Author Archives | Jeff Vogel

Jeff Vogel - who has written 115 posts on Unbreaded.

Jeff Vogel is the co-creator and Managing Director of Unbreaded and Sandwich Smash, both born out of a desire to take a deeper look at what goes into the great sandwiches of a sandwich-rich city like Philadelphia. Prior to his work on Unbreaded, he served as Marketing Director for Philadelphia-based technology firm NeatReceipts, recognized as the city’s fastest growing company in 2007 and 2008. A lifelong Philadelphian, Vogel speaks kosher deli fluently and thinks everything tastes better when it’s been braised: “There’s something primal about holding onto your food and taking a bite that is far superior to eating with utensils.”

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Sit. Stay. Hot Dogs At White Dog

Tuesday, November 24, 2009

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Sit. Stay. Hot Dogs At White Dog

University City’s White Dog Café has long been known as a leader in sustainable food practices, and new Executive Chef Mark Andelbradt continues that tradition of serving quality organic, local and natural foods.  Having worked at some of the nation’s finest restaurants including Morimoto (Philadelphia and New York,) Daniel, Tru and most recently, Tao in [...]

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Unbreaded Salutes Iron Chef Jose Garces

Monday, November 23, 2009

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Unbreaded Salutes Iron Chef Jose Garces

Local superstar chef/restaurateur Jose Garces has now cemented his place on the national level by winning Food Network’s Next Iron Chef.  In honor of our local guy taking home the crown, today we are re-posting our interview with Chef Garces about sandwiches, originally published September 24th, 2009. Tweet

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Public House Stacks Up As A Sandwiches Spot

Wednesday, November 18, 2009

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Public House Stacks Up As A Sandwiches Spot

Public House’s new Great American Pub menu gives Chef Al Paris the opportunity to show off his passion for sandwiches.  Chef Paris calls Philadelphia a true “sandwich city” and recognizes that sandwiches are one of the most identifiable elements of our collective civic identity. The stack burger features two 3oz patties of black angus beef [...]

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Good Buy: Reuben On Tuesday

Tuesday, November 17, 2009

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Good Buy: Reuben On Tuesday

Its origins are subject to debate, but there is no question that the Reuben is one of the country’s most popular and most delicious sandwiches.  Crispy buttered rye with russian dressing, sauerkraut, corned beef and swiss, the Reuben is a staple of deli cuisine, but two different Reubens claim to have created the eponymous sandwich. [...]

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A Taste Of Cyprus At Kanella

Thursday, November 12, 2009

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A Taste Of Cyprus At Kanella

At Philadelphia’s acclaimed Cypriot restaurant Kanella, you will not find fusion, which Chef Konstantinos Pitsillides calls “confusion.”  Rather, you will experience the diverse culinary influences of the world cultures that have occupied and settled the chef’s native Cyprus over the centuries: Turkish, French, Venetian, Arab, North African, English and Greek, each of whom have left [...]

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Around The Web: America’s Sexiest Sandwich

Tuesday, November 10, 2009

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Around The Web: America’s Sexiest Sandwich

The term “food porn” generally refers to stunning close-up photos of food, but over at Heavy.com, they’ve adopted the more literal definition and conducted a national survey to determine which sandwich America most wants to… um… make babies with. Dubbed the search for America’s sexiest sandwich, Heavy.com enlisted the services of a market research firm [...]

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Kobe Burger And Handcut Fries: A Union You Can Trust

Thursday, November 5, 2009

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Kobe Burger And Handcut Fries: A Union You Can Trust

Union Trust is one of the most dramatic restaurant spaces in Philadelphia, and their new $7.17 menu is a dramatic deal for budget-conscious diners.  Featuring a kobe beef burger (in addition to other drink and food specials,) Union Trust is making the classic steakhouse burger more affordable and accessible. Chef de Cuisine Chaz Brown’s 8oz [...]

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A Banh Mi For Me At Q.T.

Wednesday, November 4, 2009

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A Banh Mi For Me At Q.T.

When Annie Tran opened Q.T. Vietnamese Sandwich a year ago, she wanted to offer a banh mi that was closer to the authentic sandwiches than anything she could find in South Philadelphia.  And to ensure that the food was true to the traditional, she brought in her mother, whose recipes come directly from cooking at [...]

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