Schnitz opens in the East Village
The Smorgasburg sandwich favorite launches a brick-and-mortar schnitzel shop.
Fri Mar 21 2014
Photograph: Paul Wagtouicz
Lt. Dan at Schnitz
Milanese, tonkatsu, panado: It seems every country has a breaded-and-fried cutlet to call its own. This schnitzel shop—an offshoot of the popular Smorgasburg vendor, launched in 2011—focuses on the Israeli variety, a thicker cut made of chicken thigh instead of the customary breast. Sibling owners Yoni Erlich and Donna Magen go beyond basic chicken for their fast-casual spot, decorated with faux Schnitz Chronicle newspapers and printed gray banquettes. Built on a Tom Cat Bakery pretzel hero, the Grumpy Russian features pork loin, pickled cherries and Gorgonzola; the Yonz tops butternut-squash-and-corn schnitzel with honey-sriracha mayo; and the Lt. Dan—a cheeky tribute to Forrest Gump—pairs shrimp with jicama-fennel slaw. Hopsy Dazy and Ommegang Witte are on tap for those who want their sandwich with a side of beer.See the menu below. 177 First Ave at 11th St (646-861-3923)
Bamberg: Chicken schnitzel topped with pickled cucumbers, daikon, ginger and shallots and a caramelized onion dijon mustard.
Sweet Onion: Chicken schnitzel topped with pickled cabbage, jicama, raddish and cilantro with a roasted beet tzatziki.
Mrs. Child: Chicken schnitzel topped with Schnitz Greens and a celery root remoulade.
Caesar Schnitz: Chicken schnitzel topped with black kale caesar salad, a fried egg and grana padano.
Grumpy Russian: Pork loin schnitzel topped with Schnitz Greens, pickled cherries and gorgonzola spread.
S.L.T.: Pork belly schnitzel topped with Schnitz Greens, pickled tomatoes and mayo.
Lt. Dan: Shrimp schnitzel topped with a jicama-fennel slaw and a lemongrass mayo.
The Yonz: Butternut squash and corn schnitzel topped with jicama-fennel slaw and honey-sriracha mayo.
Sides & Salads
Roasted Head of Cauliflower
Aba's Chicken Soup
Schnitz Greens: Black kale, green and red cabbage, mint, basil and green apples with red wine vinaigrette.
Black Kale Caesar Salad: Romaine hearts, black kale, with caesar dressing.
Mediterranean Salad: Cucumbers, grape tomatoes, peppadew peppers, Israeli pickles, kalamata olives and preserved lemons.
Cucumbers, Daikon, Ginger & Shallots
Red Cabbage, Jicama, Radish & Cilantro