This post was updated Jan. 8 at 7:49 p.m.
Before we walked in, we could smell the fresh bread permeating the door.
Mikael Choukroun, founder of Italian sandwich shop Mamie, has been running restaurants for 30 years. His previous restaurants were fine dining establishments or hotel restaurants. However, Choukroun said he wanted Mamie to be a neighborhood-like place that brings Italian classics to the area.
Mamie first opened its doors in 2024, and despite having operated for less than two years, they have seen success because of their high quality sandwiches. Choukroun said he credits food influencers such as Jack Goldburg for helping turn his business into a known establishment outside of Los Angeles.
“All of a sudden that guy (Jack Goldburg of @jacksdiningroom) comes and posts, and it’s not any guy, it’s not any influencer, it’s the food influencer,” Choukroun said. “He shuffled the cards on us in a big way. … From that day to the next, we multiplied our service operation by 10.”
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Within the store, the quaint, small-town feel hits immediately, with patrons watching workers make sandwiches across the long, wall-to-wall counter. High ceilings and brown chairs surround the tables, reminiscent of a European cafe.
The inviting environment isn’t just because of the smell of fresh bread baking, but also because of the staff. While Choukroun is behind the counter with his team making sandwiches and baking bread, he also is quick to spark conversations with customers.
“It’s just a way of being back home, recreating a village, recreating a neighborhood that I’m missing, because this is how we were living when we were in Europe,” said Choukroun.
The menu consists of 20 sandwiches, using fresh ingredients that range from fig jam and guanciale to Italian tuna and Calabrian spicy chili. Growing up in Italy, Choukroun said the meats and cheeses come from suppliers in Europe he has known since he was young, speaking to Choukroun’s family values and dedication to high quality ingredients.
“It’s a small-production mortadella (Italian cured pork). Our meats and our cheese are outstanding,” Choukroun said. “They are very small-production from families and from work we know.”
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We first tried the Verona, an elevated version of the classic Italian-style sandwich. Containing 18-month aged Prosciutto di Parma, Italian burrata, fresh arugula, basil and sun-dried tomatoes, the Verona is a testament to simplicity and quality. The homemade schiacciata bread was the perfect vessel to carry each ingredient. It always maintained its form, never becoming soggy, and provided a satisfying and salty crunch that left you wanting more without overpowering the prosciutto and burrata.
Choukroun highlighted the childhood memories he had of eating with his family as the inspiration for the sandwiches they craft at Mamie. That and his European upbringing set the stage for how Choukroun envisioned Mamie’s food and ambiance.
“My grandmother was opening her fridge and grabbing any leftovers she could find to make us the sandwiches,” he said. “Each element (of Mamie’s sandwiches) were elements that we were eating in my grandmother’s kitchen and in Italy in general.”
The Monaco was Choukroun’s other recommendation – especially for regulars who want to try something new. In between the two divine slices of bread were Italian tuna conserva, arugula, Calabrian chilis, artichoke cream and tomato, a unique variation that deviates from the rest of the menu. We winced at the thought of canned tuna but we were surprised by its light taste. The spice hits you only after you have said, “Woah.” The same satisfying crunch of the bread was still there, albeit hindered by the distinctive tuna taste. The chilis’ slow burn spice accentuated the tuna’s distinct flavor while still balancing the nutty flavor from the artichoke cream.
Choukroun’s homemade schiacciata was far and away the glue that held each sandwich together. With fresh loaves being churned out throughout the entire day, you’re guaranteed the freshest bread on the block. The flakes of salt and light crunch of the bread add a crisp that enhances the experience of each bite while at the same time harmonizing with each individual component. Despite the high quality of ingredients used in each sandwich, it is Choukroun’s bread that serves as the bedrock for every sandwich.
While we enjoyed the Verona more than the Monaco for its simplicity and lightness, both sandwiches were more than excellent and showed Mamie’s variety and versatility across both flavor profiles. Both sandwiches were sizeable yet felt super light – it was not difficult to eat an entire sandwich.
Choukroun said he does not prioritize the stardom of the restaurant anymore – for him, it’s about the product.
“I’m more proud from the product I’m serving than from the success I’m having,” Choukroun said. “It’s really the product that we serve. This is what I do … this is my purpose,” he added.
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