When chef Gabriel Pascuzzi announced he would be opening a new restaurant in 2017, a sandwich shop was not what most people who knew his name had anticipated. Pascuzzi’s experience had largely been in fine dining, including a gig at Copenhagen’s famed Noma, often considered one of the world’s best restaurants. But Pascuzzi wanted to put that experience to use between slices of bread — Stacked Sandwich Shop would cure, brine, smoke, and grill all of its sandwich meats, preparing everything in-house. Sandwiches like the oxtail French dip and a turkey Reuben with purple sauerkraut helped him snag the 2017 Chef of the Year accolade, and build a solid
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