Posted by Foobooz on June 11th, 2012
Craig LaBan reviews Scott Schroeder’s American Sardine Bar and likes what he eats.
More important, he serves up one of the most compelling burger variations I’ve had in a while, a retro patty melt with butter-crisped marbled rye, house-made Thousand Island, grilled onions, Swiss, and a wonderfully savory patty from the Food Network’s “it” butcher, Pat LaFrieda, which gets deglazed with a “zip sauce” of Maggi beurre blanc. Add a side of those glorious Yuengling-battered onions, whose sweet ribbons cling to the Saturnian rings of perfect crust, and that’s pretty much enough to count me as a regular.
Two Bells – Very Good
Photo by Erin L. | No Love More Sincere
American Sardine Bar
1800 Federal St, Philadelphia, PA
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