In the heart of New York’s West Village, a humble tomato sandwich has become the unlikely catalyst for a burgeoning restaurant empire, turning a simple vegetarian dish into a symbol of culinary innovation and personal passion. This story revolves around Patricia Howard and Ed Szymanski, a husband-and-wife team who have carved out a niche in the competitive dining scene with their acclaimed establishments, including Dame, Lord’s, and the newly opened Crevette. Their journey began with a basic need to offer a meat-free option at Dame, their first venture, where necessity and creativity collided to create a dish that would resonate with diners and set the stage for their success. What started as a daily ritual of crafting tomato sandwiches for themselves evolved into a signature item that drew attention and built a loyal following. This narrative explores how a straightforward recipe became the foundation for multiple restaurants, showcasing the couple’s dedication to flavor, family, and the art of hospitality in a city known for its discerning palates.
1. Crafting the Iconic Tomato Dish
The creation of the now-iconic tomato sandwich at Dame was born out of practicality, as Ed Szymanski sought to develop a vegetarian offering that could stand alongside the restaurant’s renowned fish and chips. Inspired by Patricia Howard’s love for the simplicity of tomatoes on toast, Szymanski devised a method that elevates the humble fruit to a gourmet experience. The process begins with marinating thick tomato slices in a bold mixture of spicy olive oil, fresh herbs, and tangy vinegar, allowing the flavors to meld over several hours. A distinctive aioli, blending slow-cooked and raw garlic, adds a creamy depth to the sandwich, which is then layered with crisp lettuce, fragrant basil, delicate chives, and crunchy shallots on a toasted sesame seed bun. This meticulous preparation turned a basic concept into a standout dish that captured the essence of summer and became a daily staple for the couple during Dame’s early days. Beyond its taste, the sandwich represents their shared vision and collaborative spirit, laying the groundwork for their expansion into other culinary ventures like Lord’s and Crevette, each reflecting their innovative approach.
A Legacy Built on Flavor
Reflecting on the journey of Patricia Howard and Ed Szymanski, it’s evident that their small empire was built on more than just a single sandwich—it was fueled by a deep commitment to crafting memorable dining experiences. The tomato sandwich at Dame, paired with nostalgic dishes like the Barbuto kale salad, became touchstones of their early struggles and triumphs as they navigated the challenges of running a restaurant with a tiny team. Their story serves as a testament to how personal passion and simple ideas can resonate in the fast-paced world of New York dining. Looking ahead, aspiring restaurateurs can draw inspiration from their approach by focusing on authentic flavors and meaningful connections with diners. Exploring innovative recipes while staying true to one’s roots, much like Howard and Szymanski did, can pave the way for future success. Their path suggests that the next big culinary breakthrough might just start with something as unassuming as a sandwich, waiting to be reimagined.
