"I've never had a worthy beef on weck outside the Buffalo area ... until finding this one. The roll is crowned with the same amount of caraway seeds and salt as in the Nickel City (where, as here, I always brush some salt off lest I die of thirst an hour later), but more important, the beef is right: rosy, tender, thin slices that radiate luxurious flavor."
Michael Stern
"French fries alone are quite delightful, but the addition of excellent chili and cheese makes for a welcome taste-buds wallop."
Michael Stern
"Curiously, the muffaletta is not served on the traditional round loaf after which the New Orleans sandwich originally was named, but on very nice slices of seed-dotted bread. With an especially delicious, oily olive salad added to the layers of capicola, salami, and provolone, it is indeed a mess."
Michael Stern
"Here is a sandwich known as The Clogger. Guess why? Hint: It contains pastrami, chopped liver, bacon, brisket, tongue and cheese, plus zesty Creole mustard."
Michael Stern
"The Texas Reuben is made with slow-smoked brisket rather than cured corned beef. The result is a milder, comfort food sandwich. Fans of true Texas barbecue far from home will shout "Remember the Alamo!" when they sink their teeth into its supreme tenderness."
Michael Stern
"This was a plate of crispy, messy goodness."
Bill Homan
"A Grilled Falafel Burger reminds us of "hippie food" - lots of fresh veggies, sprouts, whole wheat bread; a good sandwich."
Bruce Bilmes and Susan Boyle
"My friend said this was the best steak tip sandwich he'd had in some time."
Bill Homan
"The blackboard menu above the order counter lists the day's specials. (Stephen Rushmore photo)"
Michael Stern
"Look closely into the open kitchen and you'll see a cook fixing up a whoopie pie. We can't imagine many folks have room for dessert here."
Bruce Bilmes and Susan Boyle
"A rare sight: the All Star counter NOT mobbed by customers. (Stephen Rushmore photo)"
Michael Stern
"Good eats await inside."
Bill Homan
"Wrap free since 2006" proclaims the menu at this happy restaurant where traditional sandwiches reign. Opened by prodigious chef and writer Chris Schlesinger and his partner Jim Economides in the fall of 2006, it is a casual shop dedicated not to culinary ingenuity, but to classics from all around America. These include a masterful beef on Weck (from Buffalo), a Cubano, a Muffaletta, and such daily specials as Tuesday's Texas Reuben (that's a Reuben made with smoked brisket), Wednesday's Pastraminator, and Saturday's Atomic Meatloaf Meltdown, the last of which is listed on the menu with a warning about the heat of the "Inner Beauty" hot sauce with which it is dressed.
