Inside the Carving Room
Owner Oded Weizmann runs the kitchen and its creations, but insists you don’t call him “chef.” Photograph by Andrew Propp.
An early best-seller that nods to the family’s Moroccan roots: warm house-roasted lamb on ciabatta with honey-sweetened yogurt sauce and pickled red onions. Photograph by Andrew Propp.
“Old school” sandwiches on Lyon Bakery rye include piled-high pastrami and pickles with a side of dill-laced egg salad. Photograph by Andrew Propp.
Weizmann slices a slab of black-pepper-and-coriander-crusted corned beef, which is steamed to order. Photograph by Andrew Propp.
An attractive bar with two televisions is a prime spot to post up with your meal and order one of the many cocktail creations (or just a pickleback). Photograph by Andrew Propp.
Two Carving Room signatures: an array of pickled vegetables to accompany the sandwiches, and growlers of cold beer for washing them down. Photograph by Andrew Propp.
Photograph by Andrew Propp.
