Annotated Menu: Scott Schroeder at American Sardine Bar

american-sardine-bar-can

According to chef Scott Schroeder, there are two reasons why his Point Breeze joint, American Sardine Bar, became the place it is. First, because he didn’t think the world needed another gastropub (especially one so close to the gastropub he already runs, South Philly Tap Room). And second, because he felt confident that “people will go into bad neighborhoods for a good sandwich.” Here’s what he’s using as bait.


Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.

  • http://twitter.com/CrowTownRecords Crow Town Records

    I need!

  • disqus_B2IBfa6S8B

    Perhaps my pallet is just not refined, but I tried the sardine sandwich when they unveiled the American Sardine Ale and it was by far the most disgusting, fishiest thing I have ever put in my mouth.
    On the other hand, I go absolutely crazy for the Walt Wit sandwich and Onion Rings….seriously the best onion rings in town.

  • JPB123

    Pretentiously annoying

  • SincereFoodLove

    As a meat lover, I’ll admit that the pamboza is one of my all-time favorites at the ASB. I second the awesomeness of their onion rings and the breakfast fries at brunch are incomparable to any other breakfast potato I’ve ever tasted….

  • annon

    Actually The name on the Liquor License for STPR is American Sardine Bar. So they had the name way back when SPTR opened