Restaurateur Frank Bonanno has built his reputation on singular dishes — like the lobster macaroni and cheese at his flagship eatery, Mizuna — and fine-dining experiences that strike a balance of fun and elegance. But beneath the chef's coat beats the heart of a New Jersey kid raised on Taylor pork roll and meatball subs. So it's not surprising that when he decided to open his own sandwich shop, Bonanno hit the mark with East Coast classics piled high onto soft rolls from Grateful Bread. Housemade sausage and rare-cooked roast beef highlight a menu that also features pitch-perfect egg salad, Luca marinara and fresh burrata. While many of the ingredients aren't fancy — grinders are adorned with thin tomato slices and iceberg lettuce — the combination of simplicity and a few key bursts of flavor and originality makes each sandwich an exercise in nostalgia and comfort.
Readers' choice: Snarf's
