San Francisco's Slow Club is aptly named for a lazy Saturday brunch spot. Several weeks ago, before the weather turned icky, Andrew and I found ourselves with a City CarShare car on a sunny day, so we settled on an outdoor table for two and a strict definition of brunch: lunch for him, breakfast for me.
Andrew ordered a roast beef sandwich classically condimented with horseradish and unexpectedly served on focaccia. More than an inch of thin-sliced beef kept it from being to bourgie. I, on the other hand, ordered Slow Club's standout eggs benedict, with a perfectly poached egg on grilled country bread.
Eggs benedict reinforces my belief that an open-face sandwich isn't really a sandwich. If we start calling every dish featuring something on bread, what keeps eggs benedict from being counted?
Ever since I tasted Al's Beef in Chicago, I've been saying that Italian beef sandwiches would make a killing in San Francisco — especially in North Beach. If only I'd gotten into the Italian beef business sooner.
This week, Tony's Coal-Fired Pizza & Slice House opens on Sutter and Union, selling pies and sammies to go, including seven kinds of Italian beef sandwiches, all made with slow-roasted meat cooked in garlic and Italian herbs in the coal ovens. For dessert, another Chicago staple: Italian ices. Better yet, it's open until 11 p.m.
Tony already made a name for himself with Tony's Pizza Napoletana, so he probably knows more about running a restaurant than I do. At least my loss in sandwich riches is a gain for San Fran's sandwich scene.
For Andrew and me, getting to babysit our niece on a Saturday means Estela's sandwiches — a very special occasion now that we no longer live next door. This time, we both tried something new: ham and brie for me (much better after I popped it in the oven) and roast beef with horseradish and smoked gouda for Andrew. Don't they make a good couple?
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