LINCOLN SQUARE — The buzziest item on the menu at Lincoln Square newcomer Vidalia is also the simplest — a stack of meat, two slices of bread and a smear of dijon mustard.
Serious Eats went to great lengths to distinguish between the two. In short: different cut of cow; different preparation; similar, but not identical, result.
Vidalia's beefy half-pound of brisket will set diners back an equally hefty $14, exclusive of side dishes, which range from $3-$8 depending on the item and serving size. (Hopleaf's sandwich is $13 with fries, Fumare's is $9.99.)
The restaurant's meat-forward menu also features steak and pork shoulder sandwiches. 'Nduja — a spicy, spreadable salami that's having a culinary moment — pops up in paninis and pizza.
Vidalia, 1964 W. Lawrence Ave., is open for lunch and dinner, BYOB.
Vidalia's menu. [DNAinfo/Patty Wetli]
Vegetarian options include an artichoke sandwich with olive tapenade. [DNAinfo/Patty Wetli]
Vidalia's side dish options include marinated mushrooms, two versions of potato salad and a farro/beet/apple salad (below). [Facebook, above; DNAinfo/Patty Wetli, below]
Vidalia occupies the former home of the Last Pit Stop. [DNAinfo/Patty Wetli]