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By Sherrie Clinton | August 24, 1991
You could go to the Venetian Palace for an Italian cold cut submarine or a delicious broiled seafood platter, or maybe even lasagna with meat sauce. But most folks go there for the pizza, which is terrific. The pizza is so good, it's worth getting dressed, hopping in the car and driving to the palace. It's much better than any delivered pizza. It's cheaper, too.The thick, fresh dough oozes with fragrant herbs and cheeses. My favorite combination is pepperoni and mushrooms. A large 14-inch pizza is $6.50 -- with two toppings the price goes to $8.50.
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ENTERTAINMENT
By Kit Waskom Pollard,
For The Baltimore Sun
| April 24, 2013
You don't need to be a scratch golfer to enjoy Mountain Branch Grille & Pub. Though the restaurant is located on the grounds of Mountain Branch Golf Club in Joppa, it is open to golfers and non-golfers alike (the course is open to the public, too, and golf memberships are also available). It's no surprise that Mountain Branch is a popular spot for weddings: The space - with exposed rafters, stone accents and enormous windows overlooking the course - is jaw-dropping. Fortunately, the food and service are just as impressive.
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FEATURES
By Rita Calvert and Rita Calvert,SPECIAL TO THE SUN | June 11, 1997
As the days finally warm up, casual, low-maintenance meals are going to be in demand, preferably eaten outside. This tall-boy of a grilled tuna steak sandwich (or panino) with an Italian flair is designed to be impressive, but making it is ever-so-simple.The panini can stand on their own, but a fresh mixed-mushroom salad with a light Italian dressing finishes the meal. Fresh berries for dessert add the final fresh touch.Open-face tuna paniniServes 44 (4-ounce) tuna steaks2 cups water2 tablespoons sugar4 teaspoons salt1/3 cup mayonnaise1/4 cup chopped, sun-dried tomatoes (not in oil)
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,SPECIAL TO THE SUN | April 24, 2008
Tearing out the beer-making equipment and adding a slate-topped raw bar has been the second-best change at Ryleigh's. The best change was installing Patrick Morrow as executive chef. In December 2006, Ryleigh's Brew Pub became Ryleigh's Oyster Bar. What an improvement. The indifferent food has been replaced with an inventive menu that changes every week but might include a salad with duck confit and goat cheese ($10) or coriander-crusted tuna ($16) served with tomatillo salsa and mashed purple potatoes.
ENTERTAINMENT
By Kit Waskom Pollard,
For The Baltimore Sun
| April 24, 2013
You don't need to be a scratch golfer to enjoy Mountain Branch Grille & Pub. Though the restaurant is located on the grounds of Mountain Branch Golf Club in Joppa, it is open to golfers and non-golfers alike (the course is open to the public, too, and golf memberships are also available). It's no surprise that Mountain Branch is a popular spot for weddings: The space - with exposed rafters, stone accents and enormous windows overlooking the course - is jaw-dropping. Fortunately, the food and service are just as impressive.
NEWS
By JoAnna Daemmrich and Arthur Hirsch and JoAnna Daemmrich and Arthur Hirsch,Staff Writers Nelson Schwartz of the Washington bureau contributed to this article | April 8, 1993
Months of waiting ended for an Annapolis deli owner yesterday evening when the announcement came from the upper reaches of the White House staff: Deep-six the steak-and-cheese sandwich.President Clinton, who promised to usher in an era of change in American politics, broke with six previous administrations by ordering a turkey on whole wheat as the sandwich that will bear his name at Chick & Ruth's Delly.At the Main Street establishment, the bill of fare reads like a political Who's Who."He wants a healthy one, huh?"
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | March 2, 2005
Grump's Cafe should be a lesson for anyone considering opening a restaurant in a sterile strip shopping center in this sprawling region of ours. The lesson: Within those limited spaces, it is possible to show some personality, have a little fun and, oh yes, serve above-average food. Grump's, which opened in 2002 in the Bay Ridge Plaza in Annapolis, features bright red walls with yellow accent stripes. The tile floor is dripped with paint a la Jackson Pollock. On the walls are some surprisingly interesting paintings, which are for sale.
ENTERTAINMENT
By Sloane Brown and Sloane Brown,SPECIAL TO THE SUN | October 24, 2002
Say cheese, and then some, at the newly reopened Combalou at 818 N. Calvert St. in Mount Vernon. A month after it closed, the fromagerie is back in business with a new owner and a full kitchen. Which means it's not just a cheese cafe any more. New proprietor Harry Wolf has brought chef Ellie Cohen on board to turn Combalou into a full-service restaurant. With waiters and everything. Cohen says the eatery has gone from serving just cheese plates, salads and light fare to offering gourmet prepared food, rotisserie items and "cheese-related food with a global flair."
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,SPECIAL TO THE SUN | April 24, 2008
Tearing out the beer-making equipment and adding a slate-topped raw bar has been the second-best change at Ryleigh's. The best change was installing Patrick Morrow as executive chef. In December 2006, Ryleigh's Brew Pub became Ryleigh's Oyster Bar. What an improvement. The indifferent food has been replaced with an inventive menu that changes every week but might include a salad with duck confit and goat cheese ($10) or coriander-crusted tuna ($16) served with tomatillo salsa and mashed purple potatoes.
ENTERTAINMENT
By Restaurant Critic | July 10, 1992
True, the Mt. Washington Tavern has the reputation for being the place where yuppies go to find true love. (No one over 40 could take the noise level for long.) And one friend of mine, now that the light rail runs by her house, takes the train from BTrue, the Mt. Washington Tavern has the reputation for being the place where yuppies go to find true love. (No one over 40 could take the noise level for long.) And one friend of mine, now that the light rail runs by her house, takes the train from Bolton Hill just for the hamburgers.
ENTERTAINMENT
By KAREN NITKIN and KAREN NITKIN,SPECIAL TO THE SUN | June 8, 2006
So this is where all the single people in the Timonium area go on a Friday night. Just about everyone walking into Hightopps on a warm spring evening had that freshly laundered look, all shiny hair and scrubbed cheeks, stomachs sucked in, wearing their favorite jeans. They were crowded onto the restaurant's large wooden deck, which manages to convey a beach-town mood even though it overlooks a parking lot. And they were in the outsized indoor bar area, with its wide windows and expensive-looking pool tables.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | March 2, 2005
Grump's Cafe should be a lesson for anyone considering opening a restaurant in a sterile strip shopping center in this sprawling region of ours. The lesson: Within those limited spaces, it is possible to show some personality, have a little fun and, oh yes, serve above-average food. Grump's, which opened in 2002 in the Bay Ridge Plaza in Annapolis, features bright red walls with yellow accent stripes. The tile floor is dripped with paint a la Jackson Pollock. On the walls are some surprisingly interesting paintings, which are for sale.
ENTERTAINMENT
By Sloane Brown and Sloane Brown,SPECIAL TO THE SUN | October 24, 2002
Say cheese, and then some, at the newly reopened Combalou at 818 N. Calvert St. in Mount Vernon. A month after it closed, the fromagerie is back in business with a new owner and a full kitchen. Which means it's not just a cheese cafe any more. New proprietor Harry Wolf has brought chef Ellie Cohen on board to turn Combalou into a full-service restaurant. With waiters and everything. Cohen says the eatery has gone from serving just cheese plates, salads and light fare to offering gourmet prepared food, rotisserie items and "cheese-related food with a global flair."
FEATURES
By Rita Calvert and Rita Calvert,SPECIAL TO THE SUN | June 11, 1997
As the days finally warm up, casual, low-maintenance meals are going to be in demand, preferably eaten outside. This tall-boy of a grilled tuna steak sandwich (or panino) with an Italian flair is designed to be impressive, but making it is ever-so-simple.The panini can stand on their own, but a fresh mixed-mushroom salad with a light Italian dressing finishes the meal. Fresh berries for dessert add the final fresh touch.Open-face tuna paniniServes 44 (4-ounce) tuna steaks2 cups water2 tablespoons sugar4 teaspoons salt1/3 cup mayonnaise1/4 cup chopped, sun-dried tomatoes (not in oil)
NEWS
By JoAnna Daemmrich and Arthur Hirsch and JoAnna Daemmrich and Arthur Hirsch,Staff Writers Nelson Schwartz of the Washington bureau contributed to this article | April 8, 1993
Months of waiting ended for an Annapolis deli owner yesterday evening when the announcement came from the upper reaches of the White House staff: Deep-six the steak-and-cheese sandwich.President Clinton, who promised to usher in an era of change in American politics, broke with six previous administrations by ordering a turkey on whole wheat as the sandwich that will bear his name at Chick & Ruth's Delly.At the Main Street establishment, the bill of fare reads like a political Who's Who."He wants a healthy one, huh?"
ENTERTAINMENT
By Restaurant Critic | July 10, 1992
True, the Mt. Washington Tavern has the reputation for being the place where yuppies go to find true love. (No one over 40 could take the noise level for long.) And one friend of mine, now that the light rail runs by her house, takes the train from BTrue, the Mt. Washington Tavern has the reputation for being the place where yuppies go to find true love. (No one over 40 could take the noise level for long.) And one friend of mine, now that the light rail runs by her house, takes the train from Bolton Hill just for the hamburgers.
ENTERTAINMENT
By KAREN NITKIN and KAREN NITKIN,SPECIAL TO THE SUN | June 8, 2006
So this is where all the single people in the Timonium area go on a Friday night. Just about everyone walking into Hightopps on a warm spring evening had that freshly laundered look, all shiny hair and scrubbed cheeks, stomachs sucked in, wearing their favorite jeans. They were crowded onto the restaurant's large wooden deck, which manages to convey a beach-town mood even though it overlooks a parking lot. And they were in the outsized indoor bar area, with its wide windows and expensive-looking pool tables.
FEATURES
By Maria Hiaasen | April 22, 1998
* Item: Reduced Fat Steak-umm* What you get: 11 servings* Cost: About $6* Preparation time: About 3 minutes in microwave or 2 minutes on stove top* Review: A Philly cheese steak sandwich without the fat? Not quite, but this frozen, thinly sliced steak shaves a third of the fat from the original Steak-umm, and it's done without sacrificing taste. My resident cholesterol counter ate his on a hoagie roll without adding cheese and found the flavor satisfying. Overcook this thin steak, though, and you'll think you're eating leather.
FEATURES
By Sherrie Clinton | August 24, 1991
You could go to the Venetian Palace for an Italian cold cut submarine or a delicious broiled seafood platter, or maybe even lasagna with meat sauce. But most folks go there for the pizza, which is terrific. The pizza is so good, it's worth getting dressed, hopping in the car and driving to the palace. It's much better than any delivered pizza. It's cheaper, too.The thick, fresh dough oozes with fragrant herbs and cheeses. My favorite combination is pepperoni and mushrooms. A large 14-inch pizza is $6.50 -- with two toppings the price goes to $8.50.
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