04/21/2026
The past few months, like we do every beginning of a new year, we go out and try out the competition. And let me tell you it is sometimes painful but always interesting. We order dinner for our chefs and here and Casa Rosa and do tastes tests and while we have found some interesting dishes, subs, burgers, etc, you may have noticed we have not changed a thing and I will let you guess why. So that is why here at Down The Block there are few things we just do better than other places and then are some things we just do the right way. Today I am going to focus on a few of the things where we just do it the right way. For example, most places brine their chicken with salt and sugar water, msg, vinegar and such. Why not use good fresh chicken and cut it off the breast when needed? Fresh, juicy, cooks better, and better for you but hey what do I know except ours taste and look better. How about the Philly Cheesesteak? For some mysterious reason people here in Cleveland think a Philly Cheese Steak is bad fatty meat, loaded with grease, peppers, onions, mushrooms, and provolone cheese. While this may tastes pretty good it is not a Philly Cheesesteak. A Philly Cheesesteak is great meat with Cheese Whiz and grilled onions. Not Cheese Whiz from a spray can like some tend to think, true real Cheese Whiz. Now you can come argue with me but you will be wrong.
Focusing on the the subs/sandwich part of our tasting endeavor we focused on 3 main subs- The Philly Cheese, the Cubano, and the Banh Mi. We already have the Philly and this week we will be featuring our Cubano and Banh Mi. Let's start with our Cubano...complex and beautiful where every part of the sandwich matters...how you cook the pork and marinate with homemade fresh Cuban Mojo sauce, how you prep fold the ham, the swiss cheese, yellow mustard and type of pickle and even down to how you layer the sandwich before putting it the grill press. Every bit of this is critical and anyone that knows this sandwich knows great ones are great and the rest, well suck. Wait until you have ours. Now for the Banh Mi which of course is Vietnamese. As many of you know, Mimi's mom is Vietnamese and well she is pretty particular to say it mildly. Now she has made this sandwich for the family before and it was absolutely delicious and so when I made ours and gave her one we got the best compliment ever and I quote..."Oh honey this better than mamas, what you do different." I think it is our sauce...mine is simply better - I did not say it that way I promise you. She uses mayo, sriracha, and lime juice as do I but mine just has a little bit more - that just brings it to next level. We even make our own pickled daikon, cucumbers, and carrots. This is is just a beautiful sandwich to look at then eat with marinated roasted hPork, cilantro, pickled daikon cucumber and carrot and a grand maya sriracha lime and secrets. We will be serving both with Yuca Fries that are just wonderful.
Banh Mi with Yuca Fries - $13.00
Cubano with Yuca Fries - $15.00
What else could we do? Chef's put together Linguini with a Pesto Cream Primavera. Just sounds beautiful doesn't it. Zucchini, broccoli, mushrooms, spinach, red pepper, tomatoes, peas, shallots, and our homemade fresh pesto. What a perfect Spring meal. It really is fascinating how delicious vegetables are and mixing with pasta just adds tons of love. A little crushed red pepper and Romano Cheese and you have a meal fit for, well, fit for one of Down The Block's wonderful customers. Feel free to add Shrimp or a Chicken Breast - of course fresh and not brined.
Linguini Primavera - $13.00
With Shrimp - $19.00
With Chicken - $19.00
Enjoy my friends!
