Comments on: Third Time’s a Charm for Bridge Road Market?

by: 78704

Mon, 19 May 2008 18:40:53 +0000

I tried a BLT when they first opened because a BLT is the lowest hurdle. They added smoked salmon, I guess to justify the $9. Too bad, smoked salmon and bacon just don’t need each other.
I wonder what they add to the caprese? (Tomatoes, basil and mozzarella, oil and seasoning. The only way it can possibly be easier is if someone does it for you I guess.)
We may give them a second chance soon, because I believe in second chances.

by: Nate

Thu, 10 Apr 2008 12:48:26 +0000

Isn’t it “Reuben” you guys? Anyway, I’ve tried this place a couple times, and was thrilled to see something like it opening in that location, but it’s simply too expensive for what you get. I’m not going back. Oh, and stay away from their cappuccino machine too…

by: spinster girl

Mon, 07 Apr 2008 19:31:54 +0000

I started to go in a few weeks ago and the tables threw me for a loop. Is it a restaurant? Is it a store? Do they have the caprese salad I’m too lazy to make and that I enjoyed picking up in one of the previous incarnations?

by: Rich Ireland

Mon, 07 Apr 2008 15:37:31 +0000

Y’know… You may have stumbled onto the next big thing for the summer festival menu! Include me in the taste panel. I will bring the “right” beer; and al can bring the fried pickles…

by: Al Peery

Sun, 06 Apr 2008 10:23:28 +0000

Can I get a deep fried Kosher Dill with those Ruben fritters?

by: Brooke A. Brown

Fri, 04 Apr 2008 14:54:25 +0000

Rich,

No one is doubting your deli credentials, although I may need to see some I.D. next time I bump in to you at the bar…

But something you said got me to thinking: would it not be interesting (to say the least) if one were to scoop some rueben filling onto bite-size pieces of marble rye, coat them in a simple beer batter and then flash fry ‘em? Have some extra Russian dressing on the side for dipping. And an extra beer, of course.

by: Rich Ireland

Fri, 04 Apr 2008 00:51:42 +0000

BTW, There are many sandwich historians that believe the Ruben sandwich was actually first sold in Atlantic City (My hometown) by Ruben’s sandwich stand. He then moved to a full blown deli in New York where the sandwich became popular. This is just one of many accounts…

by: Rich Ireland

Fri, 04 Apr 2008 00:43:49 +0000

Guys, I just call em like I see em… I think I can say that I have enough “deli credentials” having been raised in New Jersey around several neighborhood Italian and Jewish delicatessens. I even worked in one!

The ruben I had seemed as if it had been assembled by scooping “ruben filling” onto the marble rye. There were no beautiful laminar layers of corned beef, just an occassional chunk in the mush. I couldn’t tell the kraut from the dressing, and it squirted out when I bit into it. Sure, a ruben can sometimes be a bit messy, like having to wipe a bit of dressing from the corners of your mouth… But I shouldn’t have to scoop up the innards and stick it back onto the bread after each bite!

I will go back. My wife’s cobb salad was excellent. My side dish of orzo salad was great. But I am going to stay away from the ruben…

by: Chris Workman

Thu, 03 Apr 2008 21:26:03 +0000

I believe that Rich doesn’t quite get the point of a reuben. They are supposed to be a mess.

I had roasted chicken from there once and it was fabulous. Roast chicken is one of those things you can really judge a place on. It is so simple, yet so easy to mess up.

by: Brooke A. Brown

Thu, 03 Apr 2008 16:31:32 +0000

Rich,

Have you honestly ever eaten a Reuben that wasn’t a complete mess? I don’t think I have…

But if by ‘mush’ you mean it was overly soggy, then I feel your pain. I deplore soggy bread.