Food commentator and icon/personal hero Anthony Bourdain let loose such a string of superlatives that I may even be bested. He declares “This is a work of genius, in an evil way [...] A two-fisted symphony of pork, cheese, fat, and starch [...] that sandwich is the greatest sandwich in America. This is the apex of the sandwich-making art [...] the sandwich that dreams are made of.”
What was he eating? It was the ‘Three Little Pigs’ from the Silver Palm (no website, yelp) restaurant in Chicago (768 N Milwaukee Ave). This rediculous sandwich can only be the product of a hangover and/or a very drunken what-if escalation: smoked ham, breaded fried pork cutlet, two strips of bacon, two fried eggs doused in gruyere and served on a brioche bun. It’s like a croque-madame that’s been Americanized by adding fried pork and bacon. It feels good to finally best the French, join me for a quick round: ohhh sayy cann you seee, by the dawwnnss earlyy lightt…
Here’s the clip:
Anyone in Chicago and want to confirm Bourdains truthiness?
After a little youtube-googling, he said the exact same thing(“apex of sandwich making art”) about the Uruguayan “Chivito”. Man I hate it when my idols make mistakes. Here it is:
The Chivito:
Has anyone had both?
Thanks to Stephanie for sending it in and eat me daily for covering it.
2 Comments
AB is your IDOL?? Really. I can’t imagine this bozo being ANYONES IDOL. Oh, I’m jealous, that I admit. I’m ALWAYS jealous when a loser gets a lucky break.
Hey, Anthony….hint ONE MORE TIME how much drinking and drugs youve done, 10 times a show JUST isn’t enough for people to oohhh and ahhh on JUST HOW COOL you are…. if its possible for a dude who weighs 110 lbs with a gut and arms like linguine TO BE COOL……
But, I am jealous, I admit.
Hah, N[i?]ck, you’re funny. Of course he’s my idol, he spent his youth being wild and somehow parlayed that into a book and a gig traveling around the world eating food and chit chatting on tv! Sign me up!
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[...] Bourdain said it was “the best sandwich in america” and the “apex of the sandwich making art.” This is what first drew me to the three [...]
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