The Broadway Butcher Shop (3828 Broadway Street) is getting into the sandwich business.
“With Jimmy John’s so close, I know we need to be easy and accessible,” says Stuart Aldridge, who took over management of the shop in November. “We want people to be able to come in, grab, and go.”
Last Friday, the crew at Broadway was working to clean a panini maker they snagged from the kitchen staff at Tannin Wine Bar & Kitchen. The press is one of many moving parts in Aldridge’s plan to serve hot and cold subs. A graduate of the culinary program at Johnson County Community College, Aldridge, 29, has cooked at Starker’s Restaurant, The Rieger Hotel Grill & Exchange, Tannin, and Port Fonda.
The sandwiches are still in development — the chalkboard menu is expected to go up this Friday — but Aldridge has some early favorites. The Big Freakin Sammie will likely have mortadella, genoa salami, mayonnaise, pickles, onions and giardiniera. There’s a take on the banh mi with country pate [the Westside Local started serving the pate made with ground pork shoulder, egg, bread, milk, thyme and sage last week], speck, mortadella and a vegetable giardiniera (cauliflower, carrots and olives). And they’re playing around with a muffaletta on a sesame seed roll with mortadella, provolone, salame cotto, genoa salami, pickles, mustard and a black and green olive spread.
Aldridge, who lived in Philadelphia for two years, even has his version of a Philly cheesesteak — a roasted pork loin with smoked provolone and broccoli rabe. He also intends to add a smoker in back, where he can make Montreal-style brisket (the brisket is salted and cured before it is smoked) served on rye with sauerkraut, pickles and mustard.
The hoagies are currently being served on Roma Bakery bread, but Aldridge is talking to Sasha’s Baking Company [check out the downtown bakery’s pain aux chocolat] about making sandwich bread for the shop. Aldridge wants to use Sasha’s everything bagel for a bagel and lox sandwich with fennel, apple and a paprika smoked salmon. Sasha’s buys veal bones from Broadway for its demi-glace and Aldridge worked with Sasha’s pastry chef Carter Holton at the Rieger.
For sides, the butcher shop will have Utz chips and Aldridge is going to make deli salads like a ham salad composed of ground Burger’s pit ham, sweet pickle relish and mayo. Broadway will steep its own pickles this summer from Crum’s Heirlooms’ cucumbers (they currently sell dried peppers and salsas from the Bonner Springs farm). Aldridge is also working on an imitation crab salad with cheddar cheese, imitation crab, celery, red bell peppers and celery salt.
The shop has started offerings Biscuits n’ Gravy ($6) on Saturday and Sundays. It’s a pair of house-baked buttermilk biscuits topped with white gravy made with sage breakfast sausage (ground Duroc pork, black pepper, sage and ginger). Broadway is also cooking soup. It’s currently beef chili for $6 a quart and Aldridge is developing a white, bean, kale and sausage soup, as well as a cioppino (fish stew).
Broadway is open from 10 a.m. to 7 p.m. Monday through Saturday and 10 a.m. to 5 p.m. Sunday. The phone number is 816-931-2333 (BEEF).[Biscuit image via Facebook: Broadway Butcher Shop]