After dreaming up gonzo treats at Dough Loco and manning the burners at Earl's Beer and Cheese, Corey Cova partnered with Adam Clark to create a meat sandwich for the menu at Clark's uptown cocktail den, the Guthrie Inn. The duo never ended up making the dish, but they've now expanded their idea into a 200-square-foot sub shop in Alphabet City. "We're not taking ourselves too seriously at all," Cova says. "We're keeping people on the block fed with really food food, but we're making weird versions of things and using different cuts of meat." Step into the compact, yellow-walled space to order at the L-shaped counter and chow down along a gentleman's rail or take your 'wich to go. Expect inventive combinations like the Hot Beef, a riff on pastrami that layers corned-beef–brined brisket with house-made dill pickles, mustard and au jus onto a Grandaisy foccacia-like tondo roll, or their take on a Muffelatta, an oversize olive loaf smothered with a trio of olives (kalamata, nicoise, picholine), cheeses (mozzarella, Swiss, provolone) and meats (smoked ham, prosciutto, salami). Drift from the sammie menu to find a spicy tomato soup loaded with ginger and Sriracha, thickened with fresh cream and a house-made cheddar-lager spread, and served with an Italian-style baguette.
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