Slick, sleek & slimy

I have fond mem­o­ries, though my cho­les­terol lev­el does not, of eat­ing at D’Best Sand­wich Shop in Boca Raton. It’s been a few years, but as I  recent­ly munched on a Mia­mi Cuban-style cheeses­teak1 my mind start­ed wan­der­ing and I got to won­der­ing if D’Best still exist­ed. As I went look­ing for their web­site, I recalled a few of their region­al twists on the cheeses­teak, like the New York style, a New Jer­sey style… not to men­tion their incred­i­ble non-steak explo­sion of an entire Thanks­giv­ing meal direct­ly onto a bun (D’Pilgrim).

D’Best still exists, alright… but I was tru­ly unpre­pared for what I found.

You see, back when I’d vis­it, D’Best-the-subshop was a place you’d leave coat­ed with a thin lay­er of grill grease. Had to wait in line? You’re wash­ing your hair tonight. The place was by no means messy, but it had a cer­tain unfin­ished qual­i­ty to it… def­i­nite­ly the kind of place where the food mat­ters more than the brand­ing. I’d describe it as feel­ing some­how hon­est… com­plete­ly lack­ing in pre­tense. Kind of blue col­lar? Yeah, I guess.

Con­tin­ue read­ing “Slick, sleek & slimy”

  1. For the curi­ous: a sin­gle slab of steak topped with swiss cheese, mayo and pota­to sticks — a rather unhealthy twist on the ubiq­ui­tous pan con bis­tec, and also not a cheeses­teak.