LAMB FRENCH DIP Friday, August 15, 2014

lamb dipIf you’ve yet to try our Lamb French Dip, you really do need to drop by and give it a test-drive.

This 100-year-old diner classic is not, as the name implies, French.

And really, our version isn’t a true French Drip served at diners from coast to coast.

Rather, we give ours a more Pacific Northwest twist.

Think roasted Idaho Lamb instead of roast beef and an herbed goat cheese instead of horseradish.

From there we build it up on a soft, fluffy Grand Central Bakery hoagie roll with caramelized onions, sauteed seasonal mushrooms and pair it with a bowl of lamb jus for dipping.

It’s messy eating—what dip isn’t?—but it’s good eating. Real good eating.

Come on in and give one a spin.