Archive | July, 2009
Tria: Wine, Beer, Cheese… And Sandwiches
Tria is known as a destination for wine, beer and cheese, but Executive Chef Jenny Harris has crafted a sandwich menu that offers gourmet ingredients with the same dedication to quality as their fermented fare. Look no further than the bread for proof. Tria uses three different bakeries to source each of its breads: ciabatta [...]
Continue reading...Unbreaded Named Best Of Philly Food Blog 2009
30. July 2009
We at Unbreaded are grateful to Philadelphia Magazine for the recognition and we are humbled daily by the hardworking media and food bloggers in this city. We appreciate this award and the support of the food community, but we know that the real stars of Unbreaded are the spectacular sandwiches we get to enjoy in [...]
Continue reading...Sandwiches Worth Their Weight In Gold at Zahav
29. July 2009
Kadima means “let’s move” or “keep going” in Hebrew, which Chef Michael Solomonov believes captures the essence of sandwiches: quick; in and out; continue on with your day. Maybe that’s why 95% of lunch customers order a sandwich at Zahav. Or perhaps it is the incomparable value of eating a James Beard acclaimed chef’s food [...]
Continue reading...Metropolitan Bakery: The Perfect Canvas For A Sandwich Artisan
28. July 2009
We know that a great sandwich starts with great bread. But what makes great bread different and better than ordinary breads? We asked a true expert: Metropolitan Bakery’s head baker, James Barrett. The answer is fermentation, and they figured it out hundreds of years ago in Europe. Today, while most commercial bakeries pump out breads [...]
Continue reading...Rustica: A Thin Line Between Pizza And Sandwiches
27. July 2009
Imagine the smile on my face when Frank Maimone, owner of Rustica in Northern Liberties told me, “The thing about pizza is it’s really just a glorified sandwich.” Take a glance at the 18 or so specialty pies on the menu and you’ll realize that they are open faced translations of classic sandwiches and entrees [...]
Continue reading...The Psychology Of Sandwiches
24. July 2009
A sandwich can say a lot about a person. Think about it: we choose our favorite meat, cheeses, produce, and condiments. They are completely customizable and tailored to our personality. In a quest to slap their name on everything sandwich related, Hellmann’s Mayonnaise has conducted a study of 2,700 people to determine how their sandwich [...]
Continue reading...A Whole World of Sandwiches In LA
23. July 2009
From Mexico to Mumbai, the LA Times takes a look at the booming sandwich scene in their fair city. Referred to as works of art, these sandwiches are a fusion of foreign flavors and iconic classics. We found ourselves drooling over a vivid description of the pav bhaji, a vegetable curry heaped onto buns that [...]
Continue reading...Sarcone’s Deli: Great Food On Great Bread Makes Great Sandwiches
22. July 2009
Lou Sarcone Jr., the fourth-generation baker on 9th Street in South Philadelphia, is known among his family simply as Junior. His father, also Lou, and his son, Louis, share more than a name – they share a commitment to keeping a very old business operating the way it did a very long time ago. That [...]
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31. July 2009
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