Quote:
Originally Posted by Table 5
I don't disagree, but I think it's just a matter of focused effort and experimentation to get it right/close (the biggest impediments are probably getting the roll and cheese right). The only time I've ever had cheesesteak in this town, it was as one menu item in a sea of others, usually at some bar or chain with frozen ingredients... nobody has made the singular effort to do it right, like they've done with pizza or ramen or a donut etc.
It won't be as good as Philly, but the bar is literally zero right now.
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But that’s the same as the best spots in Philly. It’s one menu item, often among a sea of other sandwiches or pizzas or whatever.
I don’t think it can stand on its own. Scozzafavva makes some 10/10 sandwiches, I would trust them to make a cheesesteak should it ever find it’s way into the menu.