Young and Hungry

Young & Hungry Dining Guide by the Day: Taylor Gourmet

taylor boys

Editor's note: A third Taylor Gourmet is scheduled to open this week in Bethesda.

I have three words for you: Roast. Pork. Sandwiches. Not content to coast on the strength of his Italian hoagies and chicken-cutlet subs, Taylor Gourmet co-founder Casey Patten recently added a small line of sandwiches that draws on his Philadelphia hometown’s taste for roast pork, broccoli rabe, and sharp provolone. Patten has developed his own take on the classic Philly combo, roasting his Niman Ranch shoulder cuts for hours and juicing them with his own aromatic, highly reduced pork stock. Patten’s stock, in fact, is practically porcine demi-glace, intensifying the flavors enough to penetrate even those big, crusty, sesame-seed-studded rolls that Taylor trucks in daily from Sarcone’s. The care that Patten has shown with his roast-pork sandwiches gives me hope that as Taylor continues to expand as a chain, the owners will continue to treat it like the small South Philly delis that inspired them.

1116 H St. NE (202) 684-7001

485 K St. NW (202) 289-8001

Photo by Charles Steck

  • really?

    Trucking in bread from Philly?! High on sentimentality, but very low on "being green" #FAIL

  • monkeyrotica

    God, yes! One truck full of bread is practically RAPING the environment. Maybe if the bread in DC didn't suck so bad, they wouldn't HAVE to truck it in from DC. Besides, if you're trying to "be green," why are you eating factory processed pork for anyway?

  • bad pork

    I had a pork sandwich at the H st Taylors and it was like being back in Philly. Two weeks later, I had one and it was like eating dog food. There is no consistency with the place.

  • Philly Native

    Green? Come on. I would burn down all the world's remaining rainforests for one Sarcone's roll.