#quaker steak

[texasstoast]

The European mind cannot comprehend drinking a root beer and eating a 12pc bone in wings combo at a Quaker steak and lube

[orolando]

Bike Night

[slvrbullet13]

Bonding with my team tonight!

[rarefoodie]

Primanti Brothers & Quaker Steak and Lube (@TheOfficialQSL) @ Heinz Field - January 2011 - Pittsburgh, PA - Being a foodie isn't about eating at all the nice places, it's about appreciating and finding great and unique food experiences. That can happen in the finest restaurant, the dirtiest greasy spoon, or off a truck. The beginning of the new year found me in Pittsburgh, PA following my team at the Winter Classic. While my travelling companion and I didn't have time to see much of anything beyond Heinz Field, we did have the opportunity to try out the stadium outposts for two local places.

The first was Primanti Brothers which was founded in Pittsburgh. Famous for adding coleslaw and fries to their sandwiches, my friend and I split a Capicola & Cheese sandwich (as pictured). The sandwich itself was fine. It's not as if there was a particular ingredient which stood out and made it a wonderful tasting sandwich. To me this is a sandwich which could only shine best served hot and fresh right after it's made so that the textures and temperatures of the fries and coleslaw could play off each other. This was not possible for a sandwich which had to endure a half stadium trek to the seats before it could be consumed. I would look forward to trying this sandwich freshly made. Stadium version - 5 out of 10.

The other food selection was from Quaker State and Lube, and while not founded in Pittsburgh, it was first started in Sharon, PA (Western PA) and now is more of a regional chain. The choice here was a half bucket of wings. I will have to say I'm not sure who buys the full buckets here because you've gotta be a hungry family of 4 to even try to attempt that. My friend and I couldn't finish the half bucket.  The sauce we chose was their Louisiana Lickers sauce which they appropriately describe as a "kitchen sink" sauce. It was quite good as the wings were definitely not one note like a typical buffalo wing sauce can be. You could taste the different spices in the sauce. That and the meaty size of the wings helped to compensate for the lack of crispy texture I tend to crave in a chicken wing. Once again, it is unknown if a fresh batch at the restaurant would yield different results, but if it did have that crispy skin as well, it'd be a big winner. Stadium version - 8 out of 10.