Left at the Fork

the road | the food | a new direction

Category: Norristown

This is the plain zep: cooked salami, mild provolone, sliced tomato and onion, on a Conshohocken Bakery zep roll. Perfection. Chris said the salami reminds him of the "luncheon meat" he and Amy got in Africa! Actually, we believe it comes from Hatfield and, in this context, with these ingredients, it works. But do dress it with crushed red peppers from the jars on the table.

Checking In at: Lou’s Steak Shop, Norristown PA

March 21, 2015 / / 2 Comments

The Chris half of ayersian and Bruce are sitting at the counter, waiting for their cheesesteak and zep, when an elderly gentleman approaches the register. Says the woman at the register, loud enough for half the place to hear: “Next time you decide to use the ladies room, put the seat down!” It sounds meaner on the page than it really was. They obviously have a history. That’s life at Lou’s. There’s no such thing as anonymity. Unlike at that Italian chain, when you’re here, you really are treated like family! Continue reading

They were out of the extra-wide zep rolls, so they built our large zep using regular long rolls. Since they also came from the Conshohocken Bakery, they had that distinctive soft/chewy texture.

Lou’s Steak Shop, Norristown PA

September 22, 2014 / / 1 Comment

REVIEW

We’re sitting at the counter enjoying our sandwiches when the cook addresses the old man eating soup and crackers to our left: “You doin’ OK? Are these people bothering you?” He motions toward us. The man smiles and continues spooning into his bowl of soup. “What kind of shake you got?” Now he’s talking to us. Our waitress fixed us a superlative chocolate shake. He scrunched up his face. “I only like banella shakes. You know banella? The little kids down the street, they come in here asking for banella, now they got me saying it.” Continue reading

© 2024 Left at the Fork

Theme by Anders Noren — Up ↑