Lunchtime for Rum & Blackbird
A lovely midweek lunch at the Rum & Blackbird headquarters, from our neighbors Sullivan St. Bakery. Sullivan’s owner, Jim Lahey, has racked up all sorts of buzz (see here) for his patented low-yeast, no-knead breadmaking method, and has even authored a book (the appropriately named “My Bread: The Revolutionary No-Work, No-Knead Method“) on the subject. But in addition to loaves of gorgeous pane pugliese and filones, the Sullivan St. wholesale home base in Hell’s Kitchen also doles out simple, expertly constructed paninos for a quick, rustic-style lunch (and only lunch; they’re almost always sold out by midafternoon).
Our little picnic consisted of breadcrumb-dusted gruyere-and-zucchini pizza; cremini mushroom and thyme pizza; marinated beet, arugula, and goat cheese panino; and the brilliant PMB (pancetta, mango, basil and chili powder) panino. The panini bread was, unsurprisingly, killer–light and chewy, with a hint of salt; while the pizza has enough crustal integrity to stand up to a hurried jog from the bakery to R & B. Now that’s a revolutionary lunch.
Categories: Hell's Kitchen bites