Unbreaded

Slate Keeps It Simple, Flavorful

Unbreaded’s Ben Greenberg contributed to this review.

Chef Eric Paraskevas has created Slate’s contemporary pub menu to serve tasty food that is both interesting and approachable.  Chef Paraskevas places an emphasis on local foods and back-to-basics ingredients that results in hearty and thoroughly satisfying sandwiches.

The braised pork and cheddar sandwich offers up smoky shreds of tender meat and does not skimp on the cheese.  The creamy texture of the shredded pork holds together on the grilled roll, and the flavor is rich but not overpowering.  The sweet pear and apple slaw with red onion and fresh rosemary accentuates the meat and offers nice contrasts of flavor, temperature and texture.

The Local Beef Burger with Philly Pale Ale onions features a homemade boursin cheese that really gives this burger a personality of its own.  Full of character and flavor, the spread of tangy cheese on the toasted sandwich roll and beer-reduced onions give the Northeast-PA beef a dressing it can be proud of.  A bit messy to the bite, but well worth the effort.

Read Unbreaded’s Q&A with Chef Eric Paraskevas and view more images:

Unbreaded: What are your favorite sandwiches in Philly?
Eric Paraskevas: Maoz falafel, North 3rd, Famous Fourth Street, Koch’s roast beef, and any cart cheesesteaks – you can get a fast, cheap and good steak sandwich anywhere in this city.  Don’t need to go to the overpriced places.

UB: What kind of sandwiches do you make for yourself at home?
EP: This is going to sound funny, but a cheese sandwich with mustard is what I’ll make for myself.

UB: What sandwich might make its way onto the menu next?
EP: When good tomatoes are in season, I want to do a BLT with homemade bacon.

UB: Where do you get your bread?
EP: We get Hudson Bread delivered fresh daily from New Jersey.

UB: Would you tell us what is in your boursin?
EP: Cream cheese, poached garlic, butter and dried herbs.

Gallery

Slate
102 S. 21st Street Philadelphia, PA 19103 (Google Map)