Saturday, June 30, 2012

Sunny Jim's Tavern




"Traditional slow roasted corned beef brisket cooked in our own oven, sauerkraut, Swiss cheese, and thousand island dressing served on caraway rye. Grilled to perfection. Only the finest sauerkraut processed by W.W. II German POW’s housed in Dixmont’s tunnel system is used in this delicacy. It’s Emsworth’s finest treat and best kept secret."

I didn't even know that I wanted a rueben, but with that practically perfect description, how could one pass it up?

Sunny Jim's is one of those off the road places; the kind of place I've passed by many times to and fro but never dynamic enough from it's exterior to take the time to stop in. Such places are usually the best and are discovered by word of mouth on a random Sunday afternoon with an R-BFF.

Friendly waitstaff, delicious Bloody Marys on special, and a quirky menu– I found Sunny Jim's to be a casual, comfortable bar-restaurant that I'm looking forward to visting again and hopefully check out the patio (and they boast a 25ft outdoor TV? Crazy).

Now, the rueben! The feature of this sandwich was surely the meat. Nice and thick with the great brisket texture I'm looking for. Hot, but not dry. When it came to corned beef, much attention was paid there. The sauerkraut was tangy, but much like the dressing it was a bit sparse. The bread was nicely toasted and mild, however the predictable caraway isn't my personal favorite. I give this sandwich a 6 out of 10. A great reuben, but average. Nothing to dislike, but nothing to love.

In addition to the reuben, we also got the Cajun Tenderloin Tips with drawn butter. Fantastic. Looking forward to trying more from Sunny Jim's.

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