But if you want some great fries, I highly recommend it – go with the large. It’s kind of hard to maneuver through there. Oh, and the tables are very crowded together in the dining room. The one thing holding Steak Escape back from getting a higher rating from me is the lackluster bread. The service was adequate – but what service do you really get? No one delivers your food, no one obtains drink refills, and you have to bus your own table. Today I used a Dine a Mate coupon so my tab less than normal. Pricewise, Steak Escape and Penn Station are about the same. Just looking at the picture again makes my mouth water. These fries will totally be in the Top Five. Hot, salty, brown, crispy outside, potato-y inside… everything a french fry aspires to be. I don’t think I spoke a word to my fellow diners as I savored those fries after finishing the Hambrosia. Please choose another or call us at (304) 925-9001 if you have any questions. Then I line up 2 or 3 tiny paper cups of ketchup around the edge. You have exceeded the maximum amount for this type. I always immediately dump them out on the paper the sandwich is wrapped in and sprinkle additional salt. I got a hearty portion of fries in the “small” cup. They are fresh-cut fries cooked in peanut oil. Of course I would need a jug of Heinz ketchup to dip them into, but I could definitely pull off that stunt. I could eat, literally, an entire 5-gallon bucket of these fries. On the other hand, the fries had the perfect golden-brown color. Colorless is good when buying a diamond, bad when talking about a great sandwich bun. But there’s no need to get that fancy, spending some time on the grill would do wonders for the soft, colorless, room-temperature bun. You have a hot grill, why not slap some butter on that bread and lay it face-down on the grill for a minute? Penn Station runs theirs through some type of toaster conveyer belt to crisp the bread. The mix of the salty ham and the sweet pineapple makes a superb combination. The inside of the sandwich was really yummy. As you might expect it was a cross between a hot ham & cheese and a Hawaiian pizza. Today I selected the Hambrosia – Ham, pineapple, and Swiss cheese. Personally, I prefer Penn Station because they do a better job with the bread. Before the invention of Penn Station, this is where one would come if one wanted a hot, grilled sandwich made right before your very eyes. Little or no limitation on the quantity of tacos or ice cream that I am allowed to consume – now that’s the mark of wonderful grandparents.Įnough reminiscing – today it is a Steak Escape. They thought it was amusing to buy me as many tacos as I could eat. We went to Charleston Charlies games on occasion, and beforehand would come to this, then Taco Bell. It was during those times that I fell in love with this city. Growing up, I lived in Buckhannon and greatly enjoyed spending a week or two with my “City Grandparents” here in Charleston. Even before my fond memories of coming to Taco Bell at 2 in the morning after a night at Drink or Drown at the Edge, I would come here with my Grandparents. Thank goodness for the diagonal pull-in parking spots because there was no way I was going to successfully park this mother on a city street. I used to drive here in my 1984 Buick La Sabre with fifteen of my closest friends seated comfortably in the Barge Car’s velour backseat. I can remember coming to this location “back in the day” when I was a University of Charleston student and a Taco Bell sat here. The first day we attempted to eat here, we had to abandon the mission due to lack of available parking. (The two-fisted sandwich can easily feed three or four, although executive chef Jose Ignacio Useche says he’s seen individuals dispatch the whole enchilada, so to speak.) Even if you decide to use a knife, the substantial filling of smoked cheddar cheese, pickled onion and fried shallots rushes out from the house-baked bread, creating a debris field on the plate.As part of my ongoing research to find the five best fries in Charleston, I made a stop at Steak Escape. Black plastic gloves accompany the spectacle, amenities that allow recipients to tackle the dish, served with rich veal demi-glace, however they want with a minimum of mess - at least on themselves. Before it’s packed into the ciabatta slathered with plantain butter, the beef is cured for a day and cooked to succulence in a water bath (sous-vide) for 16 hours. Open wide, like a python, if you treat it like a regular-size sandwich, which this definitely isn’t, starting with its $65 price tag. Two pounds of short ribs encased in seemingly a loaf of ciabatta, stabbed in the center with a knife, has that effect on a table.
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