November 2012

Breaded skirt steak topped with housemade meat sauce on a crusty Turano French roll and finished with your choice of cheese and peppers Read more

A shiny egg bun dripping grease from its delectable pan-fried and ground pork innards Read more

Luscious nuggets of white meat from the kitchen’s rotisserie stand in for the French dip’s usual fatty beef. Swathed in melted Jack cheese and heaped with tomato, onion, and arugula Read more

Toasted brioche, peppery pickled jalapeños, crispy onions, and fried sage—spilling over with tender, spicy ground boar Read more

No condiments, no fuss, just saucy meatballs (from the owners’ 80-year-old family recipe) on a crunchy Upper Crust roll, provolone optional Read more

Perfectly round patty that boasts a high crab-to-filler ratio, a spread of zesty giardiniera tartar sauce, and a housemade brioche bun gleaming with butter Read more

Chow-chow made with sautéed onions, cabbage, and peppers adds to the glow it leaves in your mouth Read more

We’ve never seen pastrami this svelte and tender. And the juice from the warm meat soaks into the chewy rye bread. Read more

Brendan Sodikoff flips the paradigm by serving one with succulent prime rib and a gravy boat full of jus Read more

Boneless chicken breast dripping with jus, crammed into a grilled sourdough roll from Biondillo Bakery along with mushrooms, roasted red peppers, and pesto ranch dressing Read more