The Village Voice
July 16, 2010100 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.
photo via Serious Eats
Serious Eats
June 10, 2010Didn'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 Ni¨oise salad in a way we were quite happy with.
photo via Paper
Paper
May 4, 2010After 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.
The French Culinary Institute
April 30, 2010... watch [a video of] Tyler in action as he constructions just one of his delicious menu offerings.
photo via New York Times
New York Times
April 21, 2010Tyler 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.
photo via Serious Eats
Serious Eats
April 6, 2010We 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.
photo via The Village Voice
The Village Voice
March 23, 2010The 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.
Thrillist
March 22, 2010Finally 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...
photo via GrubStreet
GrubStreet
March 19, 2010All 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 itÕs open for a "limited run"
The Village Voice
February 26, 2010Q:
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...
photo via Feast
Feast
February 25, 2010Kord 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?'"
photo via Time Out New York
Time Out New York
February 24, 2010The 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...
photo via New York Times
New York Times
February 20, 2010The 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, 2010Kord 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.
photo via Grub Street
Grub Street
(on our upcoming sub shop, No. 7 Sub, at the Ace Hotel in Manhattan)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 ...
photo via Tasting Table
Tasting Table
November 30, 2009Though 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 ...
Eater
October 20, 2009Fork 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.