Boobs and Sandwiches

"It's all about what you put on them."

Jul 28

PORCHETTA SANDWICH AT MAIALINO

Maialino, Danny Meyer’s ode to the Roman trattoria, tops tender slices of roast pork with perfect sunnyside-up eggs and places the combo inside a hearty ciabatta roll. It’s a haute version of a NYC classic, but it’s one of the best. Moreover, the soothing dining room and quiet location near Gramercy Park jumpstarts the day better than a hastily inhaled bodega sandwich (you can save that for when you’re alone and hungover).—Nick Schonberger

PORCHETTA SANDWICH AT MAIALINO

Maialino, Danny Meyer’s ode to the Roman trattoria, tops tender slices of roast pork with perfect sunnyside-up eggs and places the combo inside a hearty ciabatta roll. It’s a haute version of a NYC classic, but it’s one of the best. Moreover, the soothing dining room and quiet location near Gramercy Park jumpstarts the day better than a hastily inhaled bodega sandwich (you can save that for when you’re alone and hungover).—Nick Schonberger



Jul 27


PERFECT LITTLE EGG SANDWICH AT DOMINIQUE ANSEL BAKERY



There’s nothing wrong with a bodega egg-and-cheese—the short-order speciality is one of NYC’s most dependable cheap eats, and somehow bodega cooks know how to make it better than anyone. But that’s not to say that a little gussying up isn’t welcome from time to time. For one of the hits from his slept-on savory menu, pastry wizard Dominique Ansel preserves the simplicity of the sandwich—it’s just egg, cheese, and bread—while giving each element a cheffy upgrade. The eggs are steamed, Japanese-style, to a fluffy, custard-like consistency, then draped with a thin layer of Gruyère and tucked into a housemade brioche bun. Like the chef’s famed desserts, the final product manages to be pristine and fussy without losing its essential, gut-rumbling appeal.




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PERFECT LITTLE EGG SANDWICH AT DOMINIQUE ANSEL BAKERY

There’s nothing wrong with a bodega egg-and-cheese—the short-order speciality is one of NYC’s most dependable cheap eats, and somehow bodega cooks know how to make it better than anyone. But that’s not to say that a little gussying up isn’t welcome from time to time. For one of the hits from his slept-on savory menu, pastry wizard Dominique Ansel preserves the simplicity of the sandwich—it’s just egg, cheese, and bread—while giving each element a cheffy upgrade. The eggs are steamed, Japanese-style, to a fluffy, custard-like consistency, then draped with a thin layer of Gruyère and tucked into a housemade brioche bun. Like the chef’s famed desserts, the final product manages to be pristine and fussy without losing its essential, gut-rumbling appeal.



Jul 26

nakedxxxcelebs:

Jennie Reid

(via 46centurion)



BREAKFAST SANDWICH AT IL BUCO ALIMENTARI



The extraordinary bread at Il Buco Alimentari & Vineria is made in house by head baker Kamel Saci. The market-restaurant’s soul-satisfying breakfast sandwich is built on baguette-like filone, and is what we imagine we might come across at a roadside cafe in Milan. There’s nothing more enticing than watching the yolk from the fried egg—along with the grease from salame rosa andSalva Cremasco cheese—seep into the craggy bread.

BREAKFAST SANDWICH AT IL BUCO ALIMENTARI

The extraordinary bread at Il Buco Alimentari & Vineria is made in house by head baker Kamel Saci. The market-restaurant’s soul-satisfying breakfast sandwich is built on baguette-like filone, and is what we imagine we might come across at a roadside cafe in Milan. There’s nothing more enticing than watching the yolk from the fried egg—along with the grease from salame rosa andSalva Cremasco cheese—seep into the craggy bread.



Jul 25

free-celebrity-porn:

Kate Upton Zero Gravity Tits



BICUIT, EGG, AND CHEESE AT MARLOW & SONS

Simplicity is a virtue, especially when it comes to breakfast sandwiches, and Marlow & Son’s egg and cheese biscuit is the clear winner of the unfussy-but-incredible breakfast sandwich category. This grocer-by-day, restaurant-by-night spot has been a staple of South Williamsburg since it opened its doors in 2004, and it has effectively pioneered farm-to-table cuisine in Brooklyn—so it makes sense that every ingredient on the menu is high-quality. Marlow’s breakfast sandwich consists of a fluffy square biscuit slicked with salted butter, browned, then piled with fluffy scrambled eggs and a blanket of melted sharp cheddar.—Liz Barclay

BICUIT, EGG, AND CHEESE AT MARLOW & SONS

Simplicity is a virtue, especially when it comes to breakfast sandwiches, and Marlow & Son’s egg and cheese biscuit is the clear winner of the unfussy-but-incredible breakfast sandwich category. This grocer-by-day, restaurant-by-night spot has been a staple of South Williamsburg since it opened its doors in 2004, and it has effectively pioneered farm-to-table cuisine in Brooklyn—so it makes sense that every ingredient on the menu is high-quality. Marlow’s breakfast sandwich consists of a fluffy square biscuit slicked with salted butter, browned, then piled with fluffy scrambled eggs and a blanket of melted sharp cheddar.—Liz Barclay


nikkalafan:

Courtnie Quinlan

nikkalafan:

Courtnie Quinlan

(via 46centurion)


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