"As Szymanski marinates large tomato steaks in spicy olive oil, herbs, and vinegar, Howard reminisces about eating at least one tomato sandwich every day when they were the only two employees at Dame. Szymanski created the juicy sandwich because they needed a vegetarian option and was inspired by Howard's obsession with simple tomatoes on toast. They whisk together an aioli with both slow-cooked and raw garlic."
"The Barbuto kale salad, first popularized at the namesake restaurant by Jonathan Waxman, is a favorite of Howard's and was the first dish they made in the Dame restaurant space before they had a full kitchen. For that dish, breadcrumbs are toasted with olive oil, drained, and seasoned. Szymanski whips up a basil, garlic, parmesan, and anchovy dressing as he talks about working as a line cook before operating his own restaurants."
Patricia Howard and Ed Szymanski operate West Village restaurants Dame, Lord's, and Crevette. Szymanski marinates large tomato steaks in spicy olive oil, herbs, and vinegar to make a juicy tomato sandwich. An aioli of slow-cooked and raw garlic is spread on a toasted sesame bun with marinated tomatoes, lettuce, basil, chives, and crispy shallots. Howard ate a tomato sandwich daily when they were the only Dame employees, inspiring the vegetarian option. The Barbuto kale salad uses toasted breadcrumbs and a basil-garlic-parmesan-anchovy dressing; the kale is thinly sliced and massaged into the dressing. The couple balances restaurant openings with family life and introduces their one-year-old daughter to new foods.
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