February 20, 2013
Brooklyn Bridge Park today announced four new concessionaires to operate in … the park. The new concessionaires, Luke's Lobster, No. 7 Sub, Ample Hills Creamery and Fornino - The Art & Science of Pizza, will begin operating this summer.
May 22, 2012
Surprising Guests in a Bigger Plaza Food Hall:
…the food hall, which has nearly doubled in size over the last year…(expanded with) a new and much larger area… the Plaza Food Hall, with more than 20 bright kiosks and stalls by a collection of brands with shops elsewhere in the city.
…The sandwich shop No. 7 Sub? "We were surprised to be invited," said Tyler Kord, an owner of No. 7. "At first I thought it was a joke."
May 20, 2012
Welcome to Sandwich Week! Today, our favorite vegetable torpedo ever: Half of Gilt Taste's caloric intake in any given week comes from this unstoppably, compulsively delicious sandwich of roasted broccoli, sweet-spicy pickles, salty ricotta and crisp fried shallots and pine nuts.
February 19, 2012
#2 of America's Top 10 New Sandwiches:
No.7 Sub's Roasted Cauliflower Sub
July 16, 2010
100 Dishes to Eat Now: Today's pick: the General Tso's Tofu sandwich ($9) at No. 7 Sub. Although the No. 7 Sub Shop menu changes almost constantly to keep up with Tyler Kord's imagination, the General Tso's Tofu has remained more or less a constant, and for good reason.
June 10, 2010
Didn't you just review No. 7 Sub? you might be asking. Well, in the two months since we last stopped by this Ace Hotel sandwich shop, they've changed 80% of their menu. And we've got a new favorite: the olive oil poached tuna. There's a ton of fresh tuna crammed in here, poached until tender but firm, with crunchy haricot verts and fried shallots; the flavor recalls a Nicoise salad in a way we were quite happy with.
April 30, 2010
…watch [a video of] Tyler in action as he constructions just one of his delicious menu offerings.
April 6, 2010
We loved the General Tso's tofu, one of several Chinese takeout-inspired sandwiches that we tried; the tofu was beautifully crispy and custardy-soft on the inside, paired with a weirdly appealing broccoli mayo and roasted onions. The turkey Cubano was also phenomenal: a double hit of turkey, tender, well-salted breast plus an intensely savory layer of brined wing and thigh. It gets a sharp crunch from daikon and a slow, creeping heat from Chinese mustard.
March 23, 2010
The General Tso's Sub was comprised of deep-fried slabs of tofu, julienned carrots, arugula, broccoli mayonnaise, and caramelized onions. It tasted of mortal sin and eternal love, and may be the best thing to happen to vegetarians since the invention of the grilled cheese sandwich … and the bread, as Kord promised, was super-soft, with a pliant, floury crust, halfway between hot dog bun and baguette.
Finally setting up shop in standing-room only, black & white marble decked Ace digs, Sub's the second culinary gambit from the team behind Fort Greene's critically-acclaimed No. 7, one of whom actually once worked at Subway but is now unleashing a selection of elevated sandos so irresistible they'd cause Jared to gain back those 245 pounds…
March 19, 2010
All this talk … got us wondering about one of the Ace's other hot properties, No. 7 Sub. We revealed its menu back in January in hopes of a February opening, but no dice. Earlier today, an Ace receptionist told us to expect sandwiches "early next week," but get this: A tipster reports the shop is up and running, and a call to its direct line confirms that it's open for a "limited run"
February 26, 2010
Q: Do you have a favorite sandwich, period?
Tyler Kord: That's a tough question. Honestly, my favorite sandwich in the world is a slice of pizza folded over. It's the most balanced, perfect thing. A New York City slice joint pizza with tomato sauce and cheese -- you've got protein, bread, a tart element, and creaminess…
February 25, 2010
Kord and his pastry chef Amanda Clarke (who has worked for both Jean-Georges and Danny Meyer before joining her old friend Kord) are preparing to open the ultimate hero outpost--and they knew they had to do it by making their own bread ... the pair have established an independent bakery on the border of Crown/Prospect Heights, where they intend to make the sub bread, dessert cookies, and soda syrups that will keep the sub shop stocked throughout the day ... we had the privilege of being the first to see the new bakery, complete with its giant ovens pilfered from an old Dunkin Donuts. "When you turn the proofer on," Clarke laughs. "It says, 'Are you ready to make some munchkins?'"
October 20, 2009
Fork in Road chats with Tyler Kord, the chef at Brooklyn's No. 7 about his upcoming sandwich shop in the Ace Hotel. It will include "seven or eight kind of goofy subs that don't exist in the world yet" … All of the bread will be made in house.
January 12, 2010
This is no Subway: Think quirky combos like seviche with leche de tigre mayo, and ham with pineapple and maraschino cherries. We'll bring you pictures of Matthew Maddy's design as soon as the space is finished; until then, whet your appetite with chef Tyler Kord's envelope-pushing menu …
The Village Voice
October, 2012
10 Best Sandwiches in New York: Tyler Kord does broccoli a real favor, pairing it with salted ricotta, crisp fried shallots, toasted pine nuts, and sweet-hot pickled lychees -- an unexpectedly delcious touch.
The New York Times
February 7, 2012
Tyler Kord … has made the submarine a thing of juiciness, beauty and exoticism…Take General Tso's Tofu Sub, a brilliant study of layered textures and flavors. The centerpiece is a deep-fried panko-crusted rectangle of firm tofu, golden and crusty outside, and creamy inside. Mr. Kord layers the tofu between edamame puree, homemade pickled cucumbers and a piquant sauce named after General Tso that includes ginger, garlic, soy sauce, vinegar, sesame oil, sugar and chilis.…The result is startling. It is what Mr. Kord wants it to be: crunchy, creamy, salty, sweet and sour, all in one bite.
The New York Post
May 2012
What's there to Eat at the Plaza? Plenty!
After opening locations at the Ace Hotel and in Greenpoint, Tyler Kord brings his creative subs - think turkey and bok choy, broccoli and ricotta salata - to tonier pastures.
January 24, 2011
#2 of America's Top 10 New Sandwiches:
No. 7 Sub's Brussels Sprouts Sub
January 18, 2011
Tyler Kord's food philosophy--clever, irreverent and inimitable--is the hallmark of his Fort Greene restaurant No. 7. There, the chef dodges Brooklyn's comfort-food bullet with a menu that will never know a meatball. Ditto at his sandwich shop, No. 7 Sub, which shirks BLTs in favor of Brie and pickled blueberries. But Kord's handiwork has popped up lately in other expressions. And, as with the best bands, his "deep cuts" are worth trying.
December 29, 2010
Inexpensive Restaurants That Stood Out in 2010:
Visit this takeout shop for subs stuffed with ceviche or broccoli; roast beef layered with pickled blueberries; or lamb with peanut butter, all with extras like candied wasabi, papadums, fried lemon or fermented soybean paste. Results, for the most part, are exhilaratingly delicious.
October 19, 2010
There's nothing revolutionary about a pastrami sandwich - only for this one, chef Tyler Kord outsources Mile End's sublime smoked meat (the pastrami of Montreal), then adulterates it (or, to our mind, ingeniously elevates it) with Chinese mustard, Ruffles potato chips, and litchis seasoned with ginger and chile.
May 4, 2010
After a couple minutes perusing the shop's menu, I settled on the braised lamb ($9), layered with romaine, yogurt, "Texas caviar," (a marinated mixture of black eyed peas and black beans) and pappadams. From the first bite, I was hooked...Unfortunately for this blogger and other Flatiron/Korea town workin' girls and boys, the state-of-the-art sandwich has been removed from the list of specials for an unknown period of time...We suggest getting the ball rolling by starting an annoying, but well-intended, email campaign for braised lamb's return: Send your requests to info@no7sub.com and together, we just might make sandwich history.
April 21, 2010
Tyler Kord may be the Willy Wonka of submarine sandwiches. At No. 7 Sub ... Mr. Kord makes a roast beef hero that tastes of blueberries. He stuffs hoagies with ceviche, and also broccoli. And he piles on candied wasabi, papadams, whole fried lemon slices and doenjang, a Korean fermented soybean paste. "He's dotty!" you cry. Rest assured, the sandwiches are built in the tried-and-true manner, on bread, with crowd-pleasing layers of salt, tartness, creaminess and crunch. And, for the most part, they're delicious - exhilaratingly so.
February 24, 2010
The Feed first brought you news of No. 7 Sub's forthcoming Ace Hotel location back in August - and we admit, tantalizing you with details of house-made sodas, eclectic sandwich fillings and fresh-baked bread when the opening was still so far off was a bit cruel. But all that anticipation will shortly come to an end…
February 20, 2010
The idea of sandwiches from...chef and partner, Tyler Kord was not a stretch. The bar menu at No. 7 includes fried tofu sliders and General Tso's catfish sandwich … At the sub shop, … the sandwiches, all assembled on sub rolls the restaurant is baking in Brooklyn, are as original as that homage to General Tso on bread.
Feast
February 20, 2010
Kord and his team have opened a completely separate functioning bakery on Classon Avenue in Crown Heights, devoted exclusively and obsessively to squishy hero bread. "We always knew that we would be making our own bread for the shop," says Kord. "That was a condition of opening. But after messing around at the Ace, we knew we wouldn't have the space there. So we opened a completely self-contained commercial bakery next to Glass Shop coffee in Crown Heights, where my pastry chef will spend all night making the fresh bread for the subs."
November 30, 2009
Though No. 7 Sub--the Ace Hotel outpost of Fort Greene's No. 7 restaurant--won't open for nearly two months, the sandwich testing is well under way at the mother ship. There, chef Tyler Kord has been using his bar menu as a workshop for potential heroes, developing classic and not-so-classic hoagies that might find their way onto the menu when the take-out shop opens…
