Tortilleria Nixtamal

What We Ate

Nate- Chicken Taco: 4.5 out of 5 stars
          Steak Taco: 4.5 out of 5 stars
          Chipotle Tamale: 4 out of 5 stars
Alec- Carnitas Taco: 4.75 out of 5 stars
          Steak Taco: 4.5 out of 5 stars
          Guacamole & Chips: 4.25 out of 5 stars
Jack- Steak Taco: 3 out of 5 stars
         Pork Taco:3 out of 5 stars
         Carnitas Taco: 4 out of 5 stars

In the mood for some authentic mexican food, we ventured to Queens for some grub before catching a Mets game.  Tortilleria Nixtamal cooks their homemade corn tortillas in house, and these are served with every taco.  These tortillas are made using a style called "Nixtamal," which is corn that has been soaked in calcium hydroxide.  One taco runs $2.50, and there are an array of meats available.  I ordered a chicken and steak taco along with a chipotle tamale.  Although the tacos are quite small, they are packed with flavor.  The succulent chicken falls apart and is lightly covered in a carrot vinegar sauce.  The corn from the tortilla added a mildness to the tang from the chicken and sauce.  My only complaint with the taco was   that the chicken became a bit dry as I chewed it.  The steak taco was quite similar to the chicken in terms of juiciness.  Sautéed  with onion and cilantro, the steak was not too tough but had the right amount of chewiness.  There was a great flavor from the onion that complimented the marinated steak.  While the tortillas, one of the restaurant's specialties, were incredibly fresh, they were a bit soggy.  This was most likely the result of our ordering them to-go.  Tortilleria Nixtamal's tamale had an excellent presentation.  Wrapped in a steamed corn husk, the chipotle tamale contains spicy pork and chicken.  I have to say, this meat was some of the best I had.  It was pulled and blended well together.  The spice blend caused me to reach for a glass of water, but it added tremendous flavor to the dish.  However, this was my first tamale in a while, and it is not really the right food for me.  The masa based dough encasing the meat was grainy, and I thought the doughy texture was a bit unpleasant.  This was by no means an ineptitude of the restaurant but rather my personal distaste of this food.  At $3, you could definitely get away with eating two filling tamales for a full lunch.  The meat made me want to finish it, though.  Tortilleria Nixtamal was the perfect Mexican lunch food for an affordable price.

-Nate

Being street food, I was taken back by the hefty $6 price tag on the guacamole, but I ordered it nonetheless because I was in the mood for some good guac.  It definitely delivered, being that the portion was huge, it was served with various salsas, and it came with mucho chips.  The salsas ranged in spiciness, and complimented the tacos very well.  It was great to be able to customize my taco as I ate, instead of sticking with a singular salsa throughout the whole taco.  Jack and Nate also got small ounce containers of salsa that were added complimentary with the tacos.  The guacamole was evidently very fresh, and was studded with red onion as well as diced tomato.  They may have used sour cream in it, as it was creamier than I like it to be, and thus not as chunky.  Still, it was a great addition to my tacos.  The biggest letdown for me was the chips.  They may have been made out of fresh tortilla or maybe not fried at a high enough temperature, which resulted in a greased-soaked product.  The freshness of the guacamole helped to cut through the oiliness of the chips, but they were still a bit unpleasant.  It was by far the worst part of the meal, which in the grand scheme of the culinary world is still great Mexican food.

-Alec

If you're looking for a happy-go-lucky review of Tortilleria Nixtamal, you've unfortunately come to wrong place. It was a combination of the heat, the long walk, and a bit of the food that gave me a bad impression of the small Mexican joint. I ordered three tacos: the steak, the carnitas, and the pork. The guy at the register also swiped my card somewhere between twenty and thirty times. Both the steak and the pork were a bit chewy for me as well. The meat in the carnitas taco was not too bad, however the server may have had it out for me because the tacos were given to me in the foil upside down. Nearly impossible to keep together, I tried desperately to get the tacos together to little avail. Overall I really did not have a pleasant experience and would absolutely not recommend Tortilleria Nixtamal for any occasion.
-Jack

Lombardi's Pizza

What We Ate:

14" Original Pizza: Mozzarella, Tomato Sauce, and Basil

In 1905, Lombardi's Pizza became the first pizzeria in the United States.  Their coal oven technique has been used for over a century, and last night we were able to try a few historic slices.  The restaurant was predictably busy, so much so that we were seated in a room completely detached from the original restaurant.  Lombardi's serves only a white pizza and their original, plus a few toppings that you can add on top.  Because we had eaten some monster pastrami sandwiches from Katz's deli only a few hours ago, we ordered only a 14" original pizza. This included mozzarella cheese, San Marzano tomato sauce, and fresh basil on top of the thin crust. The coal oven charred the pizza crust to an appropriately black color, and it was very very thin.  The char was not off-putting from a flavor standpoint though, in fact it added to the flavor and gave the crust a nice crusty and almost smoky accent. This was probably the most simplistic pizza we have had thus far, from the tomato sauce to the mozzarella to the basil.  The sauce had very little seasoning and the sweetness of the tomatoes really shined through.  I wish that there had been more mozzarella, because it was very thin and sparse, and added little in terms of creaminess to balance the acidity of the sauce.  There was fresh basil on the pizza which was a very welcomed addition to the relatively unseasoned pie.  Although the restaurant has existed in the same location since 1905, I thought there would be a more historic atmosphere.  It was almost out-of-place in an otherwise very Italian part of town. This aside, the pizza was unique and has used the same recipe for many years, clearly not disappointing the customers. We wish we had another New York pizza with which to compare Lombardi's, but  that search for the city's best will never end. All in all, Lombardi's gave us a nice refreshing meal after some football in the park, and a little historic taste of NYC.
-The Hungry Crusaders

Katz's Delicatessen

What we ate:

Jack - Pastrami Reuben sandwich w/cream soda: 4.75 out of 5 stars
Nate - Pastrami sandwich w/black cherry soda: 4.75 out of 5 stars
Alec - Pastrami Reuben sandwich w/black cherry soda: 4.75 out of 5 stars

When we left the house for the day, we decided to take the subway down to southern Manhattan rather than walk the long stretch that we did yesterday. One block away from Katz's I could see the line that stretched around the corner. I figure that it must be good with limited eating space inside. What I saw shocked me. We were taken inside after volunteering for sit-down service and I was greeted with a sight that rivaled the NYSE. Hundreds of customers lined up at the counter, seated, and milling around the deli. Lining the walls were numerous pictures of the owner alongside famous customers, and near our table alone were pictures of him with Bill Clinton and Gorbachev (not in the same one thankfully). I perused the menu and quickly decided on the pastrami reuben. When the waiter came by and delivered it, I had a hard time waiting to take pictures before sinking my teeth into this gigantic pile of meat. It was amazingly good, and although I had a hard time keeping the whole thing together, I had no problem getting it all into my stomach. This pastrami earned a 4.75 out of 5 stars in my opinion, and a returning customer.

-Jack

Katz's will from now on be the model deli that I compare all others to.  After being herded into a section with other sit-in diners and waiting for a little bit, we finally sat down and ordered our food.  We had ample time to decide what to get, so as soon as we could we placed our orders.  A complimentary plate of pickles was placed before us, which was composed of classic deli pickles, half-brined pickles, and pickled green tomatoes.  The half-brined pickles were very, very lightly pickled, but on the other hand the other pickles sent a sour chill down my spine (in a good way).  After what felt like hours, we received our sandwiches.  Each half was the size of my fist, and I promptly stuffed it in my face.  The pastrami was thickly cut across the grain and juicy.  Katz's, established in 1888, definitely knew what they were doing. The country bread was no match for the contents of the sandwich in terms of attention, being merely a fraction of its size.  The swiss cheese drooped over the sides of the meat and was pleasantly melted.  I loved how the sourness of sauerkraut contrasted with the sweetness/brininess of the pickle-studded thousand island dressing, which contrasted with the meatiness of the pastrami, which contrasted with the creaminess of the cheese, which contrasted with the complexity of the pastrami seasoning that was found throughout the meat.  To put it in a single clause- it was the perfect bite.

-Alec

Katz's is one of the most famous diners in New York and after this meal I understand.  The massive pastrami sandwich I ordered had amazing flavor.  Pieces of pastrami fell off easily, and it was perfectly seasoned with the right amount of spice.  The juicy pastrami complemented the mustard I put on the sandwich.  After eating one half of the sandwich, it was difficult to finish the second.  However, I was able to complete the enormous sandwich barely contained by the bread.  The packed deli was a unique restaurant that is not entirely replicable.

-Nate

Sharaku

What we ate:

Nate - Tendon: 4.25 out of 5 stars
Alec - Yakinikkudon: 4.75 out of 5 stars
Jack - Tori Nanban Udon: 4.75 out of 5 stars

Near Washington Square Park, many Japanese restaurants line the streets.  We selected Sharaku with an expansive list of sushi and other Japanese fare.  Having spent a fair amount of time in Japan and trying plenty of the country's cuisine, I was pleased to see one of my favorite styles of cooking, donburi.  This simple dish contains some sort of meat or fish over steamed rice.  I ordered "tendon," which consists of tempura shrimp and vegetables.  If you are not familiar with tempura, it is lightly battered meat or vegetables that are deep fried.  This tendon was excellent, and I have not had one since I was in Japan.  The batter on the shrimp and vegetables was sweet and not too mushy.  The shrimp were plump, and I was served an array of vegetables that included carrot, pumpkin, onion, and a few others.  It was a well prepared dish at a great Japanese restaurant.  The dinner provided us with another ethnic food experience on our journey.

-Nate

When we left for the day, we had originally chosen a spot called Otafuku, known for its Okonomiyaki. After visiting the place, we decided against it and continued to search the street for some other Japanese spots. We're all Japanese students and know what will be good (or at least what we're ordering), but Nate really could tell us what the great dishes in Japan were, and could point us more precisely towards what we wanted to eat. I ended up ordering the Tori Nanban Udon, which was some chicken and herbs in a succulent fish broth. It wasn't exactly what I was craving (I had come into the restaurant dead-set on ordering sushi), but the Tori Nanban hit the spot. I respectfully slurped up the entire bowl and almost ordered seconds. The thick noodles absorbed the brothy soup like no other noodle could, and I greatly appreciated the calm and delightfully Japanese atmosphere. Overall, I'd give my dish a 4.75 out of 5 stars. If you're in the lower east side of Manhattan and want some great Japanese cuisine, check out Sharaku and you won't be sorry.

-Jack

I was pleasantly surprised when my food came to see that I got a good amount of food for only $9, being that it was a Japanese meal and we were in New York.  I ordered yakinikudon, or grilled beef over rice, and it came with scallions, onion, ginger slices, and pickled radish, all typical in Japanese cuisine.  The yellow of the radish, pink of the ginger, and green of the scallions popped visually against the dull brown beefy background.  Diving into my meal, I was immediately and uncannily brought back to Philadelphia, for the beef and onion tasted remarkably similar to the contents of the cheesesteaks I had tried in the days prior to arriving in New York.  The beef was shaven thin, and I could tell it had some good marbling of fat prior to its cooking.  The sauce that soaked into the beef and rice was a bit sweet, a good contrast to the pickled vegetables in the dish.  I found the rice to be a bit starchy (which may have been due to the sauce that soaked throughout it), but besides that it was a great bowl of yakinikudon.
-Alec


-Alec

Kilimandjaro Restaurant

What we ate:

Jack - Chicken w/Special African Sauce and Couscous

Nate - Chicken Dibi

Alec - Beef Skewers and Plantains 

After discovering that our desired restaurant Taconelli’s was completely booked, we searched the Internet for some suggestions.  The restaurant we ended up visiting received high ratings and one reviewer felt the need to describe the restaurant and it’s meals with deceiving advertisement such as “Do not come here…unless you want a killer meal,” or “Whatever you do NEVER order the fish…unless you want a fantastic seafood experience.” This restaurant was called Kilimandjaro.  We headed to West Philadelphia with almost no expectations, and our caretakers’ child.  Entering the unsuspecting building, I realized immediately how it felt to be a minority.  English was not the most spoken language and Caucasian diners seemed to be a rarity although there was another party there by the time we arrived.  The food was seasoned incredibly and probably marinated for many hours, and it was quite aromatic.  My chicken fell off the bone and was succulent and slightly spicy.  The side order of couscous I received was sweet and warm.  Everyone enjoyed their food, but this restaurant was an experience that in many ways has nothing to do with what we ate.  Besides the lack of English, the parking lot and surrounding area were filled with large vans decorated with spray paint.  Halfway through our dinner, we noticed two men carrying what appeared to be an extremely heavy garbage bag to the back of the cooking area.  The iced tea was disgustingly sweet and Alec’s hibiscus juice was like fresh prune nectar that I hope to never taste again.  To all of us, every African song playing in the background sounded almost identical. Overall, the experience outweighed the taste, but the chicken was pretty darn good.

-Nate

Immediately after entering the premises, I could tell that we may have made a mistake. Kilimandjaro, our backup restaurant, sported bright red walls and questionably healthy conditions. My first impression was confirmed when we unwrapped our silverware to find no matching forks, and two of us got spoons while the others got butter knives. Our friend Jimmy and I ordered the iced tea while Alec got the Hibiscus juice. Both obliterated my mouth with sweetness. I decided to order the chicken with “special African sauce” and just hoped to avoid the food poisoning. When it arrived, I was pretty surprised to dig into some pretty delicious chicken breast. I got nearly half of a chicken (wings and drums included), and happily gorged on the well-marinated meat. It was definitely the best chicken with African sauce I’ve come across. The couscous on the side was fairly sweet as well, but all in all it was the atmosphere of the restaurant that gave the trip some redemption. This was my first experience with good African cuisine and I’d be open to trying some more.

-Jack

Jim's and D'alessandro's- Two Local Cheesesteak Spots

What We Ate:

Steak with onions:

      -one with provolone

      -one with cheese wiz

Jim's: collective rating of 4.75 out of 5 stars

D'alessandro's: collective rating of 4.75 out of 5 stars

While Pat’s and Geno’s are two of the most famous cheesesteak establishments in Philadelphia, many locals will not tell you they are among the best.  We ventured to Jim’s in West Philadelphia for our third steak stop.  A small black building sits next to row houses, and the interior consists of a cramped space with little seating and a constantly sizzling grill.  As we waited in line, I could smell the onions caramelizing.  I watched with fascination as the cook chopped the steak into finely strips and in one swift motion cupped the bread over it to complete the sandwich.  The people here knew what they were doing, and this went all the way to the chef’s technique of keeping the rolls under the grill to keep them warm.  We kept our formula from the other day and ordered two steaks with onions, one with cheese whiz and one with provolone and specified for a sprinkle of salt and pepper.  Not only were the steaks cheaper than yesterday’s, they tasted better too.  We took the food to the car to enjoy and to respect the limited space in the restaurant.

-Nate

Jim’s reminded me of a Japanese steak house in that the person who makes your food stands behind a flat top taking orders and making food right before your eyes.  This intimate experience with your food is something that allows the consumer to fully understanding what makes a traditional Philadelphia cheesesteak something special.  After we got our food we walked to our car, but not before noticing the Amoroso’s bread truck out back.  The steak was the most chopped of the sandwiches we had seen up to the point, and tasted exactly how it is supposed to be.  For future reference, I know that every cheesesteak I get will be compared to this one as a measuring stick.  The classic wiz (spread right out of the gallon can) was nice and synthetically cheesy.  The bread was the perfect combination of chewy and soft.  The only thing I didn’t like was the onions, for they were more caramelized and did not add that much in terms of texture.  When you take into consideration that these steaks were $7.20, about $2 less than that of Pat’s and Geno’s, it is definitely a step up from these more famous options. 

D’alessandro’s was suggested to me by a friend who used to live in Philadelphia, and after confirmation of it’s deliciousness by Mr. Reid we knew we had to check it out.  D’alessandro’s had a little more seating than Jim’s did, but it was crowded inside so we decided to head out to the sidewalk and eat on the outdoor seating.  The first thing that struck us when the sandwiches arrived was their size.  I would say that they were about 25% larger or more than the previous cheesesteaks, and stuffed just as much if not more.  Both were topped with onions per usual and the wiz was heavier than ever before on the one sandwich.  The onions were just how we liked them: barely translucent, sweet, and a little crunchy.  In a sandwich that features tender meat, chewy bread, and viscous cheese, this textural difference is very welcomed.  D’alessandro’s uses Amoroso’s bread just like Jim’s, and we saw fresh bread being unloaded from a truck once again as if it was following us. It was just personal preference, but I prefer my steak to be more whole and not ground up like it was at D’alessandro’s.  If the steak were more whole, it would be the perfect sandwich for me.  One thing to add was that D’alessandro’s had the cheesiest product of every one that we tried.  It was 75 cents extra for the cheese, and it was well worth it.  It may have been the type of provolone or the quantity, but the provolone variety had a pronounced cheesy flavor.  If not for the meat, D’alessandro’s would have easily been my favorite. Considering the price point at $7.25 and the size, though, it was definitely the best value in the city that we tried. 

-Alec

Silk City Diner

What We Ate:

Thai Chili Glazed One Pound Chicken Wings: 5 out of 5 stars

Baked Macaroni & Cheese w/ Garlic Bread Crust: 4.75 out of 5 stars

Pork Belly Empanadas w/ Sweet Potato, Jicama Slaw, Mango Tomatillo Relish, and Honey Mustard Sauce: 4.75 out of 5 stars

Freshly Cut Cheese Fries w/ Scallions and Chipotle Ketchup: 4.75 out of 5 stars

The Silk City diner at first looks simply like an old-fashioned diner car, complete with neon lights.  Upon further inspection, we realized that the establishment’s main doors had “use the other door” signs, pointing us to a bit down the street.  This is because the diner had actually grown so much that it took over buildings in both directions, to the left and the right of its original space.  After checking in, we walked through the original space that glowed of a bright red tinge, and got seated under an umbrella on some wooden benches.  The restaurant and bar was bustling with young, attractive people that made the old time diner theme recede to the back of our minds.  The outdoor seating carried more of an alternative theme, littered with décor such as a metal chicken sculpture over Nate’s left shoulder. 

Ever since I got food poising at school two years ago from the buffalo wings, I have always had a slight phobia of them.  I have to say, though, the experience I had last night at the Silk City diner was the complete antithesis of this.  The wings were featured on Diners, Drive-Ins, and Dives, and for a good reason.  We asked the waitress if she would recommend the buffalo or thai chili variety, and without hesitation chose the former.  Coming with blue cheese dressing and some obligatory carrot and celery that we did not even touch, the eight count wings were nicely crispy on the outside and juicy on the inside.  They were phenomenally meaty wings that were fried just enough to have delicious chicken flavor that stood up to the sauce.  This dish was the definition of spicy and sweet, with bold chili flavor that contrasted with the sweetness of the sauce.  Jack forgot that the basketball we played earlier made his fingers quite dirty, but he was content to lick them anyway.  We mentioned the delectableness of the sauce to the bus boy, who replied with a “it’s just chili and sugar.”  But it was so much more than that.  We would have taken the sauce-drenched plate home with us if we could, but decided just to lick it right at our table instead. 

-Alec

After loving every bite of our first three appetizers, we were still a bit hungry.  We looked at the menu and ordered some of Silk City’s fresh cut homemade cheese fries.  The deep bowl of fries was delivered to our table, smothered in cheese sauce.  I recognized this sauce immediately from the mac and cheese we had earlier.  The fries were crispy and well salted and topped with chives, but most importantly, the delicious cheese sauce was layered in the entire bowl.  All of the other food was excellent, and the cheese fries were no exception.

-Nate

This evening Silk City Diner was our destination, and I was not surprised to see that it was once again in a not-so-great part of Philly. Once inside I was a bit confused to see the classic diner setting inside, but the waitress took us through the old diner car and out to a very nice and friendly outside eating area. Decorated with colorful chairs and strange statues, this was a great place to sit down with my friends Nate and Alec to have an amazing meal. I have to say that Silk City has provided me with my new favorite meal of the trip so far. We settled on the idea of ordering only appetizers due somewhat to pricing but also due to the delicious looking nature of the appetizer portion of the menu. We got the Thai-Chili wings, the crusty Mac & Cheese, the pork belly empanadas, and the cheese fries. Let’s first discuss the Mac & Cheese. Now, pasta is a favorite dish of mine served with most anything; it’s hard to mess up. The cooks here at Silk City really know how to make a fantastic mac though. I would put this dish clearly in my top macs of all time next to my own father’s. Served in an orange crucible and with crumbly garlic bread on top, the Silk City mac was a hit with everyone at the table. We almost had to fight for the last bite and nearly ordered more! I can’t stress enough the importance of the delectability of the creaminess in a mac & cheese, and they really did it right here, adding maybe some cumin and other spices into the melty cheese. It truly was one of the best appetizers I’ve ever eaten. After we dug into (and finished completely) our mac, we cut our two pork belly empanadas in halves and split them equally between the three of us with one left over. I was lucky enough to get the last bite here and was more than happy to snarf down the last half of this awesome dish. I wasn’t exactly sure what to expect when we ordered them but was definitely not disappointed. The pork belly was perfectly succulent and juicy, complementing nicely the jicama, sweet potato, mango and honey mustard sauce on the plate. The extra ingredients had a lovely sweet taste and went along with the savory empanadas. This was the best (and first) empanada I’ve ever eaten and I’d give it a 5 out 5. All of these appetizers combined to give us (unanimously decided) the best meal of the trip. I would absolutely recommend Silk City to anyone within 100 miles of this awesome chow-down spot.

-Jack

Geno's Steaks vs. Pat's King of Steaks

Geno's

What We Ate:

Steak with onions:
      -one with provolone
      -one with cheese wiz
Geno's: collective rating of 4 out of 5 stars
Pat's: collective rating of 4.25 out of 5 stars




                          

Pat's

The battle between Pat's and Geno's has only existed since 1966.  On the corner of 9th Street in South Philadelphia, many locals swear by only one of the establishments that claims to be the best in the city.  Pat's has been owned and operated by the Olivieri family since 1930 and believes themselves to be the creator of the steak and cheesesteak sandwiches.  Geno's, on the other hand, was created by Joe Vento in 1966.  While the "King of Steaks," Pat's, has a simple exterior in a brick building with a large white awning covering the small seating section, Geno's is much more flashy.  Two large blue signs on either side of the building spell the famous logo with a crown over the "A" in Pat's.  At Geno's, large neon signs  with plastic fire compose the outside display.  This logo can be found on the white deli paper covering the cheesesteak, as well, whereas Pat's serves their steak in plain white deli paper.  Also, Geno's has large tributes to Philadelphia war veterans along with police and firefighters.  All this is part of the personality of each restaurant, but what it really comes to is the quality of steak when determining the winner in this rivalry.

-Nate
                                                                                                               

Pat's Steaks w/ provolone on the left

A year ago I visited the intersection of 9th and Passyunk where the Geno's and Pat's rivalry lives.  That spring day i chose Geno's, the flashier of the two competing restaurants; however, today I came to the realization that I chose wrong.

We decided to get two steaks from each joint, both with onions, one with cheese wiz and one with provolone.  I usually am a fan of provolone, but after today I may have to reconsider my position on this matter. Knowing that both establishments are spots for tourists and not truly the best in the city, my expectations were not that high.  First we went to Pat’s, and I have to say I was pleasantly surprised with how good it was. There was a very good amount of steak in the sub, and the steak was tender and flavorful.  After going first for a half of provolone, I was blown away by how different the wiz was.  It complemented the sandwich and onions in a synthetic yet bold and cheesy way.  The onions were more well done than those of Geno’s, not adding a lot to the sandwich in terms of texture.  What’s more, I thought the bread could be better because it was a little too chewy for me. 

Halves of Geno's Steaks w/ provolone on the right

By contrast, I preferred the softer bread at Geno’s.  Also, the onions were sweet and not as cooked, giving great texture to the sandwich.  With this being said, the steak is what really made the difference.  Geno’s steak was thicker and much fattier, thus a bit juicer.  The problem with the steak, though, was there was not nearly as much of it.  In addition, I really had a problem with its taste.  To me it tasted a bit like dog meat might taste, but to Jack it was perfectly fine.  Perhaps I’m a bit picky, so take the short trip up to Philadelphia and find out yourself.  In this rivalry, Pat’s emerges as the king of steaks.

Stay tuned for tomorrow, when we will be trying steaks from D’alessandro’s and Jim’s. 

-Alec

PS: we are indeed exercising

 

Sip & Bite

What We Ate:

Jack- Antonios' Sip & Bite Supreme Breakfast Sandwich (Egg, Beef, Ham, and Cheese): 3 out of 5 stars
Nate- Chicken Gyro: 4 out of 5 stars
Alec- Beef Gyro: 4 out of 5 stars

    

Sip & Bite

    The recently renovated Sip & Bite was unfortunately closed the first time we went there, and apparently is every Tuesday from 3-11 PM.  We were thoroughly disappointment after this, but came back the next night nonetheless.  This was one of the most diner-esque places that we have gone and probably will go to, although it is Greek in terms of some menu items as well as in history.  Due to how crowded and bustling the place was, I feel that our experience was a bit worse than that of the regulars there.  Allow me to explain...

Beef Gyro w/ Fries

   I originally wanted to go with a meze sampler complete with spanikopita, calamari, and a lamb gyro, but to add to the fact that we had to come back the next day, they were out of lamb as well as calamari.  This was disappointing, so I settled with the beef gyro that came with fries.  The pita was nicely warmed on the griddle, and topped with slices of beef, tzatziki sauce, tomato, and onion.  The beef was tender, abundant, and well spiced.  My biggest problem with the dish was that the tzatziki was pretty bland.  To make matters worse for Nate, he had a lot of it.  I did not have an egregious amount of it on my gyro, so it was not a huge problem for me.  I will definitely be going back to Sip & Bite when I am back in the area to hopefully have a better experience, because I know it has potential.

-Alec

Chicken Gyro

Arriving at Sip & Bite after many meaty meals, I was ready for some authentic Greek cooking.  The chicken gyro was exactly what I needed and really tasted great.  Grilled chicken, onions, tomato, and tzatziki combine in a warm, doughy pita bread that make this classic Greek specialty.  The chicken was succulent and the tzatziki added an excellent creamy and tangy flavor.  My one complaint about the gyro was the amount of tzatziki used.  There was a bit too much for my liking, and it seemed to hide some of the flavor of the chicken.  I found this gyro to be among the best in the area and it is completely worth $8.50.  If you are in the mood for diner favorites and Greek cooking, Sip & Bite will solve those cravings.

-Nate

Today at Sip & Bite I had the Antonios’ Sip & Bite Supreme Breakfast Sandwich. Unfortunately, it wasn’t up to par with the rest of our project; however, it wasn’t too bad either. It consisted of a nicely cooked beef patty with a fried egg, some ham, and delicious melted cheese all in between two pieces of toast. While Sip & Bite wasn’t my favorite stop on the trip so far, I must say that Alec’s and Nate’s gyros looked very appetizing. I went with the non-Greek cuisine at the heavily Greek destination. Overall I gave the sandwich a 3 out of 5. I can't say that it was a bad sandwich, but considering this trip and all the other delicious opportunities, I could’ve been more impressed.

-Jack

DiPasquale's Marketplace

What We Ate

Nate- Old World Italian with oil and vinegar (sopressata, cured capicola, prosciutto, fontinella cheese, tomato, and homemade olive spread): 5 out of 5 stars
Jack - Real Italian with oil and vinegar (capicola, mortadella, salami, and pepperoni, provolone cheese, lettuce, tomato, hots, onions): 5 out of 5 stars
Alec- Sicilian fried rice ball stuffed with ground beef, mozzarella, and peas: 4.4 out of 5 stars

Today we headed downtown once again (we've taken close to 10 trips back and forth on I-83!) towards  Canton so that we could grab lunch at esteemed Italian deli Dipasquale's. I myself have been to the other store in Towson and can say that both are equally delicious and equally superior to any other deli in town. I can't speak for my fellow Senior Project companions, but for me DiPasquale's today provided to me one of the best Italian cold cuts I've ever eaten, and I eat a lot of cold cuts. Every ingredient was so incredibly fresh and clearly the product of a well run Italian deli/grocery store. You could simply notice by the crunch of the warm Italian bread and freshly sliced cheeses and meats that these guys take their food seriously. Not only did everything behind the deli counter look absurdly appetizing, but even the imported shelved goods in the store were enough to make even a non-cuisine-savvy chump appreciate the freshness and quality. You know a place is good when you want to buy more after your meal for the ride home. We grabbed a steamy hot baguette and gladly overstuffed our already bulging bellies on the drive back. Dipasquale's is for anyone in the mood for freshly sliced, off-the-vine, out-of-the-oven Italian lunch food. Guy's really leading us to some great places!

-Jack

Although not as glamorous as the sandwiches Jack and Nate ordered, my food was certainly delicious.  It offered a balanced meal of ground beef, mozzerella and peas encased in a ball of rice that was deep fried to golden perfection.  This was covered with a healthy ladling of some homemade tomato sauce that really tied the dish together.  I have to say, although it seemed smaller than my friends' stuffed sandwiches, it was a hearty stick-to-your-ribs kind of plate.   The tomato sauce had a handful of harmonious spices that obviously had been tweaked after years of family cooking tradition.  I truly believe that the sauce could have been served on a leather shoe and the dish would still taste good.  It reminded me of my grandmother's sauce, although hers is a little more sweet.  The outside of the ball (shaped more like a tear drop) featured a phenomenally crunchy shell that served as a good foil to the textural monotony of the tender ground beef and rice inside.  I really did not notice the peas until I was almost finished wolfing the dish down, but I suppose on this trip I will need to fit in vegetables any way I can.  I wish the ground beef had more spice and the dish had more mozzarella, but overall I would definitely recommend it to anyone who wants to pick up a quick and filling meal for only $5.
-Alec

The Old Italian (Yes, that is cheese)

Walking into DiPasquale's feels more like entering a museum of Italian food than just simply a great deli.  That's because the store does not just include a deli with freshly made Italian specialties but an entire grocery store filled with European, and mostly Italian, imported products.  For lunch I ordered the Old Italian (large) for around nine dollars.  When the waiter delivered the sandwich to our table, I was impressed with the array of deli slices, which includes sopressata, cured capicola, and prosciutto along with fontinella cheese.  While all of the meats were delicious, what made this sandwich was the crunchy bread and the homemade olive spread.  The first word that comes to mind when tasting these integral components of the sandwich is rustic.  It made me feel as though I were eating this Old Italian in an Etruscan square rather than a shop in Baltimore.  The bread was fresh and was the perfect casing for the meats and cheese.  The olive spread gave a fantastic tartness to the sandwich which complemented the flavors of the meats.  Sharing this meal over a large bottle of Orangina, I could understand why "It's an Italian thing" is DiPasquale's slogan.  You will have to make it to 3700 Gough St. in Baltimore, MD to find out why by trying their food.

-Nate

Legendary baguette and hat

An expansive Italian marketplace

G&A Restaurant

What We Ate:

Nate- Coney Island Hot Dog and Burger 4 out of 5 stars for the hot dog, 3.5 out of 5 for the burger
Alec- Coney Island Burgers: 3.75 out of 5 stars
Jack- Sliders and Fries with Gravy 3.6 out of 5 stars


    To be honest, upon arriving at G&A our collective expectations were probably not that high.  I remembered seeing this restaurant featured on Diners, Drive-Ins, and Dives, and although the food looked delicious, it had obviously lost it's popularity.  We showed up at prime dinner time, albeit a Tuesday, at around 6:40.  There were three other people there, two at a booth and one at the bar.  The menu is expansive, including shakes, their "famous" Coney Island dogs, and an assortment of burgers, gyros, breakfast food, and the regular diner fare.  The owner, Andy Farantos, was very nice, even making a point to deliver our food to us.  The waitress was also friendly, perhaps a product of limited business.  Not in the best neighborhood, this third generation restaurant is only a shadow of what it once was, but remnants of greatness can be seen with the vintage fixtures around the dining room.

    The Coney Island burger I ordered was a cross between a slider and a burger, and as my rating above illustrates, they weren't exceptional. Described by the waitress as more of a "meatloaf,"  the burger was speckled with various spices and topped with meat chili and fried onions.  The burger was plenty juicy, and the spices from the chilli were right on.  My biggest qualm with the dish was a lack of texture.  The juicy burger coupled with the chilli and translucent onions resulted in a yearning for some sort of crunch.  On the other hand, Jack's order of gravy fries were really some of the best fries I have had in a while.  They were crispy, and while not seasoned well, the gravy they were doused in had some exceptional flavor to make up for it.  Overall, if you are in the Hyland Park area, I would recommended stopping in at G&A for a quick bite in a throwback diner environment; however, it is not worth a pilgrimage like some of our other spots we have visited.

-Alec

My meal at G&A included one Coney Island Burger and one of their famous hot dogs.  I will focus on the hot dog since Alec already talked about the burger.  One of G&A's specialties, their Coney Island style dog features a hot dog topped with mustard, chilli, and minced onions.  I was expecting a little bit more spice from the chilli but mixed with mustard, these two ingredients gave a great tang to the hot dog.  The dog itself was done just right, firm with a juicy inside.  It was one of the best hot dogs I have had in a while and for only two dollars, it is worth having more than one.

-Nate

Chap's Pit Beef

What We Ate:

Alec- The Triple D (Beef, Corned Beef, Italian Sausage): 4 out of 5 stars
Jack- The Raven (Turkey, Corned Beef, Beef)
       - Cheese Fries
Nate- Original Pit Beef: 5 out of 5 stars
Super Special Guest Alex Bonatti- The Best Sandwich Guy Ever Ate (Beef, Ham, Turkey)

The three champions emerge post-meal

Note the Guy Fieri poster in the top left (he

 signs his name with an exclamation point)

     As soon as we opened up our car doors to walk into Chap's, all we could say was, "wow."  It was a good introduction to America for our barely-English-speaking Austrian guest Alex, as the smell wafting over from the building was enough to make all of our mouths water instantly.  This is always a good sign of things to come.  Sure enough, as we approached the entrance, there was another tell-tale sign of good food: a long line.  We went to "Baltimore's best" pizza place yesterday, and there was little doubt that we were going to another one of Baltimore's best. Those who visit Chap's quickly understand that the line is part of the experience, and the experience is not going to be a quick one. This is because the cashier at the front of the line was one of the nicest restaurant workers I have ever met, making a point to converse not only about the order with each customer but to make their experience that much more enjoyable with a few minutes of small talk.  Upon hearing about our senior project, she pointed me to "The Triple D," a legendary sandwich Guy himself came up with during his visit.  She also mentioned that Guy likes Chap's so much that he had them cater a birthday party of his all the way in California.  Anyway, after only a minute's wait our experience continued with interaction with cooks through the pickup window to receive our food.  The friendliness of the cashier was also evident with the other female worker, with whom I had a conversation with (again about our senior project).  After one grabs their food, there are an array of house-made sauces such as a barbeque sauce, as well as a "Tiger" sauce composed of mayonnaise and horse radish. There are also pickles, more horseradish, and red hot pepper spread available to put on your food if you so choose.  This completely wraps up the experience that is Chap's Pit Beef, besides the whole the Pit Beef part. 

-Alec

A whole lot of meat

Our food with various sauces

I do not know what makes the pit beef at Chap's taste so great, but I am sure like many other great recipes, there are a few secret ingredients that will not be disclosed even to health inspectors.  The beef is cooked and marinated in seasonings for many hours before it is thinly sliced and placed on a kaiser roll.  I ordered the classic, as stated on the menu so simply and elegantly, "Beef."  The menu proclaims it is the best in Baltimore, and I would soon find out why this sandwich deserves such praise.  I love how Chap's leaves all of the "fixings" for the customer to add to his or her sandwich.  I tried a few of Chap's special sauces, including the Tiger sauce, homemade BBQ sauce, and hickory sauce.  For my first bite, I had to try it plain in order to focus exclusively on the beef.  The pit beef is incredibly juicy with a ton of natural flavor.  While I could have eaten a few of these delectable sandwiches plain, I had to try the sauces.  The tiger sauce is a spicy blend of horseradish and mayonnaise and found it to enhance the moisture content of the beef.  The waitress that took my order recommended, Tiger sauce with a little bit of the BBQ sauce.  I had to take her suggestion.  Although many visitors at Chap's will rave about the Tiger sauce, the BBQ sauce was one of the best I have ever tried.  I do not normally love BBQ sauce, but this one struck the perfect balance of sweet and tangy.  Nearing the end of my pit beef sandwich, I began to dip french fries in the sauce.  It was that excellent.  If you're looking for the beef, it is located at Chap's Pit Beef in Baltimore, MD.

-Nate

"The Raven" w/side of cheese fries

My experience at Chap's Pit Beef can only be described as extraordinary. From the very first whiff of smoked meat, I knew that I was in for a trip to flavor town. Standing in line was near suicide because of the smells and sights of other customers already sinking their teeth into what would soon be mine. I was designated by the group to get one of the signature dishes at Chap's, and was getting a bit jealous when Alec, Nate, and our guest star Alex Bonatti told me what they were ordering. I was crushed that I would't be eating the signature beef sandwich or Guy's "Triple D", but was ecstatic with what I got. A clutch recommendation steered me in the direction of "The Raven". This was no ordinary sandwich. Stacked high with corned beef, beef, and turkey (3 meats!), "The Raven" did not disappoint. In fact, I deemed this glorious sandwich worthy of my Top Sandwiches of All Time list, a very exclusive list indeed. I added the key ingredients to my meal: hots, Tiger sauce, Hickory-BBQ sauce, and pickles. This manwich, along with side of large cheese fries put me into a food coma for the next few hours. I would definitely recommend Chap's to anyone looking for the best subs in B'more.
                                                                                                                                              -Jack

Our good friend Alex Bonatti ate this monster meal

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Joe Squared

   What We Ate:

BBQ Chicken Pizza

Jack- 4.6 out of 5 stars

Alec- 4.75 out of 5 stars

Nate- 4.5 out of 5 stars

Deep Fried Beef Ravioli

Jack- 4.2 out of 5 stars

Alec- 4 out of 5 stars

Nate- 4 out of 5 stars

Approaching Joe Squared Pizza on North Avenue, the understated brick building does not scream "Best Pizza in Baltimore."  This is Joe Squared's style, though.  They know how to make an excellent pizza and do not need to flaunt it with a fancy exterior.  As we entered the restaurant, a large space at the front of the dining room is left empty for the weekly live musicians that come to perform.  No one was slated during our time at the restaurant that night, but this is just one more feature of the relaxed atmosphere Joe Squared creates for their customers as they feel welcome to enjoy some of the best pizza in the area while listening to some great free music.  Sitting down, I noticed the large square pies.  I listened to the chatter of other diners who looked delighted to be enjoying their meal.  Its a small space inside but a cozy one.  Young and old, families and friend flock to Joe Squared.  After we ordered Deep Fried Beef Ravioli and a 16 inch BBQ Chicken Pizza, I gazed around the restaurant to see t-shirts with a different print for each a Joe's pizzas.  Retro designs decorated the black t-shirts and soon after taking in the designs, the Deep Fried Ravioli arrived at our table.  I was ready to eat.

-Nate

Original Joe Squared T-shirts line the walls

When a restaurant showcases a dish on television like Joe Squared featured their deep fried beef ravioli on Diners Drive-Ins and Dives, you know its probably going to be good.  It is safe to say we weren't disappointed with this one.  I don't know about the Jack and Nate, but I really didn't know what to expect since I hadn't had anything like it before, besides perhaps mozzarella sticks.  What the waitress placed in front of us was about as unique as the restaurant itself.  The first thing I could say after biting into one of these bad boys was, "That's the crunchiest thing I've ever eaten," and for a deep fried food, this assertion of mine was probably correct.  The numerous layers of breading around the ravioli (you can order it without breading as well) gave the ravioli a shell-like outer casing which housed a juicy, pillowy pocket of ground beef inside.  The marinara was a perfect accompaniment to these flavors.  The first thing you taste is the acidity of the sauce, followed by the richness of the breading.  Finally, the tender, juicy beef falls apart in your mouth and all you can think about is that next bite.  Unfortunately, for $7 there's seven raviolis that come with an order, which had the three of us fighting for the last one. 

- Alec

Yeah, it's big

We heard that Joe Squared has a mean thin-crust pizza, and so we decided to order the monstrously large 16-inch BBQ-chicken variety. For about $23, it came with not only the expected BBQ-chicken, but also avocado, onions, parsley, and at least three different cheeses. The thin crust was done perfectly with a slight char on the edge but nice soft doughy texture towards the middle.

 Split three ways, this pizza was still a challenge to tackle but we made it through to the last slice.  It wasn't your average Friday night greasy fix of 'za, though: this stuff was golden. You bite into a slice expecting nothing but greatness and the expectations are still shattered. At first sight, I was a bit disappointed to not see a mountain of chicken and BBQ sauce covering the canvas that we call dough, but the taste truly made up for it. It was a perfect balance of mouthwateringly tasteful chicken accompanied by sporadic patches of avocado and cheese to cool the whole thing down. The barbeque sauce was pleasantly sweet, a nice contrast to the charred crust and creaminess of the avocado and cheese.  The onions and the cilantro were just a whole other shock of flavors to go along, and together they had us unable to stop eating. The fact that Joe Squared prides themselves on growing fresh herbs on the roof of their building really shows through with the product.  This was an exceptional dish at an exceptional spot that I'd recommend to anyone looking for a new yet strange twist on their city pizza outings.

 -Jack