Two-fisted bar food
with sledge hammer flavors. Great beer selection. A
quirky yet talented chef, Scott Schroeder, who refuses to cut
sandwiches in half and who uses processed Krab instead
of fresh crab just to piss off foodies. In other words, one of my favorite lunch places that, thanks to
their new patty melt , might become my favorite.
The patty melt is
as good as it gets. LaFrieda ground beef grilled a
perfect medium rare, sautéed onions and a blend of swiss
and american cheese on grilled marbled rye. Twice
grilled and, thanks to the patty, onions and cheeses,
Onion rings -
beer battered and fried - come by the bowlful with a
side of spicy ranch dressing. The ranch dressing
is good, but not needed. The onion rings stand on their
Lots of great
sandwiches. Upper right, braised pork with boursin.
Below that the Jack Bosch grilled cheese sandwich with
tomato and red onion. According to the Philadelphia City
Paper it is the same grilled cheese sandwich that two former
generations of Schroeders downed regularly at a Detroit
area golf course.
Note: It is best not to become
too attached to any sandwich, such as my beloved patty
melt. Whim rules here. I am likely taking it
paranoically personally, but it seems
every time I rave about a sandwich it is soon dropped
from the menu only to return after I have abandoned all
hope of every eaing it again.