Offbeat Eats

As I mentioned in my review of Café Santiago, Porto loves its sandwiches, and pretty much any Porto tourism or dining guide will recommend that you find one of several joints and try out a Francesinha. But Porto doesn’t just limit itself to the Francesinha; the pork products (both fresh and cured) of Portugal, and their love of fresh Portuguese-style rools (papo secos) make for a lot of great sandwich possibilities, so all sorts of other cafés around Porto offer up their take on the “sande” (sandwich). And if there’s any place that’s almost guaranteed to be on most any recommendation list alongside a Francesinha, that’s going to Casa Guedes for a Sande de Pernil.

After closing out our stay in the Douro Wine region with a pleasant breakfast, winery tour, and a tasting session at Quinta de la Rosa, it was time to head back to Portugal. Unlike our trip out from Porto, this time the trains were indeed running and strike-free, so we had a very scenic train ride down the Douro river valley until we arrived back in Porto at São Bento station in the early evening. After hauling our luggage back to our hotel room and exploring more of the town, we needed a light dinner, and decided this was a good time to try one of the local well-regarded cafés, Café Santiago.

The day after our March, it was time to change gears a bit and recover. After a satisfying breakfast, it was time to head off to Bermondsey, meet up with Death Marchers that remained ambulatory, and do the Bermondsey Beer Mile, adding another handful of miles visiting eight different breweries as we relaxed from the previous day’s hike. However, mid-way through our Beer Mile, we ended up back at the Maltby Street Market for a short lunch break. While there are many great food options to be had there, like 40 Maltby, this time we had a more specific destination, and menu item in mind. It was finally time to get a bacon sandwich from St John.

My work has had me traveling a lot to Daytona Beach to meet with a collaborator at Embry-Riddle Aeronautical University, and it’s always a bit enjoyable traveling down there (usually via Orlando), since while I’m not always the biggest fan of large metro areas, the greater Orlando area has a lot of things going for it. First of all, it’s a distinctly different climate (half of the year, that’s an advantage). Second, it has a relatively good selection of ethnic restaurants, especially for things like Cuban food and Southern food that aren’t really around in NH. And, on this trip, it was also a good opportunity to meet up with fellow traveler, in this case Leslie from My Adventure Bucket. While she’s often away touring the world in the way only a retired funeral home director with a random number generator can, for our visit, she was still in town prepping for an extended trip to Sri Lanka. So, after arriving in the early evening, we decided to meet with Leslie at a nearby joint: The Gnarly Barley.

One of my annual traditions is volunteering at one of the local FIRST Robotics competitions, usually as a Robot Inspector or a Judge. This year’s volunteer assignment was for the New England District Championship at Boston University’s Agganis Arena, and that gave me another opportunity to check out some of the Brookline area dining options. One particular place had caught my eye since I had walked by it several times on last year’s “Death March” (my annual tradition of walking ~20 miles through an urban area, exploring neighborhoods and eateries that I normally wouldn’t visit). That place is right in central Brookline in the basement of a building: Roast Beast.

(Closed) Coming back from my quick trip to Canada, my return itinerary also brought me back through Burlington, so I decided to check out another newcomer to the Burlington scene: Guild Fine Meats. Guild Fine Meats is the latest storefront operation from the folks that brought you Farm House Tap and Grill and El Cortijo. Back about a year ago, their opened their fine dining steakhouse, Guild and Company, on Williston Road in South Burlington. More importantly, they also took over the Winooski warehouse that was being run by SamosaMan (who seems to have disappeared from the Vermont dining scene), and turned that into their meat commissary, where they do their own butchering, aging, and other charcuterie supporting their several businesses. Well, earlier this summer they decided to open up a retail operation selling their meats, as well as sandwiches made from them.

The summer of crazy travel continues… One of my projects at work had a requirement to test it in a severe desert environment, during the summer. So I found myself packing up and heading out with two crazy coworkers to…. Gold Canyon, Arizona (actually, to a private ranch east of there) to bask in the daytime highs of 116°F highs and 93°F lows. But it’s also where I grew up (and my parents still live there), so I decided to head out a day early to do a few errands for the project and have dinner with my parents before heading out into the desert. However, I ended up having a few hours free, so I met up with my friend Allyson for lunch. Most anyone that has ever discussed pizza with me knows that I’m a fanatic about quality pizza, and very few places make the cut for what I consider “good pizza”. And the Phoenix area is blessed with one of them, Pizzeria Bianco, which I’ve reviewed here before (twice, in fact). And while I adore Pizzeria Bianco, it’s not the only Phoenix endeavor of owner Chris Bianco… he also runs an Italian sandwich shop in the midtown section of Phoenix called Pane Bianco (as well as an Italian restaurants named “Italian Restaurant”, which I still haven’t gotten to). And since it’s right off of the Central Avenue light rail line, it made for a handy place to meet up with Allyson. And it’s been on my to-be-reviewed list for a while, since my last visit here circa 2010 was without my trusty camera…

You know, we all have those food items we crave, that we always look forward to being able to have again. They aren’t always fancy. I particularly crave, amongst other things, Waffle House hashbrowns, Pepe’s Pizza, and Chicago-style Hot Italian Beef sandwiches. Alas, none of these can be had around my corner of rural New Hampshire. In the case of some items, I’ve learned to cook them myself, but for some items that’s not really possible. The Hot Italian Beef, that Chicago delight of shaved beef on a crusty Italian loaf, swimming in juice and giardinera, is one of these; the local economy even lacks the ingredients for making these. Sure, we’ve got beef. But we don’t have the right sort of crusty Italian loaves. And we certainly don’t have condiments like hot giardinera available here (although I have a healthy supply in my own cupboard, sent by a friend in Illinois). I have tried my hand at it, with reasonable results, but this was mostly like methadone; it softened the withdrawal. But, mostly, I satisfy my cravings with a stop at Gold Coast Hot Dogs on one of my many, many connecting flights through Midway, since they have a reasonably serviceable sandwich. So when the Chicago Death March was in planning, a key stop for me was one of the iconic Italian Beef stands. And, helpfully, the route that Kevin came up with delivered very nicely. Stop #3 on the Death March was on Taylor Street, at Chicago’s oldest Italian Beef stand: Al’s #1 Italian Beef.

There are those times when you’re in a bit of a hurry. You’ve got only a limited amount of time to eat lunch before heading off to your next destination, and you can’t be spending a lot of time with an elaborate meal. This is exactly where the sandwich comes in. Sandwiches are quick. They are generally self-contained and not too messy (although I can think of some particular exceptions, like the French dip and the Italian beef). And the the world of sandwiches has a lot of options. To me, two of the best options for a quick sandwich on the fly are the Cuban sandwich (or simply, a “Cubano”), and the Vietnamese Banh Mi. In this case, I was in the mood for a Cubano. Roasted pork and ham served on a Cuban-style French roll (slightly more airy and less crusty than a traditional French baquette), with cheese and pickle, all pressed and toasted to perfection. I always like a good Cuban sandwich, although my travels don’t often take me to a place where I can indulge (a quick check of the blog shows my last review on a place featuring Cuban sandwiches was Puerto Sagua back in 2008…). But on this particular trip to Chicago, my hotel was kitty corner from one of the better-rated Cuban sandwich joints in downtown Chicago: Cafecito.

I always enjoyed sub sandwiches growing up. Some meat, veggies, and cheese on a good Italian sub roll, and I’m ready to go. It’s really not a difficult concept, but as I’ve learned in my many years living in different states, and traveling around, there’s actually an art form to making a decent sub. It’s an art hasn’t been discovered everywhere, since several places I’ve lived (Michigan, Tennessee, and Minnesota, in particular) had items called subs, that while often decent, weren’t really in the same category as a proper Italian sub. The meat wouldn’t be right (Oscar Meyer ham does not a good sub make). And most importantly, a good sub also requires the right bread (and half of my challenge of making my own subs has been finding decent bread!). For a good sub, however, the best action is the middle eastern seaboard. New Jersey is well-recognized as having good shops, as are Pennsylvania (see my recent review on Tony Luke’s; one thing the Italian-American bakers of Philly can do is a good roll) and Maryland. But the real gem is Delaware, and the home of truly good subs, IMHO, is actually Wilmington, Delaware. Wilmington is choc-a-bloc little Italian-run sub shops, and it’s really hard to get a bad sub in that city. Unfortunately, I didn’t stop in Wilmington this trip. But luckily, Capriotti’s, one of Wilmington’s best-regarded sub shops, has an outpost in Rehoboth Beach…