chainey wrote:I hope the pork and rabe sandwich was as good as Dinic's in Philly!
JT's version was very good, not quite
Dinic's or John's Roast Pork, both of which I've been, but really tasty and I scoured my plate for scraps when the sandwich was gone.
Chris, owner/chef, of JT's, mentioned he uses pork loin instead of shoulder as he buys pork loin to pound for the pork tenderloin and wants to minimize products for now, so, while by no means dry, and the meat was cooked perfectly, it could have been a little richer for my taste. The greens were great, the bride suggested he offer those as a stand-alone side dish.
The other thing I noticed JT's uses sliced provolone, Dinic's/John's chipped off pieces of aged provolone. Chris said he plans on using aged provolone in the future.
Let me point out the above are nits and picks, the sandwich was terrific, for one week in business the place was smooth, people looked happy, as were we, and they were pretty busy for a new joint mid-week lunch.
JT's has excellent attention to detail, I can't wait to go back.
Chris Cunningham, owner/chef JT's