Trophy Summer Tuesdays with Nate Smith

When McKenzie and Sarah wrangled me into Brooklyn for dinner, I had my doubts. I mean, we were schlepping to Williamsburg for dinner at a bar? 
They were touting Trophy Summer Tuesdays, held at Trophy Bar’s outside patio. Every Tuesday evening this summer, chef Nate Smith(formerly of The Spotted Pig) makes a different sandwich, side and pie for $17.
When I got to Trophy, I was immediately impressed. It had the low key, unpretentious vibe I love and a wonderful cocktail list.
When we ventured to the backyard, we were greeted with plenty of seating and a relaxed crowd that was part young people drinking beers and part families letting their kids run around the space while they enjoyed beers.
Lots of beers here. Always a good thing.
Cabbage Salad. Shreds of white cabbage, celery carrots and cucumbers were dressed in a sweet and spicy vinaigrette that had a kick from thinly sliced Serrano chiles. It had a slightly Asian taste from the cilantro and rice wine vinegar.  Fresh, crunchy and zesty, it was the perfect accompaniment to…
Vietnamese Chicken Sandwiches. Damn. These sandwiches redefined chicken for me. This chicken was so tender, flavorful and sweet that I could have sworn that it was pork. I tasted soy and sugar in the marinade, but beyond that…I was lost. It was a little tangy, a little spicy and only salty enough to bring out the natural flavor of the meat. And it as dark meat – the much maligned part of that bird. Dark meat is moist, robustly flavored and kicks dry and generally sawdust-y white meat’s ass. Placed on a soft, squishy bun with a hit of Sriracha, a leaf of butter lettuce and a gloriously crisp shard of fried chicken skin, this was everything I want in a sandwich. Satisfying but not heavy, flavorful but not salty and left me with enough room for this:
Peach Pie. Flaky, buttery crust topped with crunchy gains of sugar. Soft peaches, tasting both fresh with summer and slow cooked the way that your Southern Grandma would have cooked them, The juices mingled with warming cinnamon, creating a gelatinous pool of pure peach essence that softened the bottom crust, rendering it soft but not soggy. It only wanted for a scoop of really rich vanilla ice cream. 
And that was all this was missing – the vanilla ice cream. There was booze. There was food. There was the charming and talented Nate Smith (unpictured) making the rounds and chatting with patrons in between assembling totally delicious sandwiches. There was the chance that I would be returning next week to try the new sandwich. 
Hell, that isn’t a chance. That’s a fact. 

Comments

  1. A-Tooch says:

    You have so many good new ideas when I'm looking for a new place to try!

  2. Sarah says:

    We need to attend the last 2 Tuesdays of the summer season!

  3. Fritos and Foie Gras says:

    @A-Tooch-thanks chica! We should both check it out sometime!!
    @Sarah-Yes we DO!!!

  4. McKenzie Mahoney says:

    if you don't invite me i will be pissed. xo

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