"Most people come to South Street’s Woodrow’s only for the cheesesteak. We used to make that mistake, too. But after trying a couple roast pork sandwiches, it's difficult to stick to chopped steak and cheese on a roll. The roast pork here is different than anywhere else in the city: the pork is pulled, the broccoli rabe is diced, the provolone is aged and shredded, there are bits of long hots tossed throughout the whole mix, and a long hot aioli is spread on the bread. It really works." - candis mclean
GAB BONGHI
