Friday, March 12, 2010

Joltin' Django ♥ grinders (redux)

I met up with one of my b'iness partners at Rudino's ce soir. Restaurant-reporting wasn't foremost on my mind, so ... please to enjoy this blast from the past from the AMGE archives:

I've said it before and I'll say it again: the quality of a grinder/hogie/sub is almost wholly dependent on quality bread. The bread at Rudino's is is very quality, and then some.

Now, thick and doughy Rudino's bread is not. Instead, it is thin enough to be crispy on the outside, with a firm middle that don't become mushy when pressed against meat and condiments; and it is just thick enough to hold a half-pound of meat, vegetables and cheese without falling apart in a feller's hands.

As for my steak sandwich, it began with Rudino's signature crispy bread ... turned out, if you will. The overturned top-half of the bread was served with a big-assed portion of browned Swiss cheese. On the bottom bread, if you will, there was a pile of grilled beef, sautéed onions and green peppers, and fresh mushrooms.

I smashed the sandwich together, after adding a goodly portion of provided hot sauce, and I chowed down. This is my verdict:

The meat, cheese and vegetables I et on my Rudino's sub, er, grinder, last night did not set the world on fire. However, the bread was so very crispy - and the Swiss cheese was so expertly melted - I kept telling myself:

"This is a damn-fine sandwich ... and I can't wait to eat another one."

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