McDonald’s tailors its menu to reflect the tastes of its location. So, various countries offer unique items that you won’t find anywhere else. For example, in Japan, they have a Teriyaki Burger or Ebi Filet-O (a shrimp burger). In India, where beef is not commonly consumed, McDonald’s offers the McAloo Tikki, a spiced potato patty sandwich. In France, you might find macarons and croissants on the menu, and in South Korea, the Bulgogi Burger is made with marinated beef.
So, I was curious to see what a London McDonald's might offer. Many of the sandwiches are the same - burgers, chicken, fish. I ordered the Big N Tasty - beef patty, cheese made with emmental, onions, tomatoes, smoky sauce on a sesame seed bun. It was fine.
For a side, I got Mozzarella Dippers - Three sticks of mozzarella cheese, coated in breadcrumbs and served with salsa dip. I enjoyed this, but the salsa dip was a bit sweet. I wasn't expecting that.
This Mars McFlurry though. The Mars McFlurry uses soft vanilla ice cream as its base, with Mars bar pieces (chocolate-covered nougat) and a caramel sauce mixed in. So good.
"Chaps Pit Beef proudly serves Maryland’s best pit beef, turkey and pork as well as BBQ chicken and ribs. We pair those items with delicious home-style sides, including hand cut fries, baked beans, green beans, cole slaw, potato salad, and more! Guy Fieri’s Favorite Sandwich, our award-winning BBQ has been recognized, loved, and featured nationally by the Food Network, Diners, Drive-Ins and Dives, CBS, the Travel Channel, The New York Times, Baltimore Magazine and more!" reads the website.
It all began in May of 1987, when Gus Glava, owner of a night club, wanted his son-in-law Bob Creager to get out of working in a steel mill. So, as a wedding gift to his newly married daughter and son-in-law, he invested $12,000 to build Chaps Pit Beef.
Gus originally served pit beef at his bar. Gus knew Bob liked to cook and thought a pit beef stand in the parking lot of his club would be a hit. Gus suggested naming it “Chaps Pit Beef” after the club. The name stuck even though the club was sold and has gone through numerous name changes. Chaps Pit Beef began as a 12 x15 shack using the food license issued to the club, and extension cords running out to it and no restroom of its own.
Donna, Gus’s daughter, originally worked in the Chaps nightclub, but left there so she could spend her time at the pit beef stand with Bob. With Bob’s amazing ability as a cook and Donna’s ability to organize and motivate the staff, success was in the cards. Chaps Pit beef now has had five buildings added onto it from the original.
I had to try Baltimore's most iconic sandwich - from its most iconic sandwich shop. Smoky, charcoal grilled medium-rare roast beef is sliced thin & topped with pickles, onions & horseradish sauce. I also added cheese.
As a side, I added the homemade macaroni & cheese to round out my meal.
I enjoyed this for what it is. But this isn't my go-to flavor profile. This is a big, deep beefy richness that is definitely some people's cup of tea. Me? That mac & cheese is more my jam. Creamy, cheesy. But, both were good.
Have you been?
Grade: B
GWB Hot Sauce is based in Clarksburg and "combines the perfect amount of heat while maintaining a delicious flavor that is sure to enhance all your future food experiences."
I tried the sweet fire salsa, which waa lovely. They have award-winning hot sauces, BBQ sauces, salsas and even pizza sauces. Have you tried any?
"Since opening our first shop in London in 1986, Pret's mission has been simple. To serve freshly made food and good organic coffee, while also trying to do the right thing. That's why our food is made in our shop kitchens throughout the day and our unsold food is donated to food rescue partners at the end of every day. That's also why our coffee is always organic and 100% arabica (and always will be) and our Coffee Fund is supporting the next generation of farmers. It's (partly) what we think makes Pret special," reads the Pret A Manger website.
Freshly prepared sandwiches, salads and soups headline the menu here. It's giving Panera vibes.
I did a "Classic Cheese Toastie" - Mature Cheddar cheese, mozzarella & Italian matured cheese with spring onions and a dollop of tangy mustard mayo in seeded bloomer bread. Ready to be toasted.
The pre-made sandwich was just a bit bland for me. Not that craveable cheese pull. Thick bread that didn't taste especially fresh. And the two together didn't sing.
Grade: C
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