After leaving his posts at the East Harlem lacto-oeno-doughnutty triumvirate of Earl’s Beer & Cheese, ABV, and Dough Loco, bar food and sandwich maestro Corey Cova has been keeping busy as the resident chef at Coffeed’s multiple café locations, which now include the soon-to-reopen New Leaf in Fort Tryon Park. On top of that, Cova — the man who brought the world the scallion-pancake pork taco and the foie gras Fluffernutter — is on the brink of opening Lord Hamm’s, a 200-square-foot sandwich shop dedicated to multiple forms of meat on bread, from hot beef to the titanic muffuletta we previewed in the current issue of New York Magazine.
He anticipates opening the shop late next month, with a brief but high-protein menu and a space-mandated emphasis on takeout and delivery. To whet the appetite, here’s another look at that muffuletta, plus a meatball hero with fried onions, mozzarella, miso-Sriracha mayo, and Cheddar cheese powder, among other things.
226 E. 3rd St., nr. Ave. B; no phone yet