Best French dip sammich!
Jun. 25th, 2011 01:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsToday, I have had the best French dip sammich ever.
It came from a relatively unprepossessing restaurant barely 15 feet across on the front and perhaps 20 feet deep, of which half the space was dedicated to the counter and several small tables, with some more picnic tables outside.
They have a house brand of root beer! It's decent, solid rootbeer taste, but it didn't stand out as they go. Still, they served it in a frosty mug so when I noticed my warm fingertips making marks on the surface, I couldn't resist the urge to purr-sonalize it.
The french dip was excellent! I sprang for the prime rib french dip - two dollars more expensive than their 'top sirloin' sandwich. It wasn't a cheap lunch, but it was exceptionally tasty. With the au jus, it was a little salty, but without, it was perfectly flavored, and tasted a bit like bacon - probably the result of the wood-fire roast process causing the meat to become partially smoked. The bun was toasted on the inside but soft on the outside, a perfect complement to the meat.
The onion rings were generously battered as well, and not too greasy.
These were not part of lunch. I stopped by Michael's afterward to dig up a sewing kit and noticed these dwagons on display.
It came from a relatively unprepossessing restaurant barely 15 feet across on the front and perhaps 20 feet deep, of which half the space was dedicated to the counter and several small tables, with some more picnic tables outside.
They have a house brand of root beer! It's decent, solid rootbeer taste, but it didn't stand out as they go. Still, they served it in a frosty mug so when I noticed my warm fingertips making marks on the surface, I couldn't resist the urge to purr-sonalize it.
The french dip was excellent! I sprang for the prime rib french dip - two dollars more expensive than their 'top sirloin' sandwich. It wasn't a cheap lunch, but it was exceptionally tasty. With the au jus, it was a little salty, but without, it was perfectly flavored, and tasted a bit like bacon - probably the result of the wood-fire roast process causing the meat to become partially smoked. The bun was toasted on the inside but soft on the outside, a perfect complement to the meat.
The onion rings were generously battered as well, and not too greasy.
These were not part of lunch. I stopped by Michael's afterward to dig up a sewing kit and noticed these dwagons on display.
