‘We Do Things the Old Way’ | Sandwich City | NYT Cooking
On Avenue U, in the northeast corner of Sheepshead Bay, Brooklyn, is Brennan & Carr, a neighborhood joint known for its roast beef sandwich.
This hot roast beef on a roll is beloved. Open since 1938, the staff and customers tend to measure their loyalty in decades, not years. Time seems to stand still at Brennan & Carr, but the quality, care and genuine hospitality never do. “Everything is done exactly as I remember as a kid,” the owner, Eddie Sullivan, said.
Customers have some options when it comes to how they want their sandwich dipped in “the broth.” There’s the “dingle dangle,” where only the meat is dipped; 2) the standard dip, which is meat and then the top bun; 3) a “double dip,” which goes meat, then top bun, then whole sandwich; and 4) a “K.F.J.,” which stands for “knife and fork job,” which is a double dip plus more broth ladled on top.
Read more about the Brooklyn institution: https://nyti.ms/43tPfvS
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24 Comments
Terrific!
Checks: yep it’s Brooklyn again
@1:32 which one of you a-holes threw that water bottle up there?
Why not use a small funnel to fill up the pepper and salt shakers? Much faster and neater than using a small spoon … 🤔
Absolutely love it. ❤
Great video; they take so much pride in what they do. So rare in this age of social media-hyped places.
Yummmmmm
A real stand up business
Awesome from the uk
"You've never had a wetter sandwich"
This sandwich is gangster
The common thing in all of these family Resteraunts are Mexicans. 🇲🇽
I guess no one is gonna tell them about Chicago's Italian beef, which is the same thing.
Jose the mvp 🙌🏾
genuine pride, care, and consistency
A cardiologist's dream! A climate's nightmare!
That burger press is OLD SCHOOL. We had one at a deli I used to work at and god forbid something broke!! so many parts and insanely heavy. Love it
It's a small thing but there are so many places that don't get how important cleaning the soda machine is
For some context on what happened to the animals before they were killed, cows are subject to a lot of painful procedures without anesthesia. Like branding with a hot iron, “dehorning” with a hot iron, as well as neutering without anesthesia.
While the EU bans surgeries without anesthesia, places like the US have no laws saying that anesthesia must be used. So farms like to save money and just do these procedures without it.
It takes guts to run a business and tell customers, "this is the way we do it — period." I am told that in Chicago one should never ask for ketchup on their hotdog? I hate ketchup but I cannot imagint tell my customer how they should eat food they are paying for.
I love this… I have to try it one day ..
We need you to open shop here in Seattle!
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Cleaning their condiments and soda machine says enough to me that this place is pristine