Forget that turkey club. Put some spice back into the mundane task of ordering a sandwich at Roy’s Place, which offers 20 pages worth of everyone’s favorite meal.
The walls are covered with mostly authentic Americana — photographs, music sheets and World War II posters urging people to buy bonds. Stained glass lamps hang from the ceiling. The partitions are lined with old beer bottles, and a tattered moose head, wearing a dusty Santa hat, overlooks the well-stocked bar.
The decor catches your eye, but not for long — you’ll be too busy reading. The menu holds 207 sandwiches, each the creation of octogenarian owner Roy Passin, who visits his restaurant daily. The staff, under pain of death, is forbidden to alter such original recipes as the Pocohantas, with lobster salad, ham, Swiss and “golden sauce” made of ginger, sherry and spices; and the Dirty Tom Glen, with ham, salami, provolone, chicken, tomato, onion, crushed cherry peppers and garlic mayo. This isn’t fast food: Meats are roasted on-site, and dressings and soups are homemade.
cityguide.aol.com
Welcome to the Lunch Encounter, a blog devoted to the mighty sandwich, with particular focus on American regional specialties.
I am Lisa Cherkasky, a Washington, DC-based food stylist, writer and cook. To see some of my work take a look at my website: http://www.lisacherkasky.com
Forget that turkey club. Put some spice back into the mundane task of ordering a sandwich at Roy’s Place, which offers 20 pages worth of everyone’s favorite meal.
The walls are covered with mostly authentic Americana — photographs, music sheets and World War II posters urging people to buy bonds. Stained glass lamps hang from the ceiling. The partitions are lined with old beer bottles, and a tattered moose head, wearing a dusty Santa hat, overlooks the well-stocked bar.
The decor catches your eye, but not for long — you’ll be too busy reading. The menu holds 207 sandwiches, each the creation of octogenarian owner Roy Passin, who visits his restaurant daily. The staff, under pain of death, is forbidden to alter such original recipes as the Pocohantas, with lobster salad, ham, Swiss and “golden sauce” made of ginger, sherry and spices; and the Dirty Tom Glen, with ham, salami, provolone, chicken, tomato, onion, crushed cherry peppers and garlic mayo. This isn’t fast food: Meats are roasted on-site, and dressings and soups are homemade.
cityguide.aol.com