Tag Archives: sandwich

The Raven Cafe (Port Huron, MI)

After a pleasant morning touring the various tourism sites of Port Huron, MI (the Edison Depot Museum, the Lightship Huron, and the Gratiot Lighthouse park, amongst others) we decided it was time for a late lunch. Luckily, just south of the Black River on Huron Street, the Raven Cafe sits in a rather old building (dating from approximately the time of the Civil War). Billing itself as the “cultural, musical and culinary Mecca in the heart of Port Huron”, it’s actually a very nicely appointed bar, one of those places where the people decorating it seem to have turned the “eclectic” knob to 11. But it’s got a very nice old wooden bar downstairs, some very nice loft seating upstairs, a small outdoor balcony, and an odd little indoor balcony only accessible via ladder from the entryway for band performances. It’s certainly got a little bit of charm. We grabbed a nice table outside where we could look over at the old lift bridge over the Black River as well as some of the boats docked on Quay Street…

Continue Reading ...

Schwartz’s Charcuterie Hebraique de Montreal (Montreal, Quebec)

Quebec isn’t just another province in Canada: it has it’s own language (Quebecois French, which, as my French colleagues like to point out, resembles Continental French, but has a distinct vocabulary and accent), it’s own culture, and, particularly, it’s own cuisine. In particular, it’s rather hard to drive through Quebec without noticing all the businesses advertising poutine (I’ll get back to the topic of poutine in my next article), Montreal-style bagels, and Montreal-style Smoked Meat (aka “viande fumée”, or even, if being a string Quebecois French constructions, “boeuf mariné”). Which brings up the question of “What is Smoked Meat?” It’s really a specific style of prepare beef. Several references claim it’s basically “pastrami”, which is closer, but isn’t quite right, either. However, it shares the basic preparation style with pastrami: the meat is spiced, cured in a brine, “smoked” (which is really more of a roasting step than a proper smoking) and, finally, steamed it until the connecting tissues within the meat break down into gelatin. Where it differs from pastrami is in the spicing and smoke, the result being something approximately halfway between corned beef and pastrami, leaving a bit more of the natural beef flavor. The best description I’ve heard is “the flavor of pastrami but the mouthfeel of corned beef”. If you like a good pastrami, you’ll like smoked meat, although it’ll be a matter of taste which one you really prefer. As far as getting smoked meat, Montreal is full of delis that specialize in it. And one of the classic places to get it Schwartz’s Deli…

Continue Reading ...

Farmstead Lunch (Providence, RI)

Providence is always surprising me. Anyone that has followed the Providence food scene has been aware of Farmstead (the Wayland cheese shop) and their good reputation for supplying excellent cheeses. Well, this spring the folks at Farmstead opened a small deli and sandwich shop in Downcity, one that several people were recommended that I try. So, this week, while passing through town to visit my grandpa down in Wickford, we stopped by for sandwiches…

Continue Reading ...

Tuckerbox (White River Junction, VT)

You know something’s going on when you get several recommendations for not just a place, but a particular menu item, all in a short period. It usually means something’s going pretty well indeed. In this case, in the last week, two different people both recommended Tuckerbox in White River Junction. And, more specifically, they recommended the BLT, since it was the “Best BLT Ever!” The Tuckerbox, for those that don’t know of it, inhabits one of those restaurant spaces that I consider mildly cursed, since, in my 7 years of living here, it’s the third restaurant that has inhabited the space (the first two were Karibu Tule, an oustanding African place; and Como Va, an Italian place). It has been reinvented yet again, this time as a coffee and sandwich shop. The coffee drinks are already well respected around the area (indeed, it’s one of those places that will still serve you drinks in actual cups and glassware), and I’ve heard several good rumors about the salads and sandwiches. So, Carol and I decided that today we’d go to Tuckerbox and try the BLTs.

Continue Reading ...

Roy’s Place (Gaithersburg, MD)

My current business trip brought me to Greenbelt, MD (NASA Goddard Space Flight Center), which was also a good excuse to get together with some of my MD peeps for dinner. As a destination, we picked “Roy’s Place” in Gaithersburg, MD (a bit of a haul from my hotel in College Park, but I was given a ride). Roy’s is a Gaithersburg institution, a nice, dimly lit saloon featuring a long list of sandwiches. Indeed, it’s not just a long list of sandwiches. It’s a truly exhaustive list of sandwiches, with over 200 different sandwiches…

Continue Reading ...

Lee’s Sandwiches (Chandler, AZ)

I first noticed this place while driving through Chandler, AZ in the evening. It stood out due to the brightly lit interior, large crowd, and bright “Baguette Factory” sign inside. During discussion with my parents, they mentioned that it’s one of their favorite lunch spots, so we decided to go there for lunch on my way to the airport…

Continue Reading ...