SLAMWICH
SCRATCHKITCHEN
BLT with crispy pork belly , tomato chutney , arugula and smoked mayo ( Above ) George F . Braun and Sam Freund , Owners of Slamwich Scratch Kitchen ; ( below left ) BBQ Brisket with smoked beef brisket , fried sweet potato straws and havarti cheese ; ( below right ) Dirty Jerz Duck with duck confit sloppy joe , house pickle and crispyonionrings
SLAMWICH
SCRATCHKITCHEN
143 Main St ., Madison
973-520-8958 SlamwichScratchKitchen . com
From Friendship , ComesGreat Food
Withhouse-ground brisket , crispy pork bellyand duck confit , the chefs of Slamwich Scratch Kitchen offer sandwiches and arangeoffantastic food
WRITTEN BY JO VARNISH PHOTOGRAPHY BY ANNE-MARIECARUSO
Ifyou haven ’ tmade your way to Madison for lunch at Slamwich , head there right now . Owners and best friends George Braun and Sam Freund have created a one-of-a-kind menu , where everything possible is made from scratch . That includes pastrami , duck confit , brisket , pork belly , pork shoulder , tomato chutney , kimchi , horseradish and ramp aioli , grapefruit vinaigrette , red onion jam and house-made pickles .
Braun , abutcher by training , and Freund , aformer executive chef at One if by Land , TwoifbySea , in Manhattan , have been friends since seventh grade . They spent four years planning , strategizing , and creating recipes before they opened Slamwich in July 2015 . Sam explains , “ We waited until we were really ready . We want to put the best product out there and that takes time .” The result ? Amouth- watering collaboration of shockingly delicious food .
The Slamwich menu comprises salads and sandwiches with unusual pairings . This is fine dining fare at a low-key locale . The house-cured pastrami and brisket are delicious , but don ’ t miss the Dirty Jerz Duck sloppy Joe ( duck confit , house pickles and onion rings ), or the Earthy Turkey ( roast turkey with dandelion greens , goat cheese and wild mushroom duxelle .) The jerk chicken comes with grilled pineapple and purple cabbage slaw . Ifyou ’ re not acarnivore , there are quinoa , kale , beet and avocado salads , milkshakes , fried sweet potato straws , eggs and egg-white omelets to choose from ; the eggs are sourced locally .
“ Our favorite thing is to challenge the consumer ,” says George . “ When I say you haven ’ t seen anything yet , you really haven ’ t ! This is a little taste of what can come out of our kitchen .”
In addition to lunch and dinner , Slamwich offers flexible catering . “ We can cater aparty of 10 or 200 people ,” says Sam . “ We can do anything , from elegant , to kids ’ parties or barbecues .” Sam and George will sit down and plan amenu with you for your event , and offer a range of food from European to Asian , empanadas tohome made pasta .
Sam and George ’ s ambitions don ’ t end at Slamwich , “ We have lots of plans , lots of concepts ,” says George . Adds Sam , “ You ’ ve got one shot , might as well go for itall !” ■
HOLIDAY 2016 MILLBURN • SHORT HILLS MAGAZINE 61