In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
We're big fans of the pulled pork at Maysville, and while the Grilled Fish Sandwich ($16) isn't the cheapest lunch option around town, one bite will quickly take your mind off the price tag.
Sea bass is the fish of choice here. Its dense flesh withstands a trip to the grill, but is delicate enough to melt in your mouth after it's been cooked. Chef Kyle Knall builds the sandwich on a potato hero from Balthazar, and its oblong shape mimics that of the filet, so you don't have to worry about "just bread" or "just fish" bites. Celery root and burdock are a smart, crunchy combination, and caper aioli adds a brininess that enhances the fish's flavor. It's applied with a generous hand, but accompanying homemade potato chips have a vinegary tang that helps cut the richness.
Everything about the sandwich tastes remarkably fresh, and the bright, clean flavors may have you thinking you're eating it on a skiff somewhere off the coast of Maine.