Sala may be for sale, but according to UrbanDaddy the owners have opened a new spot, Rye House in Union Square, that’s serving a variation of Pittsburgh’s hallowed Primanti Bros. sandwich. If you’ve seen it on Man v. Food or the like, you know we’re talking about an Italian-bread meat sandwich stuffed with slaw, tomatoes, and fries. We’re told the version here is “cleaned up” (nooooo!) and features Andouille sausage (New Orleans roots also shine through in a crayfish po’ boy).
Executive chef Greg Johnson (formerly a sous at Abbocatto) and his chef de cuisine, Anne McKinney (also of Abbocatto), will also be serving up a Beef Wellington sandwich (filet mignon, foie gras pâté, and mushrooms on a buttery brioche bun that replicates a puff pastry) and small plates such as fried pickles with chipotle mayo, boiled peanuts, and Kobe-beef Sloppy Joe sliders. This week, Rye House will be open at 5 p.m., with lunch soon to follow. As the name implies, the bar’s specialty are American dark liquors, with cocktails courtesy of Lynette Marrero, who has bartended at Flatiron Lounge, and Jim Kerns, who’s put in time at Mayahuel. You can see the self-described American craft bar’s menu below.
Rye House, 11 W. 17th St, nr. Fifth Ave.; 212-255-7260