Pit beef tasting of charcoal fire, piled high, succulent and savory, punctuated by the pungent crispness of onion and the sinus-singeing horseradish sting, well-enveloped by a bread roll that was just sturdy enough to contain this mess
It tastes brightly of oranges and lemons and strong wine and warm spices, like Portuguese Sangria in meat form, but with garlic.
The hot, soft folded egg, the firm, salty, crisp-edged pork roll, the oozing, melted American cheese all came together into what we later learned might be the best pork roll sandwich in New Jersey.
Back in the mid-1990s, I lived just off the intersection of Western and Lawrence in Chicago, near the heart of a neighborhood called Lincoln Square. The anchor of that neighborhood is a short, narrow, one-way section...
NEVER TELL ME THE ah you’re probably right. We’ve had a rough go of it with British sandwiches here at the Tribunal. From back bacon to British Rail, from breakfast rolls to Branston Pickle–there’s...
Recent Comments