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Is Eastchester Sandwich Heaven? It Is Now, Thanks To White Plains Chef

Louis Brindley, chef/owner of Mason Sandwich Company in Eastchester.
Louis Brindley, chef/owner of Mason Sandwich Company in Eastchester. Photo Credit: Submitted

Yonkers resident Louis Brindley is just 25 and already making stuff dreams are made of. At least sandwich dreams.

His Eastchester eatery, Mason Sandwich Company which he started with his brother George in March 2016, has been turning heads -- and winning tastebuds -- since first opening its doors.

Mason Sandwich -- which bills itself on its website as "not your average sandwich spot," --  features about 16 sandwiches, three salads, and an assortment of "plates" -- ancient grain bowls, mac n' cheese, wings and other platters, none no more than $12. (Most items are in the $10 range.)

"I opened my business here because it's home to me, filled with my family and friends -- plus a growing food scene," said Brindley, who grew up in White Plains.

A former cook at Savona in Scarsdale, Fortina in Armonk and the restaurant at the Metropolitan Opera House at Lincoln Center, Brindley said he remembers cooking amazing food all night only to crave burgers, fast food and tacos when he finished his shift.

That's when he got an idea: To create a sandwich haven filled with homespun food.

"Living here 25 years, I understand what people are looking for in their local food options," he said.

"The philosophy at Mason is to serve elevated sandwich fare with unique yet familiar craft sandwiches. Everything is made in house and is always cooked to order."

Among the choices: "The Chickwich," buttermilk fried chicken, spicy maple, house pickles, "El Cubano," braised pork belly, aged Swiss, prosciutto cotto, house pickles, whole grain mustard and "Steak & Cheese," thinly-sliced beef, pimento cheese, and crispy onions. Folks also rave about the made-in-house potato chips. And they like that craft beers are sold, again, making a simple sandwich more of a meal.

As for how he comes up with those innovative between-the-bread options?

Brindley draws inspiration from his daily surroundings. "Cold and rainy outside? Let's braise some lamb," he said. "Just had some amazing char-siu pork on Mott Street in Chinatown? Let's re-create that and make a sandwich of it."

So far, so good. Brindley is looking forward to continuing to execute "the great food and service" his customers have grown to expect. And, he and his brother are looking for a new Mason location which they hope to open by the end of the year.

Mason Sandwich Company is at 33 Mill Rd., 914-776-2766, www.masonsandwiches.com .

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