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.
On a lazy afternoon, you'll want to head over to Eastwood, an inconspicuous bar in the Lower East Side offering wine and beer and a small snack menu that crosses between Middle Eastern and fish and chips.
Their huge, densely-packed Falafel ($7) features green chickpea fritters with a substantial crunch. The pita is then stuffed with a fistful of hand-cut fries, hot and crispy right out of the fryer (they soften over time, but less than you might fear). With ample tahini and some thick, juicy slices of tomato, this is a falafel we'd head back for. Though a plea for the kitchen: use some better pita, please! The pita we had in our sandwiches tasted straight off the grocery store shelf. The falafel's quality overcomes this setback, but it's an improvement we'd love to see.
You can also get a pita stuffed with egg and tomato ($6), but instead of a sandwich take on shakshuka like you'll find at Taboonette, it's just an underseasoned omelet with some slices of tomato. Stick to the falafel and you'll be much happier.