The sliced kind is sourdough (which he learned to make at the beginning of the pandemic, just like all of us - except he mastered it), and he tops it with seasonal goodies like apple butter, cheddar and roasted Brussels sprouts, or cheffy things like house-smoked lox and mushroom butter. And at Huda, chef-owner Yehuda Sichel (formerly of Abe Fisher) makes pound-for-pound the best sandwich bread in the city. Photograph by Ted Nghiem.Įvery good sandwich starts with good bread, and the best sandwiches start with the best bread.
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