DiNic's

After perfecting the Italian-style roast pork sandwich, Tommy Nicolosi turned his magic tough to beef. The result: slices of ultra-tender first-cut brisket laid on a crusty Italian roll and moistened with the luscious braising liquid, a six-hour simmer of beef stock, onion, garlic, thyme, red wine and tomato sauce. Best savored with a schmear of Zayda's horseradish; there's no better sandwich anywhere for $6.75.