Dewey Dufresne — dad of molecular gastronomy wizard Wylie Dufresne — has been waiting a long time to open his Lower East Side sandwich shop BYGGYZ. We first heard rumblings about it way back in 2011 at the San Gennaro Festival, then it looked like the sandwiches would drop in late April of 2015. But, Dewey promises Eater this time it's for real. He just got construction permit approval on Friday. So, "BYGGYZbeef sandwiches by late August..."
That sandwich is made with beef short ribs, American cheese, pickled vegetables, a proprietary "XO-llent sauce" (mayo, mustard, and sweet peppers), and a pomegranate demi-glace. There will also be other unconventional sandwiches like the Tuna SOF, made with tuna, olive oil, black olive spread, marinated artichokes, tomatoes, capers, red onion, and hardboiled egg, on sesame bread from prosperity Dumpling, reports the Post. To finish meals, there will be desserts from OddFellows.
"I'm an old American guy who eats four sandwiches a week and spends a lot of time thinking about them," Dewey told the Post. "I keep the kind of open mind that allowed me to discover the deliciousness of a sardine and peanut butter sandwich."
The shop is a homecoming for the sandwich savant. Back in 1969 he opened a sandwich spot called Joe's and in 1999 he hired his son as the chef at legendary 71 Clinton Fresh Food, helping launch his career. When Dewey opens his doors, Wylie will return to Clinton Street, too. He'll be helping train the staff and working in the kitchen for a bit, just up the street from his late and great wd~50.
Wylie sums up his thoughts on the venture with this: "[My dad's] got a great sandwich palate."