+
Ken Hoffman | Aug 27, 200804:44 PM     9

"as mentioned by Bill Cosby" charmingly adornes Calvin's website and take out menu and so everyone besides Bill should know that
Calvin's has reopened on the San Jose's revitalized Alameda after a 17 year hiatus. A bright red sign adorns the entryway and people are showing up in droves. The key according to Calvin, is a dedication to using the finest ingredients in the constructuion of his cheesteaks, steak hogies and cold hogies. The buns are baked specifically to Calvins specs and the result is a soft bun that is strong enough to hold the tender steaks strips, caramelized onion and melted cheese. The result is satifying and wholesome. Great flavor, perfectly cooked beef conspire
to encourage overeating. The skin on fries, crisp and toothsome don't help.
Calvin himself is a world class personality who likes to chat up his clientele.

http://www.calvinscheesesteaks.com/

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...

A Show-Stopping Beef, Stilton & Onion Pie to Warm You Up This Fall
Food News

A Show-Stopping Beef, Stilton & Onion Pie to Warm You Up This Fall

by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.