Essen March 2012 Clippings
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1 0 foodjobs.com.au on Facebook HTTP/1.1 Access Denied The requested Web page has been blocked by URL Content Filter. Please contact your system administrator for further information. Search Search Cafes — March 2, 2012 10:45 am Sydney’s best Reuben Posted by Manon Dallee Essen's Reuben Sandwich For those of you that aren’t in the know of what’s hot on Sydney’s must eat list, it’s this bad boy right here. The Reuben Sandwich. Firstly, what the *%#& is it? Well, it’s a deliciously hefty sandwich of monstrously proportions, traditionally filled with corned beef, sauerkraut, cheese, topped with a mustardy dressing and sandwiched between rye bread. Made famous by New York institution Katz’s Delicatessen, the origins and history of the sandwich have been disputed along with their creators. Two men, both in hospitality and both called Reuben. Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York, who, had been serving the sandwiches from the 1930!s but supposedly had invented them around 1914. The other Reuben, Reuben Kulakofsky, Lithuanian-born grocer from Omaha, Nebraska also claimed to have been serving the sandwich on poker nights at the Blackstone Hotel around the same time. So who’s right? Well it doesn’t really matter, now that we’ve got our one version here in Sydney. There are many versions of the sandwich from the Rachel Sandwich (which substitutes pastrami for corned beef and coleslaw for the sauerkraut),the Blue Reuben (with a bit of blue cheese dressing thrown in) even a vegetarian option exists called the Tempeh Reuben. We have also taken on our own versions in Sydney and here are 5 for the best of them. The Mother of all Reuben’s Join the conversation
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Essen March 2012 Clippings
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Cafes — March 2, 2012 10:45 am
Sydney’s best ReubenPosted by Manon Dallee
Essen's Reuben Sandwich
For those of you that aren’t in the know of what’s hot on Sydney’s must eat list, it’s this bad boy right here. The Reuben Sandwich.
Firstly, what the *%#& is it? Well, it’s a deliciously hefty sandwich of monstrously proportions, traditionally filled with corned beef, sauerkraut, cheese,topped with a mustardy dressing and sandwiched between rye bread.
Made famous by New York institution Katz’s Delicatessen, the origins and history of the sandwich have been disputed along with their creators. Twomen, both in hospitality and both called Reuben.
Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York, who, had been serving the sandwiches fromthe 1930!s but supposedly had invented them around 1914. The other Reuben, Reuben Kulakofsky, Lithuanian-born grocer from Omaha, Nebraska alsoclaimed to have been serving the sandwich on poker nights at the Blackstone Hotel around the same time. So who’s right? Well it doesn’t really matter,now that we’ve got our one version here in Sydney.
There are many versions of the sandwich from the Rachel Sandwich (which substitutes pastrami for corned beef and coleslaw for the sauerkraut),the BlueReuben (with a bit of blue cheese dressing thrown in) even a vegetarian option exists called the Tempeh Reuben. We have also taken on our own versionsin Sydney and here are 5 for the best of them.
The Mother of all Reuben’s
Join the conversation
Manon Dallee
Manon is a true food enthusiast who literally has never met an ingredient she didn’t like. Even thought her inability to takeorders mixed with her stubborn nature made working as a pastry chef almost impossible, she has immense respect for the tradeand still loves nothing more than to bake, in her own domain. Find out more about Manon here.More Posts - Website - Twitter - Facebook
Staying true to Katz Deli’s original version, Essen Restaurant & Beer Cafe’s Reuben is layered with beef brisket – not corned beef or wagyu beef likemany local Sydney venues use. The brisket has been marinated for weeks in a tasty concoction of Jamaican pepper, coriander and cardamom and is servedon crusty German rye bread with Gruyere cheese, Hungarian sauerkraut, Russian dressing and Essen’s homemade pickles (to get that Northern Europeantouch). And yes, true to tradition, it is a hugely generous sandwich that has to be skewered together, so bring your appetite. For $22.50, it comes as aperfect combo with crisp chips and a beer.
Essen Restaurant & Beer CaféOnly available Thursdays and Fridays for lunch.133-135 Broadway, Ultimo NSW 2007
The Game Changer
Heading to Surry Hills, you are going to get your hipsters, modernised version of the sandwich at Reuben Hills. Firstly, Reuben’s in the name so you can’tgo wrong but some Reuben purists may have an issue with this one, as it is technically not you’re your typical Reuben and more of your ‘Rachel’. TheReuben Hills Reuben is a slow-cooked Wagu Brisket that comes topped with a Tangy Cabbage, Carrot and Cucumber Slaw sandwiched between somecrunchy Sourdough. At $15, it is your pocket sized Reuben, one that you can actually finish for lunch, so it hits the spot. It’s deliciously fresh and a greatalternative to the traditional if you aren’t mad about sauerkraut.
Reuben HillsOpen daily 7am-4pm61 Albion St Surry Hills 2010 Sydney
The little bit fancy…
Yes, it probably is the cheapest thing on the menu at Felix at $18 but it is definitely worth a visit, if you want a great Martini with your Reuben. Here youhave thick slices of Blackmore’s poached Wagyu Silverside that are beautifully pink and charred after a quick flip on the grill. The Felix Reuben comes themelting Gruyere, finely shredded Sauerkraut, Seeded Mustard Butter, served on nicely Chargrilled Rye with a side of Dill Pickles. It is a well thought outReuben that is lot more elegant to eat, I’ll say that.
FelixOpen for lunch daily2 Ash Street, Sydney 2000
The Good Value
Located in Westfield Sydney’s food court, this posh sandwich outlet owned by Aussie chef Michael Moore have proudly and confidently taken on thissandwich as their namesake. Reuben & Moore’s Reuben is made with Blackmore’s salted Wagyu beef, tangy Sauerkraut, Swiss cheese, Gherkins,Mustard Mayo and served between warm rusty Rye, it is one of the best value Reuben’s out there. At $13.50, it is a big hearty sandwich and for anextra $2 you get a side of rosemary and sea salt fries. This is a nice, generous Reuben that doesn’t scrimp on the quality, which you can see in thehousemade fillings.
Reuben & MooreOpen for lunch dailyWestfield SydneyLevel 5, Shop 511, Cnr Pitt St Mall & Market St Sydney NSW 2000
The Something Different
Martha’s at Castlecrag has tried a little something different with their Reuben and it works. Again Reuben purists look away, it is definitely not yourtraditional to-size Reuben but it is certainly enough for your usual ‘non-Rebuen’ related lunch. Firstly the toasted rye is great, so dark that is looks likechocolate and though a little dry on it’s own it has plenty of juicy filling to overcome that. Instead of the new-wave run of wagu Rebeun’s everywhere,these guys use Corned Beef and it’s made in-house. They top it with Tilsit cheese, layer that Sauerkraut and slather on the Horseradish Cream which addsan interesting kick. At $19, it comes with a side salad and some cornichons to add if you wish.
Martha’s83 Edinburgh Road, Castlecrag 2068
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TASTE OF NEW YORKFAMOUS SANDWICH ON OFFERShireenKhalil DETAILS
WHAT/WHERE:EssenRestaurant andBeer Cafe,133-135Broadway, UltimoBOOKINGS:9211 3805
Geert Elzingahas reinventedKatzDeli’s famous reubensandwich
TOPSANDWICHWhat’s inEssen’s real reubensandwich?! Beef brisket, German rye breadwithGruyere cheese,Hungariansauerkraut, Russian dressing andEssen’s homemadepickles! Available for lunch, ThursdayandFriday
AS the beef hangs off the side,the cheese melts on the plateand the Thousand Island dress-ing hangs over the bread,there’s only one way to treatthis sandwich – rough.
Essen Restaurant and BeerCafe has reinvented its take onKatz Deli’s famous New Yorkreuben sandwich.
Chef and owner Geert Elzingahas kept true to the traditionalingredients, but has taken itone step further by brining thebeef brisket for 10 days andmaking most of the ingredientson the premises.
‘‘I thought I can do it my ownway or a better way. We’ve hadso many people confirm it andit fits in with the style ofbusiness,’’ Mr Elzinga said.
Essen’s real reuben sandwichcosts $22.50 and is served with a
beer and chips – perfect forlunch.
Mr Elzinga said that whilethere are many German res-taurants in Sydney, he hadn’tfound any that delved into thetrue spirit of northern Euro-pean food.
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ESSEN Broadway Reuben sandwich lunchMarch 16 2012 by Rebecca Varidel in Eating + drinking | 0 Comments
Last Friday I popped along for a hearty sandwich lunch at Essen, Broadway. The sandwich was a Reubento be more precise. You might remember Iʼve been to Essen before – for an Oktoberfest dinner.
Essen Restaurant & Beer Cafe has just released their version of Katz Deliʼs famous Reuben Sandwich. Iʼmnot sure whether youʼve been to New York but Katz Deli is an institution, with thousands of people lining upjust to get a taste of their Reuben sanger. Many Sydney local joints have also added this American classicto their menus including Reuben Hills and Reuben & Moore.
Essenʼs Real Reuben Sandwich has its signature Northern European touch – beef brisket thatʼs beenmarinated for weeks served on German rye bread with Gruyere cheese, Hungarian sauerkraut, Russiandressing and Essenʼs homemade pickles. This is available for lunch at Essen on Thursdays and Fridays foronly $22.50 with beer and chips.
As I wrote in real-time on twitter: “ESSEN Broadway for a Reuben sandwich lunch – WHAT a WHOPPER –sides pickle, chips, beetroot relish, horseradish relish”.
Essen restaurant & beer café133-135 Broadway, Ultimo, 2007 Australia+61 2 9211 3805
Tags: beer, Broadway, cafe, Essen, lunch, restaurant, Reuben, sandwich, Sydney
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World Famous Reuben Sandwich comes to Sydney!!Posted on March 25, 2012 by My Kitchen Stories
Well, today I had Essen Restaurants world famous Reuben sandwich.
It seems that Thursday and Friday are Reuben day!
mykitchenstories.com.auCook, Travel, Eat
The Reuben, if you haven’t had one yet is a warm sandwich very popular in the US. There seem to be varyingstories about it’s origin but people mostly seem to agree that it has been available in New York delis for a verylong time. With the popularity of sliders , po boys , ribs and burgers, the Reuben was always going to makean impact and it seems it has. You can find them here ( in Sydney) made with Pastrami and Wagyu and coleslawinstead of saukraut, and other cheeses instead of Gruyere, but Essen Restaurants Reuben is based on theoriginal . Oh and it is delicious….and eye catching…..skewered with a knife!
Brisket from Tasmania isbrined for 6 days, before beingcooked till tender then sliced,and served warm . The brisketcreates a deliciously juicycorned beef and paired with alightly acidic saukraut, they areas happy as two kids in asandpit. The Saurkraut ismade to a traditionalHungarian recipe and the dillpickle?……….. oh my that is abeauty. It is crunchy and tasteslike cucumber but it is not saltyand only lightly vinegared, thisitself is worth the trip ….(andI haven’t showed you the porkBelly yet). The bread is a softand flavoursome rye, fresh as adaisy, a tad soft for the girth ofthe filling perhaps , but youneed to be the judge of that
yourself. The potato chips are golden and not overly hot. Horseradish is supplied as an accompaniment and Ilove this flavour with the brisket.
The 30oml beer is the one on the right . It is on tap at Essen , and comes with the Rueben Sandwich. The otherbeer is an Amber wheat beer ( Franziskaner Weisbier) 500 ml or 1/2 a litre.
The Pork belly or Schweinebauch. Crispy Pork Belly , slow roasted served with Sauerkraut, roesti and red wineJus $27.50, was as promised….. crispy and yes that’s the price. There are giant plate sized Snitzels of every kindwith variations of sauces ( $19- 22.50) , big steaming bowls of soup and Pork Knuckles. Geert the owner andChef, lamented that he attempted to take the Knuckles and Belly from the menu to replace them withsomething more contemporary but was told by his customers that this just was not acceptable. Why mess withperfection?. He has created his own little enclave of Northern European specialities. Geert is Dutch fromFriesland in the Northern most province of the Nederlands and Dutch specialities can be found on the specialsboard.
The Dill pickles are his perfectly crafted creation, along with many award winning jars dotted through out thisTyrolian themed restaurant. Something tells me it’s a place for parties, in fact with a private dining and bar areaupstairs there is lots of scope for functions.
I am happy to inspect his pickles and interesting art pieces for now, while I dream about that Crispy Pork Bellyand The Reuben Sandwich with a beer.
I thought you might want to see more Pork belly before dessert……………………
Apricot and Cinnamon Tart with Vanilla Icecream and Anglaise was today’s special ( desserts from$10.00), but you could have freshly baked traditional Apple Strudel or perhaps a Chocolate and Hazelnutversion?
This is Abbey tiny connoisseur whose Dad she says, is ” the best chef in the world”
Essen Restaurant and Beer Cafe
www.essenrestaurant.com.au
133-135 Broadway, Ultimo
9211 3805
Open 7 days for lunch and dinner
Reuben Sandwich Days Thursday and Friday
My Kitchen Stories dined as a guest of Essen and Wasamedia
This entry was posted in Chefs at Work, reviews and tagged Crispy Roast pork belly, Essen Restaurant, New York deli food, Reuben Sandwich. Bookmark the permalink.
4 Responses to World Famous Reuben Sandwich comes to Sydney!!
Caffe Sicilia with BradPitt - Chefs at work,Pastry
Pino's La Dolce Vita...Restaurant andCooking School
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chocolatesuze says:March 26, 2012 at 9:02 am
the reuben looks great but holy moly the crackle on the roast pork looks amazing!
Reply
My Kitchen Stories says:March 26, 2012 at 9:35 am
It was one of the best cracklings I have ever had and highly worth the visit!
Reply
john@heneedsfood says:March 26, 2012 at 9:48 am
Oh my I just have to get down there and try that Reuben! It looks incredible!
john@heneedsfood would like you to read..sixpenny – Stanmore
Reply
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Address133 BroadwayUltimo 2007
Telephone 02 9211 3805
Price $22.50
Date 15-16 MarAlternative dates 22-23 Mar, 29-30 Mar, Thu 05 Apr, 12-13 Apr, 19-20 Apr, Fri 27 Apr,Open 12pm - 3pm
Essen details
First published on 24 Feb 2012. Updated on 14 Mar 2012.
You may not be able to duck out and get a reuben from Katz Deli in NYC, butyou can get yourself along to Essen for their version of the famoussandwich. Essen's reuben uses marinated beef brisket, German rye breadand Gruyere cheese, Hungarian sauerkraut, Russian dressing andhomemade pickles and can be yours for the taking on Thursdays and Fridaysat lunch for $22.50, which includes a beer and chips.
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Chris Marris 2 weeks ago
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