The Shaved Prime Rib Sandwich from Pietro’s Prime brings the best of Pietro’s quality cuisine to an unassuming, conveniet and inexpensive lunch menu.
On a Roll Sampling all of the borough’s best foods served between slices of bread Pietro’s Prime has a reputation as a top-notch steakhouse, arguably THE place to go for a dinner that unwinds at a meandering pace, perfectly suited for enjoying their exceptional beef dishes. But what if the Pietro’s steak craving hits at lunchtime, when leisurely meals may not be possible? Enter their lunch menu, perhaps the best-kept secret in downtown West Chester. “For the convenience of our customers, we try to make it as fast as we can,” says Executive Chef and Proprietor Sean Powell. Options like soup and a half sandwich cater to the nearby courthouse crowd. I stopped by just before 1pm on a Saturday and the vibe was mellow, with a party in the back room and two couples arriving for a late lunch. From his post behind the bar, Gabriel didn’t hesitate
when I asked for the best sandwich on the menu, recommending the shaved prime rib sandwich. “It’s our biggest seller,” he said, “and it’s delicious.” Slowroasted prime rib is piled on a toasted brioche bun, topped with provolone and horseradish sauce and served with au jus. A side dish is included, so I let him talk me into his favorite—the sautéed spinach (he’s a health guy). Other options include French fries, onion rings, and perpetual hot seller smashed potatoes. I barely had five minutes to watch passersby out the window before Gabriel deposited my lunch in front of me. First impression: That’s a lot of food! For just $11, the sandwich was huge and there was enough spinach for leftovers. Let’s talk about the incredibly tender beef first, surprising considering it’s not sliced paper thin. Time and quality make the difference. “We slow roast our prime rib daily and shave it to order for each sandwich,” says Sean. “We only use prime cuts for all our meat, and we source them as locally as we can. We’re purchasing four times a week, and we
know what the best product is at any given time.” The in-house sauce is made from fresh ground horseradish root, vinegar, and cream, and Sean chooses aged provolone for its flavor profile, saying it “adds some extra oomph” to the beef. Capping it off is a Le Bus bun, sliced and toasted on the grill. “We let the heat of the meat melt the cheese, and then add a drizzle of the horseradish sauce to finish it.” And the au jus! It’s simmered for two days with beef bones and scraps along with some fresh herbs and spices. “We put it on the stove in the morning, take it off at night, remove the fat when it cools, then put it back on the stove to reduce for a second day,” he says. This is not a thrown-together-hastily sandwich. So enjoy the quality and ambiance of Pietro’s, and still return to your workday in the same amount of time your coworker took to microwave a frozen burrito and eat it at their desk. story & photo JESSE @jessepiersol
PIERSOL
PUBLISHED BY THE WC PRESS
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