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  • West Mifflin (or is it Pleasant Hills?) has their own Primanti Brothers franchise. How 'bout that? Now one can grab a pastrami/corned beef monster sandwich before or after an ordeal at the Mart of Walls nearby. Primanti Brothers sandwiches are often maligned, particularly when consumed at the original Strip District locale, but I will continue to vouch for the suburban satellites for they offer streamlined, more professional service, preparation, and atmosphere. Take your mother-in-law to this one and convert. But back to that sandwich on the Italian bread, the one with the slightly sweet sauerkraut-ish slaw, the french fried tater blades, the tomato, the onion...the bacon??? Hence the beauty of the suburban Primanti Brothers restaurants: the menus are more flexible and expansive. If you don't like the slaw, you can leave it off. Do you feel like a burger, pasta, pizza, or a gyro? This Primanti's has 'em, and will bring 'em to your table on that custom, bakery tissue-lined aluminum cookie pan that always evokes sheer comfort. And, unlike PB's grittier urban establisments, here one can indulge in dessert. In this case, we went with their...bread pudding? Hell yeah, you can have some of that here (brownie sundaes and pecan pie are also on the card)! Topped with a potent Maker's Mark whiskey sauce and raisins, this tart, spongy, honeyed, wholly housemade end to dinner brings to mind french toast or Bananas Foster sans bananas, if that reads sensibly. I'm knocking off a star due to a slightly bitter aftertaste left by the slaw towards the last couple of bites. Was the cabbage cored before shredding? That faux pas aside, Primanti Brothers is a surefire way to make me smile on a wintery shopping trip, their sandwiches never failing to remind me why they are legend, clueless haters be damned.
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