Archive for the ‘Sandwiches’ Category
Often these are from one of the industry giants, Advance Pierre, (hereinafter AP) which also recently acquired a sizable competitor, Landshire. Past reviews on this site include Advance Pierre’s Sausage and Cheese Biscuit, Big Az Cheeseburger, and their Pretzel Cheeseburger.
Today I checked out their cheeseburger sliders, which were found at Dollar Tree, packaged two in a box. These can generally be thought to compete with frozen White Castle sliders.
The Advance Pierre sliders are microwave ready, about a minute, but using the “old method” of removing the sandwiches from their plastic wrapping and tucking them into a paper towel. This used to be White Castle’s instructions also, but now theirs are heating directly in their packaging.
In the case of either sandwich, it can be difficult to master the heating process. One can end up with a part that’s rock hard or ice cold. Today, heating worked out pretty universally successful.
The AP‘s buns are much softer than White Castle’s, tho substantial enough to deal with the burger and any toppings you care to add. The burger has less flavor than White Castle, probably due to the latter having the equivalent of the restaurant’s flavor/method of being cooked on a bed of onions.
The AP ingredient list lists “cooked onion” but the flavor isn’t evident. I was surprised, but happy about the fact, that AP’s patties aren’t bathed in liquid smoke, as a lot of heat and eat burgers are, a method to simulate outdoor grilling.
All in all, with condiments of my (or your choice), this is a pretty good product for a quick snack, or to pop something economical in your kid’s mouths. They aren’t terribly unhealthy in terms of fat, sodium, or carbs.
I’ll buy them again, and keep a few on hand. Why not?
Fast Bites Sliders Review Advance Pierre
Believing that depends on who you ask. Culver’s version is to fry the burgers on a flattop and nestle it on a toasted, buttered, bun.
But on the East Coast of the state, in Milwaukee, one will come across Solly’s Grille, which opened in 1936 and purports to be the inventor of the actual “Butter Burger.” Or “Butterburger.”
What the term means at Solly’s is completely different than Culvers. At Solly’s, their patty also starts out on a flattop, and the buns are also toasted, but…wait for it……when the burger gets placed on bun, atop it comes an ice cream scoop size dollop of pure Wisconsin butter, which quickly melts, flavoring the patty, soaking the bun and pooling on the plate.
They say they use 150 pounds + of butter weekly, and I’ve no reason to doubt them.
There are different toppings on tap for burgers, various cheese, bacon, and such, but according to the server, there’s never been a pickle or mayo in house and there never will be.
The full menu includes breakfast. (Yes, you can get a burger during breakfast hours). Sides can be crinkle cut fries, rings, or potato pancakes. (After all, Wisconsin at its heart is very German).
The standard Butterburger is also topped with Solly’s own stewed onions.
There’s a guy in America named George Motz, who is considered by many, far and near, to be America’s Hamburger Expert. Here’s a little video about Solly’s from one of his programs, and introducing the main man at Solly’s these days. (George has a book and a documentary that share the title “Hamburger America.”
You’ll see a million “WOW” reviews of Solly’s online. And I always try to find something cool about every place, every experience, but you know what? This place was a lot better in my imagination that in reality. To me.
The factory produced, frozen patty is nothing special, and the onions were rather overpowering for me. Of course I loved the butter and how it flavored both the bun and meat, but the downside is as it pools on the plate, it soaks the bottom half of the bun and your sandwich can quickly become unmanageable.
Seating is limited to a long counter, and a very few tables, if that influences your decision. Service is hit and miss. And you can expect your multi-layered meal (burger, fries, shake) to not come out in any particular order or proximity to each other. You may have consumed your fries prior to even catching a glimpse of your burger.
The rings I liked. Crispy, a little beer in the batter I suspect, and the waitress “upsold me” on the dipping sauce, which was more than the usual restaurant fare. I’m gonna take a guess it is mayo and Tabasco. Not unpleasant. But I didn’t expect to be charged for it. Oh well. Fries are top-notch as well.
This is a great place to hit for a nostalgic thing if you’re going to Milwaukee. Kind of like hitting the Billy Goat in Chicago. In either case, you’re not going because the food is gonna make you say “WOW OH MAN.”
But it’s fun nevertheless. Two burgers, fries, rings, dipping sauce, one soda, $21.
Vietnamese cuisine is all the rage, isn’t it? Where else can you spend $25- $40 for a bowl of soup? Spoiler alert, if you want authentic Vietnamese in New Orleans, ask for directions out to the cluster of Vietnamese shops and restaurants in New Orleans east.
Vietnamese settled along the Gulf Coast and are busy in the shrimp industry, so there’s been a mini-explosion of Vietnamese “style” restaurants. I’ve had a couple of good experiences, at Mo Pho, which is Vietnamese/Creole fusion, interesting, tasty. And at Namese, in mid city. I’ve also driven down to the docks where the shrimp boats come in and purchased right off the boats. That’s fun and cheap!
Anyway, Magasin is on Magazine Street in New Orleans, a hub of shops and restaurants catering to the aspiring affluent. Just as sushi places come up with a unique “roll” of their own concoction, Vietnamese restaurants increasingly have added a special Bahn Mi (sub sandwich) and recipe Pho (soup) to their menus. These can be nit and miss.
At the Magasin Cafe, the special sandwich is called the “Deli Special.” Usually these sandwiches, undoubtedly developed during the French occupation have one or two kinds of meat, cucumber, pickled vegetables, cilantro, occasionally jalapenos, and occasionally some type of dressing.
I asked the waiter what was on the “Deli Special” and altho we were both speaking the same language, I couldn’t make heads nor tails of what he was trying to say. I think we settled it on being two kinds of pork, but then he said “chicken pork.” Chicken and pork, I asked? No, you know, “chickenpork.” Well, I do not know, or did not, I ordered it, and it’s not to my taste. Whatever “chickenpork” is, it is surely the Americanized version of Vietnamese pressed, chopped, and form lunch meat.
Ick. Companion diners loved their pho, but to my observation, the plates were not adorned with as many things to add to the broth as I have seen at other restaurants.
It was near 6 on a weekend. It was pretty busy. There are shops to poke in after and some pretty fair coffee, across the street and to the west.
There’s the undisputed champion of fast food “roast beef” places, Arbys, which has more than 3300 units. There have been some ‘also rans’along the way, the Roy Rogers chain (once over 300 units) tried to be a national contender. Hardees, with over 3000 units, has always featured a similar product on their menu systemwide after acquiring both the Roy Rogers and Rax Roast Beef chains.
And there have been local/regional chains as well, which have somehow managed to survive, despite being outspent in marketing and dwarfed in the number of locations.
I recall visiting a Lion’s Choice, in St. Louis, (25 outlets), and this gem I visited to day, “Beef-A- Roo” in Rockford, IL. “BAR” has 7 locations and has been around since 1967, and while their initial focus was on roast beef, they now have a full menu, offering burgers, dogs, salads, wraps, soups and other sandwiches.
Like Arby’s “roast beef,” the meat at Beef-A-Roo appears to come from an emulsification process, that is, beef, a solution, seasonings, perhaps other ingredients are made into a slurry, packed into a mold, and pre-cooked. The meat has the same texture and color as Arbys, and or course, neither resemble pure “muscle meat” as one would find at a quality deli or prepare at home.
Regardless, it remains popular, and even tho Arbys has a good presence in Rockford, locals love their Beef-A-Roo, and I have to say my perception
of the roast beef sandwich was despite the similarity, I prefered this. To me, it was more flavorful than the competitions, and as I am a nut for any kind of bread, I have to mention that hands-down, Beef-A-Roo may well have one of the best buns in the industry. It’s terrific, soft yet firm, a slight buttery taste, and toasted.
I also tried the olive burger, a popular item in the Chicago area (i have reviewed others), tho different variations can be found. BAR’s closely resembles that one you will find on
most menus, with sliced green olives and melted white cheese. They added a sauce, and I really couldn’t tell what it was, resembling a mayo, and it’s not named on their website menu. The burger patty has come from the type of automation that makes it appear as if it was hand-formed (meaning not a perfectly round, “hockey puck” type patty like most fast foods) and like the roast beef, it was more flavorful than most of its competitors.
Read a bunch of BAR’s reviews and you’ll see people crow about the fries, and they are good, as good, or better, as the golden arches, which many people hold as the fast food gold standard. They are thin and crispy shoestrings, nicely salted, piping hot.
Other people think BAR is spendy, but I disagreed, came away with two large sandwiches, fries and a drink for under $10.
I wish they’d expand, at least regionally. In the meantime, you’ll have to go to Rockford, IL and try their food at one of seven locations.
I have seen the same name on other restaurants in the Midwest, no idea whether they were once affiliated, are franchises or operated by other members of the founding family.
Such is not the case with The Italian Village, really three restaurants under one roof in downtown Chicago, is the city’s oldest Italian restaurant, serving the ‘old-school classics.’
Opened in 1927, on the top floor, you’ll find “The Village,” serving all of America’s favorite Italian appetizers and entrees. On the ground floor, Vivere takes a contemporary approach to an Italian menu, and own a flight of stairs, “La Cantina,” serves some of the age-old favorites of the restaurant and adds a selection of steaks and chops to the offering, in a more casual atmosphere; those meat selections run from $29 – $40.
I was last in the Italian Village about 35 years ago, and had fond memories of it. Had my memories been jaded by time? Would it not live up to my memory? I’m delighted to say it exceeded my expectations on every level.
Service, quality of ingredients, size of servings, and value. At the table were spaghetti and sausage, clams in pasta (available but not on the menu), appetizers of a caprese salad, beef carpacio, an extra side of meatballs, and a mostacoli in a spicy arribiata sauce. (red sauce with chili peppers and garlic). And bread. And butter. And olive oil. In seemingly endless quantities.
Many of the entrees are cooked to order, and the menu cautions you on the wait time for those.
The food was delicious, service attentive but not intrusive, interesting decor to look at, and private booths tucked away in little alcoves if you’re desirous of a more discrete event.
The restaurants are open seven days for lunch and dinner, with private faclities available for small and medium size parties.
Dinner for four, ample glasses of wine, gratutity: $240. Valet parking at the door for $12. You know, I didn’t ask, but you might when you call, if it’s a concern. I don’t think there’s an elevator to the top floor restaurant, I made my way up a rather lengthy flight of stairs that lands at the front door.
(photos are from the internet)
It is so seldom you run into any place, product or service these days that the end result is that the experience exceeds your expectations. Spoiler alert. Niko’s exceeded my expectations on every level.
I was tooling around Northern Illinois and I’ve had some good grub in the town of Marengo before, so I decided to stop and try another joint. Pointers Saloon, on the main drag, called to me with the sign out from which simply said “burgers and beer.”
The decor is “outdoorsy” with a fair amount of dead animals adorning the wall. I don’t mind. The service was very pleasant and attentive, from the initial contact all the way through the meal and to my departure. Very enthusiastic young woman.
The menu is lengthy. Hard to choose, but I started with a Chicago favorite, Saganaki, a greek cheese set on fire at table side, that you can scrape up with pita. Love it.
Finally decided on a club sandwich, I love a good one, and this ended up in my top 3. Quality ingredients. Prepared with care. Nice presentation. Good sides, with home cut fries and a tangy slaw.
Also at the table was a patty melt, on marble rye, which was also pronounced ‘most excellent.”
How can I get so excited about a club sandwich? Two reasons: 1) There are a lot of crappy ones in the world, and 2) that Pointer’s cook would be conscientious and care enough to prepare this one very nicely.
Decor. Food. Good service. Two sandwiches, appetizer and one beer, $42 including tip.
Nikos Pointers Saloon Review, Marengo, IL
I’ve tried a lot of these ‘heat and eat’ burgers, some full cooked, some raw that you have to cook. It’s a long list of these sandwiches that I have slogged through, 7-Eleven, Trader Joes, Fatburger, SteaknShake, Ball Park, Biz Az, of course White Castle, and so many others.
Today’s entry is from Dutch Farms, a frozen food manufacturer in Chicago, mostly focused on dairy and bakery goods, but they also make heat and eat meals. Funny that I don’t ever recall seeing the brand before, but maybe they are huge in the private label business.
The frozen burger comes complete with cheese and bun, wrapped in cello, the instructions tell you to open one end of the cello, heat 90 seconds and then let rest a minute before consuming.
I did. Added mustard and pickle. Flavor was ok, it has some ‘smoke’ flavor added to emulate a grill, texture was ok, my complaint about this (and nearly all of them) are that the buns and meat don’t require the same attention in the microwave, so invariably, one or the other is overcooked or undercooked.
In this case, the bread is just nuked to a pulp (not literally) but it is way too soft to hold a substantial amount of toppings, if that’s they way you choose to dress your burger.
On the plus side, this was a little more than a buck at WalMart. A lot of carbs and fat, but if you’re ok with that, buy a bunch to keep in the freezer for after school.
Which ones do I like the best? Uncooked, the Trader Joes. Cooked? Ball Park. (they aren’t complete, the bag only contains the beef patties).
Dutch Farms Frozen Cheeseburger Review
Some weeks ago, I wrote about an Italian deli I stumbled on in suburban Chicago. Nottoli’s has a great selection of house-made sausages, pastas and an ample selection of imported Italian canned and box goods.
This week I hit Felicia’s, an Italian-centric meat market and deli in Schaumburg.
Felicia’s is smaller in size than Nottoli’s, but there’s no shortage of quality goodies.
The store has two narrow aisles as you walk in, on the right are freezer cases of pre-made frozen meals for two, as well as home-made soups. Lining the other side of the right hand aisle are canned tomatoes, sauces, and pasta.
As you round the bend at the back of the store, you’ll come to the deli case, well-staffed and able to take care of a crush of customers simultaneously. In addition to house-made meats, like Italian sausage, franks, and meatballs, they also carry Boar’s Head brand deli meats, a wide assortment of cheese and house-made salads, like buffalo/tomato and cold pastas.
I scored some hot Italian rope sausage and meatballs. The sausage is very flavorful and has a little heat. The meatballs are dense (the way I like them, not all crumbly) and only lightly seasoned. When I make them at home, I’ve been accused of using too much fennel. But hey, I’m at the stove, not you!
Felicia’s will make you sandwiches to go, on demand, and also do catering. Both menus are shown below.
Nice people, knowledgeable, helpful, quality goods. I like. Most everything I purchased I thought was a good value.
Felicia’s opens daily at 8AM, til 6PM Monday – Friday, 5 PM Satuday, and 2 PM Sunday. Map follows at the bottom of the post.
Felicias Meat Market and Deli Review
What can be better than finding a mom and pop place out in the middle of nowhere? Not much, in my opinion, and apparently lots of people agree, because when I stopped at this seasonal drive-in, it was jammed.
They specialize in “broasted chicken,” burgers, and frozen dairy treats. “Broasting” is a combination of deep-frying and pressure cooking that was invented in Wisconsin in the 1950s.
They license their cooking method and sell marinaded chicken and other items for “broasting” to over 5000 restaurants in over fifty countries. Not a traditional franchise, but the company offers the method and equipment for a licensing fee without the payment of ongoing royalties. I first became acquainted with “Broaster Chicken” at my hometown pizza joint, decades ago.
You can dine outside or in a small attached dining room.
I went with the chicken strips and fries, which was five strips and a good amount of fries (which you can also order by the pound!). The food was VERY HOT, cooked to order, and tasted ‘fresh’ meaning (to me) not a hint of stale oil. The chicken coating was crisp, seasoned, and the chicken moist and flavorful.
The order comes with a ramekin of BBQ sauce, and other dipping sauces are available. I’ve driven by this place lots of times and never stopped. My loss. It won’t happen again!
Chick N Dip is located just south of I-90, about 25 miles east of Rockford, IL and 45 minutes west of Chicago. (Map below).
I quizzed Chowhound folks ahead of time to see where I might score some good Kentucky Country Ham in Louisville, and got lots of great suggestions where I could get it to nosh on or get a big ‘un to go.
I ended up at one of the top suggestions for sandwiches, Morris Liquor and Deli, a small liquor store in the center of the city with a deli counter. You walk up to the counter and select your bread, meat, cheese and condiments; sandwiches are sold by weight, and I can’t tell you what the price per pound is, but I can tell you I paid $13 for two sandwiches, two sodas and a bag of chips, which seemed quite reasonable to me.
I went with country ham on dark rye with provolone and yellow mustard. Also got a corned beef with Swiss on pumpernickel with German mustard. Both with superb. I would have bought sliced ham by the pound there ($16) but I knew I would be hitting a couple of groceries in search of a big chunk later, which I did.
This is a really excellent sandwich place, mostly take-out, a few tables inside and outside, great liquor selection as well as liquor mixers and such. Parking and entry/exit is a little dicey, but it’s worth taking your life in your hands for this country ham. Truly.
Morris Liquors and Deli Review