Revolution Sandwich: Where Local Meets Global
Serge Zborovsky, managing partner, of Revolution Sandwich said that he and his partners had a vision. That vision was to create a special sandwich takeout business run out of an underutilized kitchen in Tribeca as a way of promoting global flavors to a local, New York sandwich concept. “The idea behind Revolution was to create a much needed higher-level delivery experience,” Zborovsky told The Daily Meal. “From the ingredients, to the branding, to the service. We are not just a sandwich shop that also delivers — we are a delivery business.”
He and his partners in collaboration with three talented chefs believed they saw a need in the marketplace to cater high quality sandwiches to the likes of financial institutions, corporations, and those who simply have a craving and a deep love of sandwiches.
By operating out of the M1-5 Lounge space and utilizing their kitchen which is vacant during the day, the company has a much greener footprint — this allows them to reduce their non-essential costs and put much more love into its ingredients and products, said Zborovsky.
The menu represents global flavors — everything from Indian street food, to Italian paninis, to sandwiches with Southern accents. One of the most popular sandwiches is the chicken tikka wrap with grilled chicken, spiced creamy “tikka” sauce, pickled red onions, and a cilantro chutney sauce slathered on wheat paratha. This sandwich, along with the paneer tikka wrap are modeled from traditional and delicious Indian Street food.
Next featured is the slow roasted pork sandwich which has both Caribbean and Southern flavors. It has jerk marinated pork shoulder with pineapple and plantain compote placed on Italian-flauta bread. For those looking for their Italian fix, there is the pan seared breaded eggplant sandwich put together in homage to all of the Italian nonnas out there. It includes the breaded eggplant, romaine hearts, vine ripened tomatoes, fresh mozzarella, and it is topped with a creamy Caesar dressing on freshly made pizza Bianca bread.
What’s more is that this sandwich shop also offers any of its options to be made on gluten free bread for those with Celiac disease or gluten intolerances.
As for what sandwich is Zborovsky’s own favorite, he always goes for the Kalbi Burger constructed with ground marinated beef short rib, topped with a gochujang, sweet pepper remoulade, and dill pickles on a brioche bun. “It’s probably the best burger I’ve ever had. It’s one of those flavors that you wake up craving in the morning after trying it for the first time,” he said.