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Two great bites you simply have to sample
Wed, Mar 16, 2011 (5 p.m.)
The view from First Food & Bar.
Photo: Isaac Brekken
I’m not sure which circle of Dante’s Inferno spawned Sammy D’s new Main Line Philly Cheese-steak at First Food & Bar, but I’m glad it did. This disgustingly delicious decadence has it all: dry-aged sliced ribeye, tartufo (truffled) cheese whiz, seared foie gras and foie gras mayo. The only thing missing? Lipitor. You’re on your own there.
D.O.C.G.’s grilled filone is so simple, it’s easy to look past it at first glance. Don’t. Filone is an Italian yeast bread, and D.O.C.G. uses ciabatta brushed with extra-virgin olive oil and grilled, imparting more than a hint of smokiness. The coup de grâce? It comes with a soft-poached duck egg in fontina cheese fondue with black truffles for dipping. Hint: One order of filone isn’t enough to finish the cheesy concoction, so get multiples.
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