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12/6
7:05 |
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12/12
7:30 |
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12/14
5:05 |
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Summer of the Steak - Stop #1
Jim's Steaks - 4th & South, Center City
SUMMER OF THE STEAK STOP #1
Jim's Steaks, 4th and South, Center City
www.jimsteaks.com
Click here for the full photo gallery.
Guest Critic - Riley Cote
Riley Cote is entering his fourth season in the Flyers organization. He came to the team in 2004 as a free agent and quickly grew into a fan favorite because of his blue-collar play on the ice and his personality off the ice. When he's with the Phantoms, Cote serves as an alternate captain. He made his NHL debut last year, appearing in eight games for the Flyers, and is looking to stick with the big club for good this year.
DIRECTIONS:
95 to the Broad Street Exit
Take Broad north to Passyunk Ave.
Bear right on Passyunk, north to South Street
Right on South Street to Jim's
Jim's Steaks has four locations throughout Philadelphia. Its original outlet is on North 62nd Street in West Philly. Our expedition took us to the second location at 4th and South, which opened in 1976. There are two other stores, one in the Northeast and one in Springfield.
The South Street location, situated on one of Philadelphia's best-known streets, is a quintessential sandwich shop. The walls are lined with photos and autographs of celebrities who have passed through town. The main dining area is upstairs.
Here's how Jim's fared among the "experts."
Riley Cote - Mushroom Cheesesteak with provolone and onions
Rating (out of five): 
Summary: I was thinking about Whiz, but just decided against it at the last second. The steak was pretty finely chopped and we saw a guy cutting it fresh as we went upstairs to eat our lunch. The roll, I thought, was what made the steak for me. It was a softer roll and made eating the steak easier, especially since I had so much piled on; I did not need to be battling the bread to make sure I got it in my mouth. All in all, a pretty good meal and I would go back.
Mike Thornton - Cheesesteak with American and onions
Rating (out of five):
Summary: Onions are required at Jim’s and it’s for good reason. They made the steak for me. The onions were cut in approximately one inch squares and were sweet. Some fell off while I was chowing down, but I made sure they did not end up where the wax paper found a home at the end of the meal. They build the prize right in front of you as you order - the grillmaster, who takes your order, has steaks and onions going then entire time. He takes the roll (Amoroso’s) puts the cheese on it, and then slaps the combo on top of the steak on the grill. He topped it with the previously mentioned onions and we were off to the races.
Brian Smith - Mushroom Cheesesteak with American, fried onions & ketchup
Rating (out of five): 
Summary: The quick assembly of the steak eliminated the long waits that are found at other locations, but it's not without its drawbacks. The cheese is loaded into the bread before the steak is applied, rather than being allowed to melt a bit on the steak while it's cooking on the grill. That results in most of the cheese sitting in the bottom of the sandwich. Also, the mushrooms don't touch the grill - they go straight from a container to the steak, a drawback in my book. Ketchup must also be applied to the sandwich by the user after it's loaded, so it's hard to get it distributed evenly. Overall though, it was a solid cheesesteak experience.
Thursday, June 21, 2007
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