Jake's Sandwich Board

Although I have sung the praises of Jake's many a time (here, here, and here) I hadn't tried the Fire Steak, and so I felt I needed to share the experience. First, it's really, really hot. Deep fried long hots and fire sauce make sure of that. Second, it's really quite good, which is taken care of by the thin sliced rib-eye, fried mushrooms and onions and the provolone cheese. Last, it's got great texture, which is due to the aforementioned deep fried long hots on top of the crispy Carangi roll. Definitely worth a shot. Just be ready for some heat.

Also, if you are feeling like a fat kid, try a Mensch (brisket, horseradish sauce, fried onions and prov) haystack style, which is served over a bed of crispy fries. So good, yet so bad.

Jake's Sandwich Board Update

Jake's is great. It really is. In my efforts to try most of the menu, I gave the Midtown Chicken a go: chicken, roasted red pepper and avocado puree, red onion and a mozzarella cheddar blend.


This one was okay. I didn't expect the world. But the onions threw me off. Otherwise it was a bit like a chicken cheesesteak with sweet guacamole. The raw onion slices were kind of, can I say, misleading? Everything else on the sandwich was rich and warmish, and though they were thinly sliced, the intended bite of crispness came to me as a strange and highly unnecessary surprise of tangy raw onion (who could have seen that coming?). What's wrong with some fried onion to join the warmth of all other ingredients? Overall I would probably not go back to this one, considering they offer the Village Turkey for that "lighter lunch." I was missing the cherry spread and bacon on the Midtown.

Jake's Sandwich Board, revisit.

After my last trip to Jake's Sandwich Board, I was excited to return. Luckily my new job put me right in the neighborhood and by day three, I was ready to revisit.


I opted to try the Village Turkey, for something a bit lighter. It involved fryer-roasted, sliced turkey breast; cherry wood smoked bacon; fresh arugula; and black cherry spread. It was light, refreshing, bacony, and delicious. I was somewhat worried when I felt how light it was, but it filled me up nicely, and the cherry spread tied everything together. I can't say I have ever had turkey with cherry; it was a clean, slightly sweet, slightly tart change of pace from the usual cranberry spread. The arugula did its job of adding some fresh peppery crunchy, and the bacon, well, was amazingly fruity bacon. That's all I can say about it.



I was once again impressed with Jake's, and I am thinking I need to try something with steak next time - in the near future.

Jake's Sandwich Board

122 S. 12th St
Philadelphia, PA 19107
Website

When I heard that Jake's roasts a whole pig every day, I was sold (I have been obsessing over roasting a whole hog this summer). So after a breakfast including both scrapple and bacon, I headed over to 'cash out early' in completing a day of pork, ending it here with lunch. I went for the hand carved pig sandwich. I was impressed that they left the carcass sitting out under a heat lamp to intimidate vegetarians everywhere.


They have a sheet where you fill out what you want on the sandwich. Another plus is that they don't charge for the ingredients. I went with everything but roasted peppers (I just feel roasted peppers are kind of played out and tend to be too large and wet).


To say I loved this sandwich was an understatement. The horseradish sauce took a cue from the Arby's horsey sauce that I remember from my days of beef and cheddar's long ago. The au jus kept everything nice and moist without soaking the Carnagi roll. Did you notice the last ingredient? Cracklings? On my pork sandwich? Yes, please. All in all, this was a knockout sandwich. It would not hold up well if not eaten immediately, but that's why you come here - to eat in. I don't know how you could have the self control not to scarf it down within 30 seconds of acceptance. I know I certainly don't.


The "Mensch" was the other victim. It includes 12 hour brisket, horseradish sauce, fried onions, and melted sharp prov. I also loved this one (I also am still sick from eating so much). The brisket is pulled, and perfectly tender. The onions were well carmelized, and gooey provolone never disappoints.



Did I mention I made this a combo, with fries? Insanity. The fries were actually excellent as well. Perfectly crispy, and served hot. The selections on the menu, down to the Kodiak soda is reminiscent of a certain place I like to frequent, but everything is slightly different, and I am not complaining. Jake's is a real winner, and I look forward to many, many, more meals there.