Unbreaded

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 griddled on a flat top with thick cut bacon, pickles and American cheese on a toasted Le Bus bun.  It’s a fresher take on the classic bacon double cheeseburger found in fast food restaurants across the country.  By contrast, the 9oz Public House burger is loosely packed to retain a juicy, tender texture, and served with your choice of cheese and toppings.

The BBQ pulled pork sandwich is slow cooked overnight at 210 degrees in a braise made with orange, rice wine vinegar, soy sauce, brown sugar, crushed red pepper flakes.  The after resting for a few more hours till the pork butt cools and absorbs the flavorful liquid, the fat is trimmed off and the pulled meat is tossed with a BBQ sauce made with coffee and root beer.  Served with crispy fried onions and a drizzle of sauce on a toasted bun, the sandwich offers a lot of complimentary textures and flavors.

The filet mignon sliders deliver three 3oz portions of tender center cut filet mignon on brioche buns with sautéed onions and a blue cheese cream sauce.  The Greek style chicken pita is Chef Paris’ interpretation on the classic gyro.  The chicken is grilled with the skin on, then removed before serving on a Kontos flatbread with carrot, tomato, tzatziki, roasted peppers and olives.  And Chef Paris’ cheesesteak springrolls – sliced ribeye with shredded provolone, sautéed mushrooms, onions and peppers served with a smoky BBQ ketchup – taste remarkably like an authentic cheesesteak (at least, on the inside.)

A resident of the Bella Vista neighborhood, Chef Paris loves many of the great sandwich places in and around the Italian Market: Sarcone’s, Geno’s, George’s, Ba Le, South Street Souvlaki and the South Street Diner.  But even in a foodie’s paradise like South Philadelphia, Chef Paris occasionally ventures out to Burger King to get a good, old fashioned, flame broiled burger.

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Public House
2 Logan Square Philadelphia, PA 19103 (Google Map)