Sandwich of the Week: Pork Slope’s Brisket Sandwich
Recipe of the day
Through his appearances on two seasons of Top Chef, his time in the kitchen at New York’s acclaimed Buddakan, and the resounding success of his Brooklyn restaurant Talde, one thing is certain: chef Dale Talde knows how way around good food. One thing that might come as a surprise? He also knows his way around barbecue. Barbecue brisket, to be exact.
His newest endeavor (along with partners John Bush and David Massoni) is Pork Slope, a roadhouse-style bar and restaurant nestled on a tree-lined avenue in Brooklyn’s tony Park Slope neighborhood. Cheap beer, mounted boar’s heads, a dart board, and a pool table help to keep the place crowded from open till close, but Chef Dale’s food is a major draw.
Wings, burgers, tater tots, pulled pork, grilled cheese, chicken nuggets, ribs, and a killer shrimp po’ boy are all on offer, and they’re all delicious and made using the highest-quality, unprocessed ingredients. It’s bar food on the outside, gourmet on the inside. But one true standout is the brisket sandwich.
The meat is slow-smoked until it’s nearly falling apart, doused in homemade sweet-tangy barbecue sauce, and piled onto buttered Texas-style toast. A few pickles are placed on top for good measure, and the sandwich arrives in a paper-lined basket with a couple wet-naps and plenty of extra sauce on the side.
It’s a gem of a sandwich in a gem of a bar, and it’s our pick for Sandwich of the Week.
Click here for other featured sandwiches or check out the 2012 Year in Sandwiches and the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!
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