Husband-and-wife duo behind fish-and-chips sensation Dame, Eater Finest New Restaurant winner Lord’s, and European seafood spot Crevette, Patricia Howard and Ed Szymanski speak about what impressed them to open their West Village eating places as they make the long-lasting Dame tomato sandwich and Barbuto kale salad.
As Szymanski marinates giant tomato steaks in spicy olive oil, herbs, and vinegar, Howard reminisces about consuming a minimum of one tomato sandwich day-after-day after they have been the one two staff at Dame. Szymanski created the juicy sandwich as a result of they wanted a vegetarian choice and was impressed by Howard’s obsession with easy tomatoes on toast. They whisk collectively an aioli with each slow-cooked and uncooked garlic, as Howard jokes that her husband is thought for serving “a bucket of aioli” at each feast they throw. After the tomatoes have marinated for hours, they add aioli, tomatoes, lettuce, basil, chives, and crispy shallots onto a toasted sesame seed bun.
The couple discusses attempting to eat dinner at residence extra as they handle newly opened Crevette and their two different eating places, prioritizing spending time with their one-year-old daughter and increasing her palate with new meals like oysters. Howard says she knew after they first met in 2017 that they might “get married someday and we’re gonna open eating places collectively.”
The Barbuto kale salad, first popularized on the namesake restaurant by Jonathan Waxman, is a favourite of Howard’s and was the primary dish they made within the Dame restaurant area earlier than they’d 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 dinner earlier than working his personal eating places. Howard talks about how she will be able to’t wait to introduce her daughter to the unique salad at Barbuto earlier than Szymanski thinly slices the kale and massages it into the umami-rich dressing. They speak about how the kale salad at Waxman’s decades-old establishment has stayed the identical all through the years, with Szymanski calling it “the gold customary,” as they break up the tomato sandwich and dig into the nostalgic greens.
Watch the this episode of Meals That Made Us on Eater at House to see Howard and Szymanski debate who was fascinated about who first and make dishes that fed the couple after they started their small restaurant empire collectively.