Beef On Weck

[DonRocks]

I'm on their email list and have received emails about their Buffalo Night on the last Friday of the month (including an email about this Friday).  They're having beef on weck at the bar, patio, and bistro.  I'm curious - has anyone tried it?

Beef on Weck, or Buffalo Night?

The former, sure (it's basically just a roast beef sandwich); the latter, no.

[cheezepowder]

Beef on Weck, or Buffalo Night?

The former, sure (it's basically just a roast beef sandwich); the latter, no.

I was wondering about the beef on weck at Willow on Buffalo night, but discussion about beef on weck in general would be interesting too.  I've never had beef on weck anywhere.  Just a roast beef sandwich?  It doesn't sound that exciting.

[DonRocks]

I was wondering about the beef on weck at Willow on Buffalo night, but discussion about beef on weck in general would be interesting too.  I've never had beef on weck anywhere.  Just a roast beef sandwich?  It doesn't sound that exciting.

I split this into a separate thread so Western New Yorkers can discuss it with greater knowledge than I have, but as far as I can discern, Beef on Weck is one of "those" food items that sounds incredibly intriguing, but once you order it, you realize it was just the name.

Some other examples:

Hoppin' John (black-eyed peas and rice)

Moros y Cristianos (black beans and rice)

Stamp n' Go (salt cod fritters)

There are a *lot* of these dishes out there - things that you try once for the name, and often never order again (*) - and I just smile and roll my eyes when restaurant critics write about them like they discovered something exotic. We should have a separate thread for this, so if you can think of some more examples, please chime in - we can probably come up with 100 items, and it would be pretty funny.

(*) Things like Moros y Cristianos ("Moors and Christians") are such staples of Cuban cuisine that, of course you'll order them again.

[Pat]

 (it's basically just a roast beef sandwich)

Isn't that like saying a hoagie is just a sub?  From my minimal knowledge of this based on the people I've known from Buffalo, I think the bread is a crucial component here.  I've heard of people importing the rolls to have genuine beef on week for parties.  It's like importing hoagie rolls from Philly to make a genuine hoagie.

[weezy]

I split this into a separate thread so Western New Yorkers can discuss it with greater knowledge than I have, but as far as I can discern, Beef on Weck is one of "those" food items that sounds incredibly intriguing, but once you order it, you realize it was just the name.

Some other examples:

Hoppin' John (black-eyed peas and rice)

Moros y Cristianos (black beans and rice)

Stamp n' Go (salt cod fritters)

There are a *lot* of these dishes out there - things that you try once for the name, and often never order again (*) - and I just smile and roll my eyes when restaurant critics write about them like they discovered something exotic. We should have a separate thread for this, so if you can think of some more examples, please chime in - we can probably come up with 100 items, and it would be pretty funny.

(*) Things like Moros y Cristianos ("Moors and Christians") are such staples of Cuban cuisine that, of course you'll order them again.

There's always England's Spotted Dick.

[saf]

Beef on Weck

(it's basically just a roast beef sandwich);

Yes, I suppose. But it is on weck! And served au jus.

I really like the bread generally. A good kummelweck roll and good roast beef, and this is a very good sandwich. (Serve it with salt potatoes.)

[johnb]

Isn't that like saying a hoagie is just a sub?  From my minimal knowledge of this based on the people I've known from Buffalo, I think the bread is a crucial component here.  I've heard of people importing the rolls to have genuine beef on week for parties.  It's like importing hoagie rolls from Philly to make a genuine hoagie.

Aren't the terms "hoagie" and "sub" interchangeable, i.e. regional variations describing the same thing,  along with "grinder", "hero", "po' boy", and many others?  Click Click Click  Also pop, soda, soft drink.  Tennis shoes and sneakers.

I do think that beef on weck is distinguished from other roast beef sandwiches by the bread, so it's not just basically a roast beef sandwich; it's a specific sub-set (as it were).  Another example of a specific sub-set would be the Chicago-style Italian beef.

Speaking of roast beef sandwiches, I distinctly remember a vacation my family took, traveling around the South by car in the mid-fifties when I was 11 years old.  Somewhere along the way I ordered a hot roast beef sandwich, which in those days in most of the South meant an open face sandwich of well done (brown and dry) roast beef sliced and served on a piece of white bread covered with gravy and probably mashed potatoes on the side.  I decided I liked that and it became my go-to order every night for dinner.  Then we got to Miami, and I ordered  my usual.  When they brought it I was horrified to discover it was something with meat that was still RED in the middle, on some type of strange rye bread WITH SEEDS, and NO GRAVY.  From that point on my memory of the incident is hazy, but I don't think I ate it, and it put me off "roast beef sandwiches" for the rest of the trip.

[KeithA]

Yes, I suppose. But it is on weck! And served au jus.

I really like the bread generally. A good kummelweck roll and good roast beef, and this is a very good sandwich. (Serve it with salt potatoes.)

I've never had it either but I used to work with a bunch of people from Buffalo and the main difference is the special weck roll. I would say if you like your typical horseradish sauce or french dip roast beef - give it a try - but it may not be all that different. I agree there are lots of regional specialities with unique names that aren't very different from standard fare - like Tiger Sauce in Baltimore is basically horseradish mayo whereas I believe Beef on Weck is usually just prepared horseradish.

[MsDiPesto]

Wegman's in FFX has Kummelweck rolls for those who want to recreate a Beef on Weck.

[The Hersch]

Speaking of roast beef sandwiches, I distinctly remember a vacation my family took, traveling around the South by car in the mid-fifties when I was 11 years old.  Somewhere along the way I ordered a hot roast beef sandwich, which in those days in most of the South meant an open face sandwich of well done (brown and dry) roast beef sliced and served on a piece of white bread covered with gravy and probably mashed potatoes on the side.

I'm sure it's true that a "hot roast beef sandwich" meant that in most of the South in the 50s, but I don't think it was particularly southern; it meant that in most of the country, I believe (although I don't go back quite as far as you do), and actually still does. The same with a hot turkey sandwich, with only the meat being different. In either case, the gravy was typically generic, and they probably used the same kind on both (maybe with extra brown coloring for the beef), in most of the kinds of places that would serve such things. In Washington, I imagine you can still get a hot roast beef or turkey sandwich at the Trio. Wait! I don't have to imagine. I just checked their website, and they have either for $7.95 on their lunch menu. The turkey version also gets you dressing and cranberry sauce.

[DonRocks]

The former, sure (it's basically just a roast beef sandwich); the latter, no.

Isn't that like saying a hoagie is just a sub?  From my minimal knowledge of this based on the people I've known from Buffalo, I think the bread is a crucial component here.  I've heard of people importing the rolls to have genuine beef on week for parties.  It's like importing hoagie rolls from Philly to make a genuine hoagie.

Yes, I suppose. But it is on weck! And served au jus.

I really like the bread generally. A good kummelweck roll and good roast beef, and this is a very good sandwich. (Serve it with salt potatoes.)

I walk a fine line between wanting to stimulate discussion (which is why I split this into its own thread, and called for native New Yorkers to chime in) and being too too.

I'll fight for a detour to The Canopy anytime I'm within sniffing distance of Ellicott City, so I guess God is in the details.

Jamie Stachowski used to serve this at Thirsty Bernie, but it's not on the menu any longer.

[FunnyJohn]

Beef on Weck at Willow is more than just a roast beef sandwich.  The weck is basically a kaiser style roll, but it is impregnated with sea salt and caraway, and made in house.  The condiments served with the more than generous amount of meat include sour cream, caramelized onions, au jus, and horseradish.  I generally get mine to go, because it is difficult to eat the whole thing in one sitting, and I usually take some of the meat out  and use it in a separate simple roast beef sandwich.  Last Friday of every month is "Buffalo Night" when the Beef on Weck is available at Willow.  Tracy O'Grady is a native of Buffalo, so I accept her assertion that they serve the genuine item.

[FunnyJohn]

There will be no beef on weck at Willow this Friday (the 30th) due to restaurant week.  The last offering prior to Lent will occur on Friday, Feb 6 and resume at the ed of April.

[TheMatt]

I think I remember seeing beef on weck at Jimmy's Old Town Tavern in Herndon. They are a Buffalo place through and through from my memory.

[Anna Phor]

District Commons serves beef on weck on Tuesdays. I haven't tried it, so can't vouch for the quality.