While Pat LaFrieda Jr.'s notable sandwich has cheese, steak and onions on toasted bread, it's definitely not a cheese steak. It’s in a league of its own.
"This has nothing to do with Philly cheese steak," LaFrieda said, with an air of pumped-up regional pride.
The third-generation butcher conceived the sandwich as a hat tip to the Brooklyn sandwich shops he grew up visiting.
The sandwich features black Angus beef topped with Monterey Jack cheese and caramelized onions, and served au jus on a toasted baguette. It debuted at LaFrieda's concession stand in 2012 at the New York Mets' Citi Field, and hungry fans have formed a meaty, cheesy, greasy bond with it ever since.
While filet mignon (a very tender cut from the small end of the tenderloin) may seem extravagant, LaFrieda says it's a natural choice for the sandwich. If the beef is too tough, the whole piece of steak will pull out of the sandwich with one bite, so tenderness is key.
Here's how to make the heavy hitter at home.
Editor's Note: It's Friday, and it's been a long week – we could all probably use a drink. Here to help us are Karl Injex and Navarro Carr, the owner and bar manager respectively of the Sound Table in Atlanta.Visual aids provided by Mark Hill, the Director of Photography for Turner Broadcasting.
The first rule of Pegu Club? Don't talk, drink.
In "The Savoy Cocktail Book," famed mixologist Harry Craddock wrote of the gin-based libation: "The favourite cocktail of the Pegu Club, Burma, and one that has traveled, and is asked for, around the world."
Rudyard Kipling also patronized the popular gentleman's social club in British colonial Rangoon. In his collection of travel letters entitled "From Sea to Sea," he wrote: "The Pegu Club seemed to be full of men on their way up or down, and the conversation was but an echo of the murmur of conquest far away to the north."
Now that the club is deserted and a derelict reminder of colonial rule, the only way to visit the Far East watering hole is by making its namesake cocktail at home.
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits the Democratic Republic of the Congo in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, June 9, at 9 p.m. ET. Follow the show on Twitter and Facebook.
"Good food is going to be a challenge soon, so we take the opportunity to fill up on what we can," Anthony Bourdain says, fueling up at a local restaurant before leaving Goma. This city in the Democratic Republic of Congo lies at the foot of the Nyiragongo Volcano and has a population of about one million people - many of whom are internally displaced.
Grilled chicken, ugali and piri piri pepper make “a pretty nice meal," Bourdain finds.
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Libya in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 19, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Fried dough is arguably a universal language. There are about as many ways to enjoy sfinz - a spongy, light (albeit fried) pastry eaten across the Middle East and North Africa - as there are variations and even spellings.
In Libya, it's sfinz. In Morocco, it's sfenj. In Tunisia, yoyos; and in Italy, sfinge. (Leptis Magna, on the coast of Libya, was once a highly prominent city of the Roman Empire; it's also an UNESCO World Heritage site.)
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Quebec in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 5, at 9 p.m. ET. Follow the show on Twitter and Facebook.
This week, Anthony Bourdain bundles up - then bundles up again - to head to the Great White North where he finds nostalgia for the cuisine ancienne in the French-speaking province of Quebec.
Amid the snow, ice fishing, rogue hockey games and beaver snaring, he finds a deeply impassioned community, hell-bent on preserving their francophone identity that is culturally, spiritually and linguistically different from the rest of Canada.
Chef Martin Picard of Au Pied de Cochon, and David McMillan and Frédéric Morin of Joe Beef share their pride and affection for the old world charm of their beloved land and show Bourdain how they honor the tradition of the French table.
As McMillan says, "You always have to travel well and eat properly."
Dive into the food that Bourdain and guests enjoy in the episode:
On Monday, Restaurant magazine revealed its annual "World's 50 Best Restaurants" list in London - and it ended up being a family affair.
Three brothers - Joan, Jordi and Josep Roca – returned the top title to Spain by way of their restaurant, El Celler de Can Roca, in northern Catalonia.
For the past three years, the highest ranking belonged to Noma in Copenhagen, Denmark.
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Los Angeles' Koreatown in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, April 21, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Roy Choi created a brave new world of gastronomy almost single-handedly with his Los Angeles-based Kogi BBQ taco truck.
A Korean-American who grew up on the fringes of Mexican and hip hop culture, Choi's food reflects a new American idea of natural fusion - culinary influences that grew up next to and with each other.
In this episode of "Parts Unknown," Anthony Bourdain examines the meeting point of Asian, Latino, Mexican and even Bangladeshi culture in modern L.A. Koreatown.
There comes a time in every food writer's life when they must reluctantly remove thine fancy trousers and succumb to the sugar-fueled enthusiasm the public expresses for mass market Easter candy.
Last year, Americans spent nearly $2 billion on Easter candy alone, including milk chocolate bunnies, cream-filled eggs, jelly beans and, of course, the cherished, brightly colored marshmallow critters known as Peeps.
The iconic chick- and bunny-shaped confections are made by family-owned candy manufacturer, Just Born, in Bethlehem, Pennsylvania. The factory hatches an estimated 4 million Peeps a day, which is enough to give to one Peeps treat to every person in Croatia. (You're welcome.)
Should you find yourself hopped up on too many of the blood-sugar-spiking 'mallows come Monday, make the leftovers melt into memory with homemade Peeps ice cream.
One of a bagel’s greatest virtues is that it's a single serving of fresh-from-the-oven bread, baked just for you.
Even better: if you do the baking yourself, there's usually at least 11 more just like it cooling nearby, creating a perfect excuse for a weekend get-together.
For the owners of Surfside Bagels in Far Rockaway, New York, the hand-rolled boiled and baked bread should be dense and chewy. Its exterior, shiny; its interior, yeasty but not too sweet. Fortunately, they’re willing to spread their knowledge.