And we're all about these tasty lamb pastrami petites.
A great sandwich isn’t built in a day. Take the Vault’s lamb pastrami petites ($14), part of the downtown lounge’s new menu. The mini handhelds take about three days for full flavor formation with pastrami that’s been brined for 72 hours. “When you smell that brine after it’s been covered for two to three days, it takes you to the South,” says executive chef Nelly Buleje. “You almost get a sweet flavor, a sweet tea smell.” Slices of the meat get wrapped in Jewish rye and layered with a roasted carrot mustard, rocket greens and aged manchego cheese. The 9, 2017 E. Ninth St., Cleveland, 216-331-6327, vault9cle.com
Working in his grandparents' pizza shops, Bobby Rutter developed a work ethic that has served him well in the hospitality industry and as a partner at Rutter & Russin law firm. By Christina Rufo
