Sunday, December 17, 2006
Tony Luke's, Philadelphia
We'd all heard of Tony Luke's -- saw it on Bobby Flay Smackdown, friend raved about the NYC branch -- but with it's location way South of Center City, we'd never been. So we made a point of driving down I-95 to make the trek. Above is 1000yregg's Cheesesteak Italian, Tony's signature sandwich with bread baked fresh at the restaurant, 100% ribeye steak, sauteed broccoli rabe and sharp provolone. Redneckhunter got the same but with Roast Beef.
I got my standard cheesesteak order for a baseline comparison -- Steak whiz wit' -- cheese whiz and grilled onions. What makes Tony Luke's steaks stand out from Pat's, Geno's, et al. is the quality of his meat and bread. Those fresh-baked rolls were amazing -- crusty, light and airy, yet substantial enough to hold all the juices.
The fries there rock too -- crispily double-fried and topped with your choice of toppings. We got bacon and ranch -- so good.... So I think our consensus was TL's is worth the drive and the extra couple bucks.
Tony Luke's Old Philly Style Sandwiches
39 East Oregon Avenue
Philadelphia, PA. 19148
Labels: cheesesteaks, meat, philadelphia
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