"You're here for the $32 French dip. Piled onto an almost-too-crusty Frenchette demi baguette (Laporte tasted nearly 150 options before picking this one) are tender, dry-aged prime rib, Provolone, horseradish aioli, and seven-hour caramelized onions. The sandwich is so large that you may need to unhinge your jaw to eat it. It comes with an au jus cup that's too tiny to comfortably dunk your sandwich into (if you're a corner dipper, it'll suffice), but it is delicious."
"Fellow horseradish lovers, order a side of the aioli. The amount on the sandwich isn't enough. I don't know if I'd call them "fries" as much as "potato sticks." What I do know is that while I'm normally a shoestring fry hater, I still think you should order them. Don't skip the limeade. The drink cuts through the richness of the sandwich."
Salt Hank's opened in the West Village in 2025 by recipe content creator Henry Laporte and chef Daniel Rubenfeld. The menu focuses on a single French dip sandwich, shoestring fries, and a few accouterments; a chicken Parm dip appears on Wednesdays. The $32 sandwich features tender dry-aged prime rib, Provolone, horseradish aioli, and seven-hour caramelized onions on a Frenchette demi baguette. The au jus is flavorful but served in a small cup. Shoestring fries are recommended despite being like "potato sticks." Limeade balances the sandwich's richness. Expect long lines and efficient service.
Read at Eater NY
Unable to calculate read time
Collection
[
|
...
]