Ah, Philly. I did miss you. It’s been awhile. But I found that not too much has changed. Your downtown is still pleasantly walkable. You still have more punk rockers per capita than homeless people. And you still exalt in your steaks and your cheeses.
I managed to swing by Pat’s at lunch hour. Most of the folks that I know love to rant about how much better Pat’s is than Geno’s, although I have to be honest the difference has never seemed that stark to me. What I do love about Pat’s is the non-assuming David it plays to Geno’s Goliath. Geno’s has all kinds of crazy bullshit going on around. It might as well be a night club. Pat’s, though, it’s just a sub shop. Which is all I want it to be.
It’s gotten me thinking, though. The cheese steak I had was fine, but as I was eating it I couldn’t help but wonder, “what’s the fuss about?” I’ve had this moment a number of times while ordering cheese steaks in Philly. I mean, look at the sub. Most of those ingredients are canned. And I can’t honestly say much love went into it. The meat is cooked in a giant pile and slapped onto each sandwich somewhat unceremoniously turn by turn. It tastes good. But does it taste amazing?
Not really. And it had me wondering about famous hometown foods. How many famous hometown foods are exceeded by leaps and bounds by their hype? For Baltimore, this is sort of a hard one. We have crab cakes, and crab cakes aren’t exactly fast food fare. If you’re getting one, it’s almost definitely not cheap. And the quality usually starts at okay. You have to travel out of the region to get a bad crap cake.
But how do other cities stack up? I’ve never had Buffalo wings in Buffalo. Nor deep dish pizza in Chicago. I’ve had good wings around here, though. And good deep dish too.
So where is the best place to get a cheese steak in Philly? Everyone you ask will tell you something different, but I wonder about those folks who swear by places like Pat’s and Geno’s. Give me some fresh peppers and fresh mushrooms before you tell me something’s gonna blow my mind. But to Pat’s credit, it is loved by the locals. Maybe there’s just something there I can’t taste.
Yesterday I threw some steak on the griddle and veggies on the stove and made my own cheese steaks. These were just kinda dashed together, and I didn’t get fancy with the ingredients. I mean I didn’t even chop any garlic up, that’s how dressed down these were. And they were still amazing. Sizzlin steak and fresh veggies all the way.
