We had our first dry fatty fresser a little while back and have not gone back since. We wolfed down the sandwich anyway and told the server.

It certainly wasn’t anything inedible and there can be off days at any place. The mustard also had a slight bitter note to it, and lacked a bit of that alcoholic punch we usually get.

Just a thought on the fresser…
While your regular sandwich has just about the perfect rye/mustard/meat ratio, when it comes to the fresser:
1)there’s usually not enough mustard to support/counter the meat flavor, so we solve that asking for mustard on both sides of the rye upon ordering/tweaking from the jar when needed.
2)the regular slice rye sometimes has trouble holding the meat, especially when the meat wasn’t the melt-on-the-bite heaven we had on our previous visits and double the regular amount.

Me thinks a slightly thicker cut of the rye and default mustard on both sides can greatly benefit the first time fresser buyers.

Great work and we plan on visiting back shortly

It’s tougher when you have a blog like I do which welcomes debate. I actually wind up engaging most naysayers that visit my blog which is probably very entertaining for our other readers but is often very annoying to me. But whenever I’ve been written up in ESPN or the Chicago Tribune, I’ve never stuck around to read the comments. It’s too masochistic.

And yes, Chowhound is ridiculous. I always thought the masturbating happened on this side of the computer monitor. Such is life. Sort of.

Anyway, keep up the stellar work, eff the haters, and expect an angry call from my nutritionist.