Saltie

Profile

While New York gorged on dry-aged burgers and deep-fried stoner grub, Saltie created the lettuce sandwich. But there is much more to recommend this quirky shop than its iconoclastic Romaine Dinghy. There’s the pickle-palooza that is the Scuttlebutt, and the Clean Slate, a sublime open-faced Middle Eastern kitchen sink, all distinguished by housebaked focaccia and chewy naan; bright, piquant dressings; and flurries of fresh herbs. There’s the seasonal specials, like panzanella and a niçoise salad with sardines. And then there’s the pastry case, ample reward for finishing your veggies in the form of oatmeal-caraway cookies and buttery-crusted galettes. — Rob Patronite and Robin Raisfeld

Related Stories

New York Magazine Reviews

• Robin Raisfeld and Rob Patronite's Full Review (3/29/10)

Best of New York Awards

• Best Vegetarian Sandwich (2010)

Featured In

• Trendlet: The Egg Sandwich Goes Gourmet (10/26/09)
• Fall Preview 2009: What Our Critics Are Most Eager to Eat This Fall (8/31/09)

Recipes at Saltie

• Cauliflower, Leek, and Gruyère Soup (2012)