"We always think of spiedies in sets of three (similar to Sheboygan brat tradition - you can order a single, but a double just seems right). The Felix Roma "Italian" bread is just the right shape for removing the meat from the skewer."
Bruce Bilmes and Susan Boyle
"In this close up view it's easy to see the flecks of spice on the meat."
Bruce Bilmes and Susan Boyle
"To eat a spiedie, you grab a slice of soft, pre-sliced Italian bread, wrap it around the skewered meat, and then yank the skewer away. Voila! You have a spiedie sandwich ready to eat. Condiments? Nope, eat it as it comes off the skewer, bread and meat only."
Bruce Bilmes and Susan Boyle
"A bowl of twelve pierogies sits in puddles of butter and melting soft diced onion."
Bruce Bilmes and Susan Boyle
"There's a wooden skewer in the middle of city chicken, but the meat adheres to it. Best strategy is to eat around it until enough is exposed to pull it out."
Bruce Bilmes and Susan Boyle
"Although it is best known for its spiedies, Sharkey's serves an abundance of great old-world dishes, such as this buttery pierogi, with a mantle of soft, sweet chopped onion."
Michael Stern
"Use the bread to pull the charcoal-cooked meat off the skewer and you have an instant sandwich."
Michael Stern
"Children of Sharkey's patrons play a game of "Tic Tac Strike" in the dining room."
Michael Stern
"Anyplace that has an old time bowling game is all right by us."
Bruce Bilmes and Susan Boyle
"The boss shows a picture of Sharkey's Tavern way back when."
Michael Stern
"You can enter through the front door, off the street, and no one will look askance. But most people enter through this back door, off the parking lot."
Bruce Bilmes and Susan Boyle
"Customers who come for take-out clams know to park in back and enter through this small door that leads right into the dining room."
Michael Stern
"Where locals have eaten for half a century"
Michael Stern
"A stuffed cabbage appetizer."
Bruce Bilmes and Susan Boyle
