Mario Batali's Sandwiches Are Only One Reason to Visit NYC's Coolest New Food Hall

Where else can you get celebrity sandwiches, famous lobster rolls and cult burgers, all under one roof?

Oddly enough for a transit hub, Penn Station has long remained one of New York City's most notorious culinary deserts. But the tide has finally and permanently turned with the recent launch of The Pennsy—an 8,000-square foot space showcasing affordable, to-go concepts from some of New York’s most famous culinary stars. So here are five persuasive reasons to schedule travel into Penn Station or just wander over for lunch! From Marc Forgione’s lobster-centric eatery to Pat LaFrieda’s retail temple of meat…

Lobster Press

This certainly isn’t your average fish shack. Fronted by Marc Forgione (and inspired by the celebrated Chili Lobster dish at his esteemed Tribeca flagship), this Penn Station spot is 100 percent dedicated to all things lobster. Using crustaceans obtained from the respected seafood purveyor, Homarus, the menu features Lobster Dip, Coconut Lobster Bisque, Chili Lobster Salad and a warm Lobster “Press;” a decadent, cheesy panini, featuring sweet, plus-sized chunks of the prized shellfish.

Pat LaFrieda

While he supplies top-quality meats to the very best restaurants in NYC and beyond, this is the first time Pat LaFrieda is offering his incredible wares in a retail shop, in the form of pre-packaged proteins (like his famous burger blend), and mammoth signature sandwiches, such as Black Angus Steak, House Roasted Turkey, Hand Carved Roast Beef, “Grandpa’s” Meatball, Country Ham and Cheese, and tender Chicken with Provolone.

Mario by Mary

The venerable Mario Batali has paired off with celebrity caterer Mary Giuliani for this Italian fast-casual concept. Selections largely run to hot and cold sandwiches served with housemade gardiniera —such as a Spicy Sicilian Tuna, a generously stuffed Muffaletta (stacked with Italian cold cuts like soppressata, capicola and mortadella), and the hearty Nonna, featuring eggplant, whipped ricotta and tomato — as well as rustic soups, including White Bean and Escarole, Kabocha Squash and Parsnip, and Chicken Kale Stracciatella, run through with bits of just-cooked egg.

To continue reading the rest of this piece, check out BravoTV.com contributor Danyelle Freeman's blog, RestaurantGirl.com.

 

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