Jerry's Sandwiches is known for its gigantic beer-paired sandwich menu, live music and outrageous parties. Fifth-month executive chef Joey Beato is adding taste, focus, and fois gras. Since opening their Andersonville location in late September, Beato has been placing creations like duck confit and foie gras sandwiches on the specials menus and is hoping his fine-dining experience and New Year's Eve menu in Andersonville will kick Jerry's to another gear.
"(I'm) going a little more outside the box than Jerry's has been," Beato says. "They're things that people aren't used to when they come to Jerry's." Beato is a veteran of both Chicago (Spring) and New York (Ma Peche.) He's using that experience to try to transform the minds of both his coworkers and clientele.
Beato says no one at Jerry's had much restaurant experience before originally opening, so he made they move to put him in charge of the kitchen replacing co-owner Mark Bires. His sandwich creations include butter-seared lobster with tarragon-celery mayo and open-faced burrata with Japanese eggplant and tomato-chili jam. "(I'm trying to) pay more attention to the food itself, not just throw this shit together and it's fine, it's a sandwich," he says. "Just trying to make it awesome."
· All Coverage of Jerry's Sandwiches [~ECHI~]
· Jerry's Cosmic Sandwiches [Official Site]