Chaps Pit Beef Baltimore
Restaurant · Pulaski Industrial Area ·
Baltimore pit beef sandwiches: smoky, tender roast beef, tiger sauce
Baltimore pit beef sandwiches: smoky, tender roast beef, tiger sauce
"The new location of this Baltimore institution may have lost some of the charm of the old spot. It’s a little less “Bawlmer” than its slapdash shack predecessor on the side of the highway—they now have high ceilings, flat screens on the wall, and laminate floors. But Chaps still whips up the area’s best pit beef sandwiches, made of thinly sliced rare roast beef that’s been cooked quickly at a high temperature." - Michele Berry
"A Baltimore destination for the city's pit beef tradition: medium‑rare, charcoal‑kissed sliced roast beef served on a kaiser roll with raw white onion and tiger sauce (a horseradish‑spiked mayo), prized for its smoky, straightforward character and local authenticity." - Pamela Vachon
"This Baltimore institution whips up the area’s best pit beef sandwiches, made of thinly sliced rare roast beef that’s been cooked quickly at a high temperature. According to the owner, the key to good pit beef is serving up a lot of it, so that the slices never have time to dry. Sandwiches come with just meat, on a soft and squishy bun, and you should dress them up with an array of sauces (go with the classic tiger sauce, a horseradish/mayo combo), sliced onions, and pickles. This is a great spot for lunch, but be prepared to wait in line." - michele berry
"You’ve probably heard of Baltimore’s penchant for crabcakes and softshell crab, but real ones know the best sandwich in town is the pit beef from Chaps. It’s made of thinly sliced rare roast beef that’s been cooked quickly at a high temperature. According to the owner, the key to good pit beef is serving up a lot of it, so that the slices never have time to dry. Sandwiches come with just meat, on a soft and squishy bun, and you should dress them up with an array of sauces (go with the classic tiger sauce, a horseradish/mayo combo), sliced onions, and pickles." - team infatuation, carlo mantuano, anne cruz
"This Baltimore institution whips up the area’s best pit beef sandwiches, made of thinly sliced rare roast beef that’s been cooked quickly at a high temperature. According to the owner, the key to good pit beef is serving up a lot of it, so that the slices never have time to dry. Sandwiches come with just meat, on a soft and squishy bun, and you should dress them up with an array of sauces (go with the classic tiger sauce, a horseradish/mayo combo), sliced onions, and pickles. This is a great spot for lunch, but be prepared to wait in line." - Michele Berry