December 30, 2007 |
On the resolutely prosaic, two-story corner of 20th and Jackson in South Philadelphia, one encounters Nick's Roast Beef (est. 1938), which is not to be confused with other Nick's Roast Beefs operating in Old City and the Northeast, vestiges of an aborted franchise effort, about which the less said the better. The South Philadelphia outpost has appended "Old Original" to its name to signal its authenticity, though the granddaughter of founder Nick DiSipio does own one other official Nick's, an upstart in Springfield, Delaware County.
September 18, 2005 |
What it is: A cheery restaurant with country charm in Swarthmore. What we like about it: The large, hearty sandwiches filled with oven-roasted turkey, roast beef or pork seasoned and roasted on the premises, and served on crusty Portuguese bread with a cookie on the side. Even the iced tea with a large slice of orange is delicious. The menu boasts more than 70 tempting sandwiches that bear names familiar to this college town. Try the Rutgers - oven-roasted turkey breast, lettuce, tomato and honey Dijon mustard on rustic bread ($6.49)
August 29, 1997 |
This week I reached out for a Chicken, Bacon and Swiss Sandwich at Arby's. Chicken? Hey, I'm all for diversity - in the workplace. But what's a chicken sandwich doing at Arby's, which specializes in roast beef sandwiches? Even the restaurant's name says it: Roast beef. R-B. Ar-by. If this Chicken, Bacon and Swiss thing takes off, Arby's will have to change its name to C-B-S, and that will only confuse Dan Rather even more. Here's the blueprint: a breaded fried chicken breast, Swiss cheese, slices of thick, peppered bacon and creamy honey mustard on a plain hamburger bun. Total calories: 595. Fat grams: 29. I loved this sandwich.
September 11, 1991 |
BRIDGFORD MICRO-READY FLAMEBROILED MICROWAVE SANDWICHES. Hamburger, cheeseburger, roast beef and cheese, and deli style ham and cheese. $1.49 to $1.59 per 5- to 5.75-ounce sandwich. BONNIE: You'll find these four new microwaveable sandwiches from Bridgford in the supermarket freezer compartment, but you can also keep them in your refrigerator for about two weeks. What's nice about the ham and cheese and the roast beef and cheese sandwiches is they don't have to be cooked to be eaten - just toss them frozen into a lunch box. What's not so nice is that these sandwiches are high in fat and very high in sodium.
July 30, 1988 |
Philadelphia Gas Works, which is seeking a 10.9 percent rate hike, plans to spend more than $200,000 next year to subsidize lunches for fewer than a quarter of its employees. Employees at PGW's headquarters complex at North Ninth Street and West Montgomery Avenue can purchase their lunches at reduced prices, thanks to the city-owned utility's contributions to the cost. Last week, for example, an employee could have London broil for $1.50 or corned beef and cabbage for the same price.
March 31, 1989 |
Slack's Hoagie Shack, a brand-new sandwich emporium in the brand-new Port Richmond Village Shopping Center, is hardly shack-like. It is spacious, clean and brightly lit, a veritable basilica of hoagiedom. Slack's has 19 kinds of hoagies, including something called a cheeseburger hoagie, made with three patties and American cheese. Half-size hoagies, enough for one extremely hungry person, run the price gamut from $2.80 for an American (four meats and provolone) to $4.50 for a corned beef or kosher-style (kosher salami, roast beef, corned beef, turkey and provolone)
July 26, 2007 |
Five-minute meals? Even if you don't move as fast as celeb-chef Rocco DiSpirito, the recipes in his Rocco's Five Minute Flavor (Scribner, 2006) can be ready in single-digit cooking times. The chef's tips, along with shortcut ingredients (canned cheddar cheese soup, sofrito and such) and recipes limited to five ingredients (beyond basics like oil-vinegar-sugar-salt-pepper) make this a resource anyone with little time for cooking will appreciate. Best of all, no one will suspect how easy dishes such as this well-seasoned beef curry actually are to prepare.
October 28, 1994 |
The server was uncorking champagne almost as if she were taking part in a locker-room sports celebration. Between pops, she noticed a gentleman's empty glass - one she had filled only moments before. "Oh. I see your glass has a hole in it, sir," she said good-naturedly. "Yes," the diner agreed. "Could you fill it please?" And more bubbly was poured. The unlimited champagne was part of a $19.95 brunch held Sundays at Marriott's Seaview Resort on Route 9 in Absecon.
March 25, 2006 |
John Nicholas DeSipio, 77, the retired boss man of Old Original Nick's Roast Beef at 20th and Jackson Streets in South Philly, died of complications of Alzheimer's disease Tuesday at Mercy Fitzgerald Hospital in Darby. Mr. DeSipio, a lifelong resident of South Philadelphia, started working in his father's beef-and-ale business when he was a child. Nicholas DeSipio founded the restaurant in 1938. Mr. DeSipio and his brother, Eugene, who died in 1989, picked up the beef on their bicycles at 11th and Federal Streets before going to school in the morning.
February 26, 1997 |
I am a hash hound. No, I don't mean narcotics, although I do find this dish addicting. I'm talking about a classic American breakfast dish, a delicacy found at greasy spoons and roadhouses. Let sophisticates have their omelets and eggs Benedict. I raise my fork for hash. Our word "hash" comes from the French term hacher (to chop). (Hash has the same etymological root as that chopping device, the hatchet.) Hash is certainly a venerable dish: The English diarist Samuel Pepys waxed grandiloquent about a rabbit hash he savored in 1662.