Daily Mail
Tom Parker Bowles was an instant convert to the delights of the Philly cheesesteak (created, it is said, by Philadelphian Pat Olivieri in 1930) when he tried it for the first time at the latest London branch of this growing US sports bar chain.
First, though, a plate of Buffalo wings that were “really very fine indeed, with crisp crust and juicy flesh and lashings of that sharp, buttery, mildly spicy sauce” (although beware the fiery ‘Insanity’ wings: “I just about get through a half dozen before my lips swell up like a lilo and my tongue transforms into a lump of throbbing gristle”).
As for the cheesesteak – it's “a mass of shaved ribeye ‘wit’ (with onions), drenched in a flood of warm, neon-yellow cheddar Wiz (their own take on the gloriously artificial Kraft Cheez Whiz liquid cheese) and piled into a long torpedo bun”. That may not sound appetizing, but Tom pronounced it “bliss” – “a soothing symphony of savoury, salty and soft.”
Tom Parker Bowles - 2025-04-27
