Annotated Menu: Scott Schroeder at American Sardine Bar

Posted by Jason Sheehan on February 5th, 2013

According to chef Scott Schroeder, there are two reasons why his Point Breeze joint, American Sardine Bar, became the place it is. First, because he didn’t think the world needed another gastropub (especially one so close to the gastropub he already runs, South Philly Tap Room). And second, because he felt confident that “people will go into bad neighborhoods for a good sandwich.” Here’s what he’s using as bait.

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This entry was posted on Tuesday, February 5th, 2013 at 9:00 am and is filed under Food Nerd News, From the Magazine. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

http://twitter.com/CrowTownRecords Crow Town Records

I need!
disqus_B2IBfa6S8B

Perhaps my pallet is just not refined, but I tried the sardine sandwich when they unveiled the American Sardine Ale and it was by far the most disgusting, fishiest thing I have ever put in my mouth.
On the other hand, I go absolutely crazy for the Walt Wit sandwich and Onion Rings….seriously the best onion rings in town.
JPB123

Pretentiously annoying
SincereFoodLove

As a meat lover, I’ll admit that the pamboza is one of my all-time favorites at the ASB. I second the awesomeness of their onion rings and the breakfast fries at brunch are incomparable to any other breakfast potato I’ve ever tasted….
annon

Actually The name on the Liquor License for STPR is American Sardine Bar. So they had the name way back when SPTR opened

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Annotated Menu: Scott Schroeder at American Sardine Bar