The Counter - NYC - July 2011

When I started IAHIP, I wanted to stay away from tourist traps and well-known spots as much as possible. I think it's important to follow your own path; I don't want to go where everyone else has already been, and I don't need to read a blog about Applebee's to know I like boneless buffalo wings. When I decided to take my mission on the road, there was only one place to go. A place off the beaten path, where I could eat comfortably without a bunch of outside distractions. Somewhere undiscovered and modest, where the food stands for itself and doesn't need a theme or concept to attract customers.

So, I went to Times Square.

The Counter is a chain of burger restaurants founded in California in 2003. The basics: customers receive a "Build Your Own Burger" sheet on a clipboard and check off what they want their sandwich to be. From Applewood smoked bacon, to grilled pineapple, to spicy pepperoncinis (I don't even know what these are!), you get plenty of options to make the burger of your dreams. According to The Counter, there are over 312,000 possible burger combinations. But all the options in the world might not amount to a fantastic sandwich, so I put pencil to paper and tried to come up with my perfect burger.

I started with 2/3 pounds of beef on a normal hamburger bun. Daring! I thought I'd spice it up with some Jalapeno Jack Cheese, and went with coleslaw, hard-boiled eggs, lettuce, and tomatoes as my toppings. I finished up with The Counter's sweet BBQ sauce, ordered the "Fifty-Fifty" plate of French Fries and sweet potato fries and a Saranac root beer, and waited for my custom burger to arrive.




I'll be honest, I expected the Counter to be all flash and no substance. A Times Square burger joint, with a gimmick no less? But I chose The Counter based on a friend's recommendation, and I'm glad I did. The burger was awesome: cooked exactly as I like it, stacked from grilled bun to grilled bun with toppings. The coleslaw was delicious and sweet compared to the spice of the jalapeno jack cheese. The hard-boiled eggs complemented everything perfectly. I'm a big fan of fried eggs as a burger topping, but hard-boiled eggs replicated the taste with none of the mess. The lettuce and tomato were crisp and fresh, and the grilled roll provided additional support and crunch for the massive burger. The sweet BBQ sauce gave the burger a different, smoky flavor, but worked well with all the other toppings.



The fries? Meh, basic shoestring fries, basic seasoning, nothing special. Sweet potato fries were ok, if you like that sort of thing. If you're going to The Counter for fries, well, you're missing the point a bit, but enjoy. If you're going to The Counter for root beer, however, you're in luck. The Counter serves Saranac Root Beer, a favorite of myself and many others. Saranac is so smooth and creamy, and was the perfect soda to wash down this mountain of a burger.

I recommend The Counter as a legit burger joint despite the gimmick and location. They make a really good burger with distinct toppings and sauces. If you're in New York, and in Times Square, put your camera down, stop being such a tourist, and try The Counter.

Shank's Original Pier 40 - July 2010

As previously discussed in the Mission Statement, I want to stay away from blogging about the major cheesesteak places in Philly. It's not that they aren't good, but they've already been discussed and reviewed ad nauseum. It's time for some new spots to be featured, and I'm starting with Shank's Original Pier 40.

Shank's is off of Columbus Boulevard, with its own free parking lot and outdoor seating area. It's right off of the water, and it's a nice safe location for a cheesesteak place. I went on a Sunday afternoon, and there was no wait whatsoever. Service was quick; before I knew it I was ready to decide if Shank's was the Next Great Philly Cheesesteak.

I got a Cheesesteak with American Cheese, and an order of crab fries.



The first thing I noticed about the cheesesteak was the thickness and sponginess of the roll. It was sturdy but still soft and fresh, and perfect for the cheesesteak. The meat was tender, with the cheese melted throughout. It was a great sandwich, but to be honest, you could get this cheesesteak anywhere. There's nothing too distinct about the sandwich or the fries to go out of your way. It's delicious, but definitely not original.

BONUS REVIEW!!!

I wanted to give Shank's another chance. Maybe their cheesesteak isn't anything to write home about, but there is something else on the menu worth giving a shot: The Chicken Parm Sandwich.

It looks a mess, but it's actually really well put together. The same spongy roll makes an appearance, this time holding a huge chicken cutlet covered in provolone cheese and homemade Italian gravy. The cutlet is thick and delicious, moist but not greasy. The gravy isn't overwhelming, and coats the chicken rather than smothering it. The cheese isn't too sharp, which makes it the perfect complement to the rest of the sandwich. Did I mention it's huge? I took half of the sandwich home, and it felt like a football in my hands. This is truly a delicious sandwich.

Shank's is a mixed bag. There's nothing terrible about it, but you have to get away from the cheesesteak in order to have a truly original experience. They have a bunch of different varieties with their chicken cutlets, but I definitely recommend the Chicken Parm.

Nick's Old Original Roast Beef - June 2010

Sometimes in life the journey is better than the destination. An exception to this is when the journey takes you through South Philly. At no point during my drive to Nick's Old Original Roast Beef on South 20th Street did I say to myself, "What a fantastic journey I'm on!". I did, however, ask "Why is there so much trash on the ground?" and "Why do all these old Italian dudes have their shirts off?". But again, I wasn't going to Nick's for the journey.

I was there for the roast beef sandwich.

Nick's is the place in Philadelphia for a hot roast beef sandwich. In operation since 1938, Nick's has perfected the craft of a sandwich that couldn't be simpler. A fresh Kaiser roll, tender roast beef cooked on-site, and a delicious and flavorful gravy topping it off. No gimmicks, no tricks. Nick's is the original.

We (Jimmy Sox and myself; check out his blog at beertrippin.com) parked a few blocks away, arrived at Nick's, and walked right to the back dining area, half for comfort, half for the stares we received from the territorial old men at the bar. We sat down at a rickety table and looked up at a 19-inch television in the corner. No menus; food choices are on beer ads on the walls. To some, this is part of the "charm" of Nick's. Ehh, ok.

A nice enough waitress came over and took our orders. I had the roast beef and provolone, and a side of gravy fries. My idea of gravy fries?



That's right folks, poutine. But what actually came?



Nick's "gravy fries" are fries covered in chunks of shredded beef and roast beef gravy. And I mean COVERED. The fries are normal, run of the mill french fries, but the gravy and roast beef added a ton of taste, and served as a sort-of-preview for the roast beef sandwich. And see that plastic fork up there? Yeah, you're going to need that.




Next up was the roast beef sandwich. I already knew the gravy tasted good, but combined with the fresh kaiser and thick slices of roast beef, as well as a sharp provolone, the sandwich had its own distinct taste. The beef itself was fantastic, perfectly moist and could easily stand alone on the roll. The gravy does its job, adding a different flavor and kicking it up a notch. The cheese was.....wait, did I just use an Emeril Lagasse catchphrase in my very first food review? Shit, I totally did. I'm sorry everyone, try to ignore that. The cheese was a little strong, and took away from the sandwich; I'll try a different kind, or none at all, next time.

Overall, I recommend Nick's, but not for a first date, an important business meeting, or even just a night at the bar. And I certainly don't recommend Nick's for the journey. Nope, if you're looking to go to Nick's, you're looking for a delicious roast beef sandwich, and that's what you'll get. No gimmicks, no tricks.

Pat's or Geno's?

Nope, just kidding.

"Pat's or Geno's?" is the "Pete Rose: In or Out of the Hall of Fame?" of the Philly food scene: a question that's been asked so many times and answered with so many different responses that the whole discussion is no longer relevant. More importantly, it's an unfair representation of Philly dining; this city is more than chopped steak and wiz. It's delicious burgers, unique Italian sandwiches, pizza the size of your head, and creative combinations you have to see (and taste) to believe. And yes, there's some great chopped steak and wiz places too.

In this blog I'll delve into some of the best food Philadelphia has to offer. I'll tour the city and it's surroundings looking for fantastic restaurants and unique dishes. I'll be honest when a dish isn't as delicious as advertised. I'll tell you when something's overpriced or undercooked. I'll let you know when the guys behind the bar are pretentious douchebags, when the waitstaff dresses like assholes, and when the place attracts popped-colllars like a frat party. Because let's be honest, food is more enjoyable when you're not surrounded by jerk-offs, right?

We'll also get some input from our resident beer expert, Jimmy Sox, and try to keep things interesting with food challenges, eating contests, and year-end awards. Plus: Fast Food Fridays! (McGangBang anyone?) The comments section is open, so feel free to help me figure out if that looks like spit on my sandwich. And over on the right are some ads; click on them, won't you?

I'm Kid Relentless, and this is I'm Always Hungry in Philadelphia.