‘We Do Things the Old Way’ | Sandwich City | NYT Cooking

On Avenue U, in the northeast corner of Sheepshead Bay, Brooklyn, is Brennan & Carr, a neighborhood joint known for its roast beef sandwich. This hot roast beef on a roll is beloved. Open since 1938, the staff and customers tend to measure their loyalty in decades, not years. Time seems to stand still at Brennan & Carr, but the quality, care and genuine hospitality never do. “Everything is done exactly as I remember as a kid,” the owner, Eddie Sullivan, said. Customers have some options when it comes to how they want their sandwich dipped in “the broth.” There’s the “dingle dangle,” where only the meat is dipped; 2) the standard dip, which is meat and then the top bun; 3) a “double dip,” which goes meat, then top bun, then whole sandwich; and 4) a “K.F.J.,” which stands for “knife and fork job,” which is a double dip plus more broth ladled on top. Read more about the Brooklyn institution: https://nyti.ms/43tPfvS ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-coo... VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).