Client Work 001: Hi-Notes
Hi-Note Sandwich Menu Launch
Project Description:
a bar space with a vibrant radio & DJ program. The project comprised of developing a bespoke sandwich offering to pair with their newly developed happy-hour menu. The sandwiches. needed to be ownable, bespoke to the Hi-Note brand, and able to capture attention and bring in new patrons
Tags:
recipe development, menu planning, research and development, recipe testing
figure 001: Peri Peri "pressie" reach
challenge
an NYC cocktail bar wanting to expand their menu and develop a bespoke food concept that could capture the attention of new customers while also remaining true to the brand's ethos of approachability and elevation
Client Work 001: Hi-Note
Hi-Note Sandwich Menu Launch
Tags:
recipe development, menu planning, research and development, recipe testing
Project Description:
a bar space with a vibrant radio & DJ program. The project comprised of developing a bespoke sandwich offering to pair with their newly developed happy-hour menu. The sandwiches. needed to be ownable, bespoke to the Hi-Note brand, and able to capture attention and bring in new patrons
challenge
an NYC cocktail bar wanting to expand their menu and develop a bespoke food concept that could capture the attention of new customers while also remaining true to the brand's ethos of approachability and elevation
challenge
an NYC cocktail bar wanting to expand their menu and develop a bespoke food concept that could capture the attention of new customers while also remaining true to the brand's ethos of approachability and elevation
develop a unique sandwich offering that showcases a one-of-its-kind approach, using unexpected ingredients and preparations
opportunity
develop a unique sandwich offering that showcases a one-of-its-kind approach, using unexpected ingredients and preparations
develop a unique sandwich offering that showcases a one-of-its-kind approach, using unexpected ingredients and preparations
opportunity
inspiration
Hi-Note Sandwich Testing #1
prepped
6-8 pieces
1 - pz cia, Mush
1 - pz cia, prosciutto
1 - pz cia, peri-peri
1 - pastry, mush
1 - pastry, prosciutto
1 - pastry, peri-peri
Mushroom + Swiss + horse R
Chicken Tikka + Pickled cauli
Prosciutto + Mozz + C-onion, onion jam
Dealers choice prosciutto?
to bring the sandwiches to life, I dug deep into the sandwich culture of NYC - one that's vibrant, viral, and filled with larger-than-life, dripping, and delicious-looking handhelds. Knowing this was the playing field for how we were going to make these sandwiches memorable, i took note of common attributes these sandwiches possessed, allowing us to go into a different place than seemed obvious. Dripping in sauce; a chicken cutlet; a mini version of a larger sandwich; yet another classic burger with a "house sauce"; if not leaning into legacy, a lot of variety was lost among the options.
So for Hi-Note, I wanted to bring something fresh and new to the table - an approachable sandwich that didn't feel too pretentious, but was a step above the commonplace. The ambition for the in-house radio station was to be an international hub for radio and music lovers, so I tapped into that international aspect to surface ideas for flavor inspiration. Additional considerations from the bar necessitated limited prep (both in time, space, and ingredients), hearty design yet elevated, and something that could be casually held to facilitate the bar space.
the work
we landed on a "Peri Peri Chicken" base for the "star" sandwich, the headlining offering that would bring in any curious culinarian. Taking a base Peri Peri marinade (pulled from the South African and Portuguese styles), I developed a house-made version incorporating more sweet and umami notes. This was then followed with confit lemon, a handmade herby labneh, picked vegetables, and crispy onion, served on local-produced sea salt focaccia from The Pastry Box NYC. The flavor profile is an immaculate balance of heat and sweet, with the tang of the labneh and lemon to punch through the two to provide a satisfying bite.
other offerings developed included a classic mushroom and Swiss sandwich, brightened with a horseradish mayo and peppery arugula,
as well as multiple options for upscale sides, including: pickled vegetables and beet "rings" served a house made ketchup.
the sandwiches went up as "pressies", a nod to the vinyl record culture the bar was started on ("pressing" is the process of creating the grooves of music into the record).
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Photography by Alexandra Aroyo
figure 002: Peri Peri "Pressie" close up
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figure 004: Posing to take a delicious bite
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figure 003: Peri Peri "Pressie" stack