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
  1. Fermentation-happy chef Will Horowitz (Ducks Eatery, Seamstress) built a research and development lab to explore everything pickled, smoked, and cured.
  2. 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.
  3. 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.
  4. 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.
  5. Here's the pastrami with buttermilk-fermented cucumbers, dill, and anchovy-Meyer-lemon mustard
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  6. And the pastrami-scrap hot dog with shiitake-mushroom sauce, fermented parsnips, and pickled onions.
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  7. The country ham sandwich with nduja, pickled chilies and fennel, and smoked butter.
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  8. The smoked bluefish salad with pickled ramps and celery.
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  9. "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."