Or if I’m in the mood I go with the triple decker club, with turkey and bacon. To me that’s a perfect dish, maybe with a sesame bagel.įor lunch, I generally have mushroom barley soup and a triple decker sandwich, with turkey and roast beef. So when given the opportunity to fix this problem, it was a huge moment, because instead of cooking the salmon, we layer our house salmon on top of a chive and onion omelet so you still get the luxurious taste of the salmon. My whole life I couldn’t figure out, as a big LEO eater, why they cooked the salmon. Zalaznick: When I sit down for breakfast, I eat a LEO: lox, eggs, and onions. Sandwiches like a turkey and roast beef triple decker are on the menu at the all-day cafe Sadelle’sĮater: What is your ideal meal here at Sadelle’s? Zalaznick: We have our house lox which is what Rich has created that is really our signature cured, then we also have smoked salmon, with a smokier flavor, so you have two to choose from. Texturally it creates a very luxurious product which I think is the foundation of our offering. Torrisi: The lox is an old, very special recipe from a Swedish restaurant where I worked in New York. We’re doing flour tortillas from a great local bakery and then we griddle it in a very special way, creating a breakfast taco experience that is really something spectacular.Įater: Tell us about the fish program here. Zalaznick: We created our ideal version of a breakfast taco, and we think local Dallas people will be very excited about it. We’re gonna have a very special frozen drink program, the coffee bar and marketplace, bagel sandwiches and rotisserie chickens, and our ideal version of a breakfast taco.Įater: Speaking of, talk about those breakfast tacos. There’s gonna be a lot of things here we’ve never done before. This is the most exciting Sadelle’s we’ve opened so far because it has the most to offer from the marketplace to the dining room. Zalaznick: Dallas has the largest marketplace component, and coffee shop. Torrisi: It’s similar to Vegas in its size-bigger than New York. We think it’s one of the great cities in America, and we were thrilled to find this incredible location in Highland Park Village, to have our first restaurant in Dallas to be at 1 Highland Park Village, it’s an incredible honor.Įater: And is the footprint here similar to that of your other Sadelle’s in other cities? Breakfast at Sadelle’s includes salmon Benedicts and sticky buns Sadelle’sĮater: Talk about your decision to open in Texas and specifically here in Dallas’ Highland Park Village. And we do everything here it starts as flour and becomes this. Now people are eating the best bagels all over the world: in New York, Miami, Boca Raton, Paris, Las Vegas, and now in Dallas. It’s classic New York style down to the size, texture, everything-what we believe to be the perfect New York Bagel. Zalaznick: Have one, you’ll see! When we created them, we were New Yorkers living in New York, thinking to ourselves every single day, ‘everyone says the best bagels are in New York, but we can’t find a good bagel’ What’s wrong with that picture? So we set out to create it and that’s what we did. Sadelle’s really has something for everyone.Įater: “Best Bagels in America” is a bold statement. Zalaznick: They can expect the best version of classic dishes they’ve ever had, in Major Food Group style, and a great place to come for breakfast, lunch, and dinner, to hang out with friends, and bring your kids. Designer Ken Fulk created the interior for the new Sadelle’s in Dallas Nathan SchroderĮater: What can Dallasites expect when they walk through the doors at Sadelle’s? Eater sat down for an exclusive chat with Major Food Group co-founders Mario Carbone, Rich Torrisi, and Jeff Zalaznick, after whose great grandmother Sadelle’s is named. The modern, all-day diner touts its “best bagels in America” as well as an award-winning brunch, fan-favorite bakery, and celebratory atmosphere. Known as a “brunch institution” in New York, Sadelle’s is debuting at the iconic address of 1 Highland Park Village in the space formerly occupied by Royal Blue Grocery, with an interior reimagined for the concept by star designer Ken Fulk. Dallasites who have been waiting with bated breath for the anticipated opening of Major Food Group’s darling deli Sadelle’s will be able to exhale this week.
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