The Urban Forager

A First Look at Foster Sundry’s New Sandwich Menu

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The Triple C: housemade ham, housemade mortadella, Smoking Goose soppressata, Narragansett Creamery mozzarella, and giardiniera on a Hot Bread Kitchen roll.
The Triple C: housemade ham, housemade mortadella, Smoking Goose soppressata, Narragansett Creamery mozzarella, and giardiniera on a Hot Bread Kitchen roll. Photo: Jody Wissner/New York Magazine

You can’t open a gourmet grocery in Brooklyn these days without offering your customers a little pick-me-up. Thus, this Friday, Bushwick’s five-month-old Foster Sundry is unveiling an enticing new sandwich menu that capitalizes on the talents of the shop’s Meat Hook and Marlow & Daughters-trained butchers. The bacon and the chicken on the club are both smoked on the premises. The Italian hero boasts housemade ham and mortadella (while the soppressata comes from Smoking Goose butchers in Indianapolis). And if you like Reubens, you can get yours with the shop’s own corned beef or pastrami, plus sauerkraut, Emmentaler cheese, and Russian dressing on Roberta’s rye. The Foster Sundry concoction that best expresses owner Aaron Foster’s terroir-centric, integrated-farming philosophy, though, has got to be the Cheddar brat on a Martin’s Potato bun. It’s stuffed with Cabot Clothbound Cheddar and made from the pork of contented whey-fed pigs raised on Vermont’s Jasper Hill dairy farm — where that very cheese is perfectly cave-aged.

Egg-and-cheese biscuit with Spring Brook Farm's Ashbrook cheese, spicy greens, and aioli.
Egg-and-cheese biscuit with Spring Brook Farm’s Ashbrook cheese, spicy greens, and aioli. Photo: Jody Wissner/New York Magazine
Ham-and-cheese biscuit with housemade ham, L'Amuse Gouda, and Mike's Hot Honey.
Ham-and-cheese biscuit with housemade ham, L’Amuse Gouda, and Mike’s Hot Honey. Photo: Jody Wissner/New York Magazine
Grilled cheese with housemade bread-and-butter pickles on Roberta's sourdough.
Grilled cheese with housemade bread-and-butter pickles on Roberta’s sourdough. Photo: Jody Wissner/New York Magazine
Smoked-chicken club with housemade bacon and GoldRush apples.
Smoked-chicken club with housemade bacon and GoldRush apples. Photo: Jody Wissner/New York Magazine
Sundry Reuben with housemade corned beef, sauerkraut, and Emmmentaler on Roberta's marble rye.
Sundry Reuben with housemade corned beef, sauerkraut, and Emmmentaler on Roberta’s marble rye. Photo: Jody Wissner/New York Magazine
Smoked veggie flatbread: smoked and marinated vegetables on Hot Bread Kitchen m'smen.
Smoked veggie flatbread: smoked and marinated vegetables on Hot Bread Kitchen m’smen. Photo: Jody Wissner/New York Magazine

*A version of this article appears in the April 18, 2016 issue of New York Magazine.

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Bushwick’s New Sandwich Destination