Skip to main content

For a Pop-Up Sandwich Shop That Pays Homage to My Favorite Movie: “2Yutes”

In 1992 My Cousin Vinny was released. I remember watching it at home for the very first time. The acting, writing, everything is all incredible. I know that because I can watch it over and over again and still laugh out loud without missing a beat. It is one of my all time favorite movies and I am a tough customer.

The title of location where I had my latest meal comes directly from my favorite movie. I am not going to lie that was definitely apart of why I wanted to go. They had my full attention.

For those still in the dark, this clip will explain to you what a “yute” is. Please watch until the end.

As a fellow Brooklynite I don’t believe I have ever used this term but I did understand what he meant when I saw the film. This movie MAY have exaggerated our Brooklyn accents, love of Chinese food, and flare with fashion, but I think it was “dead on balls” accurate. It’s the little things that make us all unique.

So when I came across an article on Brooklyn Based’s website advertising a sandwich shop called 2Yutes I couldn’t resist. Since 2Yutes is located in Brooklyn as well I think it is a perfect title for a restaurant.

2Yutes is currently a pop up shop without a permanent location. For the time being it is sharing kitchen space with Michael and Ping’s Chinese restaurant, coincidentally right next door to a pie shop I adore. You might have heard of it, Four and Twenty Blackbirds? In case you haven’t here is all you need to know (

Michael Bruno is the man behind 2Yutes who opened Michael & Ping’s Modern Chinese Take-Out in Gowanus six years ago. Mr. Bruno is an Italian-American who grew up in Brooklyn and 2Yutes is a venture much closer to his upbringing as opposed to his Chinese food eatery that makes classic dishes with local ingredients.

Mr. Bruno said about 2Yutes: “It’s all what I grew up eating in Bensonhurst–at places like John’s Deli and Lioni’s. There’s no great sandwich shop in this neighborhood, so I decided to give it a try.”

At 2 Yutes (an earlier partner left, so it’s just this one yute running things now), “Bruno brings in fresh mozzarella and other cheeses from Lioni’s in Bensonhurst, plus ciabatta from Mazzola Bakery in Carroll Gardens.”

He continued: “I’m in my 30s now, so I was looking to use these great ingredients but in something a little lighter, not 80% bread, and not quite so filling like some of these deli sandwiches.”

I choice the rice balls for my appetizer. I am obsessed with rice balls and have eaten them any time I am eating from a restaurant that makes them. Therefore I have had my fare share and probably yours too. When I read about this place the rice balls were described as an old family recipe to which no outsiders know the secret ingredients. “Growing up, my friends would always go crazy for these, so I told my mom we had to have them here”. That made them even more tempting.

The three rice balls and marinara sauce placed before me looked delicious. I wasted no time cutting into them. I was immediately overpowered by the taste of pepper. After several more bites it tasted like red pepper flakes were ingrained into them. It was way too much for me. I continued on eating them because I enjoyed the texture and crunch, but the pepper was the only real flavor I tasted. There seemingly no cheese, which astounded me because that is typically in the middle.

For an entrée I choice the classic panini with fresh mozzarella, tomato, argula, and a balsamic vinegar dressing. The bread was crunchy and probably grilled. Some places like to use the word panini but serve a plain hero bread that is at room temperature. A panini is a grilled sandwich that is warm when served. We were off to a good start.

The way I figure it you can’t go wrong with fresh mozzarella. I think it is good as a meal by itself but with tomatoes and argula goes well too. I liked this choice right away. I ended up taking half home because I was too full. It is my favorite kind of problem. Just so you know I reheated it today and it was still as delicious as it was the first time.

Since there are two restaurants (maybe this could be the new meaning behind “2” Yutes now) operating out of one location both kinds of food are constantly being made. Therefore if you are in the mood for Chinese (another My Cousin Vinny quality) or your cohort is, as mine was, you are in luck. The food looked good and apparently was delicious. You could tell the difference between these dishes and those traditionally found at a standard Chinese restaurant.

It appears my first experience at a pop up shop was a swinging success. I hope 2Yutes is around for the long haul and can expand its menu. I would be curious to see what that would include.

I hope this 1Yute can maintain his winning restaurant streak.

After all if “can’t win a case by yourself, your fucking useless”.

For More Information:


Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth

For a Doughnut Worthy of Food Network Glory: “Dun-Well Doughnuts”

All because I wanted a Boston creme doughnut. That is how this blog truly began. It was Father’s Day weekend and although I was initially thinking of myself, I knew my father wouldn’t mind having a sweet treat for dessert. Brooklyn is synonymous with great pizza, bread, and of course bagels. But it also has many great bakeries producing some of the most delicious doughnuts you have ever tasted. Just to name a few, there is: Doughnut Plant , Peter Pan Donut & Pastry Shop and Dough .   On the day of my craving, I did what any of us do countless times a day - I opened Google. When I Googled “best Boston creme doughnuts in Brooklyn” Dun-Well Doughnuts appeared high on that list. Intrigued I researched it further and learned that it had won the Canadian  Food Network’s contest called “Donut Showdown” in 2013. That was enough information for me to decide to visit the very next day.  Dun-Well Doughnuts was opened by Dan Dunbar and Christopher Hollowell in December 2011. Despite