Vegetarian take on the Reuben: Made with roasted maitake mushrooms instead of corned beef, West-Bourne’s Mushreuben has become the favorite of Untitled chef Suzanne Cupps.
The Panelle and Croquette Special: The specialties, like the pictures on the wall, are Sicilian including the combo of fried chickpea flour patties (panelle) and potato croquettes.
The Italian Combo: Seeded hero roll, mortadella, soppressata, Swiss, mozzarella, and pecorino Romano are all represented, along with arugula, red onion, mayo, and the store’s own CSG hoagie spread.
Crispy Shark and Bake: The “shark” in the name is actually whatever inexpensive white-fleshed fish is available, such as whiting.
Pastrami on Rye: “Order it with a side of coleslaw, full sour pickles, and Cel-Ray soda,” advises Thomas Keller, chef and owner of Per Se.
Fried Chicken and Biscuit: Jeremiah Stone, co-owner of Contra, delights in the way fried chicken, buttermilk biscuits, slaw, and gravy come together in this messy, New Orleans-style pile.
Pork Bahn Mi: Shuko chef Nick Kim says it’s the freshly baked baguettes: “Like the rice with sushi, the bread is often overlooked, but it’s so important.”
Cubano: Harold Moore, who seeks out the Cubano, made with tender, garlicky roast pork, ham, Swiss, house-made pickles, and a gentle brush of mustard. All that gets pressed hot and caramelized.
Chicken Cutlet Parmigiano Hero: “Tomato, mozzarella, and pecorino on a roll with freshly breaded, fried chicken cutlets. Why is it so good? It’s the flavors. The sauce. The chicken.”
The Mujadara: The falafel-like Lebanese vegetarian pita is stuffed with warm seasoned lentils (instead of fried ground chickpeas), iceberg lettuce, tomato slices, and a swath of tahini.
Tuna Panini All’Olio With Marinated Artichokes: a savory selection: chopped, briny artichokes and chunky canned Italian tuna on tender olive oil-infused rolls. “They’re slider-size petite," order 2.
Berkshire Pork Katsu Sando: Only 10 are made a day; “The tender Berkshire pork is panko-crusted and fried. It’s served with bulldog sauce [Japanese Worcestershire], side of pickles, and potato salad.
The U With Spicy Pork: This Momofuku kiosk at Columbus Circle specializes in bangs, or tender Asian flatbreads, served hot with a handful of fillings, including pieces of lacquered pork.
Prosciutto di Parma: 24-month-aged prosciutto. “Along with the prosciutto comes fresh mozzarella, fresh tomatoes, extra virgin olive oil,” says Ssam Bar’s Max Ng.
