One thing I love about coming home home is upon stepping out of my car, I usually hear "Hi Liz! How are you? Do you want a sandwich?" called out to me
Who does this calling, you ask?
Why, it's my Grandma! Shouting from the window!
(The first time this happened, I looked around like an idiot trying to locate the body for her voice)
Now, she could be asking if I want a sandwich because she knows I love them, but I really believe she asks if I want a sandwich because don't ALL Grandmas ask that question?
There's something so familiar and comforting about a Grandma sandwich
My Grandma's sandwiches go something like this:
Plain white store bought bread with real mayonnaise spread on both slices. She does the mayonnaise very thin; I think it might be a carryover from the Great Depression?
Next up is turkey from the local deli, but only two slices; no need to go crazy.
Flopped on top of the turkey comes American cheese, (American cheesefood would be more accurate) and a single leaf of lettuce.
She'll then sandwich it up and cut in half. Down the middle. No fancy-schmancy diagonal cuts for my G-ma.
In my extensive sandwich eating, I realize this is a very simple, and perhaps boring, sandwich.
The fact that my Grandma makes it for me, and shares the other half with me, puts this sandwich at the top of my list.
Tuesday, October 12, 2010
Thursday, September 23, 2010
King of Steaks
Last week I was in Philadelphia, so of course I was on a quest for a REAL Philly Cheese Steak.There was some debate on whether I should visit Geno's Steaks or Pat's King of Steaks (located across the street from each other) for the cheese steak of my dreams.
I liked the idea of trying a cheesesteak from both establishments and holding my very own steak off in the middle of the street
As it turns out, I didn't really think my plan through- chesesteaks are massive!
Pat's got more nominations, so my buddy Megh and I stood in line.
I wish one of us had been native to Philly because the instructional ordering sign was a bit daunting... and unfriendly.
Things to know before shouting your order at the window:
1- What kind of cheese steak you want (yea, I know. I thought there was only one kind, too).
2- Type of cheese. Choices were Provolone, American, and Cheez-whiz. I chose Provolone, not because I was advised against the whiz, although I was, but because steak and Provolone just strikes me as a delicious combo.
3- Onions? Of course! Onions and steak are like BFFs and you'd be crazy not to ask for onions!
Order shouted at window one, WAIT for your food before going to window two for your drink and fries, otherwise, the guy behind you (thankfully it was Megh in my case) will get your sandwich for free.
Wrapped sandwich in hand, I suggest you take a seat at one of the holey metal picnic tables around the building.
One little nit-pick: If you're selling me sloppy, messy, runny, drippy sandwiches, could you please offer tables without holes? My pants would appreciate it.
The cheesesteak looked amazing.
It was the perfect temperature for an unwrap-and-bite, and it smelled divine.
I'm not really sure what I was expecting, but my first bite wasn't it .
Don't get me wrong, the sandwich was delicious, and I most definitely ate the whole thing (forgetting about the steak-off I had planned on holding).
I just thought it would taste, well, different somehow.
A nice crusty half baguette (I'm told it's Amoroso's bread? I can't be sure about that) split to hold the contents, created the foundation.
The steak was piled on, one thin slice on top of the other, which was truly a sight for hungry eyes.
Tucked to the sides of the steak were multiple slices of Provolone; the more the better.
Topping it off was the grilled onions for a slight tangy flavor that does nothing but compliment the succulent meat.
I really enjoyed this sandwich, but I felt there was a bit of flavor missing.
As I wasn't totally sure how to order to begin with, I was feeling much too timid to ask the loudmouths behind the counter for tips on dressing up my sandwich.
I know, I know, it isn't like me to let fear get in the way of the perfect sandwich, but what can I say?
Who knows, maybe you're not supposed to dress up the sandwich?
I feel like that would be like asking for A1 sauce for a filet mignon...
Even still, I think the cheesesteak could have done with a bit of hot sauce or something... maybe some crushed red pepper?
If I find myself in Philadelphia again, I'll have another cheesesteak.
Maybe I'll save all the glory for Geno's Steaks next time, or maybe I'll find room in my stomach for a steak-off.
Whatever happens, after some proper schooling in cheesesteak creation, I'll be back for another.
I liked the idea of trying a cheesesteak from both establishments and holding my very own steak off in the middle of the street
As it turns out, I didn't really think my plan through- chesesteaks are massive!
Pat's got more nominations, so my buddy Megh and I stood in line.
I wish one of us had been native to Philly because the instructional ordering sign was a bit daunting... and unfriendly.
Things to know before shouting your order at the window:
1- What kind of cheese steak you want (yea, I know. I thought there was only one kind, too).
2- Type of cheese. Choices were Provolone, American, and Cheez-whiz. I chose Provolone, not because I was advised against the whiz, although I was, but because steak and Provolone just strikes me as a delicious combo.
3- Onions? Of course! Onions and steak are like BFFs and you'd be crazy not to ask for onions!
Order shouted at window one, WAIT for your food before going to window two for your drink and fries, otherwise, the guy behind you (thankfully it was Megh in my case) will get your sandwich for free.
Wrapped sandwich in hand, I suggest you take a seat at one of the holey metal picnic tables around the building.
One little nit-pick: If you're selling me sloppy, messy, runny, drippy sandwiches, could you please offer tables without holes? My pants would appreciate it.
The cheesesteak looked amazing.
It was the perfect temperature for an unwrap-and-bite, and it smelled divine.
I'm not really sure what I was expecting, but my first bite wasn't it .
Don't get me wrong, the sandwich was delicious, and I most definitely ate the whole thing (forgetting about the steak-off I had planned on holding).
I just thought it would taste, well, different somehow.
A nice crusty half baguette (I'm told it's Amoroso's bread? I can't be sure about that) split to hold the contents, created the foundation.
The steak was piled on, one thin slice on top of the other, which was truly a sight for hungry eyes.
Tucked to the sides of the steak were multiple slices of Provolone; the more the better.
Topping it off was the grilled onions for a slight tangy flavor that does nothing but compliment the succulent meat.
I really enjoyed this sandwich, but I felt there was a bit of flavor missing.
As I wasn't totally sure how to order to begin with, I was feeling much too timid to ask the loudmouths behind the counter for tips on dressing up my sandwich.
I know, I know, it isn't like me to let fear get in the way of the perfect sandwich, but what can I say?
Who knows, maybe you're not supposed to dress up the sandwich?
I feel like that would be like asking for A1 sauce for a filet mignon...
Even still, I think the cheesesteak could have done with a bit of hot sauce or something... maybe some crushed red pepper?
If I find myself in Philadelphia again, I'll have another cheesesteak.
Maybe I'll save all the glory for Geno's Steaks next time, or maybe I'll find room in my stomach for a steak-off.
Whatever happens, after some proper schooling in cheesesteak creation, I'll be back for another.
Monday, August 30, 2010
Steve's Deli
Thank goodness for my friend Joe, who knows this area a thousand times better than I do, and who is more than happy to join me on my quest to fill my belly with sandwiches
He suggested Steve's Deli in Bloomfield Hills as last night's sandwich eatery
Having visited a time before, he said he remembered it as quite delicious
Joe has a good memory
Typically, I'm a bit skeptical of food joints found within a plaza, but that could be due to the fact that most of those food joints are Subway, Jimmy Johns, or name another chain for me to make my point
Steve's Deli is within a plaza
Being that it's in Bloomfield Hills, however, it was a kind of nice, upscale plaza... if that's possible.
In any event, the plaza was packed so we parked around back
We walked in through the "MALL" entrance, which turned out to be a good thing as it gave me a chance to scope out the restaurant
The restaurant has my favorite flooring, black and white checkerboard, and is all silver chrome with red butt seats
There's a counter with bagels, pastries, and miscellaneous delights as this eatery offers a lot more than sandwiches
Last night was one of Michigan's few "perfect weather" days this summer, so we ate at a little metal table outside the building
Perfectly tucked between fellow sandwich eaters
The menu, although able to cater to other mealtimes and desires, offered a breadth of sandwich options
Bypassing the "Lite Sandwich" section (I'm sure those sammies are good, but I like to go all out on my eats) my eyes were drawn to the "Overstuffed" section
My, my, my. The overstuffed sandwiches listed simply whichever kind of meat you chose to drool over. Choices included corned beef, pastrami, turkey, etc, etc, etc. Delicious.
I was feeling pretty serious about the Hot Roast Beef Brisket until I asked our server what their most popular sandwich was.
She directed my attention to the "Combination Sandwiches" section and said the #4 was the most popular; the Hot Corned Beef sandwich, loaded with Swiss cheese, coleslaw, and Russian dressing on crispy rye.
My belief: If you've never been to a place and you're told something's the top seller, I suggest you try it. There's usually a reason why it's number 1, and you can always order something else when you come back.
Number 4 it was for me.
Joe ordered the Number 2, and thank god he did, because I wanted some bites of that too!
My sandwich came as promised, stuffed with deliciously seasoned corned beef (not even my favorite of meat choices, but this was darn good) a slice of Swiss at the top AND bottom of the sandwich (this is important for biting purposes), and what I imagined was literally a hand grab of coleslaw precariously perched on top. Russian dressing moistened both the top and bottom pieces of lightly buttered and toasted bread, not only acting as a traditional part of the sandwich, but also as a little kick to the taste buds.
I loved that regardless of your bite size, and sadly I feel mine is lacking, each chomp into the meal gave you plenty to be happy about. I recommend biting coleslaw down, allowing your mouth to crunch through the crispy bread, into the Russian and Swiss, through the coleslaw, and ending with plenty of corned beef to round it out.
Save the bottom up bite for last if you're a meat lover as you'll end up with mostly corned beef and little slaw. It's totally delicious, and all about preference, and that's the way Iroll.
I saved half my sammie for later, claiming I'd eat it for my next day's lunch, but hoping I'd be able to scarf it later that night. The half I did eat filled me up right and I actually did save the other half for later.
Leftover style, I pulled it straight from the fridge and bit in.
The dressing had soaked into the bread by that point, and due to the frigid fridge, the meat and cheese were a little tough to bite through; if you're a cold sandwich leftover lover like me, grab a knife and fork and dig in!
He suggested Steve's Deli in Bloomfield Hills as last night's sandwich eatery
Having visited a time before, he said he remembered it as quite delicious
Joe has a good memory
Typically, I'm a bit skeptical of food joints found within a plaza, but that could be due to the fact that most of those food joints are Subway, Jimmy Johns, or name another chain for me to make my point
Steve's Deli is within a plaza
Being that it's in Bloomfield Hills, however, it was a kind of nice, upscale plaza... if that's possible.
In any event, the plaza was packed so we parked around back
We walked in through the "MALL" entrance, which turned out to be a good thing as it gave me a chance to scope out the restaurant
The restaurant has my favorite flooring, black and white checkerboard, and is all silver chrome with red butt seats
There's a counter with bagels, pastries, and miscellaneous delights as this eatery offers a lot more than sandwiches
Last night was one of Michigan's few "perfect weather" days this summer, so we ate at a little metal table outside the building
Perfectly tucked between fellow sandwich eaters
The menu, although able to cater to other mealtimes and desires, offered a breadth of sandwich options
Bypassing the "Lite Sandwich" section (I'm sure those sammies are good, but I like to go all out on my eats) my eyes were drawn to the "Overstuffed" section
My, my, my. The overstuffed sandwiches listed simply whichever kind of meat you chose to drool over. Choices included corned beef, pastrami, turkey, etc, etc, etc. Delicious.
I was feeling pretty serious about the Hot Roast Beef Brisket until I asked our server what their most popular sandwich was.
She directed my attention to the "Combination Sandwiches" section and said the #4 was the most popular; the Hot Corned Beef sandwich, loaded with Swiss cheese, coleslaw, and Russian dressing on crispy rye.
My belief: If you've never been to a place and you're told something's the top seller, I suggest you try it. There's usually a reason why it's number 1, and you can always order something else when you come back.
Number 4 it was for me.
Joe ordered the Number 2, and thank god he did, because I wanted some bites of that too!
My sandwich came as promised, stuffed with deliciously seasoned corned beef (not even my favorite of meat choices, but this was darn good) a slice of Swiss at the top AND bottom of the sandwich (this is important for biting purposes), and what I imagined was literally a hand grab of coleslaw precariously perched on top. Russian dressing moistened both the top and bottom pieces of lightly buttered and toasted bread, not only acting as a traditional part of the sandwich, but also as a little kick to the taste buds.
I loved that regardless of your bite size, and sadly I feel mine is lacking, each chomp into the meal gave you plenty to be happy about. I recommend biting coleslaw down, allowing your mouth to crunch through the crispy bread, into the Russian and Swiss, through the coleslaw, and ending with plenty of corned beef to round it out.
Save the bottom up bite for last if you're a meat lover as you'll end up with mostly corned beef and little slaw. It's totally delicious, and all about preference, and that's the way Iroll.
I saved half my sammie for later, claiming I'd eat it for my next day's lunch, but hoping I'd be able to scarf it later that night. The half I did eat filled me up right and I actually did save the other half for later.
Leftover style, I pulled it straight from the fridge and bit in.
The dressing had soaked into the bread by that point, and due to the frigid fridge, the meat and cheese were a little tough to bite through; if you're a cold sandwich leftover lover like me, grab a knife and fork and dig in!
Thursday, July 1, 2010
And I'm the Queen of England
I was in Costa Mesa, CA a few weeks ago when I broke for lunch at Jerry’s Famous Deli with my coworker
I know my sandwich eating there was quite a while ago, but don’t worry; I still remember my disappointment vividly
First of all, I’d like to know what this Jerry is famous for
The menu offers pizza, breakfast foods, espresso, pastas, Mexican, and pizza
Oh, yea, and sandwiches too
What the heck, Jerry?
Did you or did you not become a famous deli for your sandwiches?
I think this is a case of the deli who cried “famous”…
Fame aside, I was at the deli, I was hungry, and they had sandwiches (and a variety of pickles they bring to the table as an appetizer)
The turkey sandwich on an onion roll (add .65!) sounded pretty good thanks to the promise of avocado slices
I asked for capers as well because let’s be honest, I’ve developed a bit of an obsession with them
Lettuce, tomato, and provolone cheese were added and my order was in
Waiting for our food, my coworker and I essentially cased the joint
The restaurant is very kitschy with maybe a diner theme going on
There were colorful lights hanging from the ceiling, almost like stage lights, and there were numerous movie and stage posters on the wall
I imagine the theme means something to someone, but it was kind of lost on us
Our food provided a good distraction from the room we were in, and I was curious about my meal
I’ll admit, I was feeling very skeptical of the sandwich quality from the get-go, but discovered upon first bite that my skepticism was warranted
The sandwich was… meh
It looked awesome, but the contents didn’t work together
Cons:
-There was an ample amount of turkey, but I couldn’t taste it
-The avocado was safely tucked in, however, it was also flavorless
-While I didn’t taste them, I know the capers were there
-I’m pretty sure I ordered cheese; where is it?
Pros:
-It looked nice
-The bread tasted like bread
-I was smart enough to order French Fries
The French Fries came with a pesto/mayo dipping sauce that had a really unique, delicious flavor
I slathered that sauce on my sandwich so it would taste like I was eating more than just bread
I didn’t know this at the time, but Jerry’s Famous Deli is part of a chain of delis
Learning that, the sandwich makes sense
I’m thinking old Jerry got a little too big for his britches and branched out too quickly
Perhaps if Jerry left off the “famous” I wouldn’t be so bummed about my sandwich, or if
Jerry was true to the “Deli” in his name, maybe I wouldn’t feel so disappointed
Go back to the basics, Jerry’s Famous Deli, and maybe then I’ll be back
*No sandwich photo. It wasn't worth posting.
I know my sandwich eating there was quite a while ago, but don’t worry; I still remember my disappointment vividly
First of all, I’d like to know what this Jerry is famous for
The menu offers pizza, breakfast foods, espresso, pastas, Mexican, and pizza
Oh, yea, and sandwiches too
What the heck, Jerry?
Did you or did you not become a famous deli for your sandwiches?
I think this is a case of the deli who cried “famous”…
Fame aside, I was at the deli, I was hungry, and they had sandwiches (and a variety of pickles they bring to the table as an appetizer)
The turkey sandwich on an onion roll (add .65!) sounded pretty good thanks to the promise of avocado slices
I asked for capers as well because let’s be honest, I’ve developed a bit of an obsession with them
Lettuce, tomato, and provolone cheese were added and my order was in
Waiting for our food, my coworker and I essentially cased the joint
The restaurant is very kitschy with maybe a diner theme going on
There were colorful lights hanging from the ceiling, almost like stage lights, and there were numerous movie and stage posters on the wall
I imagine the theme means something to someone, but it was kind of lost on us
Our food provided a good distraction from the room we were in, and I was curious about my meal
I’ll admit, I was feeling very skeptical of the sandwich quality from the get-go, but discovered upon first bite that my skepticism was warranted
The sandwich was… meh
It looked awesome, but the contents didn’t work together
Cons:
-There was an ample amount of turkey, but I couldn’t taste it
-The avocado was safely tucked in, however, it was also flavorless
-While I didn’t taste them, I know the capers were there
-I’m pretty sure I ordered cheese; where is it?
Pros:
-It looked nice
-The bread tasted like bread
-I was smart enough to order French Fries
The French Fries came with a pesto/mayo dipping sauce that had a really unique, delicious flavor
I slathered that sauce on my sandwich so it would taste like I was eating more than just bread
I didn’t know this at the time, but Jerry’s Famous Deli is part of a chain of delis
Learning that, the sandwich makes sense
I’m thinking old Jerry got a little too big for his britches and branched out too quickly
Perhaps if Jerry left off the “famous” I wouldn’t be so bummed about my sandwich, or if
Jerry was true to the “Deli” in his name, maybe I wouldn’t feel so disappointed
Go back to the basics, Jerry’s Famous Deli, and maybe then I’ll be back
*No sandwich photo. It wasn't worth posting.
Monday, May 10, 2010
I'd like my sandwich, Pronto!
Pronto! in Royal Oak was the location of this entry’s sandwich
Thanks to the prodding of my dear friend Joe, I finally got out of my “Mexican and Sushi” routine (well, for one day, anyway) and went for something I truly love: Sandwiches
Pronto! is a cute little place in Downtown Royal Oak with a bakery, bar, and restaurant
Had this place not been in Michigan, we might have been able to enjoy some April weather by dining outside; I guess I’ll have to save that for June
Dinnertime on a Thursday night meant that Pronto! was lively with all sorts of patrons
We were sat in the middle of the restaurant near a couple (who looked like they’d rather be holding hands than eating sandwiches), a young family, and a group of girlfriends
The walls are painted cranberry red, mustard yellow, and celery green, which I think incorporate in a rather interesting sandwich in my future…
Menus out, I was debating between the number 12 and the 26
12 was turkey of sorts with pesto and other accompaniments
26, on the other hand, promised a sandwich that Grandma might make, and since my Grandma seems to always offer me a sandwich (is that a grandma thing?), I thought it might be a nice pick
The 26 is Grandma’s chicken salad sandwich with green apples and capers
Truth be told, it had me at “with capers”
These days I’m incredibly interested in involving the little green goodies in everything I eat
When my meal appeared, it offered a lot of promise
The multi grain bread with speckled grain flakes on the side were definitely “Grandma Caliber”
Between the slices, large chunks of chicken were clearly visible in the salad
I remember thinking, “Oh, this is going to be good”
And it was…
…Good…
…but not great
Biting in, I could feel the crunch of the green apples between my teeth, but where was the flavor, I wondered
The capers should have offered a slightly olive bite in the salad, but alas, I couldn’t taste them either
I think too much mayo was to blame
Don’t get me wrong, I don’t mind mayo, but in moderation
I realize mayo is the glue that keeps the salad together, be it chicken, tuna, or egg salad, but there is such a thing as too much mayo
The flavor totally overwhelmed what should have been a delightful mix of chicken, slightly sour granny smith, and bitey capers
Instead, the sandwich was boring, a monotonous blend of chicken and mayo
Although I was disappointed with my sandwich, I did eat it all
Grandma would be proud that I’m in the “Clean Plate Club”, but next time I’m going for the number 12
Thanks to the prodding of my dear friend Joe, I finally got out of my “Mexican and Sushi” routine (well, for one day, anyway) and went for something I truly love: Sandwiches
Pronto! is a cute little place in Downtown Royal Oak with a bakery, bar, and restaurant
Had this place not been in Michigan, we might have been able to enjoy some April weather by dining outside; I guess I’ll have to save that for June
Dinnertime on a Thursday night meant that Pronto! was lively with all sorts of patrons
We were sat in the middle of the restaurant near a couple (who looked like they’d rather be holding hands than eating sandwiches), a young family, and a group of girlfriends
The walls are painted cranberry red, mustard yellow, and celery green, which I think incorporate in a rather interesting sandwich in my future…
Menus out, I was debating between the number 12 and the 26
12 was turkey of sorts with pesto and other accompaniments
26, on the other hand, promised a sandwich that Grandma might make, and since my Grandma seems to always offer me a sandwich (is that a grandma thing?), I thought it might be a nice pick
The 26 is Grandma’s chicken salad sandwich with green apples and capers
Truth be told, it had me at “with capers”
These days I’m incredibly interested in involving the little green goodies in everything I eat
When my meal appeared, it offered a lot of promise
The multi grain bread with speckled grain flakes on the side were definitely “Grandma Caliber”
Between the slices, large chunks of chicken were clearly visible in the salad
I remember thinking, “Oh, this is going to be good”
And it was…
…Good…
…but not great
Biting in, I could feel the crunch of the green apples between my teeth, but where was the flavor, I wondered
The capers should have offered a slightly olive bite in the salad, but alas, I couldn’t taste them either
I think too much mayo was to blame
Don’t get me wrong, I don’t mind mayo, but in moderation
I realize mayo is the glue that keeps the salad together, be it chicken, tuna, or egg salad, but there is such a thing as too much mayo
The flavor totally overwhelmed what should have been a delightful mix of chicken, slightly sour granny smith, and bitey capers
Instead, the sandwich was boring, a monotonous blend of chicken and mayo
Although I was disappointed with my sandwich, I did eat it all
Grandma would be proud that I’m in the “Clean Plate Club”, but next time I’m going for the number 12
Tuesday, April 6, 2010
I'd like to speak to Mr. Pita
It's been far too long since my last sandwich
Truly, it's a wonder I'm still alive, because I have no idea what I've eaten in the past month
I can tell you for sure that it has not been sandwich
I had to get off the tragic path I was headed down and had to consume a sandwich
My life practically depended on it
I now work on a different side of town, so part of my new challenge is finding good sandwich places
I passed by a Mr. Pita on my way in this morning, and thought, "rolled sandwiches count!"
The countdown to lunch had begun
In order to scarf sandwich at precisely noon, I got in to Mr. Pita quarter to, just in case they were slammed
They were not and my Italian pita was packed in seconds
The Italian pita claims to have Salami, Ham, Swiss, lettuce, tomatoes, onions, pepper rings, and Italian dressing
Either the economy has had a serious impact on meat and cheeses, or I got an abbreviated Italian because I only caught a bite or two of salami and Swiss, and I don't even remember having tomato on mine!
What I do remember is trying to bite big enough in order to get both meat and veggies in my mouth
A bite of meat alone was OK, but to get veggies alone was a little too much for the pallet.
I enjoyed the onion, red, by the way, and the peppers, but the flavored needed to be calmed down by the ham and occasional bite salami.
I have a suggestion for Mr. Pita: put the meat down first and then the veggies on top so when you wrap the thing up, there'll be meat and veggies in every bite, and you won't have customers like me trying to stuff the whole mess in their mouth.
Plus, that might help keep the Italian dressing contained, because I'll tell you what, that constant back-and-forth biting made it especially difficult to be tidy.
I'll probably be eating at Mr. Pita again, but only because I haven't found a better sandwich shop in my new area.
Truly, it's a wonder I'm still alive, because I have no idea what I've eaten in the past month
I can tell you for sure that it has not been sandwich
I had to get off the tragic path I was headed down and had to consume a sandwich
My life practically depended on it
I now work on a different side of town, so part of my new challenge is finding good sandwich places
I passed by a Mr. Pita on my way in this morning, and thought, "rolled sandwiches count!"
The countdown to lunch had begun
In order to scarf sandwich at precisely noon, I got in to Mr. Pita quarter to, just in case they were slammed
They were not and my Italian pita was packed in seconds
The Italian pita claims to have Salami, Ham, Swiss, lettuce, tomatoes, onions, pepper rings, and Italian dressing
Either the economy has had a serious impact on meat and cheeses, or I got an abbreviated Italian because I only caught a bite or two of salami and Swiss, and I don't even remember having tomato on mine!
What I do remember is trying to bite big enough in order to get both meat and veggies in my mouth
A bite of meat alone was OK, but to get veggies alone was a little too much for the pallet.
I enjoyed the onion, red, by the way, and the peppers, but the flavored needed to be calmed down by the ham and occasional bite salami.
I have a suggestion for Mr. Pita: put the meat down first and then the veggies on top so when you wrap the thing up, there'll be meat and veggies in every bite, and you won't have customers like me trying to stuff the whole mess in their mouth.
Plus, that might help keep the Italian dressing contained, because I'll tell you what, that constant back-and-forth biting made it especially difficult to be tidy.
I'll probably be eating at Mr. Pita again, but only because I haven't found a better sandwich shop in my new area.
Tuesday, February 16, 2010
Julius mmmmmMeinl
Julius Meinl in Chicago is supposedly a great breakfast place. My brother and I got there around noon on a Sunday, which may very well be the brunching prime time. We waited a short bit in the front of the restaurant, swinging our (my) feet from the high top booth. Had we been prepared, we might have brought a newspaper along to look the part of a hardcore bruncher. This restaurant was full of bustle, which I like, and everything about that early afternoon moment screamed, “let’s have brunch!”
Julius Meinl offers a great Ethiopian French press coffee, but that’s as breakfast/brunchy as I ventured. The banana French toast sounded divine, as did the vegetable crepe, or any crepe offered, for that matter, but my stomach was intent on adding some kind of sandwich to its contents, which I believe at that moment consisted solely of water and medicine. Not the healthiest combo, I know.
In any event, as delicious as breakfast sounded, the smoked salmon sandwich sounded even more delectable. Besides, people eat smoked salmon for breakfast all the time, and I’m one of those people.
The smoked salmon sandwich may sound a bit like a bagel with lox, but I assure you, this sandwich had a bit more pizzazz. The sandwich came as two open-faced slices, which is exactly how I like my smoke salmon. I like to feel like there’s more to be eaten, even if it’s all in my head.
Although I could be wrong, I think I detected a touch of butter to the lightly toasted rye bread, which created the stage for this interesting breakfast choice. The scene was first set with a slice of fresh tomato, which I can say for sure that that tomato tasted of the ripest, freshest variety. As for the main event, the salmon, it was tender and lightly flavored while maintaining an exceptional salmon taste. It’s the kind of flavor you feel OK about waking up at 9am for. (Hey, it’s the weekend- I like to sleep in!)
Quick tip: When preparing delectables with salmon, it’s important to layer a large enough slice of smoked salmon so that you must fold the fish to give the appearance, texture, and height of two slices of salmon. Why do two slices when with creative folding, you can capitalize on one?
Atop the smoked salmon were shards of red onion that provided ample flavor without overwhelming the palette. Generously dalloped above the onion, as if to secure its place, was a magnificently fresh dill sauce. Topping off the gourmet goodie was a speckling of capers, providing color, interest, and flavor to each bite.
The overall effect of the sandwich was a light, airy, summerlike indulgence. My mouth was offered a hint of each ingredient, and rather than feeling as though the different layers were competing for attention, my taste buds felt as though the sandwich were working as a team to provide the most amazing bite possible. Perhaps my favorite breakfast food would be a bagel with lox, and this was certainly an acceptable, delectable upgrade.
I would love to get the receipt for the dill sauce; the sauce and peppering of capers really brought the bite together. To be honest, what really sold me on this sandwich was the use of capers, which I’ve only recently become addicted to their usage in various foods. Of course I was looking forward to the smoked salmon, which is the star of my favorite breakfast food, a bagel with lox, but truly, the capers drew me in.
Julius Meinl is a great place for lunching ladies to ask for this delicacy while sipping mimosas while brunching outside in the summer months, or just a brother and sister to enjoy a fabulous winter meal.
Julius Meinl offers a great Ethiopian French press coffee, but that’s as breakfast/brunchy as I ventured. The banana French toast sounded divine, as did the vegetable crepe, or any crepe offered, for that matter, but my stomach was intent on adding some kind of sandwich to its contents, which I believe at that moment consisted solely of water and medicine. Not the healthiest combo, I know.
In any event, as delicious as breakfast sounded, the smoked salmon sandwich sounded even more delectable. Besides, people eat smoked salmon for breakfast all the time, and I’m one of those people.
The smoked salmon sandwich may sound a bit like a bagel with lox, but I assure you, this sandwich had a bit more pizzazz. The sandwich came as two open-faced slices, which is exactly how I like my smoke salmon. I like to feel like there’s more to be eaten, even if it’s all in my head.
Although I could be wrong, I think I detected a touch of butter to the lightly toasted rye bread, which created the stage for this interesting breakfast choice. The scene was first set with a slice of fresh tomato, which I can say for sure that that tomato tasted of the ripest, freshest variety. As for the main event, the salmon, it was tender and lightly flavored while maintaining an exceptional salmon taste. It’s the kind of flavor you feel OK about waking up at 9am for. (Hey, it’s the weekend- I like to sleep in!)
Quick tip: When preparing delectables with salmon, it’s important to layer a large enough slice of smoked salmon so that you must fold the fish to give the appearance, texture, and height of two slices of salmon. Why do two slices when with creative folding, you can capitalize on one?
Atop the smoked salmon were shards of red onion that provided ample flavor without overwhelming the palette. Generously dalloped above the onion, as if to secure its place, was a magnificently fresh dill sauce. Topping off the gourmet goodie was a speckling of capers, providing color, interest, and flavor to each bite.
The overall effect of the sandwich was a light, airy, summerlike indulgence. My mouth was offered a hint of each ingredient, and rather than feeling as though the different layers were competing for attention, my taste buds felt as though the sandwich were working as a team to provide the most amazing bite possible. Perhaps my favorite breakfast food would be a bagel with lox, and this was certainly an acceptable, delectable upgrade.
I would love to get the receipt for the dill sauce; the sauce and peppering of capers really brought the bite together. To be honest, what really sold me on this sandwich was the use of capers, which I’ve only recently become addicted to their usage in various foods. Of course I was looking forward to the smoked salmon, which is the star of my favorite breakfast food, a bagel with lox, but truly, the capers drew me in.
Julius Meinl is a great place for lunching ladies to ask for this delicacy while sipping mimosas while brunching outside in the summer months, or just a brother and sister to enjoy a fabulous winter meal.
Wednesday, January 13, 2010
Rate the Reuben - The French Laundry
The first installment of “Rate the Reuben” comes from The French Laundry
I’ve been itching to go back to The French Laundry for a while because they serve the kind of overstuffed sandwiches I love, however, for the first time in my French Laundry visiting history, I planned on ordering something different
With my loving parents driving the car, and their crazy sandwich loving daughter in the backseat, we drove off to find sanwichy goodness
The French Laundry boasts an expansive menu, however, I had already called ahead to be sure they offered the Reuben… thus my being there
While my parents perused the choices, I took in the scenery
When you walk into The French Laundry, you’re greeted by fresh baked goods like you’ve just into a French patisserie, which I’m sure is the point as they are, after all, called "The French Laundry"
The mismatched tables and chairs set atop the black and white checkerboard tile make you feel like shedding your winter wear and settling in with a warm slice of coffee cake and a steaming cup of coffee poured from the cool copper coffee contraption (I’m sure it has a scientific name, but I don’t know it)
I had to push my winter wishes aside as I was there for the sandwich
Seated in the larger dining area at an enamel topped table, not unlike the one in my own kitchen, I had the privilege of viewing the extensive beer and wine selection displayed behind the mahogany bar
There’s a great light in the Laundry that streams in from the colorful stained glass sky light
This restaurant was cozy, my food was on its way, and I was hungry
My parents opted for soup and quiche, and perhaps at a later date I may try that too, as they both looked delicious
My Reuben looked delicious too
A Reuben is comprised of boiled corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread.
I felt almost giddy when I saw the sliced corned beef peeking out from underneath the crusty, buttered and fried rye bread. That thought alone should get your Pavlov going.
Not in sandwich form, I don’t care for corned beef and sauerkraut. I have unpleasant childhood memories of the two cooking together and giving the whole house a “stinky feet” smell.
However, in sandwich form, I love corned beef and sauerkraut, and The French Laundry's Reuben was quite wonderful
The corned beef was slightly seasoned and expertly sliced. You have to appreciate perfectly sliced meat. Placed on top of the generous mound of meat was the sauerkraut; it was an ample amount, but not so much that you were overwhelmed by the sour flavor. Underneath was the melted Switzerland Swiss cheese, and above it all was a drizzle of Russian dressing.
I liked that the Swiss cheese was placed at the bottom, as with each bite your tongue tasted the cheese before the corned beef, before the sauerkraut, before the Russian dressing.
If fact, I believe “cheese, beef, kraut, dressing” should be considered the official order for Reuben tasting.
This sandwich was good but I have two complaints.
The first was the sauerkraut flavor; it was a little bland. At first I thought I might prefer a less flavorful kraut, but the truth is, if you’re ordering a Reuben, you’re expecting the sauerkraut flavor. On any other sandwich I think I may like the light sauerkraut flavor, but I have high expectations for my Reubens.
The second complaint was the drizzle of Russian dressing. While I agree there is such a thing as too much dressing, I still like to have enough that my meal requires extra napkins.
What can I say? I enjoy messy meals!
Overall, the sandwich truly was a good one, and it was darn tasty toasted the next day.
I give the Reuben at The French Laundry three out of five pickles.
I’ve been itching to go back to The French Laundry for a while because they serve the kind of overstuffed sandwiches I love, however, for the first time in my French Laundry visiting history, I planned on ordering something different
With my loving parents driving the car, and their crazy sandwich loving daughter in the backseat, we drove off to find sanwichy goodness
The French Laundry boasts an expansive menu, however, I had already called ahead to be sure they offered the Reuben… thus my being there
While my parents perused the choices, I took in the scenery
When you walk into The French Laundry, you’re greeted by fresh baked goods like you’ve just into a French patisserie, which I’m sure is the point as they are, after all, called "The French Laundry"
The mismatched tables and chairs set atop the black and white checkerboard tile make you feel like shedding your winter wear and settling in with a warm slice of coffee cake and a steaming cup of coffee poured from the cool copper coffee contraption (I’m sure it has a scientific name, but I don’t know it)
I had to push my winter wishes aside as I was there for the sandwich
Seated in the larger dining area at an enamel topped table, not unlike the one in my own kitchen, I had the privilege of viewing the extensive beer and wine selection displayed behind the mahogany bar
There’s a great light in the Laundry that streams in from the colorful stained glass sky light
This restaurant was cozy, my food was on its way, and I was hungry
My parents opted for soup and quiche, and perhaps at a later date I may try that too, as they both looked delicious
My Reuben looked delicious too
A Reuben is comprised of boiled corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread.
I felt almost giddy when I saw the sliced corned beef peeking out from underneath the crusty, buttered and fried rye bread. That thought alone should get your Pavlov going.
Not in sandwich form, I don’t care for corned beef and sauerkraut. I have unpleasant childhood memories of the two cooking together and giving the whole house a “stinky feet” smell.
However, in sandwich form, I love corned beef and sauerkraut, and The French Laundry's Reuben was quite wonderful
The corned beef was slightly seasoned and expertly sliced. You have to appreciate perfectly sliced meat. Placed on top of the generous mound of meat was the sauerkraut; it was an ample amount, but not so much that you were overwhelmed by the sour flavor. Underneath was the melted Switzerland Swiss cheese, and above it all was a drizzle of Russian dressing.
I liked that the Swiss cheese was placed at the bottom, as with each bite your tongue tasted the cheese before the corned beef, before the sauerkraut, before the Russian dressing.
If fact, I believe “cheese, beef, kraut, dressing” should be considered the official order for Reuben tasting.
This sandwich was good but I have two complaints.
The first was the sauerkraut flavor; it was a little bland. At first I thought I might prefer a less flavorful kraut, but the truth is, if you’re ordering a Reuben, you’re expecting the sauerkraut flavor. On any other sandwich I think I may like the light sauerkraut flavor, but I have high expectations for my Reubens.
The second complaint was the drizzle of Russian dressing. While I agree there is such a thing as too much dressing, I still like to have enough that my meal requires extra napkins.
What can I say? I enjoy messy meals!
Overall, the sandwich truly was a good one, and it was darn tasty toasted the next day.
I give the Reuben at The French Laundry three out of five pickles.
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