AlekH wrote:Just got back from lunch...porchetta sandwich special on some great ciabatta really hit the spot. The (rather bland)chips I had previously been served with other sandwiches were replaced with a kale salad dressed in a bright vinaigrette that went real well with the fatty pork.
Vital Information wrote:AlekH wrote:Just got back from lunch...porchetta sandwich special on some great ciabatta really hit the spot. The (rather bland)chips I had previously been served with other sandwiches were replaced with a kale salad dressed in a bright vinaigrette that went real well with the fatty pork.
Hey, I had the porchetta sandwich yesterday for lunch. I cannot say I enjoyed it nearly as much. In fact, I'd say I was rather disappointed in it. Overall, I think my unhappiness fell within my crusade of late in the "crispification" of America. That all our foods must be overly crisp (in fact I wonder if the complaints of the fat on the pork at Next Sicily are simply people who cannot take their stuff gooey). The pork, at least yesterday, was sliced and then griddled, resulting not in an enjoyable crisp, like say fried chicken crust (it's not cripness that is bad but only crispness that is bad) but in tough, tough meat, without much flavor either. Like you, however, I liked the kale, and given the totality of CSA kale I've been eating, that's really saying something about the dish.
Now, the "better than gyro" allowed the fat to shine, and it was a much better sandwich in my opinion. I also very much liked the spicy meatball, which had a lot of zing. The roast beef sandwich, on the other hand, seemed plain and not nearly as good as something I could do at home.
AlekH wrote:Vital Information wrote:AlekH wrote:Just got back from lunch...porchetta sandwich special on some great ciabatta really hit the spot. The (rather bland)chips I had previously been served with other sandwiches were replaced with a kale salad dressed in a bright vinaigrette that went real well with the fatty pork.
Hey, I had the porchetta sandwich yesterday for lunch. I cannot say I enjoyed it nearly as much. In fact, I'd say I was rather disappointed in it. Overall, I think my unhappiness fell within my crusade of late in the "crispification" of America. That all our foods must be overly crisp (in fact I wonder if the complaints of the fat on the pork at Next Sicily are simply people who cannot take their stuff gooey). The pork, at least yesterday, was sliced and then griddled, resulting not in an enjoyable crisp, like say fried chicken crust (it's not cripness that is bad but only crispness that is bad) but in tough, tough meat, without much flavor either. Like you, however, I liked the kale, and given the totality of CSA kale I've been eating, that's really saying something about the dish.
Now, the "better than gyro" allowed the fat to shine, and it was a much better sandwich in my opinion. I also very much liked the spicy meatball, which had a lot of zing. The roast beef sandwich, on the other hand, seemed plain and not nearly as good as something I could do at home.
Mine was anything but tough (although not really crisp either) and featured plenty of nice soft fatty bites. Luck of the draw i guess.
mgmcewen wrote:I was feeling nostalgic about Sweden last week and got their new Scandinavian-style sandwich (they call it a "tartine") and a glass of their glögg, which is unfortunately a bit swampy (I usually filter it out when I make it and then add the raisins and almonds so I don't get cloves stuff in my teeth and whatnot).
The sandwich is excellent even though it is not well-engineered enough to not fall apart a bit. The contrast between the robust rye, globes of maple cured roe, the succulent arctic char, the mild creamy cheese, and fresh slices of fennel was very nice, except I really got a craving for some strong Swedish mustard.
mgmcewen wrote:
Vital Information wrote:mgmcewen wrote:I was feeling nostalgic about Sweden last week and got their new Scandinavian-style sandwich (they call it a "tartine") and a glass of their glögg, which is unfortunately a bit swampy (I usually filter it out when I make it and then add the raisins and almonds so I don't get cloves stuff in my teeth and whatnot).
The sandwich is excellent even though it is not well-engineered enough to not fall apart a bit. The contrast between the robust rye, globes of maple cured roe, the succulent arctic char, the mild creamy cheese, and fresh slices of fennel was very nice, except I really got a craving for some strong Swedish mustard.
Cool. I really have not understood why Scandinavian/Nordic food has not taken off more in Chicago. We still seem so much in the thrall of Mediterranean food, but given our climate it would be very interesting if some chefs looked more to the North (especially as it is otherwise a hot food trend out there). Maybe this is the start.
That's super exciting! I loved my visit to Aamanns Etablissement in Copenhagen, and will put Aamanns on top of my list for my next NYC visit.mgmcewen wrote:I was sad I left NYC before Aamans, a Copenhagen import that specializes in such sandwiches, opened up in Tribeca. Next time I go there I'll have to check it out.
mgmcewen wrote:I had the porchetta, which I guess is only available on weekends, on Saturday and it was incredible. Fatty, but well-balanced. I hate brunch and only went out because I had been in the office for a special project. We tried to go to Au Cheval first but honestly the staff is super unwelcoming there if there is a wait, with PQM they are all super nice no matter how crowded it is.
mgmcewen wrote:I had the porchetta, which I guess is only available on weekends, on Saturday and it was incredible. Fatty, but well-balanced.
Jazzfood wrote:Haven't had the prochetta here but will say that Panozzo's has an excellent one as well.
Jazzfood wrote:Their kale side for around $3. is one of my favorite veg dishes in town.
BR wrote:I will note that the sandwich was served with a slaw (the details of which I cannot remember), and this slaw was really fantastic.