john b

Whenever I hear "touristy" or "tourist trap" I think of above average prices and mediocre food. I've never had anything but great sandwiches at TL's, and their prices are in line with my local pizzeria's sandwich prices.

Unless part of the deal the landlord is getting includes the cost of buying out Fuji's lease. I have very mixed feelings about the situation. The redevelopment is literally a mile from my house. If Fuji goes, I'd be pissed. I'm spoiled having such a great place right down the street. But losing a few of those hotels would be a good thing. The construction will be a nightmare, too.

It looks, based on the menu, that they could be the east coasts's answer to In-N-Out Burger, if they can put out a consistent product.

...and in second place the world famous Pennsauken Mart pretzels. ← Except the Pennsauken Mart is no more... ← Yet the pretzels live on! They're in a new location, on Rt 130 in Cinnaminson (near that sushi place ).

...and in second place the world famous Pennsauken Mart pretzels.

I also frequented the same places in the mid 80's ('87 RU grad). Evelyn's on Easton Ave was my first taste of ethnic food that wasn't Chinese. Being a pizza-aholic, I was a big fan of the pizza price wars. Usually, a large pie was $5.50. One place would drop to $5.00, the next to $4.50, etc. $3.50 is the cheapest I remember. It wasn't that good, but the price was right. The good pizza was at the Ledge (I may be a bit biased since I worked there for a year) and Campus Pizza next to the Knight Club. ← John - We must be close in age. Although I didn't attend RU, I practically grew up there. How about a few more memories? Corner Tavern, Grease Trucks, the Golden Rail and cheap pitchers at the Knight Club? Captain Video, Greasy Tony's (now open in Arizona), etc..... ← Mr. C's and Sunrise were my favorite grease trucks. Nothing like a gyro or Cali cheseburger at 2-3AM. The Golden Rail was too far away!! I lived near the library and student center, so we frequented Patti's. Their bar pies were pretty good (and cheap).

I also frequented the same places in the mid 80's ('87 RU grad). Evelyn's on Easton Ave was my first taste of ethnic food that wasn't Chinese. Being a pizza-aholic, I was a big fan of the pizza price wars. Usually, a large pie was $5.50. One place would drop to $5.00, the next to $4.50, etc. $3.50 is the cheapest I remember. It wasn't that good, but the price was right. The good pizza was at the Ledge (I may be a bit biased since I worked there for a year) and Campus Pizza next to the Knight Club.

Other than the fries, what's good at Knoebels?

I went to Tony's in Haddonfield today. For a while, I'd been eating there 2-3 times per week, but cut back and started brown bagging it. His margarita pizza is excellent, as is the Sicilian, as is the chicken parm sandwich...you get the picture.

Sipping on a Dr Pepper at lunch today, a coworker tells me that in the south it is common to put peanuts in Dr. Pepper. True? What do you do, let the peanuts soak and then eat them?

If I'm headed north on the Parkway, how do I get there??

Me, too, from the 5th to the 12th. We're headed back in 11 days for three nights. We have dinners planned for Flying Fish, Artist Point and Chefs de France. I'm wondering about Chefs de France. Does anyone have any menu suggestions (a dish that stands out in a good or bad way)?

I think I saw somewhere that California Grill has a small room off of the main dining room. If this is correct it might be a nice spot for a party of 12.

Steve's is my personal favorite, and closest to home.

Obviously, it's a chipped beef sandwich with onions, mushrooms and pepper jack cheese, seasoned lightly with Lawry's and served on a roll with mayo and pickled Halapenos.

Whiz vs. American vs. provolone: American--melts better than provolone, so the meat and cheese are "one"; creamy texture; adds a salty flavor to the finished product Provolone (the sliced, mild supermarket deli kind, not the crumbly sharp kind)--tangy flavor, melts "stringy" and tends to firm up quickly (my favorite for flavor but not for texture) Whiz--the best of both worlds?? Creamy, drippy, tangy and salty I like my rolls a little crusty, not too soft or hard. Soft rolls get too mushy, hard rolls too crumbly. I season the meat with just a little S&P (personal preference).

I got the last case at Bell Beverage.

Canal's in Delran is close to home, so I'll give that a try. I'm headed to South Philly this afternoon so I'm going to check Bell Beverage. Thanks.

Coincidentally, I had the Silciian for the first time on Saturday. It'll now be amongst my regular Primo's rotation (espacially since they just opened a new Primo's in my town), which includes the Sharp Italiam, Soprano and Suprimo.

Has anyone seen it in stores? I've checked a few of my local stores and nobody has it. A woman at Canal's (Rt 73, Marlton) told me they didn't get any in this year.

Georgetti's in Cinnaminson is pretty good. In addition to their pasta, I'm a huge fan of their white clam sauce.

I'm being pulled in two different directions--I still have some Oktoberfests around, and I just got some holiday beers (Weyerbacher Winter Ale and Troegs Mad Elf). I might have to have a little "what goes with turkey?" tasting.

There was nothing deconstructed about the fish & chips when I had it about a month ago. It was excellent, and they have malt vinegar.

The AB/MR tag team deserves its own show. My Dinner with Tony??

I once had the perfect timing of walking into DiBruno's Pronto just as they were taking a pig out of the oven. I had every intention of getting a basil/mozz panini until I saw the pig. Roast pork, rabe, provolone with the bonus of crispy pork skin mixed in with the pork. Damn, my stomach is growling just thinking about it.