Going in flavors now, the truth is that everything we got was very good as great. Top unanimously,

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Two and a half years that I lived in New York as a graduate student at the beginning of the 80's, I got a good taste firsthand from gastronomic character of America. The characteristics of the country that raised this burger and ketchup bac pro cuisine on the most popular global meals, emphasizing easy, full of flavor and focus on simple raw materials with the main role to play meat and potatoes, bac pro cuisine the strong flavors in sauces and of course the rich hearty portions. Simultaneously, the eateries feel comfortable with the casual atmosphere, extremely friendly and professional service and the utmost respect bac pro cuisine to every dollar you pay. Especially if we're talking about New York, you feel extra lingering in the atmosphere comfortable bac pro cuisine but self-confident character of New Yorkers. A unique combination of strong personality, "unchewed" and concerned that described by the words loud and assertive in ideal proportion, to go friendly and pleasant.
So it was especially nice surprise for me to find again and feel all that authentic New York-based version, recently when I visited New York Sandwiches, his friends pandespani. Only the New York Sandwiches had this year and an additional trump card: a sweet and capable new chef in the kitchen, Marilena bac pro cuisine Pantuck that not only looked after the dishes to make you feel "like America" (pronounced with a closed nose, crooked mouth and liquid wrench in po), but with clever touches transform simple dishes, I loved years ago, in an exceptional delicacies. The culinary education of the next Peskias bear fruit even in such a menu. The two Greek Canadian owners Andrianna Earl & Dimitris Fotopoulos, who have lived for years on the New York-based culture is completely above the job leaving nothing to chance, leading the team, cheerful and lively, to "blow." So the New York Sandwiches manages to respond fully to the role as a shop with hot Italian sandwiches, the New York way, although they are all there though 40-50 square with two 10s oblong tables that share it with others bac pro cuisine youthful presumption, friends. The choice of space next to the Tower of Athens operates positively to the concept are these "skyscraper." Of course, there nteliveri the surrounding from the tower sites, but the simple yet authentic atmosphere of the restaurant, which I consider to Trump, he is transferred.
Going in flavors now, the truth is that everything we got was very good as great. Top unanimously, the eggs benedict, specialties Marilena, who came in a perfect poaching and breaking them, the yolk pachyrestos flopped over ham and English muffin. In combination with the sauce mustard (Dijon Hollandaise), the flavor is to you drooling if even order it extra toasted bagels-as bac pro cuisine I did in phase 'lichoudiasti "- then make amazing balls ala Greco. The eggs florentine bac pro cuisine with spinach was also very good. Another highlight bac pro cuisine was the pastrami sandwich that satiate bontimpilnter and satisfies gkourmediarides simultaneously. Rich in very good pastrami and perfect ratio Dijon-pickles-Swiss cheese is real meal in itself. The burger (cheeseburger with bacon) we tested (even requested a rare baking and I was good burgers) was very good, accompanied by freshly fried crispy potatoes with paprika and alataki (in one case fell a little more, but do not do it on that). Finally, bac pro cuisine pancakes with maple syrup (served with homemade praline) reminded me of the wonderful mornings of my university years. All this with free filter coffee, shrewdness and long smile.
Every Sunday (from 12.1.12 applies to Saturdays now, after the demand created from the post we) in New York Sandwiches have established a special menu brunch, which is a strong city alternative to sprites as worship ceremony of hearty options (do not forget to book for brunch, due to limited space). Midweek, will BP