"A takeout sandwich counter attached to a fine dining restaurant? Where have we heard that one before? Slab is attached to fancy-schmancy Lark and tends to throw in ingredients that you won’t find elsewhere, like smoked aioli on the 12-hour brisket sandwich, or pork confit and gruyere on its version of a Cuban. These aren’t everyday sandwiches, these are sandwiches you eat on special occasions that aren’t too special, like to mark the birth of your third nephew." - Eater Staff, Harry Cheadle, Zoe Kahn
Harry Cheadle
