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Bologna

WHAT: Finely ground sausage—typically a beef-and-pork combo—is rich in collagen, characteristically bouncy, and lovingly layered between two slices of white bread with a Kraft single by moms everywhere.

WHERE: At No. 7 (7 Greene Ave., nr. Fulton St., Ft. Greene; 718-522-6370), Tyler Kord soaks thick slabs of Schaller & Weber bologna in a Korean-style bulgogi marinade, grills them, and stacks them with fried eggs, feta, and pickled onions on housemade “everything” rolls for brunch (pictured). At Seersucker (329 Smith St., nr. President St., Carroll Gardens; 718-422-0444), Rob Newton prefers Boar’s Head brand (“You can’t get too fancy with this stuff”), which he fries until crisp and tucks into a Thomas’s English muffin with an elegant swipe of Dijon mustard.

BUY: Schaller & Weber (1654 Second Ave., nr. 86th St.; 212-879-3047; $7.59 a pound).


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