Definitely Order All the Sandwiches at Restaurant North

Restaurant North has always been a place we’d consider a go-to for fantastic farm-sourced cocktails, a stellar plate of crudo, and warm service — but not the place we’d think of when we’re craving a sandwich. Apparently, that was our mistake. Sneak a peek at the Armonk restaurant’s bar menu and you’ll notice that Chef John Poiarkoff is doing some delightfully creative things — at somewhat affordable prices — between two slices of bread.

“It’s the first time Restaurant North has had a bar menu,” says Poiarkoff, who joined the restaurant last year, after working at NYC’s The Modern and The Pines in Brooklyn. “The bar menu is a way to broaden our appeal and include snacks for guests who many not want a full meal, as well as heartier dishes that can fill you up at a lower price point.”

The French dip made with shaved 70-day dry-aged prime rib.

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The menu rotates often, based on availability, but the French dip (shown above), made with shaved rib-eye, dry-aged for 70 days in-house, seems to show up on the regular. “We wanted to introduce our house-aged beef to guests at a really approachable price, so we decided to make a sandwich,” explains Poiarkoff. Piled onto a naturally leavened baguette from Norwalk’s Wave Hill Breads, it’s served with caramelized onions, horseradish aioli, and a cup of umami-rich black-garlic-fortified jus.

Pork loin sandwich with leek-broccoli-rabe kimchi and sweet potato purée.

Also on the menu: a slow-roasted pork-loin sandwich, served on brioche with a slick of sweet potato purée and a piled high with leek-broccoli-rabe kimchi. “One of my favorites is a duck-and-pork sausage [sandwich] that has some cinnamon and cocoa in it. The seasoning is subtle but adds a warm, comforting sense to the dish,” says Poiarkoff. “We pressure cook dried apricots in white white, then purée them into a paste, which we smear on the baguette with some spicy Dijon. A quick, vinegary slaw of shaved Brussels sprouts and red onion adds crunch and brightens up the sandwich.”

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New ideas are always in development, like an oil-poached tuna sandwich with pickled shallots and olive-brine aioli. And there are more casual favorites — burgers, fried chicken sandwiches, and a popular mushroom melt — across the street at Market North.


Restaurant North

386 Main St

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