Talking SCHOP! Eastern District: The B#tch is Back
KYSHA HARRIS Food Editor, @SCHOPgirl | 7/23/2020, midnight
This week’s “thank you” goes to all of my fellow New Yorkers who are doing their part in keeping us safe and our positive test rate below 1% by socially distancing, wearing a freakin’ mask and to all of the frontline and essential workers. I am super proud of our Tri State governors for standing up for us.
I have been in a little bit of a food lull as you might have read in the past couple of weeks. Food poisoning, stuck in the house, missing human interaction, and a general malaise about our current state of the state. So, on a recent non-essential drive to pick up some unique masks from Brooklyn designer Aloha Picnic, I did not have any expectation of what else might be uncovered.
With my masked food ace, Jason, in the passenger seat and my two fur sons in the back, we ventured out to Greenpoint. Smooth ride, easy pick up of the masks and then hunger set in for something very specific—an authentic Italian sub. I had my mouth wrapped around mixed cured meats with oil and vinegar, peppers and all the toppings.
Jason and I put our fingers to the search engines. We saw a couple in the area that turned out to be bodegas serving the sandwich itch but we ‘outchea’ in BK and need something authentic, playa!
Finally, Jason gets a promising hit, Eastern District (@Eastrict, 1053 Manhattan Avenue, 718-349-1432, easterndistrictny.com). From the outside it looks like an unassuming old school provisions shop. Little did I know my passion for food and what I do would be reawakened as soon as I walked in the door.
Following the state guidelines, only two patrons were allowed at a time. Perfect for Jason and I to lose our minds without interruption.
We started of course by ordering what brought us in, the sammies. While it was not the traditional Italian sub I might have been craving, the small batch cured charcuterie and selection of cheese was everything I needed.
I opted for the spicy sopressata with provolone, roasted red peppers, balsamic vinegar on a hearty baguette. Fortunately for me, they had no more peppers but asked if I wanted thinly sliced pickles and black olives. Uh, yes! “And can you add a drizzle of Mike’s Hot Honey too?!” And they did!
Now that the order was in, Jason and I perused the curated small batch beers, condiments, snacks, beverages and more. I calmed myself and just got a bag of Iberico ham potato chips and an Italian pink grapefruit soda as a foil for all of the spice. However, Jason went in and got some cheese and nduja (cured meat spread) plus crackers and pickles.
Eastern District, you rock! Thanks for being right on time!
This weekend’s Harlem Serves Up! telethon on ABC-7 was a huge success! Please, please, please continue to donate at www.harlemservesup.com to benefit Harlem organizations who help to fortify small businesses and to fight food insecurity. Thank you.
Stay safe, wear a mask, eat well and thanks for reading!
Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for over 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback? Invitations! Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!