DOMA Land + Sea, a Long Island restaurant has raised the sandwich service to a higher level. If you are wondering how – charging $1,000 for its decadent pastrami sandwich.
What makes a pastrami sandwich so special and so expensive? First ingredient is 28-day dry-aged prime beef short ribs that spend a week in a brine made with (among other ingredients) 25-year-old Glenlivet single malt scotch (aka The Glenlivet XXV).
Then the beef is treated to an Indonesian coffee rub and is slow-cooked to buttery tenderness.
The 12 ounces of the sliced “pastrami” are laid between pieces of grilled rye flatbread (the dough has been spiked with rye whiskey and gold dust) and topped with white Alba truffle aioli, sliced black Perigord truffle, Hudson Valley foie gras, pickled cabbage and beets infused with Stoli Elit vodka, microgreens and Champagne-infused mustard.
And, the ‘King DOMA’ sandwich, as it is called, is served with gold-dusted black truffle tater tots with saffron-tomato aioli and garnished with gold leaves and Mr. Pickle’s kosher dills.
Plus you get a glass of ultra-swanky Cristal from Louis Roederer Champagne.
Oscar Martinez, executive chef of DOMA Land & Sea, wanted to do something “extraordinary” for the Feb. 4 Super Bowl, and he certainly has.
“For Super Bowl at DOMA,” he said, “I wanted to do something fun and inspiring for the kosher market. What could be more fun than a pastrami sandwich?”