Morning Cheesesteak Production

It's not difficult to make good cheesesteaks.  It's very difficult to make great cheesesteaks day in and day out.  We make GREAT cheesesteaks.  We start with quality beef.  Above are half pound portions of whole top sirloin sliced razor thin.  This is how you prepare to make great steaks.  Others get their beef in a box and they'll still have that box in the afternoon.  These steaks will be gone by noon.




The Steak Rolls.  You can't make a great steak using Franz, Williams or Orowheat rolls.  You have to go to the source.  We get our steak rolls from a 100 year old bakery in Philly, PA.  Amoroso's Baking Company, on South 55th Street in Philly.  Check them out, they're famous.







Casper's Hot Dogs
are probably the best franks on the West Coast.
They're a delicate, lightly flavored natural casing frank that absolutely snaps when you bite them. They're very similar to the Hoffy Dogs served at Pink's in Hollywood, but larger.  Shown at right are the Casper's Original style with sliced tomato, sliced onion, mustard and relish.  These are cooked to order, so call in your order if you don't want to wait.









Do you know the difference between a LiL' Duece Coupe and a Surfin' Safari when it comes to burgers?  Me neither.  So if you want a double bacon cheeseburger without onions and add pickle and jalapeno, just say it.  No cute names, no extra charges.



















Char-Grilled Salmon
We use wild caught, Pacific Northwest
Salmon for our Salmon Burgers.  This is
an excellent choice for lunch.