When you think of food pairings, the natural inclination is to assume wines will be paired with each course. That classic concept can be lovely, and definitely has a time and place, but at times can be considered almost limiting. Wine is finite; it’s flavors already sealed and ready to go. When pairing cocktails with food, the options become a bit more plentiful. When the chef and beverage designer work on a food and cocktail pairing, it’s almost like having two chefs, two mixologists of flavors working on the perfect pairing.

There exists a certain knack for an efficacious food and drink pairing, and that devil is in the details. There is more complexity as there are more components, however, the experience can be all the more sensational because the endless flavor profiles and possibilities. If you think about it, people tend to automatically pair cocktails and food without necessarily noticing it. If you order seared tuna, suddenly a dry martini sounds like a good idea; if you go for a steak a Manhattan starts springing to mind. The pairings at The Winslow just expand on this simple concept. With their food and cocktail pairings, bold flavors can be matched with bold flavors, subtle with subtle, or mix an match– creating a perfectly curated and utterly unforgettable experience.

At The Winslow, they are bringing food and cocktail pairings to the next level.  From last years trip through the decades to this years Dinner and a Movie pairings, Executive Chef Nathan Pauley and Beverage Director Cait Moorhead seem to have a handle on presenting delicious dishes and drinks in a fun and inventive way. Pairing food and cocktails isn’t for your average dinner party.  The chef and beverage designer have to work closely to balance, but not overdo their flavor profile.  Pauley and Moorhead mentioned they look at each dish or drink through one another’s perspective to enhance how they in turn design their own creation.

Last year Pauley and Moorhead did their take on contemporary classics. One such pairing took guests on a journey from 1920 to 1940.  This pairing explored the origin story of played out dishes and cocktails– where they come from, when they were invented, how they became cliché.  It was off the trolly and killer diller. The below menu exhibits their takes on the famous food and cocktails from each era:

First Course: Interpretations of Oysters Rockefeller, Baked Ham, and a Punch Romaine

1920s

Cornmeal crusted fried oyster, baked ham vichyssoise, green goddess emulsion, tarragon

–paired with—

Romaine Calm

Orange peel infused rum, Brovo Orange Liqueur, heavy cream, lemon, fresh squeezed orange juice, egg white, and a Wolffer Dry Rosé Cider float

Second Course: Interpretations of Caeser Salad and a Bloody Mary

1930s

Summer vegetables, brown butter bourbon poach egg yolk, smoked anchovy and black truffle parmesan sauce

–paired with—

Bloody Hell

House made mushroom gin, Ancho Reyes Chili Liqueur, tamarind, tomato, molasses, gochujang, lemon

Third Course: Interpretations of corn dog, meatloaf and a Manhattan

1940s

Aged beef and wagyu meatloaf, sauce oeil rouge

–paired with—

Planet of the Apricots

Brown butter fat washed Woodford Reserve Bourbon, homemade apricot brandy, Carpano Antica Formula Vermouth, Dry Vermouth

This years pairings were “Dinner and a Movie” themed. Each pairing comes with three courses, all of which matched with a corresponding cocktail and a few surprises sprinkled in here and there. Each course is based on a different film. Taking inspiration from film was a new challenge and a fun one at that. The list of muses varied from food characters ate or referenced to out-side-of the box concoctions. For example the next pairing will be thriller themed and featuring food and drinks inspired by Silence of the Lambs, Inception, and Se7en. Under the thriller genre umbrella, The Winslow’s version of dinner and a movie breaks down each course into a subgenre: horror, science fiction, and murder mystery respectively.

You don’t need to be Detective Somerset or Mills or even young and upcoming FBI agent Clarice Starling to discover how delectable this is going to be. It will leave your top spinning.  It would almost be a deadly sin to miss it. You’re going to want to know what’s inside the box. Cocktails not Chianti will be served. This list of references could go on and on.  The creations may be based on horror films, but your taste buds will experience nothing but joy.

First Course: Inception

Take 1

Tomato, Squash, Eggplant, Parmesan, Almonds

–paired with–

Soto Recall

Sotol, verde, lime, bell pepper juice, jalapeño, agave

Second Course: Silence of the Lambs

Take 2

Lamb Tartare, Fava, Beets

–paired with–

The F. Beet. I.

Midsummer Solstice Hendrick’s Gin, St. George Poached Pear liqueur, Cardamaro, pear puree, beet, lemon

Third Course: Se7en

Take 3

Pork Belly and Skin, Peach, Tonkatsu

–paired with–

Deadliest Sin

Honey butter washed rye, homemade apple brandy, homemade grenadine.

Even Dr. Hannibal Lector couldn’t fault this team’s flavor profile. With each featured movie playing in the background while you tuck in to each course and sip each cocktail, you’ll be transported. Pauley and Moorhead keep this event very reasonably priced because they want people to be able to afford this level of experience, which you don’t find at this price point anywhere else in NYC. The Winslow duo creates these events under the simple motto, “Would this be something we would want to go to?”

Given their attention to detail, their love for creating new flavors, or complementing classics– the answer from the audience of eaters and drinkers is always a resounding yes.

There is really no energy quite like that of Union Square in NYC. From local artists selling and working on pieces; to the so fresh, the so clean, the so local, the so vast Union Square Park Farmers Market; to the seasonal holiday market where you can something for all of your family and friends; to the ability to throw down on a grudge match with a chess player any day, it’s a wonderful world in and of itself. A variety of convenient trains can bring you to its hub, where you can relax in the park for a bit before you visit one of the many top-rated restaurants or bars on the streets surrounding the area. If you’re ever wondering what might be going on in the general Union Square area, check out the Union Square Partnership website. There you can find a lot of postings about the things going on in the area. 

Since its development in the mid-1800s, the Union Square area has remained a lively cultural mecca and national historic landmark. On any given day you are as likely to see peaceful political protesters, as you are new food trucks, dance crews or street musicians. With all the beautifully beatnik vibes of it’s adjacent neighborhood of Greenwich Village, Union Square offers a bit more convenience and variety of places to go. It is home to the iconic Strand Bookstore, the metronome and countdown clock, and the kitschy and niche stores such as Forbidden Planet or the year round Halloween Adventure. 

Some of the best things Union Square has to offer, however, come in the form of food and drink. There is no shortage of bars or restaurants, but sometimes it helps to have a guide to cut through saturated market. Here is the countdown to the best places to eat and drink in Union Square. 

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Top Ten Bars or Restaurants Near 14th Street Union Square

10. Pete’s Tavern

129 E. 18^th St

NY, NY 10003

This spot is older than old as it has been around since the 1860s. It’s an Irving Place staple, which you should go to for drinks more than food, but can’t go wrong either way. Chances are if you ask a New Yorker where Pete’s Tavern is, they will be able to tell you, if they simply don’t ignore you and keep walking.

9. Breads Bakery

18 E 16^th St.

NY, NY 10003

This Israeli bakery has everything one would hope for such as a banging babka, but also goes deeper on the bench with deeply-seeded loaves, crusty baguettes and an olive breadstick or seven. You can pop in for some bread on the go or stay for a delicious sandwich or salad.  There may be nothing better than walking through their doors and taking a deep breath in. It’s honestly worth going in there just to do so, but once you do it’s almost guaranteed you’ll become an immediate and loyal customer.

8. Laut

15 E. 17^th St.

NY, NY 10003

It’s pretty easy to find Thai fare in New York City, but a bit harder to find the delicious and well executed Malaysian and Singaporean selections offered up at this low-key establishment. The chili crab or the laksa are just a few of the must haves, especially if you are in the mood for some spicy coconut goodness.

7. Barn Joo

35 Union Square W

NY, NY 10003

With one of the most amazing happy hours in Union Square, as well as delicious small bites and proper Korean BBQ, it’s not hard to see why this has become a hot spot. It’s just a hop, skip and a jump from the subway, and well worth the trip. Though it may hard to pass the seating and offerings of happy hour, do try to get upstairs for the BBQ.

6. Ippudo NY

65 4^th Ave

NY, NY 10003

Located on the ever-allusive 4^th Ave, Ippudo serves up some of the best ramen and pork buns in the city. Hands down. From the greeting to watching the cooks operate in the open layout kitchen, the dynamism of this place is unmatched. No reservations, no take-away, no delivery, no problem. It’s worth the wait, but try to come hungry.

5. Strip House

13 E. 12^th St

NY, NY 10003

Strip House has everything you could want from a classic New York steakhouse: waiters in white coats, celebrity photos covering the red walls, and of course, some very quality cuts. Strip House may kill your budget and your diet, but it is a happy, almost noble death.

4. Tim Ho Wan

85 4^th Ave

NY, NY 10003

This chain from Hong Kong is another 4^th Avenue jaunt. It offers up affordable dim sum of pretty high quality and decent variety. Often there is a wait (especially on weekends), but they usually squeeze you in pretty quickly. It may not have the trollies and banquette seating of traditional dim sum, but after a few bites you’ll recognize it as the real deal. 

3. Dear Irving

55 Irving Place

NY, NY 10003

This establishment harkens a vibe even F. Scott Fitzgerald would toast. It has seasonal concoctions alongside time honored cocktails for you to sip on amongst the cascading ambiance of bead work. Though it walk the line between pretention and approachability, it does let you push a button for service at your table, which always makes you feel a bit regal. 

2. Holiday Cocktail Lounge

75 Saint Mark Pl

NY, NY 10003

To the untrained eye, this would be any other dive bar on Saint Marks or near Union Square, but upon closer inspection anyone who tries one of their many delicious cocktails or bar bites realizes this team knows exactly what they are doing. They serve a sneaky brunch that will absolutely blow you away with either the fried chicken or sausage and gravy pizza, but the nights are also well spent there sipping on one of the inventive cocktails. Always, this cannot be emphasized enough, always trust a place where bartenders and chefs hang out on their down time. You won’t be disappointed.

1. The Winslow

243 E. 14^th St

NY, NY 10003

This gin bar and eatery is surely a shiny diamond among the rough.  It’s slightly obscured amongst the sirens and sports bars on 14^th Street, but if you find it you’ll be back many a time over. You should be able to find it as it’s conveniently located steps away from all the trains of Union Square making it a great spot to meet up with friends. The Winslow boasts over 40 different styles and brands of gin, but it doesn’t stop there. They have a bit of everything—from a well-crafted beer and wine selection to a pretty deep bench of bourbons, ryes and scotch, even if you’re not into gin The Winslow is known to have one of the best brunches near Union Square. With a seasonal cocktail list created by Beverage Director and GM Cait Moorhead, and a seasonal menu designed by Executive Chef Nathan Pauley (if you love your taste buds, try his specialty “Duck Wings”), this team never fails to disappoint—whether it be their boozy brunch, food and cocktail pairings, or just coming in because you want a tasty drink and meal, it’s by far one of the best finds in the Union Square area.  It is quite rare in this city so nice they named it twice to find a spot that serves up refined yet affordable dishes and drinks, all wrapped up in a friendly and welcoming environment. 

A coveted evening in NYC is to dine out in this culinary capital of the world. There are many options–some well known, some intentionally kept secret. Where can one go to get one of the best food and cocktail pairings in NYC? The answer may surprise you. 

Cocktail and Food Pairing at The Winslow

Traditionally, wines accompany food pairings or tasting menus. At The Winslow Executive Chef Nathan Pauley and Beverage Director and General Manager Cait Moorhead are attempting to elevate this to the next level. Incorporating flavors from one another’s inventions, the duo creates a memorable, delicious and unique experience. 

Cuisine at The Winslow is created by Executive Chef Nathan Pauley and incorporates traditional favorites from across the pond as well as a range of house-made savory local delights. You can come in and devour the classics or try any one of his inventive takes. Pauley insists on buying local whenever he can and has a list of trusted farms and producers he uses. Having the Union Square Farmer’s Market just blocks away doesn’t hurt either. Chef Pauley hails from Savannah, GA.  He graduated from Auburn University in 2008 with a degree in geography and anthropology and moved to NYC shortly after for an unpaid internship where he took on a job cooking at a bar and grill for income and decided to pursue a career in restaurants and hospitality. He has worked with many reputable chefs over the past 7 years, and in 10 establishments ranging from casual to Michelin starred venues. (most notably working with Noma cofounder Mads Refslund at ACME and earning Michelin Stars at Piora and Gunter Seeger NY.) When he’s not at work, he enjoys bubble baths, long walks on the beach and playing with his cat, Jane.

The Winslow is known for delicious food and a great gin selection, but it is also home to a marvelous cocktail program designed by Moorhead. Moorhead states,  “The goal is to integrate seasonal flavors as well as add a twist to highlight the unique and flavorsome spirits used, not to cover them up. Too often bars add nothing but sugar, or mixers to mask the flavor of liquor, but there’s little point to that if you’re using the good stuff.” After graduating from Central Michigan University cum laude with a degree in Integrated Public Relations (useless) and a minor in Political Science (worse) she moved to NYC with dreams of living life in the style of a 90s sitcom. This of course led to a natural migration into the service industry. Bartending for more years than is attractive to mention at nightclubs and sports bars, she has been at The Winslow since their opening in 2013 where she was head bartender and Beverage Director until becoming the GM in 2016. She has designed award winning cocktails for Tales of the Cocktail and has also had drinks published in “The Black Book of Gin Cocktails.” When she’s not herding cats and answering emails she is in constant pursuit of well patterned pants and finely worded run on sentences. 

Cocktail Tasting Dinner NYC

Moorhead and Pauley often work on special pairing events during the summer months, which consist of three courses paired with three specialty cocktails. It’s one of the best experiences in East Village or Gramercy so you definitely don’t want to miss the next one.

They’ve had themes running the gamut from food and cocktail pairings based on street fair flavors (for example, Moorhead paired her cocktail of Tom Kat Barr Hill, Blackberry & Grilled Sweet Corn Purée, Honey, Epazote, Grapefruit Bitters with Pauley’s dish of Turkey Porchetta of Turkey Breast and Cornbread Farce, Turkey Sausage, Wrapped in Pork Belly, Blackberry Vinaigrette ) to going decade by decade and putting their twist and improvements on classic dishes and cocktails from that era. (For example, Moorhead paired her cocktail of fat-washed Woodford Reserve Bourbon, homemade Apricot liqueur, and Punt ‘e’ Mas with Pauley’s dish of oyster, baked ham vichyssoise, green goddess emulsion, tarragon)

This year’s theme will be “Dinner and a Movie”. Each night will boast 3 courses designed by Pauley and paired cocktails created by Moorhead. The schedule is listed below:

• Sunday, July 28, 2019:  Comedy Tasting Menu
  • 1^ST Course and paired Cocktail inspired by Romantic Comedy The Princess Bride
  • 2^nd Course and paired Cocktail inspired by Buddy Cop Comedy Lethal Weapon
  • 3^rd Course and paired Cocktail inspired by Coming-of-age Comedy The Goonies
• Sunday, August 25^th, 2019: Action Tasting Menu
  • 1^st Course and paired Cocktail inspired by Gangster Action/Drama Goodfellas
  • 2^nd Course and paired Cocktail inspired by Super Hero/Comic Action film Dark Knight
  • 3^rd Course and paired Cocktail inspired by grizzled action film Road House
• Sunday, September 29^th, 2019: Thriller Tasting Menu
  • 1^st Course and paired Cocktail inspired by Murder Mystery Thriller Seven
  • 2^nd Course and paired Cocktail inspired by Sci Fi Thriller Inception
  • 3^rd Course and paired Cocktail inspired by Horror/Thriller Silence of the Lambs

The Winslow | 243 East 14th Street

The Winslow is practically designed to inspire you to dig in and stay awhile: dark-wood walls, a soccer game on the TV, pints of Fuller’s London Pride pulled from the tap, patrons spilling out onto the patio area, drinks in hand. It has the distinctive feel of a traditional British pub—albeit one with a New York accent. Bordering the East Village and Gramercy neighborhoods, this U.K.-inspired gastropub and gin bar offers more than 40 gin bottlings (listed by key botanicals and flavors) and a strong roster of gin cocktails. But it’s also a spot for Strongbow cider and Scotch eggs, and big screens showing football from both sides of the Atlantic (or rugby, depending on the season). *Taken from Punch Magazine

Go for: A Gin & Tonic.

Rather than cooking an entire Thanksgiving Dinner, why not spend your Thanksgiving here, with us. For $45 / person, you’ll have a five course meal, plus great ambiance and world class drinks.

The Winslow’s Roasted Sundays, Vol. 1

Ever wonder about the origin stories played out by dishes and cocktails, where they came from, how they were invented and how they became cliché?

Inspired by the 1920’s, 1930’s, and 1940’s, The Winslow’s Roasted Sundays, Vol. 1 is an immersive flavorful experience where food and cocktails are perfectly paired, and palates are pleasantly surprised.

Executive chef Nathan Pauley and Manager Caitlyn Moorhead have cleverly designed three courses inspired by the decadent 20’s, perilous 30’s, and war time 40’s.

Join us on Sunday July 29^th at 6pm and learn how common cuisine and cocktails became mainstays of American delicacy.

Roasted Sunday’s Vol II | Easter Roast | Brockmans Gin Club | St. George Gin

Do you ever wonder about the origin story of played out dishes and cocktails? Where they come from, when they were invented, how they became cliche? No? Well pipe down and come anyway as it will be both interesting and delicious as we explore how common cuisine and cocktails became so all while plying you with our takes on both. You will get 3 courses created by Executive Chef Nathan Pauley and paired with cocktails designed by Cait Moorhead (plus a few bonuses here and there) This Pairing will feature the 1950s, 1960s and 1970s. So join us as it will be groovy– can you dig? You will be rewarded all the points if you come dressed in theme.

World Gin Day 2018 is going to be celebrated on the 9^th of June 2018. The Winslow is entering a specialty cocktail this year called the “BrockMe All Night Long” using Brockmans Gin and created by the manager Cait Moorehead. Brockmans Gin is known for its amazing flavor which is why is it is appreciated and loved by Gin enthusiasts and non gin drinkers as well.

Don’t Forget To Vote: Brockme All Night Long

 

INGREDIENTS

• 1.5 oz. Brockmans Gin
• 0.5 oz. Averell Damson Plum Sloe Gin
• 0.25 oz. Lavender infused Dry Vermouth (to rinse glass)
• 0.5 oz. Heavy Cream
• 2 oz. Sparkling Water
• 0.5 oz. Simple Syrup
• 2 dashes Dashfire Hibiscus Bitters

METHOD

1. In a chilled large coup, do a rinse with a Lavender infused Dry Vermouth (used here Noilly Pratts Dry Vermouth) and at the base of the glass add 2oz sparkling water (used here club soda). Set aside
2. In a shaker add 1.5oz Brockmans, 0.5oz Averell Damson Plum Sloe Gin, 0.75oz heavy cream, 0.5oz simple syrup, and 2 dashes of Dashfire Hibiscus bitters
3. Heavily Shake (as if an egg white cocktail)
4. Fine strain shaker ingredients into the previously set up large coup glass

World Gin day 2018 is now in its 10^th year. This event is organized by Gin Monkey with the simple idea that people from all over the world will get together and drink some gin. Here’s the Facebook World Gin Day link.

The Winslow’s special is the Brockmans & Tonic for $8 unto 8pm.

Cait also has entered the “BrockMe All Night Long” into the Tales of the Cocktail which will be $13 all day and night.

Brockmans uses the following botanicals:

Juniper:

Wild juniper grown in Tuscany which gives Brockmans Gin that perfumery note, as all  hints of pine and lavender.

Blueberries:

Uniqe and original, these Northern European blueberries give Brockmans that dry fruity smoothness and wonderful flora aroma.

Almonds:

These bitter Spanish almonds have oils that help unite all of the ingredients.

Blackberries:

Also from Northern Europe, these blackberries supply a perfumery aroma adding a rich taste to the gin.

Liquorice:

Important to the gin distilling process, these sticks from China provide a light woody aroma and sweetness on the palate.

Lemon Peel:

From Murcia Spain, these lemon rinds add a zesty citrus tang that is refreshing and bright.

Coriander:

These seeds from Bulgaria provide a combination of spicy sage and citrus notes.

Angelica:

These spices from Belgium and Saxony are earthy and give Brockmans that sophisticated dry gin edge.

Orange Peel:

Also from Murcia Spain, these orange peels offer zesty aromas that are flagrant, fruity, and soft on the palate.

Orris:

This root of the iris flower which grows naturally in Italy has floral notes with hints of violet. The orris root helps bring these elements together.

Cassia Bark:

These spice from Southeast Asia in spiced gin is warm and has cinnamon notes.

Brockmans Gin Distillation Process:

GIN, ONLY BETTER

Brockmans unique recipe of naturally grown aromatic botanicals are steeped in pure grain spirit for many hours to release their natural oils and aromas. The more traditional notes of gin are combined with a refreshing influence of citrus and aromatic wild berries. Bulgarian coriander plays its part, providing an aromatic, gingery orange top note. This blends perfectly with the soft and rounded harmonies of blueberries and blackberries, all of which is supported by the bottom note of Tuscan juniper berries. Dry, bittersweet Valencian orange peel elongates the deeper tones and gives an intensely smooth finish.

Thereafter, Brockmans is slowly distilled in a 100 year old traditional copper still, where we capture the heart of the gin distillation. The distinctive gin notes derived from Brockmans unique recipe deliver an exquisite intensely smooth gin, with a uniquely defining sensual taste experience.

The Taste

Brockmans is like no other gin. For gin enthusiasts it is a revelation, for gin novices it is about discovering an unexpected individual taste. It stands proudly alone from the many other types of gin due to the unique recipe of exquisite botanicals and the patient steeping distillation process. Where the more traditional notes of gin are combined with a refreshing influence of citrus and aromatic wild blackberries and blueberries. This creates an intensely smooth gin taste that is sensual and daringly different.

The unrivalled taste of this beautifully made gin can be enjoyed simply neat over ice. It is refreshingly different when served with tonic or ginger ale. For the mixologists amongst us it opens up a whole world of new taste experiences when mixed in gin cocktails.

*taken from Brockmans Gin

About Brockmans Gin

Brockmans is an independent English gin company set up by the founding partners, Neil Everitt and Bob Fowkes together with 2 other friends. With over 60 years combined experience in the drinks industry and a wealth of knowledge in gin distillation, they set out to write a new chapter in this famous English spirit’s history. In their words, “The aim was to create a gin so smooth and sensual, you would want to drink it neat over ice”.

That history has been written and the unique exquisite taste of Brockmans now has a massive following of loyal fans in over 30 countries around the world. Loved by gin drinkers and non-gin drinkers alike, it now has countless prestigious awards to its name. It is the gin of note.

OUR GIN

FIND BROCKMANS

Learn To Make Brockmans Cocktails

https://brockmansgin.com/our-cocktails/

 

Brockmans Gin Club August 2017 | French 75 Vesper | England Day 2017

 

It doesn’t matter if you’re rooting for the New England Patriots or the Philadelphia Eagles, because when it comes the game, and commercials, there’s no better way to celebrate the Super Bowl than with amazing food.

Inspired by the legendary sandwiches themselves as well as the cities they came from, The Winslow’s own Chef Nathan Pauley has created some Super Bowl LII Sliders of his own:

Cheesesteak Sliders with a truffled cheese sauce

and

Lobster Roll Sliders with brown butter aioli and mixed herbs.

While enjoying the game ask any of our staff to see which type of Gin drink pairs best with your sandwich. We literally have over 40 types of Gin and our staff is well versed in the different types that would pair best with your choice of sandwich. Regardless as to which team you’re rooting for, we can guarantee you one thing though, you’re going to love both of them.

Want to learn more about these sandwiches roots? Here’s a very informative article from Boston.com by Kevin Slane.

New England lobster rolls and Philadelphia cheesesteaks: A history of two regional icons.

With the New England Patriots and the Philadelphia Eagles set to face off in Super Bowl LII on Feb. 4, businesses and politicians in Boston and Philadelphia have set up a number of friendly wagers. While there’s none yet to report from Massachusetts Gov. Charlie Baker and Pennsylvania Gov. Tom Wolf, if Baker and Wolf ignore Romney’s precedent and agree to a culinary bet, there’s a decent chance that the Philadelphia side will involve cheesesteaks and the Boston side will include something seafood-based — perhaps New England’s own iconic sandwich, the lobster roll.

 

Both the cheesesteak and the lobster roll are relatively inexpensive takes on high-end cuisine served on simple white rolls with minimal additions: cheese and (maybe) onions and peppers for a cheesesteak, mayo and (maybe) lettuce or celery for a lobster roll. Both sandwiches have origin stories that stretch back decades. Both sandwiches have variations that inspire passionate debate: Maine vs. Connecticut style for lobster rolls, Cheez Whiz vs. American vs. provolone for the cheesesteak. Most significantly, both sandwiches have become synonymous with their respective regions of origin, inspiring tourists to seek them out in droves when they visit.

In the lead-up to Super Bowl LII, we decided to look at the history of the two sandwiches and examine why, much like the Eagles and Patriots, the two sandwiches have inspired such fervent fandom.

 

Most sources — from the official Philadelphia tourism website to the Oxford Encyclopedia of Food and Drink in America — agree that the original form of the sandwich was invented in 1930 by a hot dog vendor named Pat Olivieri, who ran a cart with his brother, Harry. As the legend goes, things changed for the brothers when Pat Olivieri decided to put some beef from a local butcher on the grill and craft himself a beef sandwich.

“One day they were making the steak on the grill and put it on a hot dog roll,” said Carlos Astacio, the manager of Pat’s King of Steaks, the restaurant that the Olivieri brothers eventually built in 1940. “And a cab driver came up as Pat was making his lunch, and the cab driver said, ‘Give me one of those!’ They made it for him, and it took off. It became a neighborhood thing, then a city thing, and then it just exploded from there.”

 

Fast-forward 80-plus years, and Pat’s King of Steaks is still selling the sandwiches at the corner of South 9th Street, Wharton Street, and East Passyunk Avenue in South Philadelphia. Down the street from Pat’s is Geno’s Steaks, Pat’s rival restaurant since it opened in 1966.

 

It’s with the introduction of Geno’s that the cheesesteak origin story gets a little messy. According to a First We Feast interview with Philadelphia food historian Carolyn Wyman, author of “The Great Philly Cheesesteak Book,” the oldest of the cheesesteak restaurants in Philadelphia don’t have “cheesesteak” in their names because the sandwich existed for decades before adding cheese was the norm. Both Pat’s and Geno’s claim they were the first to dabble in cheese, according to Wyman. She said Pat’s dates the invention back to the 1940s, when Pat’s employee “Cocky” Joe Lorenzo added provolone to his own sandwich, while Geno’s founder Joey Vento claimed he was the one who spun the cheesy sandwich up in the 1960s.

For the record, Wyman sides with Pat’s in the debate. However, food historian Sandra Oliver said that, based on her decades of research into culinary origins, she’s dubious about any claims that a single individual “invented” a food.

“No matter how you look at any of these things, my experience with food history is that nothing is ever really ‘invented,’” Oliver said. “Recipes, like people, are descended from something or someone.”

Regardless of who was first or who invented what, both Pat’s and Geno’s are winners. Much like the Mike’s Pastry–Modern Pastry cannoli debate in the North End, for which tourists flock to the Italian neighborhood, the rivalry benefits both restaurants.

“On the weekends, sometimes we get a line around the building,” Astacio said. “When tourists come, you want to see the museums, see the Liberty Bell, and grab a cheesesteak. It’s great.”

 

If the history of the cheesesteak sounds complex, it doesn’t hold a claw to that of the lobster roll. One theory is that the lobster roll was first sold as a hot sandwich (similar to the modern “Connecticut-style” lobster roll) at Perry’s, a now-closed restaurant in Milford, Connecticut, in the 1920s. But Oliver considers the sandwich’s origins more closely tied to the Maine lobstermen of the 1890s and 1900s. Oliver, the author of the award-winning book “Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century,” researched the topic by scouring old magazines from the late 19th and early 20th centuries and listening to personal reminisces from people whose ancestors grew up in Maine during that time.

According to Oliver, lobster fishermen at the time kept their catch in “lobster pounds,” natural coves that penned the lobsters in the same way a farmer might fence in cattle. The lobsters didn’t always thrive in the closed quarters.

“If it looked like things were heading south [in the pound], they could yank the lobsters out and cook ’em up,” Oliver said. “A boiled lobster lasts longer than a live one. So what do you do with a cooked lobster? One possibility is you can sell it to tourists.”

According to Oliver, there is evidence that in the 1890s and early 1900s, tourists coming up to Maine for the summer (known as “rusticators” in Maine vernacular) would visit pounds and either buy a whole lobster and it on sight or buy lobster rolls from the fishermen. These rolls differed very little from the lobster rolls of today.

 

“These days most pounds have tanks rather than coves, but tourists still do the same thing,” Oliver said. “Lobster is a pain because it comes apart in little pieces. It’s not like a pork chop or a chicken. There’s little bits and pieces. What are you going to do with that? You put it in a roll!”

Perhaps surprisingly, given the lobster roll’s status as a cheaper way of eating lobster, Oliver said that at one point it was considered a “polite” method for dining on the shellfish.

“It was a very polite way for Edwardians and Victorians to eat lobster, as well as early 20th-century tourists,” Oliver said. “You don’t have to stick your little tools in to crack open the shell, or smash open claws, with lobster juice running down your arms. It’s neater, tidier.”

 

Though the lobster roll remain an iconic New England dish, the sandwich has spread across the nation, like its cheesesteak brethren. Chef Jasper White, an icon in the Boston seafood world, said he helped promote the rise of the lobster roll by adding it to the menu at his now-closed North End seafood restaurant, Jasper’s, and with his cookbook, “Lobster at Home.”

“In the ’80s, I was at the forefront of the ‘New American’ cuisine, and I was taking New England dishes and updating them,” said White, who is also behind Summer Shack. “When it came to the lobster roll, they were so perfect, so I didn’t really feel the need to update them. I served them in a fine dining setting at Jasper’s, so I did a saffron bun as a kind of affectation, a way to get big money for a lobster roll. But really, the lobster roll is just perfect the way it is.”

While it may be upsetting for New Englanders to hear, White gives New Yorkers credit for helping the lobster roll reach national prominence.

“The food media for so many years was based in New York, especially before the internet,” White said. “So whatever happened in New York, a year later would be happening around the country. They picked up on the lobster roll because it’s excellent, but also because a lot of New Yorkers have summer homes in Cape Cod and Martha’s Vineyard.”

The cheesesteak has similarly thrived and endured, which might also be due to the way it’s been marketed. In her First We Feast interview, Wyman acknowledged the hustle of Pat Olivieri.

“The reason the cheesesteak really blossomed was because of Pat himself,” Wyman said. “He was a larger-than-life figure who visited local theaters and concert halls, bringing steak sandwiches to the stars, then luring them back to his shop and taking pictures of them eating. He spread the word about his sandwich all over the world via these celebrities, and made into a star.”

Additionally for the lobster roll, Oliver said that market forces have helped drive its continued standing.

“There’s been phenomenal lobster harvests for the last few years, so they need to find ways to sell it,” Oliver said. “There can’t necessarily be lobster in every restaurant in the nation, but they have to find ways to sell lobsters for $25. Now along with lobster rolls, we see stuff like lobster mac ‘n cheese and lobster salad everywhere.”

White, meanwhile, simply pointed to the way the lobster roll’s taste matches the character of New England.

“On the one hand, when you taste it, the warm, buttery roll and the cool lobster salad, it’s exquisite,” White said. “On the other hand, when you see the way it’s served, in a little paper cup with a bag of potato chips, it’s humble. To me, that’s New England.”

*this entire piece was taken from Boston.com by Kevin Slane.

Brought to you by the NYC Trivia League, we’ve got Trivia every Monday at 7pm. There is a $50 gift card for first place, 2nd place gets a round of shots, and the team with the best name wins a round of shots as well. Everyone however comes out a winner because we’ll have $4 cans all night!

Register HERE!

How Does NYC Trivia League Work?

NYC Trivia League allows teams to compete in a season format, against not only all teams competing at their home venue, but also against every other league team playing across our 53-bar network.

It’s Free! 

Plain and simple: it doesn’t cost you a dime to play, and every bar we host at offers great prizes to the top teams. Additionally, it’s free to join our league. Teams compete for over $1000 dollars at our season-end King’s Cup: Trivia Tournament of Champions, so what is there to lose?

Team Size:

Six players is the sweet spot. Six or fewer people on a team? Amazing. Do you have more than six people on your team? Split up into two teams and play against your friends for bragging rights and possibly the bar’s nightly prizes.

Points:

Each trivia night or event has five rounds, 10 questions each round, and each question is worth a point, for a possible point total of 50 at the end of the night — no betting, no wagering. Rounds have ranged from European history to cartoons that don’t wear pants.  Most trivia nights include a music round and a picture round.

It’s Simple:

Rules: 1) No cell phones. No Shazam. No Google.  No Bing. If we catch you cheating, you will be disqualified. 2) Don’t shout out the answer. It’s free to play, so why not grab an answer sheet from your trivia host? Please just keep the answers to yourself. 3) Your trivia host has the final say.

League Rules:

League teams can score points at ANY of our bars, and you can attended MULTIPLE bars each week, with your highest score that week counting towards your season score. Registering for NYC Trivia League is free, and your team can also compete for over $1000 in prizes at each of our King’s Cup: Trivia Tournament of Champions.

The best a League Team can do is to score a 100 for the night. Your score is made up of three key factors:

1.) The number of questions answered correctly during Trivia. This is based on a 50-point scale.

2.) The place in which you finish compared to the other teams.

3.) The number of teams that you defeat. We can call this your “Notches” score.

In a given trivia night you can receive up to 50 points based solely on correctly answered questions. Then we award a max of 35 points based on how well you place according to this scale:

35 for 1st place

30 for 2nd place

20 for 3rd place

15 for 4-6th place

10 for 7-10th place

For the remaining 15 points, your Notches score:

Defeating 15+ teams = 15 points

10-14 = 13 points

6-9 = 6 points

5 = 5, 4=4, 3=3, 2=2, 1=1

*the above is taken completely from NYC Trivia League website and used here for your convenience.