Last week I had a quick in and out trip to Pittsburgh and during my visit I was invited to lunch at Tessaro’s in Pittsburgh’s Little Italy section of Bloomfield. Tessaro’s is exactly the type of joint I like to patron; inside the old red-bricked building lies a place that just oozes old school Pittsburgh at its finest. When I walked in, I immediately noticed a mixed crowd of hungry businessmen and firefighters sitting at the counter. Upon entry the sweet aroma of Tessaro’s grill hit my nostrils and I knew that this was wise dining selection for a quick visit to the ‘Burgh. The ambiance is great too – classic checker flooring, wooden booths, and denim table cloths. Clearly a timeless classic restaurant stemming from an era before the chain restaurants took over. One note – please excuse the quality of the photos… I didn’t have my camera with me the day I dined at Tessaro’s.

My dining companion told me that this is one of the best burgers in Pittsburgh. I thought to myself that he made a pretty bold statement but I was up for giving it the Pepsi challenge. As I looked over the menu, my suspicion was confirmed that I would not find any small plates of bruschetta or rabbit food in this place. It’s all typical pub selections on the menu, and they also include some Ribs and Kabob entrees as well. All the burgers are 1/2 pounders, and include a choice of sides – potato salad, cole slaw, home fries, white rice steamed broccoli/cauliflower, boiled red skin potatoes or chips. While I was eager to order, I couldn’t decide if I wanted the Bacon Bleu Cheeseburger or the Gourmet Burger – I decided on the latter: Gourmet Burger, medium, red skin potatoes. ($9.25)

The food arrived about 20 minutes later – the sweet smokey aroma of the burger, the bacon, and the grilled onions hit my olfactory senses like a crashing wave. My mouth began to water. Then like a blitzkrieg I dove into the burger faster than Lindsay Lohan going into the slammer. It was truly sublime. The burger itself seemed bigger than a 1/2 pounder – It was cooked exactly the way I ordered it and maintained its natural juices inside the meat, thus the bottom section of the bun was not a soggy mess. The meat was juicy, lightly seasoned, and the ratio of lean beef to fat was balanced very well. Now, the beef is the star of the show but I would like to give props to the bun. I don’t know where it came from, but it was delicious and the texture was nice and spongy. I suspect Tessaro’s uses a fresh baked bun judging by it’s unique shape and size.

Red skin potatoes fared well – they provide fresh melted butter with them, which is a nice touch. So in the end the verdict on Tessaro’s a positive one. I would classify this place as a burger destination joint if one were visiting Pittsburgh. One piece of advice – come hungry. Tessaro’s burgers are one of the finest burgers I have had anywhere. Period Final.

Tessaro’s
4601 Liberty Ave
Pittsburgh, PA 15224
(412) 682-6809

Here’s the story, of some Chinese chicken… served with different styles of rice… all of them had different sauces, the lightest one not very Spicy.

Here’s the story, of beans and burritos… some black beans, others refried. Both of them were very tasty, but also guaranteed to keep you on the pot all night.

So, this one day when the chicken met the beans and burritos… they knew that it was much more than a hunch… that this group should somehow join together, and that’s the way they all became my greasy lunch.

While I was developing this article I tried to categorize Chino Bandido. I went back and forth between Mexican and Chinese over ten times before I just put it under both categories. However, Chino really isn’t Chinese, Mexican, or Chinese-Mexican Fusion; it’s really its own type of food. Speaking of Fusion, what the hell is that? The only Fusion that comes out of Chino Bandido is the mix of ethnic food in your stomach that will prohibit you from any sort of activity while it’s digesting. Anyway, let’s get into it.

Chino is nothing fancy. It’s discreetly hidden behind a Walgreens off the main road. When you walk in you will notice that it is furnished with Costco folding tables and chairs, exposed duct work, concrete floor, and very little decoration on the walls except for an autographed Guy Fieri poster in the back. It’s pretty simple. Gentleman, a word to the wise: don’t expect to get laid if you bring a lady here on a first date.

As usual, I checked out Chino’s menu on their website before I left the house. I’m no rocket scientist, but you need a quantum physics degree to figure out their ordering system. However, Chino has attempted to make ordering a bit easier by implementing ordering instructions and a simulator on their website. The staff at Chino’s is awesome and will guide you through the ordering process and let you sample everything on the menu first anyway. If you read my previous post on Costco samples, you know that Chino giving samples wins hearts and minds in my book.

My first time at Chino I tried the Jade Red Chicken, the BBQ pork in a burrito, refried beans, and Jerk Fried Rice. The Jade red chicken was decent. It was like a General Tso’s Chicken on steroids. A fried texture; super spicy and super sweet. The BBQ pork was alright but a little bland. While reading Yelp I remember running across someone’s Yelp review that stated he loved the Jade Red Chicken so much that he was pissed off that the BBQ pork had to share the plate with it. Uh yeah, it didn’t bother me that much. The Jerk fried rice was pretty good as well… it included jerk chicken and green onions. Chino’s gets props for originality, giving you a lot of food, and making it easy to take home the leftovers. Once you slap on the cardboard lid you are all set to take it home and have it for breakfast the next day.

The best part about Chino Bandido (and best value) is the bonus they give you; the Snickerdoodle or Chocolate Volcano cookie (baked during weekends).

I opted for the Chocolate Volcano cookie and let me just say that thing was damn good. I will admit that the food was probably not enough to bring me back to Chino Bandido that often, but that cookie just might make it happen. And as for fusion, maybe next week I will try some Korean-Ethiopian-Chilean mix. You just never know.

Chino Bandido
1825 W Chandler Blvd
Chandler, AZ 85224
(480) 889-5990
www.chinobandido.com

Imagine this scenario: it’s the Thursday before pay day. You’re at work, it’s lunchtime, and you’re starving. On top of it all, you’re flat broke and you forgot to grab that box of instant Kraft mac & cheese from your counter on the way out the door this morning. Sound familiar? We have all been in this situation at one time or another. However — if you’ve got a Costco nearby (and a membership), it might just be what saves you.

For those of you who don’t have a Costco membership or frequent their behemoth warehouse locations very often, let me describe how Costco samples work. It’s rather simple. During business hours, Costco staggers tables of freshly grilled, baked, or microwaved samples throughout their warehouse floor. Costco employs very nice

A Sample Droid at work

#2 If you stop back, they will come - Don’t be discouraged if you come to an empty sample table and the samples are being replenished by the sample droid. Simply move on and come back at a later time. I know this may be discouraging if you have already put your plan of attack in motion, but think of it from a Vegas perspective. If a table is not a “heater” you don’t want to be there anyway.

#3 Assume attack position and move in for the kill – Your first time approaching a sample table with a mob of drooling customers may feel something like entering a mosh pit at a death metal concert for the first time. Yes, it’s a bit intimidating and you worry about getting elbowed in the teeth but you will get the hang of it. Just remember to be assertive, but not too aggressive — nobody wants you knocking them out of their wheelchairs or running over little old ladies just to get a little cup of peanut butter filled pretzels. Remember, sample grazing is a contact sport, so recognize the rules and make sure you watch your elbows, shins, and toes.

#4 Wash, Rinse, Repeat – I’ve always noticed that Costco doesn’t provide drink samples too often, so you may have to work your way up front where they keep the vending machines and splurge fifty cents for a water or a soft drink. But this is part of the cycle; the key to your free meal at Costco is hitting each sample table more than once. Wait a minute. Doesn’t this violate some sort of sample taking etiquette? Probably; so you will want to be discreet about it. It’s unlikely the sample droids will notice your return since they are too busy preparing the next batch of samples as they are rapidly removed and eaten. I recommend attacking from the rear or the side on the second round. Just swoop in from the aisle, grab the sample, and eat it while en route to the next station. Be inconspicuous about it though.

#5 Use a disguise if necessary – It may be a little less obvious if you look like you’re shopping while grazing samples. You may want to grab a cart, load it up with a couple 50 lb bags of dog food, and use this as your cover while you complete your mission. This way the Costco attendants won’t give you the evil eye. Trust me, it works.

#6 Leave no man behind (or hungry) - The last phase is crucial — do not, I repeat do not retaliate from Costco if you still have the slightest feeling of hunger lingering in your stomach. This would constitute a failed mission. A failed mission results in spending money at Subway, or some other nauseating fast food joint to finish the job.

Remember, you’re out to score a free meal from Costco and you must maintain focus at all times. Once you have these steps memorized, you can consider your training complete and you are ready for the Costco grazing battlefield. Good luck soldier!

One of my favorite Seinfeld episodes is the Soup Nazi Episode. Let me give you a brief synopsis: the gang becomes obsessed with a new soup restaurant. However, this delicious soup doesn’t come without a price; customers stand in line and must follow the strict rules set by the draconian owner known as The Soup Nazi. If they do not comply with his rules, they are told “No soup for you!”

I was reminded of this episode today as I attempted to attend the 1st annual Chandler BBQ Throwdown in Downtown Chandler, AZ. When I arrived there were at least 100 people in line waiting to get tickets. The event was scheduled to run 10 a.m. to 9 p.m. However, the ticket booth closed around 1:30 p.m. (coincidentally, the same time I arrived ), and by 2 p.m. many of the competing teams had run out of meat, and subsequently closed their tents. To my dismay, as I gradually inched my way forward towards the ticket booth, a young lady came out with a megaphone and harshly announced, “NO BBQ for YOU!”.

According to Jess Harter with the East Valley Tribune, the competing teams were told to only bring 60 lbs of food, and blew threw it pretty quickly. I was disappointed that this event wasn’t organized better, but I was happy that Joe’s Real BBQ in Gilbert, AZ was able to accommodate all of the hungry, rejected (sigh), wandering, BBQ seeking nomads. Two thumbs up for Joe’s Real BBQ for being on their game, two thumbs down for the Chandler BBQ Throwdown for lack of preparedness.

Saved by Joe's!

I know, I know. I said I would be back February 1st and we are into March. What can I say, I was busy. So, lets get on with it… I blog therefore I am!

I discovered Spinato’s Pizza hidden deep within the bowels of a Tempe industrial park and I have to admit that I was skeptical to say the least. If one were looking for this place, it would be hard to find… perhaps that’s part of the mystique of Spinato’s Pizza. I mean seriously, how do people find this place? “Well, I was out at the office supply warehouse, and suddenly had a hankering for pizza… oh how convenient!” Yep….

Spinato’s is family owned and operated… straight out of Chicago. I know a thing or two about a thing or two but when it comes to pizza perhaps I need re-educated. I’ve always had this stereotype about Chicago Pizza. I always think of it as disgustingly thick, loaded with toppings and sauce, all buried so far under the cheese that you don’t even realize their presence, and then it sits like a brick in your stomach for three days so you finally have to go to the hospital and demand a stomach pumping so you can go on with your life. Spinato’s blew my stereotype out of the water.

Before I go on, let me preface this with the statement that I intended to go into Spinato’s to have a modest dining experience; yes, it would be a “dietary indiscretion” but in moderation. My experience turned so gluttonous that I will probably banned into the seventh circle of hell. Gluttony can only be described as one of the seven deadly sins whereby one takes pride in having so much food to show off, but will result in a moral backlash when confronted with the reality of those less fortunate. Let’s throw that concept out the door right now.

The interior of Spinato’s looked like it either used to be the corner of a warehouse or was being renovated. They only had around 10 tables and the place was packed. The menu is limited; it’s your typical pizza menu: Pizza, sandwiches, salads, a few pastas, etc. Besides the pizza, the item that caught my eye was the Spaghetti and meatball Calzone. This could be interesting, I thought to myself. We started off with an order of the Garlic Cheesy bread as an appetizer, a Spaghetti and meatball Calzone, and a Medium Pizza.

The garlic cheesy bread arrived first, it came out on a long plate, and when the aroma of garlic hit my nostrils, I wanted to dive into this thing like Kevin Smith going after every passengers’ peanuts on a Southwest flight. Grandma would have been proud, it went down like butter! The combination of fresh garlic, lots of butter, and Spinato’s signature sweet sauce makes this work.

Almost as if the stars were aligned, as soon as we finished the last piece of Garlic Cheesy Bread the Spaghetti and Meatball Calzone landed on our table. Since I had already concluded that Spinato’s sauce was ridiculously delightful, I was ecstatic to see that they cover the Calzone with this wonderful sauce. As the first bite of this thing hit my palate, my mouth exploded with all the wonderful textures and flavors of this unique Italian delight. The spaghetti, meatballs, and ricotta cheese stuffed inside a unique baked pastry is simply fantastic! I wondered to myself, was this creation the result of some mad scientist tucked away in a kitchen laboratory, or possibly some kids smoking pot who had the munchies one night and couldn’t decide if they wanted a Calzone, or if they wanted spaghetti… and said hell with it, we will have both!

Sadly, I started filling up. I can’t eat like I used to. What a drag. The Calzone was begging to be finished. Then, the star of the Spinato’s show arrived. I suddenly got a second wind.

The pizza is a traditional round pie cut into evenly sliced squares. I like that Spinato’s places it on a cooling rack on top of the pizza pan, allowing the air to circulate around it. We ordered a medium with sausage and pepperoni. Hallelujah, the crust is almost pastry like and embodied a perfect crispy texture. This crust and sauce complement each other nicely, as they should. I could probably just lock myself into a room with this pizza and not need much else. The good folks at Spinato’s have this art down to a science. The only downer I could comment on is that the mushrooms were clearly the canned variety. Other than that, this pie was damn near perfect. Thus far, clearly the best pizza I have tried in Phoenix.

I give Spinato’s the coveted, “Goes Down Like Butter” Award. They have 4 locations around the valley, and it’s worth a bit of a drive for good pizza. Cheers!

Spinato’s Pizza
227 S Smith Road
Tempe, AZ 85281
(480) 967-0020
http://www.spinatos.com

I know, I’ve been MIA for a few months… Every once and a while we all need to step back and re-evaluate where we are in life. I took a bit of a break from eating for a while for health reasons. Now that it’s all behind me, I’m coming back! Beginning February 1st, we will have all new reviews, updates, and more goodies! To all my loyal readers, thank you again for sticking by me!

Wait, there’s nothing wrong with your browser! Loosely translated, the title means “My first sandwich at Philippe’s.” Hey, I don’t pretend to speak French; I have no idea how to pronounce it. However, from what I’ve been told, no trip to L.A. is complete without stopping by Philippe’s in Chinatown for a French Dip.

Philippe’s was established in 1908 by restaurateur Philippe Mathieu. And as the story goes, in 1918 while he was preparing a sandwich for a patron, Philippe accidentally dropped a sliced French roll in a pan of juice still hot in the oven. The patron insisted that he still assemble the sandwich with the dipped roll and returned the next day with friends and asked for the sandwich to be prepared “dipped” again. Voilà! The French dip was born!

Here’s how it works: you enter Philippe’s (another time warped restaurant… I’m starting to see a pattern with the places I eat), you pick a line to get into (they get pretty backed up in this place), the line leads you to a carving station where a really nice older lady will take your order, ring you up (cash only), and serve your food. As far as the French Dip sandwiches go, you can get Beef, Pork, Turkey, Ham, or Lamb. Then the question remains, how wet do you want your sandwich? As far as I could tell, the default was single dipped; but the more adventurous can order double dipped, or the infamous “wet.” The lines get long, but they move pretty quickly. However, if you’re in one of those “Billy Mays I can’t stand still” moods, you best not come here. It takes a little patience.

Getting down and dirty, when I reached the carving station/counter I ordered the standard Beef Dip, single dipped ($5.55) with a pickled egg ($0.80) and an iced tea ($0.65). The iced tea sounds like a good deal, but just keep in mind that refills are not included with your 65 cents.

I took my tray to a corner table and sat down. I noticed they keep a plastic bottle of mustard at most of the tables. A word to the wise: go easy on that stuff! It will give you a good, old fashioned sinus cleansing if you eat too much. I found out the hard way.

I’m going to give it to you straight up – The French Dip is very tasty, the meat was sliced thin, the bread is nice and soft (I noticed a lot of good bread in L.A.) they juice it up for you… it’s a fine sandwich and a good deal. Honestly though, it didn’t truly blow my skirt up though.

Philippe’s is an L.A. institution and great experience, but I think it lacked something. Neither the texture nor the flavor of the roast beef blew me away. It’s a good, solid sandwich and some good history. I’m glad I experienced Philippe’s because it’s amazing to eat at place that’s been around for 100 years. However, it’s been so over-hyped on the Travel Channel and the Food Network that I think I had built it up so much in my mind that in the end I was a little bit let down. My final verdict? I say if you’re in the L.A. area, for god sakes don’t go to Subway, stop at Philippe’s, get a sandwich, a lemonade, and enjoy the history. Overall, it’s a good meal at a fair price.

Philippe’s
1001 N Alameda Street
Los Angeles, CA  90012
(213) 628-3781
www.philippes.com

I realize it’s a little late in the day but I wanted to wish all my readers Happy Halloween! Stay tuned for more Good Greasy Reviews next week!

When I heard about a pizza happy hour, I knew I had to check it out for myself.  I admit that I was skeptical, I mean how good can a $5 pizza really be? I expected mystery meat, moldy cheese, and runny spaghetti sauce on day old bread, ie. Alpo on a plate.  But La Grande Orange Pizzeria blew me away!  In fact it was one of the best pies that I’ve ever had.

The first thing that I noticed about La Grande Orange was its trendy interior.  This place is no roadside diner.  It was classy casual.  The decor is similar to a hip New York City Italian eatery, and the staff were comfortably dressed in jeans and t-shirts.  Our waiter was very pleasant and extremely helpful.  We ordered drinks, a happy hour pizza, and dessert, and I was thoroughly impressed from start to finish.

Our waiter brought us an extensive wine list.  Normally, when I order pizza, I’m sitting on my sofa at home, watching HBO with a six pack, so I was a bit thrown by a multi-page wine list at a pizza joint.  But La Grande Orange has a great concept, because they have their own market attached to the restaurant, where you can pick out a bottle of wine (or ask your server to go grab it for you) and enjoy it with your dinner.  Normally, I feel stupid when I order a $7 glass of house wine, knowing darn well that I could get the whole bottle at Safeway for $5.99. La Grande Orange doesn’t rip you off on wine– you only pay retail price for the bottle– what a deal! Although, I loved the wine concept, I was curious about the “Famous Sangria”.  It was a delicious white wine, infused with citrus flavor, and garnished with a mountain of orange slices.  What else would you expect from a place where the name translates to “The Big Orange”?

Here’s how the pizza happy hour works (9 p.m – close, Monday – Thursday).  You get a plain cheese pie for $5, and then you can dress it up for a few extra bucks with goodies like prosciutto di san daniele, black forest ham, pepperoni, fresh arugula, sauteed mushrooms, corn, egg, and garlic.  We opted for a pepperoni, garlic, and fresh basil pizza. When the pie came out, it looked amazing, and tasted even better.  The crust was light and crispy, the pepperoni was thinly sliced and covered with fresh cheese, and the basil and garlic added a bit of extra flavor. There were no overpowering flavors because everything on this pizza meshed perfectly together.

The pizza was great, and not too filling.  When our waiter asked us about dessert, I wasn’t overstuffed and thought that I could push my appetite, but probably shouldn’t.  If you ever find yourself in this conundrum at La Grande Orange, push it and get dessert! Not only does this place have a market attached, it also has its own bakery.  We asked our waiter about the red velvet cake, and he described it as an “upscale twinkie”.  It sounded interesting, so we gave it a whirl.  This dessert was no twinkee.  It was a little slice of heavenly goodness!  The cake was not overly sweet, incredibly moist, and tastefully layered with a light cream cheese frosting.  We devoured it like a fat kid downs a Snickers before gym class!

Overall, I was diggin’ La Grande Orange.  I know that the Phoenix New Times raves about The Parlor, but in this writer’s opinion, don’t waste your time there– give La Grande Orange a try for a less expensive and tastier pizza.

La Grande Orange Pizzeria
4410 N 40th St
Phoenix, AZ 85018
(602) 840-7777
www.lagrandeorangepizzeria.com

Ahh, Langer’s… a legendary deli frozen in time. The days of the New York style delicatessen have been gradually dwindling away. They are harder to find as they are replaced by the corporate giants; the Schlotzskys, the Jason’s Delis, and dare I say…. the Subways. But there is still hope. For me, dining at Langer’s was a spiritual pilgrimage – it was praying at my own Wailing Wall. Okay, I’m being a bit melodramatic.

Langer’s is a whole experience; dining there is just half the fun. You have to negotiate driving in L.A., and then, the questionable neighborhood where Langer’s resides. Langer’s is located at 7th and Alvarado, right across the street from McArthur Park. As I mentioned before, the neighborhood is well…. shady. I read somewhere that this area of L.A. is where one would go to get a fake I.D. Why didn’t someone tell me that when I was 17? Langer’s offers parking one block east of where the restaurant sits. You get one free hour of parking as long as your ticket is validated. I felt like that one block walk from the parking lot to the restaurant was negotiating a gauntlet of unsavory characters and ne’er-do-wells. I’ll be honest, I was little scared to take some exterior shots of Langer’s as I feared that my camera would get stolen. Thankfully, I made it into Langer’s without being robbed, mugged, or sexually assaulted. Phewww.

The Langer’s interior sort of reminded me of an old game room basement from when I was a kid. They had the brown pleather booths and counter stools… 70′s brown, and the light fixtures had those old beige lamp shades, all classic diner decor. We were quickly seated and began examining the menu. Langer’s has been reviewed/blogged hundreds of times. Everybody always says, “get the #19.” The #19 is Langer’s #1 seller. It’s Pastrami on rye with a slice of swiss, coleslaw, and Russian dressing. I didn’t want to be like everybody else: I ordered the #10 ($12.70), which is Pastrami on rye with a slice of swiss, and Russian dressing. Yeah, I just ordered the #19 without the coleslaw. My dining companion ordered Matzo Ball soup and a half of a pastrami sandwich on an onion roll.

While we were waiting for our Jewish goodness to come up, I kept looking around for some celebrity eating incognito at Langer’s Deli. I’ve been to L.A. a few times and have gone to some of the famous spots like Pink’s Hotdogs, but I have never had a celebrity sighting. As my ass squeaked across the pleather booth while I turned around, I wondered if the guy sitting a few booths away eating a #19 was Ted Danson. It wasn’t.

Our waitress, Alice, brought our food out a few minutes later. Just looking at this brilliant sandwich made me want to attack it like a fat kid going after an ice cream cake. I sunk my teeth in to the Pastrami, and then was whisked away into a different dimension of deliciously smoked, tender lunch meats. Oy Vey, it went down like BUTTER (that’s for you Grandma)!

I’m really not an expert in Pastrami, but I think I figured out why this stuff just melts in your mouth. I’ve had Pastrami at a few different places in different parts of the country. The Langer’s difference is that it’s hand-carved pretty thick, it’s sugar cured and peppered, BUT….here’s the kicker: it’s slightly fatty. Not too fatty that it’s unpleasant, but just enough to give it some good flavor during the smoking and steaming process. Of course, that’s just my opinion, I could be wrong.

A few other notes; Matzo ball soup was pretty good. Not too salty, and the matzo balls were solid. The entire menu is robust with traditional Jewish deli menu items such as liver and onions, potato pancakes, malts, shakes, and oodles of desserts. I’m a little disappointed in myself that I didn’t try some of the other menu items, or get a dessert, but the whole L.A. trip was a bit rushed. It gives me something to try when I come back.

Except for the Post Traumatic Stress Disorder I now have from my one block walk from the car to Langer’s Deli through the gauntlet of derelicts and homeless people, the whole Langer’s experience was definately a mecca of the pastrami world. Can Katz in New York City hold up to Langer’s? Stay tuned to find out.

Langer’s
704 S Alvarado St
Los Angeles, CA 90057
(213) 483-8050
www.langersdeli.com