Bub and Grandma’s Pays Homage to Tri-State Delis at Glassell Park Sandwich Emporium – Eater LA

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When Andy Kadin of Bub and Grandma’s started baking bread in 2015, his goal was to open a sandwich shop, the idea being to take over a closed Subway or Jimmy John’s and make about 100 sandwiches a day. The universe, however, had other plans: After giving some bread to a friend who worked at the Mediterranean restaurant Dune, Kadin started making square ciabatta for the restaurant’s beet sandwiches. “I thought, ‘Great, I can have a couple of wholesale accounts.’ That was the end of my previous existence,” Kadin says.

Fast-forward seven years, a beyond-popular stall at the Hollywood Farmers Market, and a wholesale business that spread like wildfire to include 140 accounts. Now, finally, Kadin’s sandwich shop dream is becoming a reality. As of Monday, the diner-esque Bub and Grandma’s Restaurant & Bakery is officially open at 3507 Eagle Rock Boulevard in Glassell Park, serving breakfast and lunchtime sandwiches, toasts, pastries (croissants, cookies, and donuts), desserts (including a highly Instagrammable lime custard pie from pastry chef Christopher Lier), and a handful of salads and side dishes. On day two, the restaurant was sold out of all but two sandwiches by the late afternoon.

The diner-esque dining room.

A takeout window outside the restaurant.

Bread stars on the menu, with three new iterations created specifically for the restaurant: the Bub’s sub, challah, and a Kaiser roll. But to manage what goes between it, Kadin tapped Psychic Wines co-founder, Cosa Buona alum, and fellow northern New Jersey native Zach Jarrett to head up the kitchen. Kadin and Jarrett grew up close to each other in the Garden State. The Turkey Trot sandwich, which pairs turkey with coleslaw, Swiss, Russian dressing, and a pickle, is an homage to a sandwich served at Kadin’s hometown Millburn Deli, as well as one at Town Hall Deli in South Orange, where Jarrett grew up.

“There are plenty of great sandwiches in town,” Kadin says. “I wanted to connect more with the Jewish-Italian neighborhood that I grew up in. Tri-State-area sandwiches are really diverse, and it doesn’t feel like we have that here [in LA].”

For Jarrett, creating the menu meant digging into a backstory. “I made up a story for myself about people who had moved to the US from somewhere else, who desperately wanted to assimilate but didn’…….


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