Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Untamed


43 W. 39th St., New York, NY 10018 40.752681 -73.984559
nr. Sixth Ave.  See Map | Subway Directions Hopstop Popup
646-669-9397 Send to Phone

  • Cuisine: American Nouveau, Soup & Sandwich
  • Price Range: $$

    Key to Prices and ratings

    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    9 out of 10


    1 Reviews | Write a Review

Photo by Liz Clayman

Share this listing

Official Website


Mon-Fri, 8am-10:30am; 11am-9pm; Sat-Sun, 11am-5pm

Nearby Subway Stops

B, D, F, M at 42nd St.-Bryant Park; 1, 2, 3, 7, N, Q, R, S at Times Sq.-42nd St.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Hot Spot
  • Lunch
  • Take-Out
  • Catering


  • Beer and Wine Only


Not Accepted


R.L. King, former-sous chef at Il Buco and current McKittrick Hotel chef, has teamed up with Andy Jacobi, a former financial-industry guy who had a restaurant epiphany after working for a South Dakota company that sells grass-fed buffalo: Jacobi realized that while there were plenty of farm-to-table places around town, no one was really doing quick-service sandwiches piled with sustainable meats cooked low and slow. Untamed Sandwiches, which opened in midtown west earlier this year, serves duck, lamb, chicken, brisket, and pork sandwiches, the last of which consists of cider-braised shoulder, aged Cheddar, broccoli rabe, red-pepper jelly, and mustard. The pared-down menu will feature two vegetarian options, too, including a sandwich layered with salsa verde braised squash, black bean hummus, cilantro, red onion and crispy tortillas. Jacobi says all sandwiches, which are assembled on a standard Grandaisy Bakery six-inch ciabatta, will hover around the $11 price point. Otherwise, the side-dishes are seasonal, and cold Narragansett and Sixpoint tall boys are on offer. Jacobi says he and King have been working around the clock to perfect their house style of slow but ultimately convenient food. As such, all meats are braised eight hours in a double-chicken stock that's first been simmered for two days. Actually assembling the sandwiches? "We've got that down to just under a minute," he says.