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Summer of the Steak Stop #16
Cosmi's Deli, 8th and Dickinson
SUMMER OF THE STEAK STOP #16
Cosmi's Deli
1501 S. 8th Street
Corner of 8th and Dickinson
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Guest Critic - Pete Zingoni, Phantoms centerman
Pete Zingoni is heading into his second season with the Phantoms. A graduate of Providence College, Pete played overseas in Europe after college before returning to North America. He's a gritty center who also has a scoring touch, proved by his leading the team in goals last year with 18.
THE SKINNY:
Despite its lack of notoriety outside of the neighborhood, Cosmi’s is far from a newcomer. The friendly folks at 8th and Dickinson have been in business since 1932 – family owned and operated at that. They have some notable accolades, including best cheese steak of Philadelphia Magazine 2004 and Inquirer Magazine’s Best of Philly 1999. It’s certainly more of your corner deli style of place, but the menu is an impressive monster of variety. To support that point they have nine different cheese steaks and five varieties of chicken cheese steaks. They also have something we have not seen much of this summer – salads. We’ll have to go back when we are looking to get back in game shape.
Now, on to the steaks.
Pete Zingoni - American with, plus ketchup
Rating (out of five): 
Summary:
I had the opportunity to accompany some of the Philadelphia’s finest food critics to an establishment that was very new to me as well as my fellow critics. As we pulled up to the deli we noticed some ‘fine dining’ outside which included a large table with some patio chairs - where we eventually indulged in our food. Walking in, we were happily greeted by the staff - they jokingly informed us that they don't make cheese steaks here. Aside from the steaks, they also offer a wide selection of deli meats and sandwiches which also looked pretty good. I felt like an amateur when we placed our orders with the likes of Mike Thornton and Brian Smith, as they didn't hesitate on what they wanted. Even being in Philly for a year now, I still catch myself ordering "steak and cheese". But I am working on it. I hope to think the "cheese steak slang" will come with time. Anyways, I opted for a cheese steak with the American, fried onions and some ketchup. I really enjoyed my sub as the steak was finely sliced and the soft bread really complimented the cheese and onions. And that is why I rate Cosmi's four very enthusiastic Golden Hockey Sticks out of five! I will be sure to make this place a frequent stop throughout the year!
Mike Thornton - American "with"
Rating (out of five):
Summary:
This stop was a bit of a wildcard for us. We had heard of them, but were unsure if they actually had a place to dine. One of the criteria, although never really set down on our initial ground rules, is that we need to be able to eat the cheese steak on the premises. Whether it’s wait-service or picnic tables outside, we need to be able to take our guest to a place to eat. Sure, I’d be willing to eat a cheese steak standing up at most places, but you have to draw the line somewhere. Under these said restrictions, Cosmi’s just qualified, as they had some chairs and a table outside on the sidewalk. Lucky too that we went on a really nice day. Now what about the cheese steak? It was really good. It was spatula chopped and cooked perfectly. The cheese was huddled in next to the bread and melted into the beef and chopped onions. Brian and I seemed to have the same thought, and that’s the bread did not deserve the contents. D’Ambrosio’s was the holster of choice for this cheese steak. Not sure if I got a bad roll, but it just was not up too snuff. I’ve had some gems from D’Ambrosio’s, which is why it made me raise my eyebrow a bit. Despite that, I still give this steak a four Golden Hockey Stick rating.
Brian Smith - Mushroom American with, plus onions and ketchup
Rating (out of five): 
Summary:
I was extremely surprised by this one. Mike may have heard of it, but I hadn't heard of it until the day we went and he said we were going to Cosmi's. We've gone to another non-cheese steak lunch stop in this neighborhood so I was somewhat familiar with it, but I had my doubts. However, the steak itself is top five. Everything was cooked perfectly, extremely well mixed and excellent overall. As Mike said, the only thing holding this one back was the roll. Mine was on the moist and soft side, and I had to sort of tear through it. But that's the only thing that has this steak ending with a Triston Grant Practice Special (half a hockey stick, after application to the crossbar or dasherboards) instead of a full piece of carbon fiber.
Thursday, September 13, 2007
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