SLAMWICH
SCRATCHKITCHEN
BLT with crispy pork belly, tomato chutney, arugula and smoked mayo( Above) George F. Braun and Sam Freund, Owners of Slamwich Scratch Kitchen;( below left) BBQ Brisket with smoked beef brisket, fried sweet potato straws and havarti cheese;( below right) Dirty Jerz Duck with duck confit sloppy joe, house pickle and crispyonionrings
SLAMWICH
SCRATCHKITCHEN
143 Main St., Madison
973-520-8958 SlamwichScratchKitchen. com
From Friendship, ComesGreat Food
Withhouse-ground brisket, crispy pork bellyand duck confit, the chefs of Slamwich Scratch Kitchen offer sandwiches and arangeoffantastic food
WRITTEN BY JO VARNISH PHOTOGRAPHY BY ANNE-MARIECARUSO
Ifyou haven’ tmade your way to Madison for lunch at Slamwich, head there right now. Owners and best friends George Braun and Sam Freund have created a one-of-a-kind menu, where everything possible is made from scratch. That includes pastrami, duck confit, brisket, pork belly, pork shoulder, tomato chutney, kimchi, horseradish and ramp aioli, grapefruit vinaigrette, red onion jam and house-made pickles.
Braun, abutcher by training, and Freund, aformer executive chef at One if by Land, TwoifbySea, in Manhattan, have been friends since seventh grade. They spent four years planning, strategizing, and creating recipes before they opened Slamwich in July 2015. Sam explains,“ We waited until we were really ready. We want to put the best product out there and that takes time.” The result? Amouth- watering collaboration of shockingly delicious food.
The Slamwich menu comprises salads and sandwiches with unusual pairings. This is fine dining fare at a low-key locale. The house-cured pastrami and brisket are delicious, but don’ t miss the Dirty Jerz Duck sloppy Joe( duck confit, house pickles and onion rings), or the Earthy Turkey( roast turkey with dandelion greens, goat cheese and wild mushroom duxelle.) The jerk chicken comes with grilled pineapple and purple cabbage slaw. Ifyou’ re not acarnivore, there are quinoa, kale, beet and avocado salads, milkshakes, fried sweet potato straws, eggs and egg-white omelets to choose from; the eggs are sourced locally.
“ Our favorite thing is to challenge the consumer,” says George.“ When I say you haven’ t seen anything yet, you really haven’ t! This is a little taste of what can come out of our kitchen.”
In addition to lunch and dinner, Slamwich offers flexible catering.“ We can cater aparty of 10 or 200 people,” says Sam.“ We can do anything, from elegant, to kids’ parties or barbecues.” Sam and George will sit down and plan amenu with you for your event, and offer a range of food from European to Asian, empanadas tohome made pasta.
Sam and George’ s ambitions don’ t end at Slamwich,“ We have lots of plans, lots of concepts,” says George. Adds Sam,“ You’ ve got one shot, might as well go for itall!” ■
HOLIDAY 2016 MILLBURN • SHORT HILLS MAGAZINE 61