Craig LaBan reviews Scott Schroeder’s American Sardine Bar and likes what he eats.
More important, he serves up one of the most compelling burger variations I’ve had in a while, a retro patty melt with butter-crisped marbled rye, house-made Thousand Island, grilled onions, Swiss, and a wonderfully savory patty from the Food Network’s “it” butcher, Pat LaFrieda, which gets deglazed with a “zip sauce” of Maggi beurre blanc. Add a side of those glorious Yuengling-battered onions, whose sweet ribbons cling to the Saturnian rings of perfect crust, and that’s pretty much enough to count me as a regular.
Two Bells – Very Good
Photo by Erin L. | No Love More Sincere