I love Philly cheesesteaks and as you can probably tell by now I’m also a pretty big fan of pizza, so when I saw that Upper Crust Pizza offered a Philly Cheesesteak pizza I knew that I had to try it.
The pizza is topped with steak, cheese, mushrooms, onions and green peppers, which is pretty much everything you’d find on a traditional Philly cheesesteak sandwich. It was pretty good, but a little dry, which is why I’d like to see them add one more traditional Philly cheesesteak topping to it; Cheez Whiz. I guess I can understand that some people might not necessarily want Cheez Whiz as a topping on their pizza, but at the very least I think it would be cool if Upper Crust gave you a little container of it along with your pizza so you could use it for dipping purposes.
I’d never been to Meyer’s before I went there recently with my family for lunch, and honestly I wasn’t expecting too much. The restaurant is located in a strip mall and walking in it kind of reminded me of the typical American restaurant that my grandparents might stop at for a late breakfast after church. Not that there’s anything wrong with that, but it’s just a little different from most of the places I usually eat at.
Opening up the menu however I was pleasantly surprised to see that no matter what type of food you’re looking for Meyer’s pretty much has you covered. They must have had about 25 different sandwiches and burgers alone and that was before you even got to the seafood, dinner or pasta sections of the menu. Even with the ridiculously large menu though nothing really caught my eye until I noticed the Bacon Bratzel Burger.
How can you go wrong with a l/3 pound burger topped with a Usinger’s bratwurst, bacon, sauteed onions and melted cheddar cheese on a pretzel bun? In reality the Bacon Bratzel Burger is just a tame version of the Tailgater Burger that I made last fall, but that didn’t make it any less delicious. What really made the burger for me was the pretzel bun. To me pretzel buns are kind of like the ability to get an egg on your burger; if a restaurant offers you the option you should always take it.
Aside from Chinese buffets and fast food restaurants one of my favorite places to eat lunch during my workday is at bd’s Mongolian Grill. If you’ve never been to a Mongolian barbecue I’ll give you a quick rundown of how they work. You start off with an empty bowl and then walk around filling it with various meats and vegetables before bringing it up to a giant iron griddle where your dish is cooked in front of you.
A lot of Mongolian barbecues are all you can eat, but bd’s gives you the option of purchasing a single bowl of food for a few dollars less than their all you can eat price. If you know how to fill up your bowl correctly though you can easily pack enough into it to get you completely stuffed to the point that paying for anything other than a single trip up to the grill is almost pointless.
With all the different meat and vegetable options deciding what to fill your bowl with can be quite the daunting task however, and that’s why I’ve come up with a few simple steps to to maximize the amount of food you can fit in your bowl.
The DudeFoods guide to getting the most out of your Mongolian barbecue experience:
Step 1 – Layer the bottom of your bowl with heavy flat meats such as steak and chicken.
Step 2 - Cover the bottom layer with whatever vegetables you want. At this point you might be tempted to add things like noodles to your bowl, but don’t do it! They take up way too much space and it’s just an overall waste; kind of like filling up on salad at an all you can eat buffet.
Step 3 – Cover the vegetables with even more heavy meats to weigh them down.
Step 4 – Use smaller foods to fill in all the gaps in your bowl. Items like tofu, mushrooms and meatballs are great for this!
Step 5 – Take your bowl over to the giant iron griddle, watch the cooks fry up your delicious creation and then take it back to your table and dig in!
I’ll have to admit that I was a little leery when I heard that Milwaukee’s own Palermo’s Pizza made a biscuits & gravy breakfast pizza. It’s not that I was doubting them, because all of their other pizzas are completely delicious, but I just wasn’t sure how well biscuits & gravy would translate as pizza toppings. My doubts were instantly erased when I tried my first slice.
There aren’t any biscuits on the pizza per se, but instead the crust itself is almost biscuit-like. Covering the crust is the gravy, smoked bacon, pieces of breakfast sausage and mozzarella cheese.
The thing I love the most about breakfast however is eggs so I kinda of wish that Palermo’s made a version of this pizza that had eggs on it as well. I guess that might be too much for some people, but I know that I’d eat it. They do make another breakfast pizza that has eggs, bacon, Italian sausage and cheddar cheese sauce though so maybe next time I’ll just buy one of each.
I feel sorry for people who haven’t had the chance to experience real Midwestern frozen custard. I always though it was crazy when New Yorkers would talk about how New York style pizza just isn’t as good when you order it anywhere else, but that’s exactly the same way I feel about custard. I’m not going to get into a debate about who has the best frozen custard in Milwaukee because if you ask three different people you’ll probably receive three different answers, but each of those three people will also probably agree that Kopp’s is one of the best, and that’s where I got this maple syrup and pancake frozen custard.
I wasn’t sure quite what to expect when I saw it listed on their menu as one of the flavors of the day, but I’m glad I ordered a scoop. At first it just looked like they mixed chunks of pancakes with regular vanilla custard, but it turns out that they actually made a maple syrup flavored custard, so you could taste the syrup in every single bite. Out of all the custard flavors I’ve eaten at Kopp’s over the years this was easily one of my favorites.
I was there on my lunch break so I also ordered a cheeseburger and some onion rings to go with my custard and those were great as usual. I’ve been eating at Kopp’s since I was a little kid and the fact that their menu hasn’t changed much at all between then and now (aside from the two featured custard flavors that change each day) just proves that they’re definitely doing things right.
I love Philly cheesesteaks and as you can probably tell by now I’m also a pretty big fan of pizza, so when I saw that Upper Crust Pizza offered a Philly Cheesesteak pizza I knew that I had to try it.
