|Frontage on the Corner of|
Studewood & 11th Street
Chicken fried steak
Tillamook sharp cheddar & pepper jack
Sweet jalapeños, Malt slaw
Thousand Island Dressing & chile con Queso
On dark pumpernickel bread
Chef Lance Fegen seems to be a fan of butterflied hotdogs on sandwiches. I'm not complaining. Though I seem to remember Alfalfa from the Little Rascals putting a hot dog on a big old sandwich too. This Rodeo Clown is a monster sandwich of champions. All at once it is beefy, meaty, sweet, sour, creamy, cheesy, salty, and full of crunchy yet juicy goodness. The dark pumpernickel & malt slaw are bitter and salty, and they offset the sweetness of the brisket & the hot dog quite nicely. The chicken fried steak adds more crunch along with that of the bread. The Tillamook cheese works with it all but doesn't get in in the way of the other flavours either. And the in house made 1000 Island dressing is creamy, pickly and tangy to tie it all together. The best of the Tillamook sandwich/burger bunch I had this week!
|Lunch Counter/Bar at Liberty Kitchen|
Of note is the atmosphere of Liberty Kitchen: it is like a stainless steel art deco diner meets a 21st Century reclaimed wood urban chic bistro. All types of customers here--hipsters, yuppies, tattooed old school Heights residents mixed with new school gentrifiers, bikers (motor and pedal), and a few corporate nudniks. Liberty Kitchen has a VERY lively staff, and Chef/Sous Chef was always visible at the bar/counter. Leading from the front always gets props from me.
Foodie Professor's Report Card for Liberty Kitchen:
Rodeo Clown Reuben: A+
|Only halfway through!!!|
Overall Grade: A+
Zao an, y'all!