Salt Hank’s
Sandwich shop · West Village ·
Prime rib French dip with caramelized onions and au jus
Prime rib French dip with caramelized onions and au jus
"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
"Influencers aren’t just taking up every seat at West Village restaurants, they’re opening them too. Salt Hank is known for his recipe videos of big meaty dishes, but at his West Village counter, the meat is all in a french dip sandwich (served on a Frenchette baguette). There’s also a small grocery section for Hank’s seasonings and sauces." - will hartman, willa moore, molly fitzpatrick, sonal shah, bryan kim
"A chef- or influencer-driven counter from social media personality Henry Laporte drawing long lines for items like a $28 French dip and $6 matchstick fries, leveraging a large online following to fuel demand." - Melissa McCart
"Influencers aren’t just taking up every seat at West Village restaurants, they’re opening them too. Salt Hank is known for his recipe videos of big meaty dishes, but at his West Village counter, the meat is all in a french dip sandwich (served on a Frenchette baguette). There’s also a small grocery section for Hank’s seasonings and sauces. We haven’t been here yet, but want you to know this spot exists." - Will Hartman
"A creator-conceived French Dip (priced around $28–$30) made with heaps of shaved prime rib on a crusty mini-baguette; lines can be long (about 30 people, roughly 20 minutes outside) but service inside is brisk thanks to an assembly line and the creator working in the kitchen, and no modifications are allowed. The jus is optional but the caramelized-onion/French-onion sidecar is a nice complement. The sandwich’s size and quality make the contentious price seem fair to the reviewer, and thoughtful touches like sanitizer, hand wipes, and packing materials help since many people can only finish half in one sitting." - Tammie Teclemariam