The chicken parmesan sandwich somehow escapes ridicule as one of the most carby delicious foods. If you threw fried mozzarella on a sandwich with some grilled chicken and marinara people would think you were insane, but here we are in a world that allows for breaded chicken on a sandwich and I heard a spot called Parm on the Upper West Side knew how to make a pretty good one.
The city that never sleeps wouldn’t be the city that never sleeps without late-night food. And on the Upper West Side, the late night eating options seem to be pretty limited. Yet, there is Big Nick’s Too (the sequel to Big Nick’s, although the original has since left this earth), a pizza, sandwich, burger and countless other things restaurant. The menu is, in fact kind of dizzying, but we were guided by the bro-in-law and his soon-to-be wife.
On a rainy Friday morning, I arrived in New York City for the first time as a meat blogger with one goal: to eat. Most importantly, I had to eat at the Shake Shack. I had heard much about the Shake Shack from the New York-centric food blog known as Serious Eats, yet there are plenty of good burgers in LA, so I never felt an overriding desire to get a burger at Shake Shack. Then I heard that Shake Shack was run by none other than Danny Meyer, the famous New York restaurateur. More importantly, though, is that Meyer is a fellow alum of Camp Nebagamon, the greatest place in the world (if you don’t believe me, read this). No doubt, his restaurant skills draw upon his experience at Nebagamon and I made sure to get to Shake Shack as early as possible to see what those skills had created.