REVIEW: The Real Thing (Towson, MD)

I've lived in the Baltimore area for more than 20 years now and had pretty much given up on finding a decent cheesesteak. Every now and then I'll find a pizza joint or sub shop that does a passable job with the guts, but it's usually packed inside a garbage roll that splits or falls apart as soon as I bite into it. 

With the Eagles kicking off the 2025 NFL season tonight, I decided to bypass my usual homemade cheesesteaks and try The Real Thing, a nearby hole-in-the-wall on York Road in Towson that boasts the "best cheesesteak in Baltimore". 

I'd heard that Tony, the owner and cook, was quite the character, and he did not disappoint. We had some friendly banter as I ordered my chicken cheesesteak with American, a traditional cheesesteak with Provolone, and sides of fries and o-rings. It was nice to hear the familiar chop-ching-ching-chop of a spatula against a grill that reminded me of my Philly stomping grounds and the whole place has a laid back college town vibe. 

Sandwiches were a decent size on what appeared to be Amoroso's rolls. Both could have used a little extra cheese (will remember that next time) but had good flavor. Since I was splitting the sandwiches with my wife I bypassed any toppings, but would probably go extra cheese, fried onions and mushrooms on my next solo visit. 

Was very pleasantly surprised by the sides. Fries were crispy on the outside, hot and fluffy inside, with a generous salting before being packed for transport. Onion rings were also above average, featuring a crispy outside and a soft but not soggy inside that you could bite through without the whole thing pulling away from the coating. 

Don't expect a cheap eat. Two sandwiches and two sides (and no drinks) came to an even $40, but I'll be willing to go back again for a little taste of home. — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet and his favorite cheesesteaks in Philly can be found at John's Roast Pork, Dallesandros, Steve's Prince of Steaks, and Cosmi's.

Tokoa Cheesesteaks (College Park, MD)

My friend mentioned he was taking his son back to College Park today, which presented a perfect opportunity to sample a cheesesteak from Tokoa, which bills itself as serving "authentic Philly-style cheesesteaks". This sandwich clocked in at 9.5" long and just over 1 pound. Our panel agreed that the meat was tasty and cooked well, but the seeded roll just didn't have that chew I crave. But it was certainly better than another popular Baltimore-area shop whose cheesesteak roll literally split at the seams with the first bite. I'd definitely stop if I was in the area but I wouldn't make a special trip. – Dan Taylor

Happy National Cheesesteak Day!

Happy National Cheesesteak Day! 

I would link to the article from the award-winning issue of The Hungover Gourmet that featured our Philly Cheesesteak Tour which took place on a hot and humid summer afternoon but our website is currently MIA due to a defective hard drive. So you'll just have to wait.

In the meantime enjoy these photos of cheesesteaks, cheesesteak signage and stuff that is definitely #notacheesesteak...

Not sure why "James Beard" is in quotes like that but John's Roast Pork in South Philly is home to one of the best cheesesteaks in the area. Slamming roast pork, too.

#notacheeseteak

Wally's Country Store is not far from us in Parkton, MD. It sorta reminds me of an old school Wawa but with its own funky vibe.

Steve's Prince of Steaks ranks in my Cheesesteak Top 10 thanks to the ooey gooey cheese-to-steak ratio and excellent bread.

If you see this on a food truck in NYC it is definitely #notacheesesteak.

Signage at Philly's wondrous Reading Terminal Market. I'm sure you can get great cheesesteaks there but if I'm in Reading Terminal I'm heading right to Dinics for a roast pork with provolone and broccoli rabe.

A-Rod Mocked for Calling Cheesesteak A "Cheese Sandwich"

I always loathe the pandering of national sports broadcasts, but ESPN's Sunday Night Baseball took it to new lows the other night during the Phillies/Braves game.

In an attempt to show some love for the Phightin' Phils – who haven't exactly been a fixture on the network's marquee baseball broadcast in recent seasons – somebody had the bright idea to have the (ugh) Phillie Phanatic deliver cheesesteaks to the broadcast booth.

What followed was an ill-advised and uninformed attempt to embrace Philly while sampling some of the iconic sandwich, with Jessica Mendoza wondering why there was red sauce on one and Matt Vasgersian inventing something called "wiz wit sauce".

Why not bring some attention to Questlove's vegan cheesesteak, available at the ballpark and drawing rave reviews from Friends of THG, via a blind taste test?

But, fittingly, the most mockery was reserved for walking suntan bed A-Rod who gushed "this is the greatest cheese sandwich I've ever had – it's amazing" and smelled the inside of Bryce Harper's cleats. – Dan Taylor

Dan Taylor is a lifelong Phillies fan and the editor of The Hungover Gourmet. He is looking forward to visiting Citizens Bank Park, sampling a Questlove "cheesesteak" and jeering Johnny Haircut, er, rooting for Bryce Harper. Sorry. It's going to take some getting used to.

Steve's Prince of Steaks (16th Street, Philadelphia)

Several years ago, before my wife and I welcomed our darling eating machine daughter into the world, we would meet up with friends for food-related excursions.

Sometimes it was a huge group from the old Roadfood forum gathering at G&M in Maryland for all things crab, like their softball-sized crab cakes.

Other times we'd get the bright idea to drive around Philly on the hottest, stickiest day of the year and tour varied cheesesteak joints. Like, five or six of them.

And on that day, as the sun beat down and the humid, subway air belched its way from the ground beneath us (or maybe that was just me), we ended our trek at Steve's Prince of Steaks on Bustleton Ave. There, some participants threw in the towel and couldn't eat another bite while the brave among us soldiered on, eating one... more... sandwich... a river of wiz and slightly less-processed cheese products cascading down our throats, grease dripping on our sun-baked arms, convincing ourselves that we'd eat salads all week to make up for this gluttony. (By the way, you can still read all about the High Steaks Showdown at The Hungover Gourmet website or in printed copies of that award-winning issue.)

When all the votes were tallied, Steve's ended up a close second to Dallasendro's (another personal fave) with points taken off by several voters for what some considered a sketchy bathroom.

These days, most of my trips to Philly feature scarfing down Wawa while enjoying film festivals at International House, or our annual Christmas excursion complete with the vintage light show at Macy's and a trip to Reading Terminal Market for a roast pork sandwich from DiNic's. In other words, I have to find my cheesesteak fixes where I can get 'em, even if that means the Korean bulgogi and beer cheese sandwich at The Point in Towson, MD or a no frills but tasty cheesesteak from The Gateway on LBI after a day of surf fishing.

So when some friends mentioned trekking up to Philly the Saturday after Thanksgiving in order to see legendary drive-in film critic Joe Bob Briggs give a talk about 'How Rednecks Saved Hollywood' I was definitely intrigued. When they suggested we could head up early and make a stop at Steve's for dinner, I was hooked.

While crummy weather and roads packed with holiday travelers and shoppers did their best to keep us from our cheesesteak rendezvous, we were undeterred. Though I always prefer to hit the original location whenever possible, the Steve's on 16th Street was near covered parking and much closer to our North Philly destination, so that became our stop of choice on this day.

And while $9 for a half hour park job sounded steep, the jump to $19 at 31 minutes made it sound like a bargain. And a challenge.

As the clock ticked we dodged the raindrops and hustled through the doors into Steve's brightly lit but no frills eatery (silver tables, light as air chairs and no restrooms). After re-familiarizing myself with the menu and the ordering "rules", I stepped up and asked for a Cheesesteak (American) With (Fried Onions) and 'Shrooms. Though intrigued by such menu items as the Shrimp Roll ($2), this trip was all about speed eating a cheesesteak. There will always be a next time.

With our orders placed we grabbed a recently unoccupied table and thanked the heavens we arrived when we did, as a couple large groups streamed through the doors just after we sat down. Our sandwiches arrived within minutes, with freshly grilled meat (a big Steve's selling point!) and ooozing cheese barely contained by the long, flat rolls.

Unencumbered by shrimp rolls we dug in and I was briefly transported back to that time when I could still wolf down (parts of) five or six cheesesteaks in an afternoon. Those days are long gone but it's nice to know that while times have changed and some things will never be the same, you can still count on Steve's Prince of Steaks to deliver a timeless Philly favorite. – Dan Taylor

Dan Taylor is the editor of The Hungover Gourmet and a lifelong cheesesteak aficionado. He's still searching for a good Baltimore cheesesteak joint.

Quick Review: Jack's Beach Grille on LBI

Stopped by Jack's Beach Grille in Bay Village on Long Beash Island (NJ) last night to grab dinner to go for my daughter and me. Wanted to try the roast pork and compare it to my favorite (Dinic's) but it was out (next time!) so I went with the cheesesteak. 

As a longtime DelVal resident and cheesesteak fan I'm always skeptical about cheesesteaks that aren't made in Philly or just over the bridge in Jersey but I have to admit I loved and devoured the cheesesteak with fried onions and sauce from Jack's. Wish the roll had been a little denser and chewier but that's a minor quibble. (You know I liked the cheesesteak... I didn't even take time out from wolfing it down to take a photo!)

Kid's Menu grilled chicken breast was juicy and tender. My daughter chowed down the whole order and we split (and couldn't even finish) the huge order of fries that came with her order. Here's to success for Jack's and I'm looking forward to going back and trying that Roast Pork Sandwich.

Jack's offers inside and outside seating and is BYOB friendly. Their ad in the local paper even makes pairing suggestions so you can walk across the street to the newly opened Ship Bottom Brewery and grab a growler to go.

Jack's Beach Grille is located in Bay Village in Beach Haven on Long Beach Island, NJ. Call 609-492-2328 or visit jacksbeachgrille.com for more info.

Cheesesteak Hot Pockets May Contain Meat from "Diseased and Unsound Animals"

As if eating a Hot Pocket wasn't exciting enough.

Now comes a report that Giant food stores (Hey, I go there... see me at one later this morning!) have pulled Philly Steak & Cheese and Croissant Crust Philly Steak & Cheese varieties from their shelves.

No, the chain didn't suddenly develop a conscience or have an attack of good taste. They simply found out from the USDA that some of the meat in the items had not, you know, undergone proper inspection.

I believe the actual phrase tossed around was "diseased and unsound animals".

Philly Cheesesteak Place to Open in Federal Hill

After a decade of living here it's pretty clear that I have embraced the Baltimore area as my second home.

Sure, the Delaware Valley will always be home to me but I have to admit that I've been won over by the city and its characters not to mention the Natty Boh that flows like water, great seafood, a fun ballpark, and even teams like the O's and Ravens, both of which I enjoy following and rooting for (as long as they're not playing the Phillies or Eagles).  And believe me, that's a big step for me. I lived in Pittsburgh for three years and it did nothing but intensify my dislike for the Pens and Stillers.

The one thing that still bugs me about the area, though, is the inability to find a really good cheesesteak place. Admittedly, I haven't tried all that hard, but why would I? I wouldn't go to Philly expecting to get a great crabcake sandwich so why should I expect Charm City to do a great cheesesteak?

But I have high hopes for Fat Larry's, a new "Philly" cheesesteak and hoagie joint opening later this year in the old Corks location in Federal Hill. Just from glancing at this article in the Baltimore Business Journal I have to say Fat Larry's definitely passes the "eye" test...

• Run by a Philly native? Check.
• Bread baked fresh in Philly daily? Check.
• Steaks made from rib eye? Check.

In other words, I think we have a destination on our hands. We'll keep you posted.

A Cheesesteak is Not a Philly and a Philly is Not a Cheesesteak

Herr's should know better.

Regular readers of this blog know that I'm an admitted, card-carrying Cheesesteak Snob. My general rule of thumb is that if you're a cheesesteak that wasn't made within 30 miles of Billy Penn's hat atop City Hall, well, then I'm not eating you.

Naturally, that rule applies double if you're some sort of chain. Like Arby's. (And even Wawa. Sorry Wawa.)

You've probably seen the commercial for the new Arby's "Philly". The one where the guy takes a bite of his roast beef sandwich and says, "I know a good Philly, and that's a good Philly".

My wife and I recoiled in horror the first time we saw that spot. We grew up in South Jersey, spent many a night in South Philly and went to college in Delaware and Philly (respectively). But our post-college lives took us to Pittsburgh, Arizona and finally back to the east coast, but to Baltimore (where they think they know how to make a cheesesteak, but they would be wrong... and their bread sucks). So, we've seen our share of misguided attempts at making the real deal.

Our reaction to the commercial? Pretty much, "WTF's a Philly?!".

Luckily, this story is gaining some media attention, though it's hard to get past those Occupy glory hogs and attention-whores in the Republican party.

The Philadelphia Daily News (which I'm shocked is still in business) took on the battle cry yesterday with their article, 'Philly's a city, not a sandwich' and I was happy to learn there's a website chronicling the misguided attempts at cheesesteaks from around the country.

Don't Put Lettuce on My Filet-O-Fish, Don't Put Arugula on my Cheesesteak

I'm an admitted Cheesesteak Snob and normally will not order one outside of a 30-mile radius from Billy Penn's hat atop City Hall. (Some special circumstances do apply, especially if you bring in Amoroso's rolls and/or the proprietors are Philly ex-pats.)

In other words, it's highly unlikely that I would order a steak sandwich even from Wolfgang Puck's Cut steakhouse in LA but I'm even less likely when the restaurant's executive chef offers up something with arugula... and garlic mayo... and cheddar?

It reminds me of what Michael Moore once said when McDonald's tried to fancy up the Filet-O-Fish: "They put lettuce on my Filet-O-Fish... fuckers".

Extreme Ritz! Guy Fieri Style!

While walking through the grocery store today I found myself being verbally accosted by none other than Guy Fieri.

I couldn't understand exactly what he was saying but it was impossible to mistake that voice and the way every sentence is punctuated by an exclamation point or the way words like "bananas" and "money" drip from his goateed lips like he's on the set of a low-budget, foodie-centric porno.

"Oh crap," I thought. "This is it. All my bad-mouthing has come back to haunt me and now I'm going to have to fight Guy Fieri in the snack aisle of the grocery store. In front of my daughter. Oh well, I hope he didn't bring Bobby Flay with him."

As I turned, eyeing my basket for the best weapon – Rapunzel snacks? broccolini? – I was relieved (sorta) to discover that there wasn't going to be a supermarket rumble. It was just an extreme to the max Guy Fieri motion-activated shelf display exhorting me to grab some Kraft snack crackers and get extreme this post-season. To the max.

Naturally, the snack booklet accompanying the shelf display features a Guy-inspired take on Cheese Steaks and Sliders called, what else?, Ritz Cheese Steak Sliders. See scans below and click for larger, extreme details...

Take Me Out to The Ballpark: Part 1

While getting my post-breakfast, pre-lunch coffee at Wawa this morning the cashier and I struck up a conversation about Citizens Bank Park (CBP), the new(ish) home of the Philadelphia Phillies. Prompted – I assume – by the Phils t-shirt I was wearing, the cashier informed me that despite his allegiance to Chicago's purveyors of the "national pastime" he loves CBP and suggested that when I get there on Wednesday evening I should seek out the pulled pork and grilled kielbasa at Bull's BBQ.

Ah yes, Wednesday evening. To say the date has been circled on my calendar well in advance is like saying a 7-year-old looks forward to Christmas.

Not only will the evening feature my first trip to a Philly ballpark since my wife and I bid a fond farewell to the Vet, but it also mark an equally long-overdue reunion of sorts with Chris, Scott (aka Koog) and Joe – a trio of pals I've known for, well, let's just leave it at many, many years. Hell, I'd venture that Chris has known me longer than anybody I'm not related to by blood.

Knowing that I was going to be descending upon the park whipped into a food frenzy of orgiastic proportions, I decided that I had to channel my inner culinary Boy Scout and be prepared. Chris and Scott were all-too-eager to help and have been filing reports from their various visits to the park over the course of the season.

Despite the welcome culinary advice from my chatty cashier pal, it seems that THG's trusted advance scouts might quibble with his recommendation. Here's a report the dynamic duo filed earlier this season...

After learning that the hot dog contest was over, we wandered around a bit to find some eats. The line at Tony Luke's was about 40 people deep and unless I haven't eaten in a week, I'm not standing in that kind of line for food, so a TL cheesesteak was out. We made our way to the Schmitter stand and watched them mass produce these overloaded piles of calories and fat. It really doesn't look particularly appealing so we took a pass and made our way to Bull's BBQ pit. Koog had the Bulldog and I opted for the Pulled Pork Sandwich. And yes I ate the bread. I'll allow Scott to provide his food commentary (see below). The pulled pork was adequate – smoked nicely and tender but over-sauced. It could use a little more subtlety a la less barbeque sauce drenching it. The cole slaw was awful – way too much mayo. The baked beans were not bad but they and the pork could have been a little hotter. Overall, I'd give it 2.5 stars out of 5. While better than the crap they served at the Vet, I have become spoiled. I want good food at the ballpark. The real find was the Leinenkugel Summer Shandy. Fortunately they sell it on tap at a stand near my seats. Nice wheat beer with a hint of lemon. A perfect adult beverage for a hot day in the sun. – Chris R.

I'd had my fill of barbecue on a southern trip just a week before, so I wasn't too particularly inclined to try the CBP version of BBQ. Anyway, I've had it before. However, long lines for what would likely be mediocre cheesesteaks didn't seem all that attractive, so we went for it. I opted for the Bulldog, more a sausage than a 'dog'. True to it's namesake, former Phillie slugger Greg "Bull" Luzinski, it looks big, menacing, and appears to be more than you can handle. [Ed. Note: No word on whether it swings at pitches in the dirt like a drunken or fields its position like a pregnant mule.] For all it appeared, this Bulldog was no more than a dachsund. All bark, no bite. While it looked luscious, and even appeared to have the ruddy complexion of spicy hot sausage, the bulldog was no more than a bland tube of meat. It didn't seem to know what it was. Spicy italian? No. Smoked Sausage? No smoke flavor either. Best I could figure was that it was a Kielbasa, but lacked the smoky, garlicky punch that I expect from the best polish meat-torpedoes.

I really want to like Bull's BBQ and will try it again. The restaurant, and CBP in general are a noble experiment in ballpark dining. The concept of actually giving fans a place to spread out, congregate and even choose from multiple dining options (as in a food court) only makes the ballpark experience better. The fact that a place as far north as Philly would devote so much space to a 'cue outlet in a ballpark is even that much better. I appreciate it, but it needs to come up a notch. CBP has been voted among the best in ballpark food every year since its opening. High standards must be set.

I second the vote on Summer Shandy. I was a bit skeptical of Leinenkugel beers after my first experience with their Sunset Wheat. Wheat beers are great by me; they're almost a meal in themselves. However, what I didn't expect with the Sunset Wheat is the over-the-top flavoring with coriander. I love coriander, mind you, in my food (particularly Asian dishes). Not in my beer. This brew tasted like my beer had a collision with the lady at the Chanel counter at Macy's. Summer Shandy, on the other hand, is also a wheat beer, flavored instead with lemonade and a touch of honey. It's definitely not sweet, but very refreshing. It really slaked the thirst – perhaps too well, on a hot spring day. Buy it while this seasonal brew still is on the shelves. – Scott W. aka Koog

Will the Bull get another chance on Wednesday night? Can I actually resist the siren song of The Schmitter – something named after one of my all-time favorite Phils? Will CBP security haul me out after stadium personnel tire of my demands for something called The Bowa Blast?

Stay tuned!

Playboy.com Raves About (Sigh) Pat's

As any reader of this blog knows the subject of cheesesteaks is near and dear to my heart. And, yes, that heart may be hardening a little thanks to all of the "research" I've done over the years, but like the Curies before me I am willing to sacrifice my body all in the name of science.

I just hope that nobody will have to wear protective clothing to consult my papers after I'm gone.

The subject of cheesesteaks is so controversial, so bubbling over with gooey cheese and passionate opinion that the mere mention of it is sure to bring every card-carrying member of Cheesesteak Nation out of the woodwork.

As a member of said Nation I'm compelled to share this recent story about how the gang at Playboy.com named the cheesesteak at Pat's as one of the Top 10 Sandwiches in the country.

Don't get me wrong... I'm all about the venerable cheesesteak taking its place alongside such top-notch sandwich offerings as the Lobster Roll, French Dip, Po' Boy and Cuban. I just feel like they do the whole cheesesteak genre a disservice when they tab the lame, touristy sandwich from Pat's as "the best". Too bad they didn't venture off the well-traveled path and try Dallesandro's, Steve's, Cosmi's, Chink's, Talk of the Town, Tony Luke's or even Geno's, which – while still lame and touristy – is substantially superior to Pat's.

There is one good thing... at least they left the overrated Primanti Bros. off the list.

Gaetano's Still Rocks My Cheesesteak Loving Heart

While I was up in NJ/PA this weekend I knew I had to get my hands on a real cheesesteak. I don't get up to the area often enough so when a cheesesteak opportunity presents itself I have to take advantage of the situation.

Luckily, my dining companions were in complete agreement and we ended up getting steaks from Gaetano's in Willingboro, NJ, one of my long-time favorite South Jersey steak shops during my residency in the area.

I got the regular, which featured a massive helping of chopped steak, fried onions, mushrooms and extra cheese all on a delicious, crusty, slightly chewy seeded roll. Which led to a long discussion about how the bread here in MD stinks and you could never have such a hefty meat bomb without the awesomeness completely soaking through the hinge of the roll and depositing the entire sandwich on your lap.

Definitely a Top 10 cheesesteak in my book and I'll have to get with Chris and see if we can come up with our definitive list ranking our favorite cheesesteak spots.

Cheesesteak or Roast Pork? Which is Philly's Best Sandwich?

As has been discussed in these pages before, I firmly believe the cheesesteak is Philadelphia's finest contribution to our nation's rich, grease-stained culinary tapestry. But I would have to be a fool to ignore the fact that the roast pork sandwich has slowly but surely been making inroads into the Philly food scene.

In fact, a recent article in the Inquirer debates this sticky (greasy?) subject: has the roast pork sandwich passed the venerable cheesesteak as Philly's signature sandwich. (The topic was originally broached by a Washington Post writer, but I put zero stock in the food musings of anybody who would drive from Silver Spring, MD to Geno's for a cheesesteak or that calls a "hoagie" a "sub".)

For me the answer is easy... it's a quick, no-brainer "no". In fact, I'd rather have a good hoagie like the one I recenty had from Cosmi's Deli in South Philly than a roast pork sandwich anyday. Granted that's based on the couple roast pork sandwiches I've had (Tony Luke's and Chickie's & Pete's) versus the hundreds (thousands?) of hoagies and cheesesteaks I've eaten in my lifetime.

But it's also based on one other important factor... I make great roast pork and I have yet to find a sandwich that lives up to what I think it should be. Don't get me wrong, the sandwiches from Tony Luke's and C&P were fine but they were just that. Fine. Not life-altering. Not something I'm making an hour detour to get after a Flyers game. And certainly not something I'd spend an afternoon sampling at establishment after establishment.

For more on the never-ending quest for cheesesteak nirvana check out the blog Mayor McCheesesteak's Cheesesteak Reviews. While the mayor and I strongly disagree on his rankings (I rank Dallesandro's [pictured above] and Cosmi's up with Steve's at the top of the list and Pat's, Jim's and Geno's waaaayyyy down below) I admire his endeavor and have to admit I'm a little jealous that he's close enough to the center of the Cheesesteak Universe while I'm down here with crabs, pit beef and crappy bread.

What's your take on the cheesesteak versus roast pork debate? And, to steal a question from my niece, would you rather have a cheesesteak or a hoagie?

Yo! It's a Philly Steak in Your Freezer!

Let's get the obvious right out in the open... the frozen version of an established classic is never as good as the real thing.

For those of us who live in a White Castle wasteland the frozen slyders are a fair substitute (which benefit greatly from the addition of sliced pickle about halfway through the micowave cooking time) and if I close my eyes real tight I'm almost transported back to the half-dozen or so Castles that I used to frequent in the Philly/South Jersey area.

But it's no substitute for the real deal and I'm counting the days till my upcoming trip to Cleveland and a chance to gorge myself silly on a 10-pack of Castle burgers like the good ol' days.

Luckily, I live close enough to Philly that a cheesesteak is always a viable menu option, whether I get some frozen steak and make my own (I still have to post pix of our late January steak-a-thon) or decide to trek up 95 and hit some of Philly's authentic steak shops.

Unfortunately, not everybody lives close enough to Philly (or a steak shop run by Philly ex-pats) and for those people, well, I feel sorry. But Philly restauranteur Tony Luke's is planning to bring authentic Philly flavor to... your freezer?

According to the Philadelphia Inquirer (which I've been known to enjoy over a cheesesteak or two)...

South Philly sandwich impresario Tony Lucidonio Jr. says he has found the winning formula for preparing frozen cheesesteak sandwiches for sale in grocery stores that won't result in something gross when popped in the microwave oven and/or boiled...

THG will refrain from commenting until he's had a chance to give the frozen treats a try but I can't imagine it'll be any worse than what McDonald's tried to fool us with.

What Was Tops in Food & Drink for 2008?

I usually like to get this list wrapped up while the year is still fresh in my mind and 2008 is already starting to feel like a dark, distant memory. But if the NCAA feels comfortable concluding their 2008 season on January 8th, I guess it's okay that my year-end wrap-up gets posted around Elvis' birthday.

If you'd asked me this morning – bleary-eyed and tired from watching the BCS Championship Game last night – how I felt about 2008 from a Hungover Gourmet standpoint I probably would have said that it was a disappointing year. But then I got some coffee in me and started jotting down all the great tastes I experienced, excellent meals I had, fun trips I took, and the wonderful people I spent time with and guess what? 2008 was pretty darn good after all!

Here's some of the highlights from the past 12 months...

TASTE OF PHILLY: Excellent cheesesteak shop in Denver of all places. Run by Philly-area ex-pats the place features pics of Mike Schmidt and Amorosso's roll boxes, not to mention meaty, delicious steaks.

NEW RECIPES: I frequently fall into recipe funks and end up making the same things over and over but I did add some new options to the rotation this year including Thai Tilapia, Summer Shrimp Salad Sandwich, Slow Oven Cooked Ribs and a couple new ways with pork chops. I also rediscovered my love for big bowls of Tuna Mac Salad during the summer.

COSTCO MEATS: Speaking of chops, I wasn't sure how I'd feel about purchasing meat in bulk at a place like Costco. How wrong I was. Their pork chops, so thick and meaty that I end up splitting them in half, have become a "must have" in our freezer and I've never been disappointed with any of the meats I've purchased there, whether it's an expensive cut of beef for entertaining or a huge boneless pork shoulder to be slow cooked and pulled for sandwiches.

CULINARY EXCURSIONS: I was lucky enough to take two food-and-drink-packed trips in 2008, one to Seattle and a southern road trip that took us from MD to GA and OBX. Both featured so much great food and good times it'd be impossible to summarize them here though I will single out the Cuban Sandwich at the King & Prince in GA and the Deep Fried Banana Leaf Wrapped Chicken Thighs at Ayutthaya in Seattle.

THE TERRACE STACKER: I love me some multi-tiered burgers and this heart-stopper from The Terrace Tavern on LBI is no exception. Any time you combine a mushroom cheeseburger with two thin slices of pork roll you've got me.

GREAT MEALS IN BALTIMORE: We didn't get out as much this year as we usually do, but when we did it was usually pretty great. Top dishes for me: Choucroute Garni (Chameleon Cafe); Spicy Curry Catfish (Saigon Remembered); Flounder Stuffed with Crab Imperial (Michael's Steak & Lobster House); Deep Fried Soft Shell Crab, Crystal Wonton Soup (Jumbo Seafood); Mashed Potatoes (Todd Conners); Chicken Liver Pate, Crabcake (Patrick's Restaurant); Coq au Vin (Rocket to Venus); and the consistently awesome sushi at San Sushi Too in Towson.

INDULGENCE: Edy's Fun Flavors Peanut Butter Cup Ice Cream. I'm not a sweets lover and could usually take or leave any ice cream you put in front of me. But it's a good thing this coma-inducing blend of vanilla ice cream with chunks of peanut butter cups (probably my favorite candy ever) and fudge isn't usually available within 50 miles of me.

BACON AND BEER: These two are already great on their own but when you start putting them in other things I love, well, let's just say you have a customer for life. To wit, Bacon Salt, Baconnaise and Yuengling Lager Barbecue Sauce.

JULY 27: Maybe the best food day of the year. With friends in from out of town we decided to go grab lunch at Mama's On the Half Shell where I indulged in their awesome Oyster Po Boy Sandwich, Clams Casino and several draft PBRs (perfect for sitting outside on a warm summer day). After lunch we drove to Little Italy and stopped at Vacarro's (my fave Baltimore bakery/dessertery) where we picked up sherbert, pistachio ice cream and tiarmasu. From there it was home where Chris whipped up a couple homemade pizzas, one of which could only be described as decadent.

THG GETS SOME PROPS: I've been writing The Hungover Gourmet in some form or another since the early 1990s when it debuted in the pages of Exploitation Retrospect, my drive-in movie and pop culture zine. Since then we've added a print version of THG, this blog, a Yahoo Group and a website not to mention a continuing column in the pages of Carbon 14. Writing can be sorta lonely, so it's always nice to find out that not only are people reading what you wrote but that they're also enjoying it. 2008 saw THG appear with fellow area food bloggers at the Great Tastes Food & Drink Festival in Baltimore, featured on both Food Candy (more than once) and SlashFood, added to UrbanSpoon, and splashed across the pages of The Zine Yearbook. Thanks to everybody who took the time to write, comment, mention or link to us, send a product in for us to try, or show their support in any way. Changes are in store for 2009 as well as the publication of the long-overdue THG #11 but I'll leave all the details for an upcoming post.

What are some of your favorite food & drink meals, memories and experiences in 2008?

Martha Does Cheesesteaks

Poor Martha Stewart. She's in Philly doing a little promo thing for her new book and they ambush her with cheesesteaks. And not from a good place like Dallesandro's or Steve's. But the worst tourist trap joints in the city, Pat's and Geno's. A cheesesteak virgin, Martha gamely dove in and delivered typically brusque comments about the city's signature sandwich. You can watch below.



Maybe next time she needs to check out the results from our Cheesesteak Tour.

Philly Gets Another Pricey Cheesesteak

Seems to me that stories about expensive Philly cheesesteaks pop up every six months or so. Here's another, this time about a sandwich that features kobe beef, poached lobster and truffles. Yawn.

You don't need to spend a hundred bucks for a great cheesesteak, as we've shown.

Denver Trip Report: Part 3 -- Mile High Cheesesteaks

Though I jokingly throw the term "Hungover Gourmet" around pretty liberally I am hardly what you would call a "snob" when it comes to what I'll eat and drink in the pursuit of a good time.

My beer taste runs the gamut from plebian to top shelf. I love a great, freshly grilled burger as much as a greasy fried fast food one. And, though I prefer my seafood fresh off the boat I'm certainly not opposed to the occasional Filet-O-Fish.

But there's one foodstuff that I simply won't tolerate when it's not executed properly and that's the regal Philly Cheesesteak, the Delaware Valley's finest culinary contribution. (Sorry, Tastykake lovers and Wawa fanatics.)

In fact, I'm on record in more than one article, message board and forum suggesting that if it's not made within 30 miles of the hat atop Billy Penn's head that once acted as a "stop building when you reach here" measuring stick in the City of Brotherly Lunch, it's not worth eating.

And certainly can't be called a Philly Cheesesteak, or even a Cheesesteak as far as I'm concerned.

I have, however, always maintained that such a rule needs an asterisk next to it because of one major variable: Amoroso's rolls.

While not every PCS purveyor worth their weight in Cheez Wiz adheres to the rule that a steak needs an Amoroso's roll (see Steve's Prince of Steaks, for example), I've long held the belief that the rolls – slightly crusty on the outside, sweet and chewy inside – can elevate even a mediocre sandwich to a higher plane.

So it was with great interest that we headed out on Saturday night in search of A Taste of Philly, a small chain of Denver-area eateries that had two things going for them. One, the founders and owners were Philly-area residents until they moved to the Mile High City. Two, and this is more important than anything, they have Amoroso's rolls shipped in to give their signature sandwich an authentic touch of "Yo".

After taking what we'll call the "scenic route" to reach our destination we finally spied the original Denver home of A Taste of Philly (2432 S Colorado Blvd, (303) 757-3944). Located in a strip mall next to a massage joint offering Hot Oil Massage, Couples Rooms and something called a Table Shower (I'm afraid to ask), A Taste of Philly has all the charm and ambiance of Dallesandro's, a favorite PCS joint from our last tour. In other words, there's a handful of tables, a smattering of chairs and a certifiably Philly vibe of "Whadda you want?" hanging in the air.

Excuse me, I've got something in my eye I need to take care of. Sniff... okay, I'm better now.

The local flavor (a mere 1756 miles from my apartment at 21st and Pine) is further enhanced by a Tastykake display, a picture of Phillies great Mike Schmidt, an Amoroso's sign, and various shots of the Philly skyline. Another wall is dominated by framed awards and newspaper articles touting this as the Best Philly Cheesesteak in the area, but we'll be the judges of that. Frankly, I don't care what the Colorado-based writer of some Denver area alt-weekly thinks. I grew up – and out – on the things.

In yet another nod to its Philly roots, the group of 20-something employees who are filling most of the tables and chairs when we pull up scatter to the kitchen when we walk in and only filter back out when we're almost done. Gruff but not rude, the staff has a Philly flavor that probably just comes with the territory.

Glancing up to look at the menu we spy the tell-tale Amoroso's shipping boxes and pray that the steak is halfway decent and not lean roast beef or some other abomination. (A "steak sandwich" once spotted on a Pittsburgh chain eatery menu was literally ground hamburger. I died a little inside that day.)

We order our sandwiches and wait for the moment of truth. Though they got my sandwich wrong – I ordered a Cheesesteak Hoagie but received a plain Cheesesteak – I wasn't about to wait another minute to dig in. First off, my hunger had taken over all rational thought and second, the smell of the cooking steak and the sight of the long Amoroso's rolls being yanked apart was all I needed.

Though the hoagie variety (as sampled by JT) could have used a more liberal application of fixings, we both agreed that they'd done good by the name A Taste of Philly. Each roll featured a heaping helping of chopped, tenderized steak with a liberal meat-to-cheese ratio. Though the grills obviously don't see enough action to have the well-seasoned flavor of the joints you'll find scattered around Philly and New Jersey, the meat was tasty and without a hint of the chewy, grisly variety you'll find at some establishments. And despite the decidedly adult nature of the neighboring establishment there wasn't a hint of Lysol or any industrial strength disinfectant in the air. (I'm looking at you Jim's!)

Here's perhaps the best compliment I can give A Taste of Philly. If they were located in the Delaware Valley it'd be a frequent stop during my return visits to the area. A far better sandwich than the likes of Jim's, Pat's or Geno's, this Taste of Philly is alright by me.