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Keithstg

Taylor Gourmet Deli, Local Sub Chain in Numerous Area Locations - All Stores Are Closing

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Let me say that I really like this place and I have to commend these guys for what they have going on here. It’s the closest thing outside of the Philly burbs for a sandwich that comes close to the wonders of Trio's. The Sarcones roles really make it... BUT I have to echo one thing that others have said here: they need to be a little less stingy with the toppings! We ordered the chicken cutlet with sharp provolone and broccoli rabe the other day and it was *almost* perfect---BUT there was only a tiny scattering of broccoli rabe on the sandwich! Otherwise, it was SO GOOD: the chicken cutlet was light, super-crisp and not too greasy, the sharp provolone had a wonderful tang, the broc. rabe (what there was of it) was appropriately garlicky, etc. I think a bit more generosity with the toppings would go a long way toward making these the best damn sandwich you can get in DC. I'm pulling for these guys!

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Average at best, while the meatball sub had a good amount of flavor the quality and freshness that they clamour on about just wasnt there. Would rather go to Literris or Al's in Del Rey any day, for that matter every day. It wasnt bad, it just wasnt 20 dollars worth by any means. I dont think I will go here again for a long time. Too bad the food didnt live up to the hype.

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Average at best, while the meatball sub had a good amount of flavor the quality and freshness that they clamour on about just wasnt there. Would rather go to Literris or Al's in Del Rey any day, for that matter every day. It wasnt bad, it just wasnt 20 dollars worth by any means. I dont think I will go here again for a long time. Too bad the food didnt live up to the hype.

Al's Steakhouse in Del Ray is easily more expensive than Taylor Deli. Al's charges $14 for a large sub whereas the Taylor 12" hoagies all come in under $10. I've also yet to spend > $13 at Taylor in over a dozen visits so I'm not sure where your $20 figure comes from...

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I've been having some health-related problems and pretty much haven't eaten a normal meal since Labor Day.

I took a deep breath and ordered the Vine St. and a Limonata yesterday.

Hot damn, it was better than I remembered. One thing I have noticed though is that while the sandwiches with the chicken cutlets are perfect, the ones without have either too much bread or not enough filling - the balance is off. But the Vine St.? Perfect. Mmmm.

They also stock Dolci Gelati, which gets a big thumbs up from me.

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If you haven't tried Taylor's Pattison Avenue, you should. Don't take it from me, take it from Jane Black. It's a great roast pork hoagie with broccoli rabe and their fantastic aged sharp provolone with a touch of pan drippings sauce. A great spicy, sweet, savory, juicy combination. I never had the Galileo Grill version and I don't know the Philly original, but this is certainly the best sub I've had in many successful trips to Taylor.

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If you haven't tried Taylor's Pattison Avenue, you should. Don't take it from me, take it from Jane Black. It's a great roast pork hoagie with broccoli rabe and their fantastic aged sharp provolone with a touch of pan drippings sauce. A great spicy, sweet, savory, juicy combination. I never had the Galileo Grill version and I don't know the Philly original, but this is certainly the best sub I've had in many successful trips to Taylor.

I agree very strongly with this. I've been enjoying Taylor sandwiches since they've opened, but since trying the Pattison Avenue I've been unable to order anything else on the menu. I love broccoli rabe, and the hard roll they use stands up very well to the pan drippings. Must try for everyone.

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Just wanted to add to the praise for the pork. I'd wanted to try it since the Post article and made it up to H St tonight. So garlicky and juicy and delicious. The Vine St Expressway (cutlet with prosciutto and pesto) was also really good. Tough to choose which was better, but I think the slight edge goes to the Pattison. Definitely a must-try. The only disappointment were the raviolis. A bit on the dry side and not that flavorful.

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If you haven't tried Taylor's Pattison Avenue, you should. Don't take it from me, take it from Jane Black. It's a great roast pork hoagie with broccoli rabe and their fantastic aged sharp provolone with a touch of pan drippings sauce. A great spicy, sweet, savory, juicy combination. I never had the Galileo Grill version and I don't know the Philly original, but this is certainly the best sub I've had in many successful trips to Taylor.

I agree very strongly with this. I've been enjoying Taylor sandwiches since they've opened, but since trying the Pattison Avenue I've been unable to order anything else on the menu. I love broccoli rabe, and the hard roll they use stands up very well to the pan drippings. Must try for everyone.

A Roast Pork w/ Sharp Provolone & Broccoli Rabe is my 2nd favorite sandwich growing up from Philly [Chicken Cutlet was 3rd]. Used to eat this at Tony Luke's [Front & Oregon], the local standby place for sandwiches to bring into the sports stadiums [Phils, Eagles, Flyers]. Dammit now I have a hankering for the sammie & don't want to dredge outside today :angry:

Taylor's with the AWESOME Sarcone's rolls [eh, don't even try & say Amoroso is up there, they're OK but none of the best places I knew used them] does a fine job of bringing a taste of Philly nearby.

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So in the last month, I've discovered the 5th and K location and have been trying out some different sandwiches. Started with the 9th St Italian. Good, better then anything I can get nearby, but not as good as say Italian Place. Next visit, Art Museum (breaded chicken, roasted red peppers, prov) - quite good. Anyone had the chicken sandwiches with grilled chicken instead of breaded cutlet? I'll have to try that sometime.... part of me thinks that the bread and the breading don't complement each other as well as they should... I'll also need to try some of the other combos. The Pattison Ave.... wow! Easily the best of the 3 I've had. While I can see how some folks could think that the sandwiches should be bigger given the prices.... can't say that at all about the Pattison.... eating it, the meat and brocolli rabe are spilling out... the pork so moist and complemented perfectly with the brocolli rabe and the sharp provolone.

Best part, so close to work... never a reason to go to Quizno's again......

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The Pattison Ave.... wow! Easily the best of the 3 I've had. While I can see how some folks could think that the sandwiches should be bigger given the prices.... can't say that at all about the Pattison.... eating it, the meat and brocolli rabe are spilling out... the pork so moist and complemented perfectly with the brocolli rabe and the sharp provolone.

I agree with the pork sandwich, one of the best in town!

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Another favorite of mine here is the sausage & peppers, dubbed Church St.

IMO, the taste exactly captures what I used to get in Philly. [the Sarcone's roll helps in a big way]. I usually get mine with extra peppers. Nice alternative to the Roast Pork or Chicken Cutlet sammies.

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I agree with the pork sandwich, one of the best in town!

Having had the Pattison Ave. (12', $9.50) today for lunch, as well as Toscana Cafe's rendition of the pork, broccoli rabe, and provolone combo a while back, I have to agree. There are two components that really set Taylor's apart: the bread, and the decision to add crushed red pepper. Taylor's rolls are so vastly superior to the bread Toscana uses -- they actually hold up to what they're meant to carry, even when it is quite juicy like that braised pork. And the crushed red pepper, rather than overwhelming the other ingredients, adds just enough heat to complicate the sandwich's flavor profile a little, keeping you interested and leaving your taste buds with the sort of light tingling that stems from long-term application of low-level spice.

But as for the meat, cheese, and broccoli rab themselves, Taylor's sandwich didn't blow Toscana's away. Some bites, where all the flavors were in sync, were amazing: there was enough juice to soften the fantastic bread and to keep the pork moist, and all three of the core components were present. But much of the time, due to how the filling was laid out on the roll, some bites were all broccoli rabe and provolone, and others were just pork. The former showcased the need for a slightly heavier hand with that deliciously salty cheese, and the latter made me think that the pork could have been more flavorful, more tender, and juicier if it was aimed at beating Toscana's; but in the few bites where everything came together, I couldn't have been happier.

I guess the moral of the story is that a good sandwich has high quality ingredients, but an awesome one has them laid out just right. Still, I'll definitely be giving them another shot to reach that level soon.

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...a slightly heavier hand with that deliciously salty cheese...

I have found that the aged provolone they use at Taylor overwhelms any sandwich it is put on.

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IMHO the sharp provolone is supposed to be in-your-face; at least, that's how the flavors are positioned at Tony Luke's. I actually thought it was very muted here...

DanielK led a few of us to the Mt Vernon triangle location (corner of 5th and K NW) following another successful volunteering shift at DCCK. The roast pork Italiano is curiously absent from the menu board, but the staff assured us that it was available, so of course we gave it a go. The Sarcone's roll, sopping with juices, is an easy win. But the proportion of toppings could use a re-think: it was far, far lighter on pork and provolone than I'm used to getting at the well-known Philly places, and the broccoli rabe was rather stemmy. I think GennaroE was on to something when he suggested that the trick may be to buy a 12" sandwich but to have them assemble it on a 6" roll.

Pleasant surprise: arancini (5 for $4.50) were quite good, even if the texture of the risotto wasn't quite up to 2Amy's standard. Also, the soda fountain dispenses Boylan's products, all cane-sugar or sugar-free!

And finally, Tim Carman reports tonight that a third location in Bethesda is back on track.

BTW, I love the look of the Mt Vernon location.

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Dave and Gennaro are spot on. The individual ingredients are excellent, but the ratios are all wrong. The sandwich needed more pork, more cheese, and less rabe.

I think Gennaro has it right. Order the 12" sandwich, and when you get to your table, move all of the pork and cheese from one half of the sandwich to the other. Then toss the extra 6" of roll with the extra broccoli rabe, and you'd have a near perfect sandwich. Of course, then it would be $9 for a 6" sandwich, not exactly a bargain.

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IMHO the sharp provolone is supposed to be in-your-face; at least, that's how the flavors are positioned at Tony Luke's. I actually thought it was very muted here...

I have not had it on the pork sandwich, but where I have had it I find that it is too overpowering for my taste, I like for the flavors of a sandwich to meld and not have one over-power any other. I must say that I really love the Columbus Blvd, especially after I walk the countless blocks back to my office and the oil and pepper juice has had a chance to soak into the roll.

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I agree with the pork sandwich, one of the best in town!

But much of the time, due to how the filling was laid out on the roll, some bites were all broccoli rabe and provolone, and others were just pork.

I have found that the aged provolone they use at Taylor overwhelms any sandwich it is put on.

IMHO the sharp provolone is supposed to be in-your-face; at least, that's how the flavors are positioned at Tony Luke's. I actually thought it was very muted here...

Dave and Gennaro are spot on. The individual ingredients are excellent, but the ratios are all wrong. The sandwich needed more pork, more cheese, and less rabe.

I had this sandwich tonight at the H Street location, and it had a lot of pork, an even distribution of ingredients, and provolone that was indeed sharp, but which came across as slightly muted (because of the amount of pork).

Cheers,

Rocks.

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I think Gennaro has it right.

Apparently I don't. Today I requested a 12" Pattison Avenue (Pork + Rabe) on 6 inches of bread, and received a mass of pork with literally two stems of broccoli rabe (less than 1/4 of the amount on the normal sandwich) and a sprinkling of cheese. The imbalance of ingredients might have been tolerable if the pork had tasted good, but today it utterly lacked seasoning and tasted more of unadulterated fat than anything else. Plus it was ice cold, which only accentuated the unpleasant texture of the meat and underscored the lack of any other flavor.

I'm pretty disgusted. The 4 or so lunches I've gotten from the Sauca cart have been far superior to this sandwich, and cheaper.

Edit: At least the Arancini were decent; they have a nice spiciness to them.

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I've found this to be one of the most inconsistent restaurants in DC. One night you'll get a revelatory salad and prosciutto sandwich and the next you're getting stale bread with sparse toppings and overfried raviolis. I haven't been eating out as much, so it's hard to use one of my few nights out on a place that is only 50/50 to deliver, meaning that Taylor has unfortunately fallen out of the rotation.

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I'm ecstatic to have Taylor in my neighborhood (the MVT location). YMMV but my rule is to get any sandwich with the aged provolone. Personally I love its strong flavor. My go-to sandwich is the 9th Street Italian (hold the lettuce). Usually I'll get the 12 inch sandwich and it makes two meals for me.

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I find this thread pretty fuckin' funny.

I mean, sure, things can be done well or poorly and money is money, but the ratio of pretentious criticism/melodrama/obsequious connoisseurship (all sins to which I readily confess) to price-per-meal probably the highest of any thread on this board.

It's a sandwich shop.

And JLK is spot on: aged provolone rocks. It's the bacon of cheese.

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I find this thread pretty fuckin' funny.

I mean, sure, things can be done well or poorly and money is money, but the ratio of pretentious criticism/melodrama/obsequious connoisseurship (all sins to which I readily confess) to price-per-meal probably the highest of any thread on this board.

It's a sandwich shop.

And JLK is spot on: aged provolone rocks. It's the bacon of cheese.

There's only one thing that I could think of that would make it even more absurd: If someone were to have called ahead on a Saturday night and asked how long the line would be when they got there and then gotten all mad when he was told that they have no way of knowing, or even speculating on, such an unknowable thing.

Winky emoticon.

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There's only one thing that I could think of that would make it even more absurd: If someone were to have called ahead on a Saturday night and asked how long the line would be when they got there and then gotten mad when he was told that they have no way of knowing, or even speculating on, such an unknowable thing.

Winky emoticon.

[The general rule here is as follows: "In order for off-topic one-liners to stay, they have to make the Laugh Committee laugh." This one did.]

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