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Urbane Guerrilla · 09-06-2006, 10:56 PM

I used to really love the Lyon's Restaurants take on a French Dip sandwich -- instead of the usual shaved processed beef, it would be hand-sliced roast beef, from well done to rare mixed in the same sandwich, a bit thicker than the shaved. Nice, rich, real flavor. Haven't seen much to beat it anywhere else.

And, relating to the sine qua non of a good dip sandwich, we grammar police have had some effect on the proper usage of au jus in menu copy, though the job is by no means over. About half the time now, menu writers are literate enough to write something like "served au jus" et c'est tout, happily not including a superfluous "with."

09-06-2006, 10:56 PM	#63
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	I used to really love the Lyon's Restaurants take on a French Dip sandwich -- instead of the usual shaved processed beef, it would be hand-sliced roast beef, from well done to rare mixed in the same sandwich, a bit thicker than the shaved. Nice, rich, real flavor. Haven't seen much to beat it anywhere else. And, relating to the sine qua non of a good dip sandwich, we grammar police have had some effect on the proper usage of au jus in menu copy, though the job is by no means over. About half the time now, menu writers are literate enough to write something like "served au jus" et c'est tout, happily not including a superfluous "with." __________________ Wanna stop school shootings? End Gun-Free Zones, of course.