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Originally Posted by Mr. Man
The fiancee looks to have the winner, at least by looks.
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Suck it.
And the second sammich is "made from the pork scraps that are left over from the deboning of the pig for the porchetta [the first pictured sammich]. The slow-cooked (it takes about three days to make…and 10 minutes to eat), tomato-based sauce—studded with plump cubes of tender meat—is spooned on top of crisply toasted ciabatta bread from Sullivan Street Bakery. It may not win out over their original sandwich, but it’s a mighty fine option."
Quote:
Originally Posted by Mr. Man
Since I am being summoned to the grilled cheesetastic splendor of Beechwood, I may need to hit the RibEye burger:
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What? A ribeye burger? A burger made from ribeye steaks? It's not a hamburger. Are hamburgers made from chopped ham? No! Chopped steak. And if they really make a burger from ribeye steaks, it'll get me *here* and *here*. I want one.
TM
