No Thanks, I’ll Stick With Geno’s
I don’t want schmancy cheese; I want da’ Whiz
PHILADELPHIA (CBS 3) ? Sliced, sizzled and slathered with cheese … the famous Philly cheesesteak serves as an iconic representation of our city and now, an expensive luxury.
That’s because Chef James Locascio, of Rittenhouse Square’s Barclay Prime, created Philadelphia’s “haute” cheesesteak, an upscale version of the sandwich that includes butter poached lobster and shaved truffles.
“It’s every ingredient you want to try in a life time in one,” said Locascio.
Still, that kind of lavishness doesn’t come cheap. For one cheesesteak, expect to pay $100. That is nearly 15 times more than the original.
Truffles? Lobster?
Pffft.
Swill Food and Grog | Mr. Bingley | 
May 15, 2008 1:26 pm
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“Every ingredient you want to try in a lifetime in one”–I guess so b/c you’ll need a crash cart handy. (I know, I know, the article says people order it and split it, but still–rich stuff.) I wonder if it had anything to do with a certain snotty former presidential candidate asking for swiss cheese on his? They don’t specify what kind of cheese it is but Whiz doesn’t set you back $17/lb.
This is just dumb enough to qualify as modern art – a cheesesteak that has fish and truffles. That’s like asking for a soda and getting soda with milk and orange juice mixed into the glass.
I guess this is the “cheesesteak” for the rich gullible tourist who’s to ignorant to know the difference. In fact, it shouldn’t be called a Philly Cheesesteak but a John Kerry.