French Dip Sandwiches Are Everywhere in New York City | Eater NY

"At the Greenwich Village storefront, lines form on Bleecker Street and an average of 300 French dips sell out by 2:30 p.m. The $28 sandwich—executed by Thomas Keller alum Daniel Rubenfield from Henry Laporte’s recipe—loads a fresh Frenchette demi‑baguette (chosen after nearly 150 taste tests) with a half‑pound of thinly shaved Pat LaFrieda prime rib roasted in compound butter, swipes of horseradish and roasted garlic aioli, and a heap of onions caramelized for 12 hours (“you’re getting like two onions per sandwich, sticky and gooey to the limit,” Laporte says), then melts on a blanket of provolone in a convection oven. A steamy cup of homemade beef stock fortified with bouillon and a massive pile of potato sticks completes a sandwich that eats like French onion soup in sandwich form—almost too much of a good thing." - Andrea Strong