A bit of redemption

Last time I had a sandwich from Brooklyn Standard in Greenpoint I wound up devouring their French Dip sandwich only to realize too late I had eaten a substantial amount of real dairy Swiss cheese, breaking an almost decade and a half of diligent non-dairy eating. The error was quite appalling in more ways than one, prompting me to officially blacklist the deli for good.  But stopping in in person for the first time, mostly for convenience’s sake, The Greek and I had enough yum to lift the ban, yes, but not enough to have me running back.

I had the Tofu Reuben, one of their new vegan sandwiches. Now, I usually order a vegan Reuben whenever a shop offers it. It’s one of my favorite sandwiches, mostly because I am a big fan of the sauerkraut. But Brooklyn Standard’s Tofu Reuben was not so um, Reuben-y. It was very good, yes yes, but lacked the taste complements associated with the classic sandwich: the brine-y ‘kraut, the tangy Russian-style dressing, hot and melty vegan cheese (in this case Teese).

Here’s the Portobello sandwich, marinated grilled Portobello mushroom with pea sprouts, tomato gastrique, tomato and asparagus spread served on a toasted whole wheat multigrain baguette. I didn’t get to try it. I ate my sandwich like a competitive food eater and did not want another bite… well, at least for another 3 minutes or so. But by then The Greek had put chevre on it. I was safe!
Because excess is the road to someplace or another, we opted to pick up a slice of Vegan Treats‘ orange creamsicle cake! I have fond memories of orange cake. My grandma used to make a glazed orange bundt I was mad for. (Years later she told me it was Duncan Hines.) Anyway, this cake was lighter and more subtle–delicious! Ok, Brooklyn Standard, we cool.