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  • Looking at the yelp photos of the spongy, monotexture bread cheesesteaks , I should have known not to go, but the tantalizing descriptions of beef smothered in provolone made me walk up to forbes and murray to try Uncle Sam's. I've passed by this place a million times but never thought to go in. The space is actually one of the coziest spaces on Forbes Ave filled with dispassionate teenage workers who are probably tired of eating cheesesteak for every meal. The fries that came with the sandwich were chewy and dimensioned like Mcdonalds fries. It was only 30 minutes after the restaurant had opened but they were served lukewarm and had lost their crisp and heat. The beef was the blandest and driest cheesesteak beef I've ever had. No smothering merge of cheese and beef (I cried a little inside). The Great Steak Escape at the mall can do better. It was segregated from everything else, lacking any flavor, juice, or caramelized onions. The mushrooms were canned, adding no flavor to the sub. The bread was awkward because you could tell once upon a time it was good bread, but had been left out and ungrilled :o At one point I was just picking at the second half of my sub grazing the tough surface of bread and thinking what a nice faux-leather armchair it would make. Good sandwiches and subs are made only two ways: by accident or through rigorous iteration. As Christine O'Donnell would put it, "The proprieters of Uncle Sam's have lost their way. They are in need of some sandwichional repentance." If I'm ever craving a juicy, texturized, flavorful sub again, I'll walk down Murray to Smallman's Deli for a beautiful corned beef reuben sandwich instead.
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