Beef, that delicious master of forms. We love it cured into salty pink pastrami and layered on rye. We love it ground with Parmesan, shaped into meatballs, and lined up on a saucy sub. We love tender short ribs and grizzly burnt ends, stringy brisket and tangy corned beef. It's just so tasty in all its outfits; here are 25 to get you drooling.
'butcher bar' on Serious Eats
It's hard not to love a pork sandwich. Chicken is great, but nothing matches pork's flavor, fat and versatility (pulled! smoked! cured!). Whether it's juicy barbecue or salty soppressata, pork is kind of our favorite thing to see between two slices of bread. We combed through our sandwiches archives for 25 pork sandwiches that we salivate just to think about.
Go to Butcher Bar for the barbecue, and go back again for the barbecue you missed the first time. Just don't miss any of the excellent housemade sausage on either of your mandatory visits. Smoked meat may take center stage here, but the tender, highly seasoned sausage in a snappy casing is really a beautiful thing. Butcher Bar rotates their sausage selection daily, but you can usually find sweet and hot (my favorite) Italian sausages in the display case.
Orlando Sanchez of Butcher Bar is still getting accustomed to holding the reigns of his very own kitchen staff—something he never dreamed he would be doing at 26. He talked with us on Butcher Bar's back deck about his Texas beginnings, future upgrades he hopes to make to his already highly praised establishment, and what barbecue means to him.
Butcher Bar is ready to satisfy New York's unabashed love of pork belly. The sustainable meat heads' pork belly, lettuce and tomato sandwich ($10.99 with slaw and pickle) starts with a quality slab of belly from a naturally raised pig.
Unlike its Brooklyn smokehouse neighbors Fette Sau and Fatty 'Cue, which also tout responsibly sourced, high quality meat, Butcher Bar is designed to be a butcher shop first and a restaurant second. As it happens, barbecue was added to encourage thrifty Astorian locals to pay a little more for non-industrial meat. It's a hell of a carrot to complement an already carrot-like stick.