Had a combo (Italian Beef and Italian Sausage on a roll) on Saturday from the Portillos in Buena Park. Someone picked it up and brought it back to the LBC where I happened to be enjoying cocktails and doobies.
Long story short, the combo was by far the best I've had in this city and can even compete with some local Chicago beef stands (johnnies, Al's). Of course, I got it with sweet peppers and hot giardiniera (sweet & hot) and by the time I got into it, it was perfectly oily and juicy. The beef was very tender w.out any dryness and the sauzeeg was tasty as hell and perfectly charred. Add in those thick sweet peppers and oily heat from the giardiniera and my ass was lovin life.
I've found that time is kind to the beef and its best to let it rest before diving in to it. It only took me 28 years to discover that.
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