Two-fisted bar food
with sledge hammer flavors. Great beer selection. A
quirky chef, Scott Schroeder, who refuses to cut
sandwiches in half and who uses processed Krab instead
of fresh crab just to piss off foodies. For all these
reasons, 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.
The place is called
the American Sardine Bar so there has to be a sardine
sandwich on the menu. Their's may be the ideal bar food.
Chopped and marinated sardine, a slice of hard boiled
egg and red onion. Only $2.00 a pop. Buy 'em by the bag
Sardine Bar is everyman's corner
bar with a confident kitchen cooking up solid eating
without even a soupcon of gastro pub cuteness.