Food News

Hassid+Hipster: Brickell Has Kosher, Gourmet Sandwiches

Every Wednesday morning Yos Schwartz shuts himself and few co-conspirators up in the Shul of Downtown's kitchen, packing dozens of checkerboard paper-wrapped sandwiches into small boxes destined for nearby offices.

Last Wednesday, the offering was a baguette stuffed with beef sausage and the smoky, spicy North African links called merguez topped with a port-shallot marmalade and truffled onions and peppers.

This week, it's crispy veal belly topped with a fig and rosemary compote, Brussels sprouts, and parsnip citrus slaw on a duck fat toasted French baguette.

All of Hassid+Hipster's $15 sandwiches are kosher and prepared by the duo who started the wildly successful Fresh Diet, which was purchased by a publicly traded company for $14 million over the summer. You can stop by the shul to grab one, or order online.

"I'm still consulting with them, but this is something to sort of feed my creativity," Schwartz says while sending an armful of sandwiches out for delivery. "This is for what I call the kosher foodie."

Yet the kosher aspect, foods prepared according to certain Jewish traditions and rules, seems to play second violin to the sandwiches Schwartz (who says he's the hassid) and Juda Schlass (the hipster) turn out each week.

Past offerings have included a pretzel dough hand pie filled with pulled tongue and parsnip cream; and the Rotolare with a veal & duck skin porchetta, morel mushroom gravy, baby kale, and salsa verde on a Portuguese roll.

Hopefully Schwartz will be able to move from the Brickell-area temple into a dedicated space, and throw his sandwiches into the fray alongside the already solid offerings from La Sandwicherie, OTC, and Perricone's two-sandwich-for-$11 Tuesdays.

The Rok Family Shul; 35 SE Ninth St., Miami; Wednesdays 11:30 a.m. to 2:30 p.m.; 786-309-8680

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Zachary Fagenson became the New Times Broward-Palm Beach restaurant critic in 2012 before taking up the post for Miami in 2014. He also works as a correspondent for Reuters.
Contact: Zachary Fagenson