Without my quite realizing it until recently, the grouper reuben has become ubiquitous along Florida’s Gulf Coast — or, at least, the relative sliver of it that I frequent. I’ve seen it on menus in Sarasota, in Naples, in Clearwater, in St. Petersburg, in Tampa and now in Tierra Verde, a long isthmus separating St. Pete Beach from Fort Desoto Park, home to many a sprawling community of condos, a few marine supply stores, and Billy’s Stone Crab and Seafood, a little gem of a place tucked alongside an inlet from the Gulf. Continue reading
Breaded veal cutlet, Thousand Island, sauerkraut and swiss on grilled rye.
I know I’m not the only one who watched the Berlin episode of “Anthony Bourdain: No Reservations” and was totally sold on schnitzel. Right? Not the only one who thought to myself, “Pounded, tenderized, breaded, deep-fried veal, and somehow I’ve never given this dish much thought,” right?
On another note, it’s a great feeling when you discover that “signature” item on a menu, and you know it’s what you will go to that restaurant for, you almost come to identify that place with the meal and nothing else. It might be the crispy szechuan pork at Rice Bowl in Tallahassee, or the lamb tibs at Dukem in Washington, D.C. In this case, it is my sandwich discovery of the year in the Tampa area: the Veal Schnitzel Reuben at Mr. Dunderbak’s. Continue reading