Thankfully, at least one place where I can say may have the Best Damn Reuben in Pittsburgh is still open. I've been telling my comrade since the day we met that it's the best. A 10/10. What I compare all reubens to (now that Rhoda's/Kazansky's is gone). That's a lot to live up to; big sandwich to fill. It had been awhile and we've had lots of reubens in this quest since then.
Gullify's in Squirrel Hill is one of my favorite places to eat. Anything. From start (strangely the hummus plate was awesome) to finish (just about any of their famous desserts), it's really tough to make a decision. And remember why you are there.
Reuben anticipation. What I love about Gullify's reuben is the double decker. Perfect toasted rye, not too dry not too soggy. You're biting through the toasty crust of the jewish rye, through it's soft center, and getting the tangy crunch of the hot kraut. But here's were things get yummy. It's not about quantity. It's not "see how big and obscene my beef is." It's balance and moderation of flavor and texture; it smells amazing. The texture of the brisket is fall-apart-perfect.
By this point in the meal when I've already started to make strange happy noises, my counterpart asks in the careful way that only he can... "do you think... maybe the thousand island is a bit... maybe, too sweet? Just asking..."
....
........
........... Oh.
It is. It IS! It is. It was true. I loved it but he was right. It was not perfect. All this talk of balance and distribution of flavors; this may not be the Best I'll have. But it's damn close, an outstanding 9 out of 10. I don't think the Best Damn Reuben in Pittsburgh has been eaten yet. I may just have to eat more.
Soon... the Smallman Street Deli.
