Taco Joint

Taco Joint Website                                                                              Maps/Locations

A new favorite for my husband and I is a place called Taco Joint. I learned about Taco Joint from a group of people at my school who invited me to join their weekly lunch- frequently at the Taco Joint in Uptown, a few blocks from my school. I brought my husband there for breakfast & fell in love with the Great Gordo breakfast burrito. This is an enormous burrito packed with eggs, diced, perfectly seasoned, crispy little potato cubes, cheese, and your choice of chorizo or bacon (I think sausage may be an option, as well). I love to eat it with the special Jalapeno Ranch offered at the salsa bar- I love that stuff so much I once mused that they could bottle and sell it, only to have my friend point out that they do, in fact, bottle and sell it!

After I tried the Great Gordo that saturday morning, I was dismayed to realize that they cut off the breakfast menu at that location before 11am, and I only went there for lunch most of the time on school days.

This was a blessing in disguise, however, because I was forced to branch out and taste several other items from the lunch menu. Their spicy fried chicken quesadilla was a new lunch favorite for a while, but I also really enjoyed the beef tacos, and I have to give them extra praise for their refried beans; I normally do not like refried beans, because if you're going to mash something, I don't want it partially mashed with chunks of bean and skin all in there- I want it smooth & almost creamy. Taco Joint uniquely delivers on this particular pickiness.

Now, the spicy crispy chicken had won my ever-clogging heart as a lunchtime favorite, when I discovered that there was another location of Taco Joint closer to my abode!

...And this one serves breakfast all day! I made a special request and created my new staple order, combining my Taco Joint loves- I got a Great Gordo with Spicy Crispy Chicken instead of chorizo. Most of the time they'll do it, once I was turned down, inexplicably since it was the same location, same time of day. 

Taco Joint offers a wide variety of excellent Texan fare (the presence of tortillas and salsa do not automatically equate to Tex-Mex for me- this place is pure Dallas!) and a casual, enjoyable atmosphere. There is also a small bar area with a television and several beers on draft. I highly recommend you experience it for yourself, and tell me what you tried in the comments!

Not-So-Seasonal Cravings

I got married in October, & in my first week of marriage I learned a vital fact about my new husband.

He. LOVES. Pumpkin.

He loves everything pumpkin; pumpkin lattes, pumpkin pie, pumpkin cheesecake, pumpkin bread... He's a pumpkin eating fiend.

In expressing his enthusiasm for gourd-based confections, he bemoaned the fact that people get tired of pumpkin because it's seasonal, so they feel like they have to eat everything pumpkin-related during the limited time it's made available, and then in the spring, when they're not pumpkin'd out, there's none to be found. 

So I, being a brand new bride, I started a new tradition of purchasing a few extra boxes of pumpkin bread mix at the end of each fall season, when they go on clearance, and hiding them.

I find that my apartment is small enough I usually don't remember them again until several months have passed, and by then it's about time to treat my husband to a surprise pumpkin treat in the middle of April, and then again in June or July.

This is the second year I've gotten to do this, and it's really fun. My aunt used to do it with the Cadbury candy-coated mini eggs, before they expanded the availability from Easter-only to Christmas, too. My mom does something similar with her favorite Braum's sherbet flavor (Cherry Limeade), stocking up at the end of the summer. Unlike most people, my mom is famous for making her sweets last longer than anyone I've ever heard of.

What are your favorite limited-time, season-specific foods? Are you going to stock up on extras this year for a special treat 6 months later? Let me know in the comments!

Tom + Chee

Visit Tom + Chee website                                                                 Richardson location

                                                                                                          Fort Worth location

Last week I visited a friend of mine who just moved to Fort Worth, and she took me to a place that I found myself simultaneously adding to and checking off of my gastronomic bucket list.

Tom + Chee is a haven of all things hot and cheesy. The menu is comprised of every twist, enhancement, or accompaniment one could possibly imagine for a grilled cheese sandwich. You can get a "fancy" grilled cheese, each of which is an expertly conceptualized enhancement on the already difficult to beat classic grilled cheese sandwich. The challenge I expect in a restaurant with such a name and menu would be to successfully feature the cheese in the starring role, even in a BBQ Beef Texas sandwich, which could easily cross a line from a grilled cheese sandwich to a barbecue sandwich with cheese on it. Still these sandwiches are carefully composed to enhance, highlight, and star the cheese.

I sadly did not have the means nor fortitude to attempt to sample something from every section of the menu, but I managed to get a decent cross section, ordering the grilled Mac & Chee with a side of pesto, a "Soup Dipper" of their tomato basil soup for $1 (How brilliant to offer a small side serving of soup for dipping one's grilled cheese! This completely charmed me and earned Tom + Chee so many brownie points for fully understanding the appeal of a good grilled cheese sandwich.)

The Grilled Mac & Chee was every bit as starchy and decadent as you would imagine, and I was impressed with their mastery of temperature, as the abundant contents of the sandwich were piping hot and both completely melted and incorporated, yet the toast was a perfect golden color and crisp texture without being overdone or dry.

The pesto was a classic and super fresh basil pesto, delicious with the noodley contents of the Mac & Chee sandwich. The tomato basil soup was tangy and not overladen with basil or salt the way so many of those soups can be, and just textured enough to convince me of its freshness without an abundance of slimy chunks of cooked tomato.

Now for the best part- dessert. My friend ordered the "Blueberry Blue" grilled cheese donut, and kindly traded me a bite. It features a creamy lemon mascarpone, melted blue cheese, blueberry compote inside a toasted inverted donut. I was surprised when I tasted this because I was anticipating an almost cloyingly sweet bite between the glazed donut and the sweet fillings, but between the tart lemon in the mascarpone and the salty blue cheese, it was a pleasant balance that made it easy to want to go back for more. My friend, who ate much more of it than me, said she actually almost found it too savory with the blue cheese.

I, being an avid s'more connoisseur, could not pass up the offer of a s'more grilled cheese donut. This was significantly sweeter than the Blueberry Blue, but again the use of real cheese in the filling balanced the sugar, making each bite rich, creamy, and just pleasantly sweet. I was surprised how easy this was to eat, especially after such a rich lunch, but again somehow Tom + Chee achieved a perfect equilibrium of texture and flavor, and I didn't even feel uncomfortably weighed down from the dessert. 

I'll only linger a few more sentences on Tom + Chee to acknowledge their decor. The thematic branding both remind customers of tomatoes and cheese and don't kill the joke by going too far. There is a challenge on the wall for those with iron wills and stomachs to match:

...And for the parents out there, they provide a large stack of coloring books and a basket of crayons. I know my sisters will be thrilled to patronize a place that thinks of kiddos who want entertainment while their parents talk.

Over all, Tom + Chee succeeded at their own challenge. It was truly a fun experience, and I can't wait to go back. If you don't live near Fort Worth, worry not- while it's worth the drive, there is also a location in Richardson.

Flavors of Ice Cream

Map to Flavors of Ice Cream Here

After meeting a friend for dinner at an excellent place I'll review next week, we looked in the same shopping strip for a good place to get dessert. The straightforward name of this establishment, along with its bright colors, lured us across the parking lot into its air conditioned doors. And MY, what a find!

When we walked into Flavors of Ice Cream, the first thing that struck me was the length of the ice cream bar. I didn't get an exact count at the store, but by my best estimate, they feature at least 48 flavors of ice cream, in addition to milkshakes, coffee drinks, and smoothies.

Flavors of Ice cream features a unique assortment of not only traditional american ingredients in decadent specialty flavors, but also 16 Indian flavors of ice cream and sorbet. I hesitate to assume these are "traditional" Indian ice cream flavors because I have never been to India, but I tasted several and they were truly a cultural experience. They were not as sweet as the more American fare, creamy and exotically spiced.

After tasting several flavors, my friend settled on the Mexican Hot Chocolate, I opted to have both the Mexican Hot Chocolate and the Calypso Crunch, inwardly crying that 3 scoops of ice cream after a large meal is just not physically consumable, much less wise. I consoled myself that I could taste my husband's selections which were the Kahlua Almond Fudge and the English Toffee n' Cream.

At the risk of going on for ages describing every flavor I sampled, I'll just tell you about my two selections. 

The Mexican Hot Chocolate is a unique foodie experience worth having. I have heard several times that actual Mexican Hot Chocolate (the beverage) is an aphrodesiac, the cinnamon, cacao, and cayenne combining to get the blood pumping. That reputation would probably uphold with the ice cream form. Too often when people decide to add cinnamon to chocolate, especially in ice cream, they get too excited and it overpowers the palate, sometimes adding a gritty texture. Not so at Flavors of Ice Cream. The cinnamon is mild and empowering to the rich chocolate base, and the cayenne isn't so much a flavor as a sensation, slowly building warmth in the back of your throat into your core as you eat it, all at once compounding and being soothed by each bite of cold, creamy ice cream.

The Calypso Crunch is so decadent and unique, it resembles something I would put together if there were a combination candy store and ice cream bar that allowed you to select your own personalized combination of mix-ins from a large variety. It is a super chocolaty ice cream base, swirled with real peanut butter, and chock-full of chocolate covered, peanut butter filled pretzels. We're talking whole little pretzel nuggets, too- not tiny little mini-M&M sized bits of flavor.

When I stopped by for a few extra photos last night, my husband couldn't resist ordering a strawberry-banana smoothie. It wasn't a unique smoothie, but it was fresh and well made, not too sweet. 

As far as price point, Flavors of Ice cream is perhaps a little on the pricey side, though it holds up next to similar specialty shops such as Marble Slab. For a little over $5 you can try two flavors in a medium cup, which when you consider the additional overhead involved in keeping a shop stocked with well over 40 unique flavors of ice cream, is very reasonable.

I will list some of the more interesting and unique selection from Flavors of Ice Cream below, but keep in mind it's not a full list by any stretch! (I took these descriptions directly from the tags on the case)

Banana Strawberry
Banana Ice cream loaded with a strawberry weave

Garbage Can
Vanilla ice cream with generous chunks of 7 brand name candy bars & granulated peanuts

Special Praline
Praline pecans & caramel swirled together in a vanilla ice cream

Carrot Cake
Carrot cake ice cream with fresh walnuts & a cream cheese frosting weave

Smurf
Blue Raspberry ice cream loaded with miniature marshmallows

Birthday cake
Rich cake ice cream with pieces of yellow cake, blue cotton candy flavored icing & rainbow sprinkles

Milky Way
Nougat ice cream swirled with caramel & chunks of Milky Way

Mexican Hot Chocolate
Mexican chocolate, a hint of cinnamon, mini marshmallows & a cayenne kick

Butterscotch Bomb
Butterscotch ice cream with butterscotch swirl, brownies, heath bars, cookies & peanut butter cups

Calypso Crunch
Rich chocolate ice cream with peanut butter filled chocolate covered pretzels & peanut butter weave

Key Lime Pie
Tart Key Lime flavored ice cream with pieces of pie crust

Maple Walnut

Coconut Pineapple

English Toffee 'n Cream
Toffee ice cream loaded with English Toffee candy bar pieces

Captain's Chocolate
Smooth triple rich chocolate

Strawberry Cheesecake
Cheesecake ice cream with chunks of real cheesecake and laced with strawberries

Chocolate Raspberry Truffle
A light raspberry flavored rich chocolate ice cream with raspberry ribbon & dark chocolate mini raspberry cups

Kahlua Almond Fudge
Kahlua flavored ice cream swirled with fudge and whole roasted almond

Spumoni
 Swirled pistachio, chocolate & cherry ice cream with almonds & special blend of fruits

Homemade Pickle Chicken

I recently challenged myself with an Empty Pantry Challenge, resolving not to buy groceries until I've used up every item in my pantry. I've allowed myself to purchase essential and/or perishable protein (i.e. milk, eggs, cans of tuna) as I near the end of this challenge, because it turns out I am a bit of a starch hoarder (7 kinds of rice, anyone?). The tricky part of this is that I usually plan all my home cooked meals for the week as I grocery shop, getting inspired by the items that are in season, on sale, etc. So this challenge has forced me to flex my creative muscles in order to use whatever is in my spice cabinet and condiment shelf to make something exciting and delicious to serve my husband- bland, baked chicken and rice have no place in my home!

So this is what I made the other night:

My husband often wonders how I'm able to time things so that I finish preparing multiple elements of a meal at the same time, so that everything that should be hot is served hot and everything that should be cold is served cold. It's actually a skill I learned from my mom long before culinary school, and I'm still nowhere near as good at it as her, but to kind of show how it's done, I'll explain the process rather than just posting the recipe.

I had an old package of instant fettuccine alfredo in the pantry, so I started the water for that, and then I had about 12 minutes until the pasta was completely done to figure out a protein. I thawed some frozen chicken in the microwave, and while it was thawing, I started a tablespoon and a half of oil heating in my skillet. 

I also re-hydrated some dried, minced onion flakes. To do this I simply put about 2 tablespoons of the dried onions into about 1/4 cup of hot water and let it soak for a minute or so. I then added the minced onion and some minced garlic (from a jar in my fridge) to the oil to toast the onion and garlic and infuse the oil with their flavor. 

While they toasted, I took the thawed chicken, trimmed it, and chopped it into bite-sized pieces. While many people prefer to cook chicken breasts whole or in large portions, because it locks in the juices, I LOVE to pack a punch with the flavor, and I find if I shave it thin or chop it small, every bite is saturated it powerful flavor.

At this point the water for the fettuccine had come to a boil so I followed the directions on the package and added the contents to the water, stirring and reducing it to a simmer. 

By now the garlic and onions were nicely caramelizing and toasting, so I threw the chicken into the pan. By adding the chicken directly to the oil and flavors, without creating a sauce or marinade first, I was able to sear the outside of the chicken really quickly, sealing in the juiciness of the chicken. I have, in the past, done this using diced frozen chicken because I was in a hurry. While it will still cook, and quickly, the rapid change in temperature can cause the chicken to toughen up considerably, and become a bit rubbery in texture.

After the chicken was pretty well seared on all sides, I dug in my fridge for some kind of acid. I often throw some vinegar-based salad dressing on my chicken with other seasoning for a quick source of a lot of flavor, but all I had was raspberry vinaigrette, which didn't appeal to me for this meal. So I grabbed a jar of pickled Jalapenos and a jar of bread and butter pickles, and I poured a splash of juice from both jars into the skillet. I added a few shakes of my favorite spice blends (Garlic Pepper, Lemon Pepper, Jalapeno Seasoning) and sauteed the chicken at a low/medium heat for about 4-5 minutes until the liquid in the pan mostly evaporated.

Between stirring the chicken, I pulled out a stalk of romaine lettuce, washed, dried, and chopped it up, distributing it onto our plates.

The chicken finished about a minute before the pasta, so I turned the burner off and left the skillet on to keep it warm while I gave the pasta a final stir. 

I put a bottle of ranch on the table for the salad, and served.

The pickle juice made the chicken outstanding. the strong garlic flavor, juiciness, and burst of acid balanced well with the bland creaminess of the packaged pasta kit. My husband actually thought I had changed another recipe I've served before (after planning and intentionally shopping for it) to improve it, and succeeded!

So remember, when you're out of conventional ingredients, look for something of the same genre that might be less conventional for your purposes. If you don't have salt, add some soy sauce. If you don't have lemons or vinaigrette, use something else acidic!

Will you take up the Empty Pantry Challenge? What discoveries will you make? Try it out and let me know how it goes in the comments!

Coppell deli

Check out Coppell Deli's Website                                                             See Location

Remember when the original Big Tex burned down? For some of you native Dallasites, you may be able to relate to me when I say that when I got the news, it felt oddly like a beloved old uncle had died. This may have been because Big Tex actually looked like my great uncle Norton, but I probably knew Big Tex better than I ever knew Norton.

While I was pleased that they rebuilt Big Tex, I was dismayed to find they thought they should update him. It felt like putting the Statue of David in a business suit. You don't mess with traditional Texas institutions, dadgummit! And they didn't just update his clothes- THEY CHANGED HIS FACE!!! But what does this have to do with food?

My hometown is Coppell, TX. I grew up going to the original Coppell Deli in Old Coppell, and I can give it full credit for my affinity for clean but humble dining establishments that serve top-notch food, especially those that require a little local inside knowledge to learn about. Even when the Coppell Deli became better known and added a more modern, fancy location on the other side of town with the same menu but more sports-bar ambiance than greasy spoon, I always preferred the original. I appreciate the classic, historical permanence of some of the longstanding establishments in Old Coppell so much that I long dreamed of opening my own bakery across the street from the Coppell Deli. So when Old Coppell started undergoing major updates, and I learned that Coppell Deli would be following suit, demolishing their original location and rebuilding to keep up with the growth in the area, I was nervous. It was kind of like Big Tex burning down all over again. Would they sell out? Build another Deliman's Grill to compete with the Twisted Root coming in a block over? Lose the stripped-down-to-just-outstanding-food quality that made it the institution that it is?

The old Coppell Deli

Well I have good news. The Coppell Deli certainly got some updates, but they didn't change it's face. I don't know what marketer/architect/owner combination collaborated to achieve the balance of decor and atmosphere in the new Coppell Deli, but it carries every bit of the same humility, it's-about-good-food-at-the-end-of-the-day attitude, and lack of suburban pretense that the old place had, while adding some genuine improvements. There is now a patio, additional seating, a small bar, and they have added a few menu options that had at some point in the past only been available at the Deliman's Grill location.

The new Coppell Deli

I'm pleased to say food at Coppell Deli is as good as ever. If you've never been there, and you're in the area, I strongly suggest you remedy that ASAP. The burgers at Coppell Deli are legendary, and I have successfully convinced several out-of-towners that theirs are literally the best burgers in the state, and a contender for the best burgers in the country. On my first visit back to the new location, however, I was excited to try one of the newer items on the menu, the gyro, and a side of hummus. I won't speculate on the Mediterranean authenticity of the Coppell Deli hummus, but I will say that it's some of the best hummus I've ever had. It's extremely garlicky, however, so if you'll be kissing someone later that day, you'd better split the hummus with them. The gyro meat is perfectly seasoned, and they sear it on the flattop after slicing it off the rotisserie so that it's a little crispy, like the best burnt-ends of a great barbecue brisket. 

My grandmother (my regular eating companion) is usually most likely to order a giant cheeseburger, but she decided on this trip to try the Coppell Deli's Reuben sandwich. The only complaint we had was that it was so fresh and so fast that the sandwich was too hot to touch or eat for about 5 minutes. That's the kind of complaint I wish I had more often. My grandmother also partook in the famous Coppell Deli tater tots, which, though by nature are a greasy food, somehow aren't nearly as greasy and are much crispier than the tater tots at, say, Sonic. I think it has something to do with their frying oil being at a perfect temperature, sealing the tots instantly so that they don't soak in extra grease.

I may have to do another review someday of their breakfast menu, which may really be what the Coppell Deli is most famous for. Their breakfast sandwiches are colossal and outstanding, with high quality sausage, hearty portions of bacon and egg, and thick Texas toast.

All in all, the new building has all the charm of the old place, and all the added amenities of a rebuild. I don't feel like the nostalgia of my childhood was destroyed with its update, and I know that I'll bring many more out-of-towners and new Dallasites there to initiate them, welcome them, and show them why we Texans are so proud of where we come from.

Homemade Burgers

This week I got a rare treat while grocery shopping- affordable red meat. My husband and I are paying grad school tuition at the moment, so it's a special thing to find beef marked down enough to fit our grocery budget, but not only was the hamburger marked down a percentage, it was an extra $2 off the 97% lean option. I decided to make burgers.

Now the thing about burgers is that a good burger is super juicy, seared on the outside, and flavorful without condiments. Normally, a big factor in achieving that juiciness is using meat that is at least somewhat fatty. The saturated fat melts when cooked and contributes to the juice and flavor in a big way; burgers made with super lean meat often come out dry, & the patties can be crumbly.

I have two tricks to circumvent this problem. First, I added 2 whole eggs to the meat. Eggs contain cholesterol, but are much better for you than beef fat, as they also contain a huge assortment of vitamins, and some good cholesterol. Moreover, the egg whites act as a binder for the meat and seasonings. This helped add a little bit of moisture, and prevented the burgers from turning out crumbly. It also stretched the meat to make bigger burgers, and made the end result much more rich.

I seasoned the meat with a perfect trio of spice blends from a vendor at my local farmer's market. If you are in North Dallas on a Saturday, bring about $15 to the Coppell farmer's market and stock up on the best spices in the country. If you don't live in Dallas, no worries! Check out his website here. I love the Jalapeno seasoning so much I keep a backup stocked, because last year I ran out right after the market season ended, and that will not happen again! The three spices I used in my burger meat were the Jalapeno Seasoning, the "Rusty Onion" Seasoning, and the Garlic Pepper Seasoning. If my husband had my love for heat, I might've included some "What in da hell?" Habanero spice for an extra kick.

My second trick to get a great, juicy burger using extremely lean meat is that I got my griddle good and hot before I put my meat on. This way, the outside of the burger seared and sealed before the flavor and juices can escape. After I flipped them, I placed the cheese on top of the patties while the underside cooked, allowing it to melt, & removed them directly onto the toasted, buttered, garlicky buns I had waiting.

A great tip for cleaning your griddle or flat-top after a greasy, messy venture is to toss a slice or two of cheddar onto the worst of the mess while the griddle is still hot. Something about the oils in the cheese and the nature of the cheese as it first melts, then crisps up from the heat, makes it pick up gunk off a nasty griddle like nothing I've ever seen before. I admit I haven't tried it with other cheeses, but if you are wanting to experiment, I suggest you stick with harder cheeses, and DON'T under any circumstances use pepperjack! You'll mace yourself. Run the vent, too- the grilled cheese has quite a strong odor.

I served the burgers with corn on the cob, and sent my husband to buy a side of fries from Whataburger so that we could get some of their excellent condiments. We don't get to have burgers much, so this was a frugal way to avoid buying a whole bottle of ketchup or ranch that we'll never use up.

What are your favorite tricks for making burgers? Let us know in the comments!

Big Tony's West Philly Cheesesteaks

Check out Big Tony's website here!                                                                       Map Here

It's only appropriate that I should start this new writing venture with a review of Big Tony's West Philly Cheesesteaks, because it's one of those perfect accidents that I ever found it at all. I was looking for a halfway point to meet up with a friend and literally just googled both addresses and looked for any food between the two points. Big Tony's location in Dallas is nestled into an easy-to-miss, unassuming strip shopping center next to a smoothie shop and a Half Price Books. Its proximity to a bookstore alone gives this restaurant one of its stars, but Big Tony's turned out to be an unexpected treasure.

Since that first chance visit I have returned at least 5 times, 4 of which I was insistently dragging along someone who had never been before. Big Tony himself has served me each time I've been there, so it seems he works primarily at the Dallas location. He is from West Philly, and the food, the atmosphere, and Tony himself are so authentic, he actually teased my husband for ordering his sandwich with pastrami instead of the recommended beef on our first visit. You know your food is going to be good when the chef is confident enough to call out your not-Philly-authentic order! Now let's get down to the food.

Big Tony in his element.

I've made an effort to order something slightly different each time i visit, and I must say, it takes an exceptional cook to make a sandwich that predominantly features onions and have me not pick at least a few of them off. Big Tony has perfected truly slicing his onions thin enough and cooking them at a hot enough temperature on his flat-top that they become little gelatinous bursts of flavor- as God intended them. You see, it's not that I don't like onions, it's just that so few people cook them right. At Big Tony's I've learned that the trick to a real West Philly Cheesesteak is that it's more a solution than a mix. Most sandwiches are a mixture of individual flavors. At Big Tony's, the meat appears to be shaved thin and then cooked, so that it fills the bun in curly, savory ribbons. This allows the onions and cheese, and anything else you choose to add, to mingle perfectly into even the smallest bites. 

Now for this Texas girl, the one slightly less authentic ingredient I recommend you add to your sandwich is the jalapenos- we are in Dallas, after all. They chop them small enough that again, there isn't so much a distinct texture as a mild pop of heat in every bite.

There are more things worth noting about Big Tony's West Philly Cheesesteaks. First, the fries.

Big Tony's offers sweet potato, regular, spicy, "toothpicks", cheese fries, philly cheesesteak fries, and most noteably, "buffalo" fries, which are thick discs of potato that are fried to crunchy on the outside, piping hot and slightly soft on the inside, seasoned with some excellent combination of spices reminiscent of Lawry's Seasoned Salt. These are particularly excellent when dipped in Tony's special sauce, which is offered from a fridge full of a wide array of condiments ranging from ranch dressing to teriyaki sauce. Tony's sauce is zippy, with a mild heat. It's similar to a classic buffalo sauce, but more vinegary, and works great with the heavy meat and cheese of the sandwiches. Even so, I am the type of person who likes to try every sauce made available to me, and after 5 visits, I find that the sandwich on its own is completely satisfying without any sauce at all.

Most surprising was when I learned that Tony makes his own Italian ices. They have a super sweet, fresh fruit flavor, and the one I had the pleasure of trying on my last visit was strawberry. As far as what flavor to expect, it seems that weighs heavily on Tony's whim, but that kind of gamble is a fun lottery. This sweet frozen treat is an excellent way to end a casual, hearty meal of cheesy, meaty, savory deliciousness.

All in all, I highly recommend Big Tony's West Philly Cheesesteaks. Go check it out and let me know about your experience in the comments!