Campbell works the grill at her pop-up, which serves hot dogs topped with Asian-influenced condiments. (Michael Nagle / For The Times)
Four of the offerings at the seasonal AsiaDog, from left: Vinh, Sidney, Asian Slaw and Ginny. (Michael Nagle / For The Times)
An Nguyen Xuan prepares vermicelli noodles with grilled pork and spring rolls at Bep, which takes over Brooklyn’s Simple Café three days a week. (Michael Nagle / For The Times)
Grilled pork tops a bowl of vermicelli noodles at Bep. On the side: fried spring rolls. (Michael Nagle / For The Times)
Sandwiched has popped up at the Whitney Museum of American Art during its Biennial exhibition. Chefs from Danny Meyer’s restaurant empire have designed sandwiches for the menu, and pastry chefs from the restaurants have created sweets for the dessert list. (Michael Nagle / For The Times)
Robb Garceau of the Hudson Yards restaurant works at Sandwiched, whose run at the Whitney Museum coincides with its Biennale exhibition. (Michael Nagle / For The Times)
At Sandwiched, Garceau prepares a Bombay Pita Panino from the New York restaurant Tabla. (Michael Nagle / For The Times)
Some of the sandwiches on the menu at Sandwiched. (Michael Nagle / For The Times)
Eleven Madison Park’s chicken schnitzel is ready for serving at Sandwiched. (Michael Nagle / For The Times)
And for dessert, Sandwiched offers Gramercy Tavern’s Chocolate Mint Patty Brownie. (Michael Nagle / For The Times)
Sandwiched’s sweet course temptations include Blue Smoke’s Fluffer Nutter. (Michael Nagle / For The Times)
