A Manhattan sandwich maker decided to lock horns with NYC’s finest delis, and now brings its farm-to-table magic to Dumbo
by Tia Kim
In Zagat’s October, 2016 list of “NYC’s Best Cheap Quick Bites,” Brooklyn claimed five of the enviable slots, including Coney Island’s Tontonno Pizzeria Napolitano, Di Fara Pizza in Midwood, and Almondine Bakery in Dumbo. The only pure sandwich joint (apart from traditional delis and bagel shops) to grace the list was Untamed Sandwiches, which, in its 2014 Manhattan startup location in Midtown (39th Street between 5th and 6th Avenues), attempted not just to transcend the myriad of turkey-and-Swiss joints near to or adjoining Bryant Park, but go for the stratosphere—lock horns with institutions like Katz’s Delicatessen and Alidoro in the best-in-city ranks.
Focused on braised meat sandwiches, salads, and other plates made with sustainable, farm-to-table ingredients, the brainchild of Andy Jacobi and Chef Richard King (who met when the former was working for a grass-fed meat company, the latter as a chef in NYC), the team’s business concept was and is to combine Jacobi’s knowledge of sustainable meat with King’s southern style of low and slow cooking, in the very recognizable format of a delicious sandwich on crunchy bread—arguably the deli format upon which the culinary reputation of the whole city rests. It jumped the East River in the middle of last year to a second location—an expansive site at 60 Prospect Street, with seating for thirty five.
“In both, the highlight of our sandwiches, salads, and plates is exactly what it should be…the meat!” said Jacobi. “We offer a limited number, making sure that every one stands out. Our menu has also been chosen to minimize food waste by using the same condiments, garnishes, and vegetables in multiple sandwiches, and our proteins are braising cuts that are the most flavorful…and ideal for slow cooking.”
Sandwiches are served with either cheddar jalapeno grits or market green salad with preserved lemon vinaigrette. Their go-to bun is the ciabatta, courtesy of Grandaisy Bakery in Tribeca, and a gluten free alternative comes from Jake’s Gluten Free Market in Boise, Idaho. Its meat-and-roll roster is augmented with fare like salads, pickled beets with cumin yogurt (just try it), roast carrots with spicy chermoula, and something of an obsession for your staff tasting crew, Grumpy’s Chili (grass-fed beef, black beans, with pimento cheese toast). All, Jacobi explained, embrace the same sustainable concept.
Drinks consist of made-from-scratch beverages, natural fountain and bottled sodas, coffee and cold brew, and a menu of craft beers and sustainable wines. For dessert, there’s a selection of house-baked cookies and brownies, plus a special ice cream sandwich for the summer. There’s also a simple breakfast menu consisting of egg sandwiches, fresh-squeezed orange juice, and coffee.
60 Prospect Street / 718.360.2956