HARRY & IDA’S IS ALPHABET CITY’S BRAND-NEW SANDWICH DESTINATION
Think smoked bluefish, a kind of riff on the Italian combo, and pastrami made from the chef's great-grandparents' recipe. http://grb.st/1JN9QfY
- •Fermentation-happy chef Will Horowitz (Ducks Eatery, Seamstress) built a research and development lab to explore everything pickled, smoked, and cured.
- •As part of that effort, Horowitz has devoted some of the space to a retail store, Harry & Ida's Meat and Supply Co., a place where he and his team could sling sandwiches and peddle experiments like smoked butters, morel and cockle conservas, pickled cattails, and charcuterie.
- •The final space is a brick-walled sliver of a general store designed to look like a butcher counter and inspired by the Jewish delis his Hungarian great-grandparents once owned uptown.
- •Along with the pantry goods, there's also a tight sandwich menu, featuring four standbys and a couple of seasonal specials down the line, which leans heavily on the traditional foods of the Northeast.
- •Here's the pastrami with buttermilk-fermented cucumbers, dill, and anchovy-Meyer-lemon mustard
- •And the pastrami-scrap hot dog with shiitake-mushroom sauce, fermented parsnips, and pickled onions.
- •The country ham sandwich with nduja, pickled chilies and fennel, and smoked butter.
- •The smoked bluefish salad with pickled ramps and celery.
- •"The most fun layer is just not knowing," Horowitz says. "We'll use whatever product comes up or we think is underutilized, like eel or bluefish, it'll all be exploratory."