Eat fresh, or have it your way, or something.
First things first: There is nothing inherently lowbrow or gimmicky about snack chips on a sandwich. Peanut butter and honey with Ruffles was a staple of my childhood diet, and BBQ chips are a critical component of renowned sandwich innovator Tyler Kord’s brilliant Zucchini Parmesan at No. 7 Sub in New York. Crisps, as our friends across the pond call them, are a quick, smart way to add all-important textural contrast; if anything, they’re underused.
Yet in the minor hubbub that followed Subway’s rollout of its Fritos Chicken Enchilada Melt, the well-known corn chips seemed to be singled out for mockery, their mere presence pointed to as an indicator of the sandwich’s absurdity. Yes, in fairness, they are probably its most noteworthy ingredient, and undoubtedly its most aggressively-promoted. Still, in the long history of Subway’s limited-time-only specials, the Fritos Chicken Enchilada Melt is far from extraordinarily preposterous. Immediately, I knew I had to have it. Continue reading
Scenes from Beyoglu.
Dateline: Beyoglu, Istanbul—The call to prayer warbled from a nearby mosque as I walked down the southern part of Istiklal Caddesi toward the Bosporus. Istiklal is a long footpath stretching from Taksim Square down to the water, effectively separating the “stylish” and “European” Beyoglu shopping district from the iconic ancient city where the Aya Sofia and the Blue Mosque dominate the skyline. Footpath is a generous name for a collection of roughly hewn and worn-down cobblestones winding down a precarious hill with pedestrians, stray dogs, bold seagulls, and irritated taxi drivers paid enough to make the attempt. Continue reading
The Chicken and Waffle BLT… kind of.
BY CHRISTOPHER NANK, GULF COAST CORRESPONDENT
“We don’t have that anymore.”
Heartbreak. The the last thing a questing diner wants to hear is exactly what I was told upon taking a seat at Datz and ordering the South Tampa gastro-deli’s Chicken and Waffle BLT. I know Datz, a popular destination among locals and visiting luminaries for brunch, sandwiches and inventive cocktails, regularly rotates items in and out of their menu. But considering the recent local fascination with chicken and waffles, not to mention the fact that mere moments before placing my order I had spotted one of the sandwiches being bussed through the dining area, I admit to being a little nonplussed. Why remove an item so obviously in demand?
Perhaps sensing my desperation, our server mercifully agreed to cobble one together by making several alterations to the Smokey and the Bird, substituting fried for smoked chicken and two waffle sections (not the ideally sized for this purpose) for a sourdough bun. Sigh. So it is. Continue reading