And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
I'm with you guys. I gravitated to Pat's Steaks. There's a place in San Jose, CA like that (not Pat's), and I'm racking my brain for the name, since it's sorta in CW's back yard.
There was a competitor to Pat's in Philli called "Bud's Meat Hut". The slogan was "you can't beat Bud's meat". I don't know if it's still open. They made a first rate beef sandwich. Bud was getting old last time I was there about 30 years ago and he lamented that there wasn't anyone to take over if he passed away.
Been to Pat's and the other place right across the street. This is in Philadelphia and you won't find a rib-eye there...just Philly teak Sandwiches (and they do use thin-sliced rib-eye for that I believe).
There are handy signs explaining how to order. Sandwiches are sold with pickled cherry peppers. m Of the two places, Pat's was the better, IMO.
The other one is Gino's. big rivalry but they both make a pile of $$ from it. But IMHO, the better sandwich is to be had at Jim's, over a few blocks. All of them with cheese (either provolone or CheeseWiz, the latter being more traditional), mushrooms and onions and peppers on fresh bread made especially for these places.
Some also like Dalessandro's. The other classic, and delicious, Philadelphia sandwich is an Italian roast pork with hot peppers, etc. All are good ...
Here's the menu at Pat's. The 'Steak' they refer to is the sandwich w/o cheese. http://www.patskingofsteaks.com/menu.html
And here is the link to Henry's Hi-Life: http://sites.citycheers.com/96613
I love steak...being originally from Nebraska. I even have a set-up here at home where I dry-age my beef for 3-4 weeks. That's why I know about these places.
Well done. Liked them all. (Except for the frozen 4 wheeler. Not a big fan of Ice.
ReplyDeletePat's king of Steaks. Opened 1930 in Philadelphia, PA. I've never been there but it looks like a fun place.
ReplyDeleteYes it does. When I found that picture I immediately wanted to go there and get a big juicy ribeye.
DeleteI'm with you guys. I gravitated to Pat's Steaks. There's a place in San Jose, CA like that (not Pat's), and I'm racking my brain for the name, since it's sorta in CW's back yard.
DeleteThere was a competitor to Pat's in Philli called "Bud's Meat Hut". The slogan was "you can't beat Bud's meat". I don't know if it's still open. They made a first rate beef sandwich. Bud was getting old last time I was there about 30 years ago and he lamented that there wasn't anyone to take over if he passed away.
ReplyDeleteCowboys Yah!
ReplyDeleteWhat? No iconic VW camper overlooking scenic Pacific coastline?
ReplyDeleteBeen to Pat's and the other place right across the street. This is in Philadelphia and you won't find a rib-eye there...just Philly teak Sandwiches (and they do use thin-sliced rib-eye for that I believe).
ReplyDeleteThere are handy signs explaining how to order. Sandwiches are sold with pickled cherry peppers. m Of the two places, Pat's was the better, IMO.
The other one is Gino's. big rivalry but they both make a pile of $$ from it. But IMHO, the better sandwich is to be had at Jim's, over a few blocks. All of them with cheese (either provolone or CheeseWiz, the latter being more traditional), mushrooms and onions and peppers on fresh bread made especially for these places.
DeleteSome also like Dalessandro's. The other classic, and delicious, Philadelphia sandwich is an Italian roast pork with hot peppers, etc. All are good ...
Damn it, now I'm salivating !!
LL:
ReplyDeleteYou are thinking of the Hi-Life in San Jose. Great hole-in-the-wall for steaks. Been there a few times over the decades.
Pat's is not a steakhouse.
Here's the menu at Pat's. The 'Steak' they refer to is the sandwich w/o cheese.
ReplyDeletehttp://www.patskingofsteaks.com/menu.html
And here is the link to Henry's Hi-Life:
http://sites.citycheers.com/96613
I love steak...being originally from Nebraska. I even have a set-up here at home where I dry-age my beef for 3-4 weeks. That's why I know about these places.
I grew up in s Philly, had cheese steaks almost daily. I can do the thin sliced ribeye with onions pretty well but those rolls are tough to dup.
ReplyDelete