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.

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  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.