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Philadelphia's Tony Luke's Is a Treasure

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Philadelphia's Tony Luke's Is a Treasure

Dave Feld,am | Mar 18, 2003 12:31 AM

I just came back from a wonderful trip to Philadelphia. What a wonderful city.

I was tied up with convention stuff much more than I would have liked, and my two upscale dinners turned out to be disappointments (Pasion and Trust). My visits to Tommy DeNic's proved that it hasn't dropped in quality, and is reason enough to visit the Reading Terminal.

But finally I got to Tony Luke's. And I must declare that the roast pork with sharp provolone and broccoli rabe is as good a sandwich as I've ever consumed. The pork itself may not be much different from DeNic's, but the cheese and the TL rabe has it all over the soggy spinach at TdN's (I actually prefer the deNic's version without greens). Indeed, I had a bite of the rabe and cheese sandwich, and about the only way it could be improved would be to toss a bunch of roast pork on it!

The cheesesteak is excellent (I definitely prefer it to Pat's or Geno's, for example), and I especially enjoyed the version with pepperoni -- the onions, especially are superb, but everything else pales next to the supreme sandwich.

I'm longing for that sandwich right now. Withdrawal pains.

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