BZ - stackin’ meats on meats on meats for miles in Astoria.

Spit-roasted Pork and Chicken for Gyros @ BZ GRILL, Astoria, Queens

The finest pork gyro I have tasted in New York, and among the best spit-roasted meat programs to be found in our fair city.

Also, check my dude Ozersky’s ode to the gyro at BZ - stackin’ meats on meats on meats for miles in Astoria.

Ultimate Grilled Cheese #3: Reggiano Parmesan Crusted Tuscan Bread w/ Cave-aged Gruyere, Cabot White Cheddar & Black Label Prosciutto di Parma
Learned the Parmesan crust trick from a co-worker, a former cook at The Breslin (keepers of one of NY’s best grilled cheese’s). Might be the best sandwich-crafting trick I’ve learned all year - besides how to make 20 sandwiches of all different varieties in under 15-minutes at The Meatball Shop, but that’s less a trick and more an acquired skill.
Who doesn’t love an outrageously decadent grilled cheese?

Ultimate Grilled Cheese #3: Reggiano Parmesan Crusted Tuscan Bread w/ Cave-aged Gruyere, Cabot White Cheddar & Black Label Prosciutto di Parma

Learned the Parmesan crust trick from a co-worker, a former cook at The Breslin (keepers of one of NY’s best grilled cheese’s). Might be the best sandwich-crafting trick I’ve learned all year - besides how to make 20 sandwiches of all different varieties in under 15-minutes at The Meatball Shop, but that’s less a trick and more an acquired skill.

Who doesn’t love an outrageously decadent grilled cheese?

DRIVE-BY SANDWICH: “JoseDoe Cubano” - Roast Pork, Shoulder Bacon, Swiss cheese and Pickles on the pressed Hero from JOE DOUGH, NYC

DRIVE-BY SANDWICH: “JoseDoe Cubano” - Roast Pork, Shoulder Bacon, Swiss cheese and Pickles on the pressed Hero from JOE DOUGH, NYC