Friday, August 13, 2010

Slow Train | Reuben Pub Pie

Pastrami is the most sensual of the cured meats.

I tasted my first Gray House Pub Pie at Slow Train today. I, of course, went with the reuben pub pie (because I'm George Costanza).

The experience started off a bit shakily, with the server microwaving the pie right in front of my best "look of horror" face. They claimed the pies were made with 100% sweet butter, however, and there was enough of that to coat my fork in liquid gold when I cut into it. That gave me hope - for a moment.

Something was off with the pastrami. A call to Gray House the next day (Why - yes, I am insane!) confirmed that the company uses roast beef for the pie's filling.

The point is: Gray House does not do reubens well, but does anyone outside of a Manhattan deli?

In any event, the crust good enough that I'm willing to forgive Gray House. I'm so willing to forgive that I've already made plans to drive out to the source and try a freshly-baked Gray House pub pie, despite my experience with the reuben ...

... the microwave, however, was unforgivable. Bad, Slow Train! Bad!

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