Sandwich of the Week: No. 7 Sub's Braised Lamb

By Jake Stavis

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Tyler Kord, chef and partner of the recently opened No. 7 Sub (located a stone's throw away from the PAPER offices), takes the sandwich to an entirely new level. A fair share of the editorial staff here has oohed and aahed over Kord's signature sandwiches, incorporating exotic and unusual ingredients like fried lemon, candied wasabi, and imitation lobster. I consider myself a fairly daring eater, but I've always been a little skeptical toward fusion cuisine. However, with lunch selections 'round these parts generally ranging from "mediocre" to "so-so," I decided to finally suck it up and take on the heroes everyone has been talking about. 

After a couple minutes perusing the shop's menu, I settled on the braised lamb ($9), layered with romaine, yogurt, "Texas caviar," (a marinated mixture of black eyed peas and black beans) and pappadams. From the first bite, I was hooked: the rich flavors of the lamb meld perfectly with the cool, tart yogurt. The pappadams and romaine add an exciting crunch factor, and the so-called caviar has a nice kick.

Unfortunately for this blogger and other Flatiron/Korea town workin' girls and boys, the state-of-the-art sandwich has been removed from the list of specials for an unknown period of time. Upon calling to ask why the sandwich has gone M.I.A., we were told much of No.7's menu specials is seasonal, and the Braised Lamb, though currently on hiatus, may well return soon. Until then, we suggest getting the ball rolling by starting an annoying, but well-intended, email campaign for braised lamb's return: Send your requests to info@no7sub.com and together, we just might make sandwich history.

(Photo from food_in_mouth)

This story was published on May. 4, 2010

MORE FROM: Word of Mouth

TAGS: braised lamb, No. 7 Sub, Sandwich of the Week, Tyler Kord


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