Is there a better food block in the city right now than East 7th Street between 1st Avenue and Avenue A? We think not. It’s not even close. You could live on this block and never have to leave it. Just peer down East 7th St. towards Ave. A any day of the week and you’ll see the lines forming outside places like Caracas Arepa Bar, Luke’s Lobster and Porchetta. This block also boasts wine and ceviche bar Desnuda, eccentric cocktail and wine bar the Bourgeois Pig and Greek standout Pylos, one of the city’s more under-appreciated restaurants. Let us not forget Kyo Ya, which has somehow flown under the radar with its Michelin star and 27 Zagat food rating. Late night eats and brunch, no problem. You’ve got 7A anchoring the block on one end and Virage on the other. Looking for some Italian or al fresco dining, then there’s Giano. Even a cupcake spot. Not to mention, it’s just one block away from NYC’s best beer block (East 7th between 2nd Ave & 3rd Ave) with Jimmy’s No. 43, McSorley’s, Burp Castle and Standings. This past Saturday though was all about trying two sandwiches that we’ve been hearing a whole heckuvalot about lately — Luke’s Lobster Roll and Porchetta’s Sandwich.

We got down to E. 7th St. and were relieved to see that the swarm of people outside were mostly waiting for Caracas Arepa Bar. Jill waited in the manageable line at Luke’s while I walked across the street to Porchetta. The thing about these places, like many in the E. Village, is that they are teeny nooks. It’s better to do a grab-n-go than to sit and eat inside either one. Porchetta looked particularly uncomfortable on this day. Another thing is that they don’t serve beer or wine. On a Saturday afternoon, I want a beer with my lunch. So what to do? Then the light bulb went off. I remembered that within 2 blocks there are 3 great bars that allow you to bring in outside food — Standings Bar 43 East 7th Street, Burp Castle 41 East 7th Street and Blue and Gold 79 East 7th Street. So, we took our Porchetta sandwich (with sides of their cooking greens and caramelized brussels sprouts) and Luke’s lobster roll and headed to Standings. I was pretty excited to see Green Flash West Coast I.P.A. on tap. I guess both the sandwich and beer gods were smiling on us this day.

Luke’s Lobster Roll

No doubt there’s been lots of hype surrounding this lobster roll. Some can’t get past the vacuum-sealed packets of lobster. While others have complained that the lobster rolls are a bit on the small side. C’mon people. Yes, $14 isn’t cheap for a sandwich that’s served on a hot dog bun, but we’re talkin’ actual large chunks of lobster meat here, not a $5 footlong. We’re also talkin’ no mayo. In fact, butter, mayo, and seasoning are all optional. Jill ordered hers the way the guy at the counter recommend — a smear of mayo, butter and light seasoning. We could identify actual lobster claws on her roll. I took a bite and found the lobster meat to be juicy and lightly, but nicely, seasoned. You could really taste the sweetness of the lobster meat which is sorely lacking in so many lobster rolls we’ve tried. There’s no doubt you’re getting your money’s worth and probably then some. We also like that Luke’s gets their lobsters directly from the Maine lobster fishery, one of the most sustainable around and that a portion of their profits go to the Maine Lobstermen’s Association. While we had our sights set on draft beer this day, Luke’s has a nice selection of Maine Root Drinks, including a Blueberry soda. And for $2 extra you can get a lunch box w/ any of the three seafood buns (lobster, crab, or shrimp), a Maine Root soda, a bag of Miss Vickie’s chips and a pickle.

Porchetta Sandwich

You can’t help but notice the massive bundles of pork roasting in the transparent case near the register and the amazing scent of pork and herbs that fills the tiny space. I didn’t even mind the close to 15-minute wait. The first thing I noticed when tasting the $10 sandwich is the delicious herb flavor exuding from the rosemary, fennel and sage that is cooked together with the pork. The second thing I noticed was that the sandwich is topped with fatty, crispy skin crackling….and that it can be very, very crisp. I thought I had chipped my tooth. But the combination of the crispy skin, melty fat, and succulent pork makes for one tasty sandwich. Each bite packs intense flavors of juicy fat and seasonings which make the sandwich seem much larger than it appears.

Like Luke’s lobster roll, you’re not gonna be blown away by the size of Porchetta’s sandwich. But both these sandwiches are not about toppings or condiments – they’re all about the meat. And it’s amazing how much flavor they each deliver in a tiny package.

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