Local and national food media continue to highlight the quality and diversity of the area’s restaurant scene.
You can’t go wrong with any sandwich that starts with beef here. The Philly, Feickert’s take on a cheesesteak, mixes prime rib sliced both fresh and frozen for contrasting textures, a wild pile of beef that’s smothered with caramelized onions and housemade cheese whiz. Call it precious if you want, but it’s as slammable as anything from Jim’s Steaks. The roast beef sandwich, dubbed the Roseda Roast and smeared with a horseradish aioli, is now officially my go-to version of this classic.
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