When news surfaced about the Cheesesteak Pretzel, there was really no doubt we had to cover it. This is a Philadelphia-based sandwich blog after all, and a sandwich-like creation capturing and combining the essence of two of Philly’s most iconic foods is a completely undeniable force. The Cheesesteak Pretzel is the creation of the Philly (Soft) Pretzel Factory (PPF). A franchised company that began with humble beginnings in Northeast Philadelphia just 12 years ago, but today has well over 100 stores that stretch the length of the east coast from upper New York down to Georgia.

I met with Marty Ferrill, VP of Operations at the corporate headquarters in Mayfair and he gave me a bit of insight to the company’s origins and its owners Dan DiZio and Len Lehman. DiZio and Lehman started the first Philly Soft Pretzel Factory on Frankford Ave., in the base of the building where headquarters is currently located. The business model was simple back then, their intention was to provide fresh baked pretzels for delivery like other companies at the time. The walk-in availability of pretzels in a retail environment that has become their mainstay was only a secondary consideration. Though, after the first full day and consistently long lines of people waiting for their fresh baked, hand-twisted pretzels, the business model had to adapt.

The first franchise didn’t actually open up until 2004. The business prior to then focused on the products and the overall company vision while pushing forward with the established vision of fresh pretzels available just about any time of day. From 2004 onward however, the company experienced exponential growth until about two years ago when they decided to once again focus on products and the company itself. That’s about the time when PPF started experimenting with various sandwich-like creations. For lack of a better comparison, they’re essentially Hot Pocket-like. The notable difference would be the fact that PPF uses the same exact pretzel recipe we’ve all come to love and enjoy.

Billed as “As Philly As It Gets” the Cheesesteak Pretzel was the clear winner after trial runs of other less successful/interesting sandwich varieties (turkey and cheese, ham and cheese). The Cheesesteak Pretzel debuted on May 17, with a free giveaway day on May 24. Thousands were given out among the 100+ locations, with over 800 alone in under 3 hours at the corporate store. The novelty of the item is surely enough to entice people to try the item, but its existence as a decent lunch offering will probably get folks to try it again and again.

As stated, it starts out using the exact pretzel recipe, though unsalted. And within, it contains some lightly seasoned beef and American cheese. The total product weighs in at 5.5oz and makes for a great lunch meal. It’d be easy to eat two and still be under what some cheesesteak shops have for their portions. Nutrition-wise they stand at a decent, approximate 340 calories and 8 grams of fat per Cheesesteak Pretzel. The cheesesteak pretzels are available now at every PPF and priced between $3-$3.50 each, though many stores have a 2 for $5 special. We’d recommend adding some ketchup to the inside of the cheesesteak pretzel, but we wouldn’t mind a squirt of mustard on the outside as well.

After the initial success of the Cheesesteak Pretzel, PPF is on its way to considering other stuffed pretzel varieties and even the potential for breakfast-sandwich inspired ones. With an entry into quick, satisfying sandwich-like offerings such as this one, PPF has proven itself to be a capable contender in quick and affordable lunch bites.

Gallery

In early April, Citizens Bank Park challenged local fans to pick a signature hot dog from three gourmet choices (all of which are far too good to be placed into an air powered hot dog launcher). The winner, the South Philly Dog, consists of broccoli rabe, spicy roasted peppers, sharp provolone and a grilled, juicy Nathan’s dog in an Italian roll.

Bridget Foy’s hosted its own in-house hot dog contest using the same choices and the South Philly Dog was again a clear frontrunner. Originally offered as a special during home games only, due to popular demand you can now get the South Philly dog, fries and a Kenzinger draft for $8 during all Phils games this season. All of the flavors are balanced wonderfully – the rabe is not at all bitter and the spicy roasted peppers add just enough kick. Most enjoyably, the entire thing is slightly toasted allowing the cheese to melt and cover the rest of the ingredients.

What’s also delicious are each and every one of the new burgers offerings on the menu. All of the burgers are made from a generous half-pound Angus beef patty. Traditionalists can enjoy the Standard Burger with Wisconsin cheese, shaved romaine, tomato and red onion. For veggie lovers, the house-made veg burger is a solid choice with black beans, mushrooms and spinach, topped with gruyere and pesto aioli.

We specifically sought out the Head House Market Burger, which has herb mayo, gruyere and sauteed mushrooms, indulgently topped with a fried egg. Truth be told, gruyere simply isn’t one of my favorite cheeses and I honestly do not even like mushrooms. However, this burger had flavor unlike many.

Unfortunately waiting for a repeat visit, the New Mexico Burger (roasted green chilies, pepperjack, chipotle aioli) and Turkey Burger (cranberry relish, avocado aioli, gruyere, alfalfa sprouts) each sound like winning decisions. All of the burgers can come with a side of greens and of course fries. The hand-cut fries can be paired with two of several house-made dipping sauces: house mayo, chipotle aioli, jalapeno ketchup, bourbon dijon and my personal favorite, garlic cumin ranch. One of those repeat visits might just have to happen on a Wednesday night for Bridget Foy’s Beer & A Burger $10 special, available on their 2nd floor Copper Bar from 7-10pm. Watching a Wednesday night Phillies game with friends and prefacing the burger special with a South Philly Hot Dog as an appetizer might just be the recipe for a fantastic evening.

Gallery

Bridget Foy’s
200 South St., Philadelphia, PA 19147 (Google Map)

I never did get to experience the old Twenty Manning. However, after a complete interior redesign and the introduction of an almost-entirely new, affordable, American bistro menu and a variety of burgers, I had to go. I met with Chef Kiong Banh, who has spent 10 years within these walls, and is excited for some change.

Taking feedback from over the past year, Banh and owner Audrey Claire Taichman re-invented the concept of Twenty Manning from the ground up. Banh invested a lot of time in receiving feedback to create a selection of dishes at a price that would keep customers coming back, adding a bistro feel and a slight modification to the name. Though his background is a mix of Chinese and Vietnamese, Banh’s culinary focus is primarily French and Italian. He’s truly excited about the breath of fresh air that has been introduced to the restaurant and looks forward to serving the neighborhood as a destination with a focus on local, fresh and organic ingredients.

As we’re celebrating National Hamburger Month here at Unbreaded, I decided to go with the flagship (namesake) TMG Burger. Featuring a generously sized half-pound organic patty made from a combination of sirloin, tenderloin and beef chuck cuts, it’s no small sandwich, but a bit sized down from the 9.5oz Bison burger (Twenty Manning’s only burger in its past life). Although the Bison burger did have a good run, it was just a little too big, said Banh. And with the nature of it being sourced from Colorado, it simply doesn’t have a natural fit with the new local flavor of TMG. The TMG Burger is formed from grass-fed and pasture raised local beef. The produce is sourced locally as well: iceberg lettuce, juicy garden tomato and raw purple onion. Naturally, I opted to add the optional Kentucky bacon and Vermont cheddar to my TMG, which sits atop a fluffy bun, designed by Banh and baked at George Perrier’s commissary in Wayne. The accompanying shoestring fries and pure kosher dill pickle round off the experience.

Though the menu is very new, TMG has already set a record of selling an excess of over seventy burgers. Though half of these are the TMG Burger, the remaining Turkey Burger (half-pound patty sourced from pineland farms free range gobblers, goes well with pepperjack cheese), Ahi Tuna Burger (thick slab of tuna with ginger-soy marinade and avocado-wasabi mayo), Veggie Burger (whole lot of local market veggies: onion, mushroom, roasted peppers and even avocado all held together by a white bean puree and some oil) are all strong performers as well.

So, head over to the Rittenhouse Square area and check out the brand new Twenty Manning Grill. Be sure not to miss it; a new bright white facade shines as a beacon, in stark contrast to its old one.

Twenty Manning Grill
59 South 20th Street, Philadelphia, PA 19103 (Google Map)

We don’t typically post about fast food here on Unbreaded. This post will be atypical and unusual. Full disclosure: I have an odd fascination with fast food unicorns. They’re the mythical creatures of the commercial dining world. I enjoy the novelty of limited or rare offerings. I remember going out on Burger King crawls just so I could catch the remaining Western Whopper or Rodeo Cheeseburger before they reached the end of their limited runs. By the time Homer Simpson was chasing down the Krusty Ribwich, I had already lived a whole lifetime of chasing down limited, rare or new fast food offerings. Even when I was in LA a few months ago, I had to snag a McRib after being delighted by it’s return to the menu.

When news started surfacing about the reality of KFC’s Double Down, I knew I’d be trying it. There was no question. Touted as “man’s greatest achievement or evidence of our civilization’s impending doom” by The Consumerist, the Double Down employs humanity’s own curiosity as a passive marketing tool.

The sandwich is simple. It’s bacon, pepper jack and swiss cheese and “Colonel’s Sauce.” The game changer? Instead of bread, customers have the option for either fried or grilled chicken patties of the Colonel’s Original Recipe.

Casting aside the validity of this item really being a sandwich or not, I’ll just give a summation of the experience. The chicken taste was a bit overpowering to the point where it actually contested the bacon’s inherent supreme power. Pepper Jack is a favorite cheese of mine, and coupled with the Colonel’s Sauce (likely to be just mayonnaise with random spices), I was able to bear the swiss cheese – which is one I simply don’t really enjoy. I did miss the bread though. Without it, there was absolutely no veil for the obviously expected greasiness and saltiness.

In summation, I’ll quote my friend Mikey Doc (who actually beat me in trying the sandwich out even before I did), “My god, that was the most American thing I’ve ever eaten.”

Now I wonder, is this ‘sandwich’ the first of its kind to be marketed as unbreaded?

When hunting for a great salad at lunch time, we’re usually stuck with the run of the mill chain that offers bland lettuce and overripe tomatoes grown on the other side of the country. That won’t be the case for much longer. Although there’s been reports that Garces Restaurant Group had inked a lease transaction deal for two floors of the Cira Centre, we’ve just been informed that another project will sideline that one for now.

Our tipster has informed us that Garces is personally focusing all of his energies on a salad cafe concept. The name: Lechuga.  After studying recent lease filings at the Philadelphia Department of Records, we’ve found that Garces Restaurant Group has obtained the space at 1760 Market Street, ironically the former location of Salad Works. Lechuga will feature a long list of salads, taking inspiration from all the far corners of the globe. Based on Garces’ previous work, we’re likely to see incarnations based on Spanish, Asian/Latin American fusion, European and New American cuisine. In honor of his Chicago roots, we’re most looking forward to the “Deep Dish Pizza Salad” we’ve been briefed about.

Along with the expansive, all you can eat salad bar, we’re told that GRG is working with a world renowned mixologist to develop an awe inspiring cocktail menu. Much like the salads, all drinks will be made with fresh local herbs and produce; a pickled beet martini is said to be the crown jewel of the bar.

Check back here on Untossed for more details, and an exhaustive review of Lechuga’s salad offerings.

In celebration of our relaunch, Untossed teamed up with PYT’s Tommy Up to introduce what might just be the finest salad creation Philly has ever seen. It’s the PYT Bacon Cheeseburger Slider Salad and we had a chance to stop in yesterday for an exclusive bite.

The basis for this salad is fresh, never frozen, chopped iceberg lettuce. Mixed into the greens are diced onions, pickles and tomatoes, with shredded cheddar cheese and plentiful crispy bites of bacon. All of this is topped with miniature versions of PYT’s signature burger, cooked to a perfect medium-well and draped in melted cheddar. A drizzle of the housemade mustard vinaigrette, seals the deal; but next time around, I think I’ll add some ketchup to really round off that burger experience.

“This salad is pretty healthy” said Up, standing alongside Kimberly Malcolm, who helped develop the dish. PYT has really done it again and with a salad offering like this, we’re expecting to see a Up tweeting about a “Salad of the Week” in no time.

PYT
1050 N. Hancock Street – Philadelphia, PA 19123 (Google Map)

Behind the the walls of a currently unassuming brick-faced building on Sansom Street is Center City Philadelphia’s latest burger joint. 500º opens today and features handcrafted burgers and fries using only the highest quality ingredients. Owners Rob and Maggie Wasserman, found inspiration for the restaurant and its menu from the their taste of success with the burger at, Rouge. At the Rittenhouse Row Spring Festival in 2009, Rouge offered a mini version of the burger, with the same ingredients at a much more affordable price. After quickly selling out that day, and the following explosion of demand for burgers in Philadelphia in recent months, the Wassermans set out on their latest concept.

Yesterday, we were granted the opportunity to check out the food and space before the official opening. The summation in three words: precision in simplicity. That precision is indicated in their name, drawn from the operating temperature of the grill. The burger initiative at 500º is being spearheaded by Rouge Executive Chef, Matt Zagorski. He’s told us that 500º will be using 5.5oz Certified Hereford Beef burgers from Ashley Foods with the same proprietary blend from that has made the Rouge burger a national success. The meat is ground thickly to ensure that a texture is retained even when cooked at rare temperatures. All burgers are served on fresh challah rolls from Wild Flour Bakery, from which they’ll be receiving deliveries twice daily. All burgers will also be made to order according to guests’ preferences, fine-tuned to meet the temperature of perfection according to their order (from rare to well-done).

Our favorite burger was “The 500″ with bibb lettuce, tomato, cheddar, bacon and a special house sauce. This sauce isn’t the typical thousand island dressing by any means, it was sweet, mildly tangy and resembled a smooth dijon mustard in color and texture. Chef Zagorski wouldn’t give up any details to its ingredients, with the exception of noting that cloves were used for its aromatic flavor. All five of their burgers can be ordered individually for under $6 or as combos ranging fro $9 to $12.50. Upon opening guests will have access to the entire menu, with a selection of cheeses includes domestic Swiss, provolone, cheddar and American. Along the lines of toppings, pickles, bacon, mushrooms, jalapenos and grilled red onions can be added to any of the burgers. We certainly can’t forget the amazing hand-cut fries that came with our burger. They’re available plain, with spicy seasoning or dressed with truffle oil. Complementing the burgers and fries are fountain sodas and milkshakes (chocolate, vanilla or black & white) made from locally-owned and sourced Bassetts Ice Cream.

We’re sure 500º is likely to be a Center City staple for years to come for those in search of a great quality burger, fast and don’t necessarily want to people watch at Rittenhouse Square. It opens today with various promotions starting at 11:00 am. The first 100 people will be given a free burger of their choice. After that, until 3pm, bring a friend and split the bill with a buy-1-get-1. From 5-7pm enjoy free soda and fries with the purchase of any burger. And then finally, from 11pm until their yet-undetermined closing time, enjoy free fries with any purchase.

Gallery

Unknown size: thumbnail.

500º
1504 Sansom St. – Philadelphia, PA, 19102 (Google Map)
(215) 568-5000
Twitter: @500_Degrees

Tucked away between 11th and 12th on Locust is Iron Chef Jose Garces’ latest Philadelphia endeavor, the Garces Trading Company. We’re truly amazed that in just four short years the man has been able to open up six restaurants in our lovely city, with a seventh already on the way in the Cira Centre. Unlike his previous projects which follow more of a traditional restaurant theme, GTC is a one of a kind, pioneer establishment in this city.

Featuring a long list of their own lines of coffee, cheese, house-made charcuterie and meats (the Village Whiskey burger blend is available to-go), oil and vinegar and house-baked breads, GTC is part gourmet market/deli and dine-in cafe with the addition with a very unique, State Store inside the building. Despite the clumsiness of Pennsylvania’s restrictions on wine and liquor, GTC’s special arrangement allows patrons have the ability to buy a bottle of wine and consume it on premises as if it were brought in like a BYO.

Dine-in options feature a nice selection of European-inspired, plates from antipasti, soups and salads, sandwiches, pasta, pizza. The notable exception to the European theme would be the deep dish pizza pies, more than likely a result of Garces being a native of Chicago. Though, we found that their presence on the menu is exceptionally complementary. The plats du jour are complete meals available for dine-in or for take out. Those who opt to take the entrees to-go will find that all parts of the meal are separated and flash frozen to preserve their individual flavors.

We had the opportunity to stop in and try each of the six sandwiches available on the menu. The Spaniard features two respected key players in the modern sandwich world: grilled chicken and bacon combined with crisp romaine, a glorious amount of finely shredded manchego cheese and almond romesco aioli. The Moroccan, from what we can gather, lives up to the name with an authentic taste of Moroccan cuisine. It features roasted lamb loin, roasted pepper, eggplant, bacon and comté cheese.

Tartine Aux Fromage, as the name would indicate to the French-savvy, is an open-faced cheese sandwich using melted tomes crayeuse on fresh brioche and topped with a slice of marinated tomato. The Italian combines bresaola and hot coppa with melted taleggio, it’s then topped with arugula and a lemon confit spread. El Cubano Clåsico is GTC’s delicious interpretation of a classic Cuban pressed sandwich that includes roast pork, ham, gruyere mustard and pickles.

With a great variety of experiences under one roof, the Garces Trading Company is already gaining some notoriety for being a wonderful addition to not only the neighborhood but to the city as a whole. We definitely anticipate some repeat visits to dine on the other wonderful selections on the menu, or pick up a plat du jour to go.

Gallery

Garces Trading Company
1111 Locust Street – Philadelphia, PA 19107 (Google Map)
(215) 574-1099

Midtown Village’s modern Asian restaurant Sampan started offering a delicious lunch menu last week. “Our variety of banh mi sandwiches, noodles and salads are perfect for a fast, affordable lunch,” says Chef Michael Schulson. We had the opportunity to stop by and try all six brand-new delicious banh mi.

Schulson came to Philadelphia roughly twelve years ago and along his many stops to try out the local fare he happened upon the banh mi sandwiches available at a few Vietnamese restaurants and bakeries along Washington Avenue in South Philadelphia. Drawing from these sandwiches as inspiration, he created several of his own using fresh and exotic ingredients to bring about intensely robust flavors. Influenced not only by Vietnamese cuisine, Sampan’s “Banh Midtown” are truly a representation of not only pan-Asian cuisine but domestic offerings such as the cheesesteak and meatball sub. Schulson and his banh mi were recently featured on the NBC’s Today Show and The Philadelphia Inquirer cited Sampan’s version as “one of the wonders of the sandwich world.”

However, now we get to feast upon six wonders. The Pork features Berkshire belly sitting on a bed of lettuce, cucumber and carrot strips. The Chicken, which is decidedly Japanese in origin, contains katsu-style fried chicken breast and Oshinko (pickled Chinese cabbage) with a mustard spread. The Tuna, of Thai origin, is a medley of tuna, pickled cucumber, scallion and Thai basil.

For more of an Asian-fusion experience, Sampan also offers fluke; it completes the flavor of the breaded, fried fish with bacon, BBQ potato chips and tartar sauce. The steak version is truly an exquisite offering with the complement of spicy shallot, tomato and a sunny-side egg. For an Italian spin, the meatball takes red sauce, parmesan cheese with the addition of Thai basil, fish sauce and lettuce.

With lunch offered from 11:30am-5pm, a menu extending well-beyond just these six sandwiches and with prices ranging from $6 to $9, including not only sandwiches but ramen and more, we’re sure Sampan’s new lunch menu will be a hit.

Gallery

Sampan
124 S. 13th Street – Philadelphia, PA 19107 (Google Map)
(215) 732-3501
Twitter: @MichaelSchulson

We’ve just discovered why sous chef Ann Suk Miller’s Korean Short Rib Tacos are much talked-about. Under the guise of an unpretentious name, they’re now on special at Meritage in Philly’s Graduate Hospital area, having found their way from the now-closed Ansill in Queen Village. The practicality in the dish’s name is where the simplicity stops. The tacos are extraordinarily delicious.

Made from braised beef short ribs lathered in a spicy Korean chili sauce and topped with kimchi (spicy pickled cabbage) and served on a crispy flour tortilla, these Korean tacos are nothing short of amazing. Pleasantly spiced, the tacos go well with a glass of Sauvignon Blanc for the ultimate experience. What’s also unbelievable is the fact that they’re at the absurdly affordable price of only three dollars a piece. Ordering two or three or even half a dozen is still an absolute steal. While only on special for two weeks, we can only hope they become recurring characters alongside Meritage’s already-impressive cast.

We doubled up on our order of pork bites and went with the BBQ Pork Sliders, the same juicy pulled pork but in a more neutral barbecue sauce. They’re served on toasted brioche buns and Asian coleslaw. Unfortunately absent from creating a triple-header of pork goodness during our visit were the also-new Steamed Pork Buns with pickled Napa cabbage, Hoisin sauce and scallion.

Located on the southwest corner of 20th & Lombard, Meritage is open for dinner Tuesday through Thursday 5-10pm, and Friday through Saturday 5-11pm. Aside from the delectable pork bites we feasted upon, they feature a full menu of Asian-fusion goodness with a wine selection to support it.

Gallery

Meritage Restaurant & Wine Bar
500 S. 20th St. Philadelphia, PA 19103 (Google Map)
(215) 985-1922
Twitter: @MeritagePHL