Anatomy of a Superior Sandwich: The Captain’s Daughter at Saltie

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One of the best sandwiches I’ve ever had is the Captain’s Daughter at Saltie in Williamsburg, Brooklyn. It’s described minimally on the menu: “sardines, pickled egg, salsa verde” and yet tastes like so much more. The bread, focaccia, is fluffy and rich with olive oil. The flavors are as bold as flavors can be: fishy, bright, acidic, briny. The texture, unlike the criminally soft-on-soft sandwich I wrote about last week, is chewy (from the bread), soft (from the sardines) and crunchy (from all the vegetables). Let’s lift up the hood and see what else we can discover so maybe, just maybe, we can recreate this sandwich back in L.A.

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Saltie & Blue Bottle Coffee

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Last week I decided to take a field trip to Williamsburg.

While working on my book, I did take a weekly sojourn to Park Slope, my old stomping grounds, to grab sushi at Taro and to do work at Gorilla, but I did that because it was comfortable and familiar (and I think Taro has the best, most reasonably priced sushi lunch deal in New York); I also like working at Gorilla, it’s a nice change of pace from my daily West Village routine. But Williamsburg? Williamsburg I know very little about.

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