The who: Menin Hospitality’s Corporate Culinary Director, chef Bernie Matz, fills the sandwich void in South Beach with this new venture, Halves & Wholes.
The space: The former Lyon Freres Petite Marche (across from Menin Hospitality’s Bodega Taqueria y Tequila) is now an unpretentious and comfortable counter service spot with communal high top tables, gleaming white subway tile walls and an open kitchen. Night owls will appreciate that the space is open until 5am.
The dishes: Dagwood-worthy hoagies made with carved-to-order rotisserie meats. A vertical rotisserie oven slow-cooks porchetta, chickens and turkey breasts. The 12-inch sub rolls are sourced from Delray Beach bakery, Old School. Soups, salads and home made chips round out the menu. Prices are moderate with most sandwiches going for $8-$14.
Highlights include the “Crazy Chicken” made with chicken tenders, salsa, Monterey Jack Cheese, Avocado, Fried Jalapeño and Chorizo Hollandaise, the “Clubhouse” made with Rotisserie Chicken, Avocado, Slab Bacon, Arugula, Tomato on a multigrain Hoagie and the “Pan con Italian” made with Beef short rib, charred onions, provolone, giardenara, potato sticks, cumin-garlic aioli on a sesame baguette. Vegetarians can choose from the eggplant croqueta with cheese and a variety of salads including the quinoa super green.
Ice cream sandwiches are still in the works but homemade cookies and brownies are also offered for dessert.
Bottom line: Eclectic sandwiches with big flavors at this nightlife-friendly spot.