Restaurant Review: Sanwits

Published: Sunday, July 19, 2026 at 10:00 am

A new sandwich shop, Sanwits, has opened its doors, helmed by Chef Eric Valdez, formerly of Dhamaka and Naks. The establishment, located in the East Village, offers a unique take on sandwiches, blending familiar American formats with bold Filipino flavors. Valdez, who grew up in the Philippines, noted that the country doesn't have a strong sandwich tradition, allowing him the freedom to innovate without the constraints of honoring a specific culinary heritage.

The menu at Sanwits is characterized by its messy, flavorful, and intensely saucy creations. While this can lead to a less-than-tidy eating experience, especially when dining outside the restaurant's limited seating, the taste is reportedly exceptional. Standout items include a French dip variation featuring braised pork belly in a pineapple and soy marinade, served on a roll with a special mayonnaise and a side of rich drippings for dipping. Another notable sandwich is a cheesesteak-inspired dish that incorporates calderata, a Filipino beef stew, with tender rib eye and a creamy, Velveeta-like cheese.

Perhaps the most talked-about item is the house-made spam sandwich. Valdez's version of spam, made from pork butt and belly, offers a softer, chewier texture than its canned counterpart, with a flavor that closely mimics the original. Seared slices of this spam are layered with egg, lettuce, and a secret sauce that includes Filipino banana ketchup, resulting in a taste described as reminiscent of a Big Mac. A nod to the previous establishment, Rowdy Rooster, is present in the fried-chicken sandwich, which features crispy chicken thigh on a brioche bun with smoky eggplant puree and a fermented shrimp sauce.

Beyond the sandwiches, Sanwits offers distinctive sides. The vinegar fries, tossed in a potent blend of malt vinegar powder, sugar, salt, pepper, and MSG, are highly recommended for their intense flavor. Other sides include lumpiang shanghai, Filipino spring rolls, and a mac and cheese with hot dogs and ground beef in a sweet, ketchup-like Filipino spaghetti sauce. The richness of the food is balanced by refreshing drinks, such as a calamansi fizz, and a halo-halo parfait for dessert.

The menu at Sanwits is described as dynamic, with some items already removed since its opening. Valdez's stated goal is to narrow the selection down to four signature sandwiches. While the loss of some dishes is noted, the restaurant's evolution is seen as a natural progression for an adventurous eatery, similar to the development of its sister restaurants.

BNN's Perspective: Sanwits represents an exciting culinary experiment, bravely fusing distinct flavor profiles. While the hands-on nature of enjoying its offerings might not appeal to everyone, the sheer inventiveness and bold execution of its dishes are undeniable. The restaurant's willingness to refine its menu suggests a commitment to quality and a desire to find its perfect stride, a journey that, for now, appears to be yielding delicious results.

Tags: Sanwits, Eric Valdez, Filipino cuisine, sandwiches, Rowdy Rooster, Dhamaka, Naks, East Village, pork belly, calderata, spam, fried chicken, vinegar fries, lumpiang shanghai, halo-halo, Filipino flavors, culinary innovation

Full Story