It was the third of back-to-back below-zero temperature days in the borough, and I was feeling a bit beaten. All I longed for was comfort food.
A tasty sandwich seemed like an awesome prospect, as going home to cook did not. Focused on getting home and unwrapping myself and dinner, I headed to a sandwich shop that had been mentioned to me by a friend, Morris Sandwich Shop.
What was special about this sandwich shop was that is was born of a food prep kitchen inside of its parent, a food truck. Located at 569 Lincoln Place in Crown Heights, the small shop was the negative space off of the kitchen. Unassuming and interesting!
It’s nestled modestly off of the now bustling Franklin Avenue 2, 3, 4 and 5 subway stops, diagonally across from an organic grocery and Starbucks. This place was so succinct and fresh feeling, with its spotless white-tiled floors and textured ceiling. I was immediately impressed with the efficient use of the teeny space. With a sleekly designed cutout window to the kitchen to my left, the remainder of the decor was brief with nothing but a small grouping of framed press write-ups displayed in a corner and a bright window opposite the counter.
Charlie and Ben were my servers, and I will admit, I put them to work! After I ordered six of the seven sandwiches on the menu, they worked synchronistically constructing each sandwich with care, all the while keeping the atmosphere cheery with conversation. During this lively chatter, I’d learned that the owner, Mike Jacober, had previously worked for Per Se among other fine dining establishments. I’d also learned that Gladys – the restaurant next door – was the dining room iteration of the food truck family (also worth checking out).
As I watched the magic happen before me, I noted the interesting pairings of cauliflower purée with roasted beets, kale, pickles, radish, egg and sweet chili mayo (The Mona $8). Oh my! However, the two sandwiches that would end up stealing my heart were the European Combo (hot salame, prosciutto cotto, mortadella, gruyere, red onion, kale, peppers, onion caper mayo $5/$9) and the Big Trouble In Little China (braised pork, hoisin, pickled cabbage on a housemade flat bread bun. $7.50) They were my favorites for opposing reasons. While I was shocked by how light and zesty the Euro turned out to be; I was equally delighted by the piquant flavor of the hoisin pork abated with the flatbread.Each sandwich committed to its individuality. Ben tells me that cured fish and desserts are to come! Listen, if you are in the neighborhood and craving the comfort of a sandwich but the creativity of a meal – you will fare well at this place.
Big things come out of those small packages! I fully intend to EATMOR! I get you, Morris Sandwich Shop. Open 11-8