Three months ago, Tim Warren’s encomium on this sandwich made of pork, provolone, and sauteed greens that has labored under the heavy, greasy shadow of the cheesesteak appeared in the Washington Post. Now, we have the New York Times‘ Peter Meehan weighing in, declaring the roast pork sandwich to be among the nation’s most impressive ballpark fare. Meehan’s survey of ballpark food, “Buy Me Some Sushi and Baby Back Ribs,” in the June 8, 2008, Times, took him to Philadelphia’s Citizens Bank Park, where he found the grail:
Ashburn Alley is home to hoagies, Chickie & Pete’s crab fries (French fries dusted with Old Bay seasoning) and two of the city’s respected cheese steak purveyors, Rick’s Steaks and Tony Luke’s. Tony Luke’s had the better cheese steak of the two (though their other locations are notably superior). Even better is Tony Luke’s juicy roasted pork and provolone sandwich, dressed with tender broccoli rabe, as good a meat sandwich as there is in the majors.
Let’s just emphasize that last bit: “as good a meat sandwich as there is in the majors.”
OK, so it’s not a third Michelin star, but in the increasingly rarified (and expensive) world of stadium food, that’s quite a review. I have yet to sample a Tony Luke’s roast pork, but I can think of little better place to get one than at the ballpark while watching the Phils push to another pennant. Time for a road trip . . .
(Image courtesy of wallyg via a Creative Commons Attribution-Non-Commercial-No Derivatives License.)