‘The Last Human Restaurant in New York’ | Sandwich City | NYT Cooking

Under one name or another, this old-school lunch counter has been frying eggs and frothing egg creams on the same site, across from the Flatiron Building, since 1928. We went behind the scenes at S & P Lunch, a Depression-era luncheonette long occupied by Eisenberg’s Sandwich Shop, where generations of New Yorkers have dined. Of the three or four dozen things to eat at S & P Lunch, most are sandwiches. The classic sandwiches on the menu — like the tuna melt, of which they make as many as 400 a day — look as iconic as S & P itself. Almost everything is served simply, with a pickle on the plate or between the bread. “It’s not that simple, inexpensive lunch places don’t exist anymore,” Pete Wells wrote in 2022. “They do, but they tend to be chains, and they almost never offer the particular urban experience that you can get at S & P. There and at a few other surviving relics, you can sit down and rub elbows with strangers, ask one of them to pass the ketchup. You’re somebody, because you’re at the counter, but you’re anonymous. You can join the conversation or eavesdrop, depending on your mood.” Read his full review: https://nyti.ms/44D1Z41 Now craving a tuna melt? Here’s how to make one at home: https://nyti.ms/4eDLN8E ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-coo... VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).