14 Nov. 1989|
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Swiss Pastry Shop blipped on my radar lately with their pop-up restaurant venture with Il Cane Rosso and their increased activity on Facebook and Twitter.
The revolving pie tower along with rows and rows of sweets tempted us into saving some room for dessert. I really like the contrast between some of the more modern aspects of the menu with the old fashioned vibe of the place. Now to make this review really long I have to mention my experience of the collaborative Pop-Up restaurant between Dallas based Il Canne Rosso and Swiss Pastry Shop. The reasonable prices along with intriguing specials have continued to bring me back to the Swiss Pastry Shop. The Smoking Cuban as Chef Hans Muller calls it had Mesquite Smoked Pork, ham, Swiss Cheese, and pickles on a crispy French roll.
He starts with the best ingredients such as a half pound of 100% local pasture raised beef and builds a great burger from there.
Our family stopped by late one Friday evening and found the dining room and the pizza oven practically full.
Chef Muller’s version substitutes a French roll for the pressed and grilled bread typically found on Cuban sandwiches.
Soft yet sturdy rye bread held together the piled high corned beef, sauerkraut, and melted swiss cheese.
By the way, you’ll find the staff at Swiss Pastry Shop super friendly and efficient if you are on a lunch time crunch.
The smoked pork really took center stage of the sandwich and played nicely off the other ingredients.
Just like other Fort Worth favorites Paris Coffee Shop and Ol’ South Pancake house you go here for the food and the fellowship. This hearty sandwich got every element right from the flavorful corned beef to the sauerkraut which my husband gave an extra thumbs up to.
The cake, well you just have to try it for yourself it’s a mix of creamy and crunchy textures and layers of deliciousness.
I ordered the Swiss Mushroom Burger and despite being dressed to the nines with plenty of mushrooms and swiss the flavor of the meat shined through.
You can order this sandwich as a half, whole, or if you’re really hungry the Super Reuben.
According to one of the servers the pizzas are ready in a matter of minutes and they come out faster than the servers are able to keep up with. The buttery, flaky and fluffy croissant of the California croissant along with the creamy avocado provided enough of a contrast to the lean turkey deli meat to make the sandwich interesting. Our pizzas came out but no silverware or plates and we had to track someone down to finally get them. Despite that it was enjoyable experience and a great chance to enjoy Il Canne Rosso’s pizza in a more family friendly environment than Times Ten Cellars (where they set up on Thursdays).