Time Out says
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It may be named after plucky cukes, but this Upper West Side newcomer from Jacob Hadjigeorgis—the Jacob of Jacob’s Pickles—expands beyond its namesake with a range of French-dip sandwiches. The kitchen, helmed by Jacob’s Pickles chef Glenroy Brown, turns out five varieties of the iconic American sandwich, from a classic beef with horseradish aioli to a lamb number with mint chimichurri. Beyond sandwiches, the menu at the 150-seat retro-luxe restaurant includes bone marrow with clams casino and flounder Rockefeller.
|Cross street:||between 83rd and 84th Sts|
|Price:||Average main course: $18|
|Opening hours:||Mon–Thu, Sun 4pm–2am; Fri, Sat 4pm–4am|
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