TOWN.

OVER THE YEARS HERE A>>WQED, WE'VE CELEBRATED A LOT OF GREAT LOCAL SANDWICHES.

>> PRIMANTI BROTHERS!

>> OF COURSE, WE SANG THE PRAISES OF PRIMANTI'S WHEN WE MADE "THE STRIP SHOW" IN 1996.

AND MARLENE PARRISH FROM THE "POST-GAZETTE" HELPED US TO CONSIDER PITTSBURGH'S MANY FISH SANDWICHES WHEN WE DID "PITTSBURGH A TO Z" IN 2001.

"F" WAS FOR FISH SANDWICHES.

IN 2002, WE MADE A NATIONAL PROGRAM FOR PBS CALLED "SANDWICHES THAT YOU WILL LIKE" AND MENTIONED THE VIETNAMESE SANDWICHES CALLED BANH MI THAT LUCY SHEETS MAKES IN THE STRIP DISTRICT, AND WE ALSO HIGHLIGHTED TOM AND GAIL WEISBECKER'S AMAZING CHIPPED HAM SANDWICHES CALLED SLAMMERS AT THE ISALY'S IN WEST VIEW.

WE LOOKED AT SOME INCREDIBLE ITALIAN HOAGIES AT MERANTE'S LITTLE GROCERY ON BATES STREET IN "SOMETHING ABOUT OAKLAND."

>> THEY GOT A MORTADELLA, THEY GOT A SALAMI, THEY GOT A CAPICOLA.

>> AND IF YOU ARE WILLING TO INCLUDE A HOT DOG AS A SANDWICH, YOU KNOW WE CELEBRATED THE O IN OAKLAND IN OUR PBS SPECIAL CALLED "A HOT DOG PROGRAM."

IN MY RECENT SHOW ABOUT "25 THINGS I LIKE ABOUT PITTSBURGH," WE HIGHLIGHTED THE HAMBURGERS AT TESSARO'S.

INCREDIBLE.

AND THE EXTRAORDINARY FISH SANDWICHES AGAIN AT EMIL'S LOUNGE IN RANKIN, WHERE THEY ALSO PUT TOGETHER A KILLER STEAK SANDWICH!

THERE ARE SOME GREAT SANDWICHES IN THIS TOWN.

MY NAME IS RICK SEBAK.

WITH MY CAMERAMAN BOB LUBOMSKI, I'VE BEEN TRAVELING ALL OVER THE NORTH SIDE OF PITTSBURGH SAMPLING SANDWICHES.

NOW, THE NORTH SIDE OF PITTSBURGH COMPRISES A LOT OF DIFFERENT NEIGHBORHOODS, AND A LOT OF INTERESTING EATERIES.

SO THAT'S WHERE WE'RE TAKING YOU IN THIS SHOW -- TO THE NORTH SIDE FOR SANDWICHES.

THIS PROGRAM WILL BE FRESHEST ON MARCH 14th, 2013, BUT WE REPEAT THESE PROGRAMS A LOT, AND YOU CAN ALWAYS WATCH THEM ONLINE, SO WE'RE LUCKY -- ON VIDEO, BREAD NEVER GETS STALE, THE INGREDIENTS STAY TASTY AND WE HOPE THE STORIES STAY JUICY AND DELICIOUS, TOO.

>> "IT'S PITTSBURGH AND A LOT OF OTHER STUFF" IS MADE POSSIBLE BY THE BUHL FOUNDATION, SERVING SOUTHWESTERN PENNSYLVANIA SINCE 1927.

AND BY PNC, CELEBRATING PITTSBURGH'S PAST, PRESENT AND FUTURE AT THE PNC LEGACY PROJECT EXHIBIT IN DOWNTOWN PITTSBURGH.

>> THIS ALL STARTS JUNE 28th, 2012.

A NICE SUMMER DAY.

CAMERAMAN BOB LUBOMSKI AND I WERE INVITED TO THE PENN BREWERY ON THE NORTH SIDE FOR A SANDWICH COMPETITION.

WE GOT THERE EARLY AS THE COMPETITORS WERE JUST GETTING SET UP IN AN UPSTAIRS ROOM AT THE BREWERY.

MR. MARK FATLA, WHO ALWAYS WEARS A HAT, WAS THERE.

HE HELPED ORGANIZE THIS EVENT.

>> I MANAGE THE COMMUNITY DEVELOPMENT CORPORATION FOR THE NORTH SIDE OF PITTSBURGH.

IT'S CALLED THE NORTH SIDE LEADERSHIP CONFERENCE, AND IT'S A COALITION OF ALL THE GRASSROOTS NEIGHBORHOOD ORGANIZATIONS OF THE NORTH SIDE.

AND WE WORK WITH AND TRY TO SUPPORT NORTH SIDE BUSINESSES.

>> MARK AND HIS STAFF CAME UP WITH THE CRAZY IDEA FOR THIS CULINARY COMPETITION.

>> WELL, WE'RE CELEBRATING THE BEST OF NORTH SIDE RESTAURANTS AND PARTICULARLY THE FEATURE SANDWICHES THAT ALL THESE FOLKS HAVE CREATED, AND YOU KNOW, SHOWING FOLKS ALL THE GREAT THINGS THAT ARE HERE ON NORTH SIDE AND JUST HAVE A LITTLE FUN.

>> SHERYL SMITH WORKS FOR THE NORTH SHORE COMMUNITY ALLIANCE AND UNDERSTANDS WHAT FOLKS ARE TRYING TO DO HERE.

>> MMM.

JUST SO WE CAN LET THE OTHER PEOPLE IN PITTSBURGH KNOW THAT THIS IS WHERE YOU CAN COME AND ENJOY A NICE MEAL OR A NICE SANDWICH, A COLD BEER AND JUST SIT BACK AND RELAX.

>> FOR 20 BUCKS, THEY GET TO SAMPLE BITE-SIZED VERSIONS OF ALL OF THE SANDWICHES OF THE TEN COMPETING RESTAURANTS.

>> PARTY HARDY AND EAT.

>> THEY GET TWO BEERS FROM PENN BREWERY, A WORLD CLASS BEER.

>> I THINK EVERYBODY, ONCE THEY GET A TASTE OF EVERYTHING, WILL BE MORE TO COME ON OVER AND ENJOY AND TRY.

>> A LITTLE DESSERT FROM RITA'S ITALIAN ICE.

THEY GET LIVE MUSIC WITH MUDDY KREEK BLUES BAND, AND THEN THEY GET TO VOTE.

THEY GET TO VOTE FOR THE NORTH SIDE SANDWICH KING OR QUEEN, DEPENDING ON WHAT IT WINDS UP BEING.

>> THE POTENTIAL ROYALTY INCLUDES MOTHER AND DAUGHTER IRENE AND CONSTANCE ZOTIS, WHO ARE PUTTING TOGETHER THEIR PRODUCT.

>> WHAT WE HAVE IS THE SPARTAN SANDWICH WE HAVE COME UP WITH.

IT'S CALLED THE SPARTAN.

>> IT'S A COMBINATION CHEESESTEAK AND GYRO.

>> IT'S THE STEAK, THE GYRO, THE PROVOLONE, THE FETA.

>> THE MEAT IS SO TENDER.

>> TOMATO, GRILLED ONIONS, SAUCE, THE TZATZIKI SAUCE.

>> THE TOMATOES ARE JUST CRISPY AND PERFECT.

>> WE HAVE SOME OTHER SEASONINGS, SOME OTHER SAUCE.

>> THE TZATZIKI SAUCE IS LIKE OH MY GOD!

I'M IN HEAVEN.

>> YOU'LL USUALLY FIND THE ZOTIS FAMILY OVER ON WESTERN AVENUE AT THEIR DOUBLE BUSINESSES, THE LITTLE DELI AND MODERN CAFE, THE PLACE WITH THE COOL OLD SIGN.

>> THE SIGN'S BEEN HERE FOREVER.

IT'S PROBABLY -- IT IS A HYSTERICAL -- I MEAN -- A HISTORICAL LANDMARK!

SOMETIMES IT'S BEEN A LITTLE HYSTERICAL AROUND HERE, BUT ANYHOW.

>> THEY MAKE BIG SPARTANS HERE, NOT THOSE LITTLE SLIDERS.

>> IT'S A TON OF FLAVOR PACKED INTO ONE GINORMOUS SANDWICH, AND EVERYONE REALLY LIKES IT.

>> THE MODERN CAFE HAS BEEN AROUND SINCE PROHIBITION.

WE HAD A FIRE IN '09, PUT THE PLACE BACK TOGETHER AGAIN, AND HERE WE ARE.

>> 'CAUSE IT'S SUCH A HUGE SANDWICH, IT'S HARD TO LIKE PUT THE TOP AND THE BOTTOM ON TOP OF EACH OTHER, LIKE STACKED LIKE A NORMAL SANDWICH, SO WE WRAP IT LIKE A GYRO IN THE ALUMINUM FOIL.

>> SO THERE'S A LOT OF FLAVORS GOING ON IN THIS SANDWICH.

>> VOILA!

>> PEOPLE HAVE TOLD ME THE ONLY THING MISSING FROM IT IS A NAP AFTERWARDS.

>> BACK AT THE SANDWICH EVENT, THE ZOTISES WERE RIGHT NEXT TO TODD HALL, WORKING ALONE, ASSEMBLING HIS SPECIALTY.

>> JUST A REGULAR OLD-FASHIONED HAMBURGER.

ONE POUND, BIG BURGER.

EVERYBODY LOVES IT.

FRESH TOMATOES, LETTUCE, EVERYTHING, THE WHOLE NINE.

IT'S CALLED THE MIKE TYSON.

YOU KNOW, EVERYBODY LIKES MIKE TYSON 'CAUSE HE KNOCKS PEOPLE OUT, AND THIS RIGHT HERE DOES THE SAME THING.

>> HE CUTS THEM INTO FOUR PIECES TODAY, BUT THE WHOLE GIANT BURGERS ARE A POPULAR ITEM AT A COOL LITTLE BAR ON THE WESTERN END OF THE NORTH SIDE.

>> YOU'RE ON THE BORDER OF BRIGHTWOOD AND BRIGHTON HEIGHTS.

MOST PEOPLE WOULD CALL IT BRIGHTON HEIGHTS, SOME PEOPLE CALL IT MARSHALL- SHADELAND.

>> IN THE WINTER MONTHS, THERE'S NO SIGN ON THE PLACE, BUT THE REST OF THE YEAR, THERE ARE AWNINGS THAT SAY YOUNG BROTHERS BAR.

>> YEAH, YOUNG BROTHERS BAR.

B-R-O-S. YOUNG BROS. BAR.

>> NICE ESTABLISHMENT.

YOU KNOW, OLDER CROWD.

YOU KNOW WHAT I MEAN, BUT IT'S NICE.

>> JAMIE YOUNGER BOUGHT THIS PLACE IN 2006, FIXED IT UP AND HIRED TODD HALL TO COOK.

>> HE'S A GOOD FRIEND, SO I TOLD HIM, "KNOCK YOURSELF OUT.

MY KITCHEN'S YOUR KITCHEN, AND HAVE FUN WITH IT."

AND HE DOES A GREAT JOB ON EVERY MONDAY AND FRIDAY.

>> ON THOSE TWO DAYS, TODD MAKES THE MOST OF THE TINY KITCHEN.

>> TODAY, I'M GONNA SHOW YOU HOW TO MAKE THIS BIG GIGANTIC BURGER.

I DON'T WEIGH THE MEAT.

I JUST GO IN THE BAG AND GRAB IT, PUT IT TOGETHER, PUT IT ON, PUT MY SPECIAL SEASONING ON IT AND JUST LET IT COOK.

>> NOW IF I WANT TO GO TO TAKE A NAP, I EAT THIS WHOLE THING.

BUT IF I JUST WANT TO HAVE A APPETIZER, I'LL SAVE SOME FOR LATER.

>> WHEN IT'S DONE, IT'S GOOD.

AND EVERYBODY LIKES IT, SO THAT'S IT.

>> SO BURGERS WERE PART OF THIS NORTH SIDE SANDWICH WEEK EVENT, AND SO WERE HOT DOGS.

FANNY KOSTOS AND HER SISTER IRENE KARAVOLOS WERE METICULOUS ABOUT THE SET-UP OF THEIR STATION AND THE ASSEMBLY OF INGREDIENTS ON THEIR HOT DOGS THAT ARE RENOWNED FOR AMAZING FLAVOR.

>> IT'S THE CHILI DOG SAUCE.

IT'S ALL IN THE CHILI DOG SAUCE.

IT'S ALL -- AND THE QUALITY OF HOT DOG THAT WE USE.

>> AND THE PICKLE.

>> AND THE PICKLE THAT WE HAND-CUT.

YOU CAN'T -- IT'S A COMBINATION, BUT THE CHILI DOG SAUCE.

WE'RE A CUT ABOVE.

>> THIS CHILI DOG WAS INTRODUCED ON FEDERAL STREET TO PITTSBURGH IN 1963.

>> THE KARAVOLOS SISTERS DIDN'T CHANGE MUCH WHEN THEY BOUGHT THIS PLACE IN 2001, BUT THEY DID RENAME IT STEVE'S NEW YORK HOT DOG SHOP.

WHO'S STEVE?

>> STEVE IS OUR BELOVED FATHER WHO PASSED AWAY 13 YEARS AGO BUT STARTED US IN THE RESTAURANT BUSINESS MANY, MANY YEARS AGO.

HE DID OWN TWO RESTAURANTS IN NEW YORK CITY, BUT THEN HE CAME TO PITTSBURGH.

HE WAS SO GOOD AT WHAT HE DID, AND THAT'S THE LEGACY HE LEFT FOR US.

>> THEIR PLACE IS USUALLY PACKED FOR LOTS OF REASONS.

>> THE STEAMER THAT WAS FABRICATED FOR THIS PLACE 50 YEARS AGO, IT'S LIKE NOT REPLACEABLE.

ALL THE BUNS ARE STEAMED.

OKAY, THAT IS PART OF THE MYSTIQUE OF THE DOG.

A STEAMED BUN.

>> HMM.

I THINK I HAVE TO HAVE ONE WITH EVERYTHING.

>> YOU WANT EVERYTHING?

THIS IS FOR 50 YEARS, NEXT YEAR, WHAT HAS BEEN EVERYTHING IN THIS SHOP -- MUSTARD, ONION, THE SECRET CHILI SAUCE RECIPE AND A HAND-CUT PICKLE.

THAT'S IT.

THAT'S YOUR DOG.

>> THE DAY WE STOPPED THERE, MASTERMIND MARK FATLA HAPPENED TO BE THERE, TOO.

>> I LOVE THE LADIES.

I LOVE THE FOOD.

I MEET A LOT OF PEOPLE HERE.

AND HONESTLY, WHAT I DO IS IN SOME WAYS -- I'M A COMMUNITY ORGANIZER, AND YOU LEARN THINGS AT DINER COUNTERS.

>> AND STILL IN 2013, THIS DOGGIE IS A DOLLAR, AND YOU'RE NOT GOING TO BEAT THAT ANYWHERE IN PITTSBURGH.

>> THAT'S THE BEST THING.

>> YOU'RE NOT GONNA BEAT THAT ANYWHERE IN PITTSBURGH.

>> AND AT THE SANDWICH WEEK EVENT, IRENE AND FANNY OFFERED A HALF-DOG TO ENTICE NEW CUSTOMERS.

>> IT WOULD'VE BEEN EASIER JUST TO GIVE EVERYBODY A WHOLE HOT DOG.

>> YEAH, REALLY.

JUST MAKE SURE WHEN THE JUDGES EAT ONE, PILE ON THAT CHILI DOG SAUCE.

>> OKAY.

>> YES, THERE WERE JUDGES.

I WAS ONE OF THEM.

AND THE FIRST SAMPLE I TASTED WAS FROM THE RESTAURANT CALLED ATRIA'S.

IT'S IN THE NEIGHBORHOOD KNOWN AS THE NORTH SHORE, RIGHT AT PNC PARK.

IT'S BEEN CLOSED FOR REMODELING, BUT I HEAR IT'S OPEN AGAIN NOW.

ATRIA'S CULINARY DIRECTOR TONI PASALAQUA WAS AT THIS EVENT.

>> TODAY WE BROUGHT OUR FAMOUS REUBEN SANDWICH.

WE HAVE A CORNED BEEF WHICH WE COOK IN-HOUSE WITH A LOVELY MUSTARD GLAZE.

BREADWORKS FRESH JEWISH RYE, WHICH WE ALSO HAVE DELIVERED EVERY DAY.

IT'S A FABULOUS SANDWICH.

JUST WHAT PITTSBURGH'S LOOKING FOR.

>> THERE'S NO QUESTION -- ATRIA'S BITE OF A REUBEN WAS CAMERAMAN BOB'S FAVORITE OF THE DAY.

BUT AT THE NEXT TABLE, THERE WAS ANOTHER REUBEN, WHAT'S CALLED A POLISH REUBEN, SERVED BY FOLKS FROM BILLY'S TROY HILL BISTRO.

AS A JUDGE, I TRIED NOT TO GIVE AWAY TOO MUCH, BUT IT WAS EXCELLENT.

BILLY'S IS ON TROY HILL, AND ONE MORNING, WE GOT THERE BEFORE THE PLACE OPENED.

RENEE AND JIM BOUGHER BOUGHT THIS PLACE FROM JIM'S UNCLE BILLY BACK IN 1998.

IT WAS TIME NOW TO MAKE SALADS AND TALK SANDWICHES.

>> I COME UP WITH THE POLISH REUBEN WHICH IS SOMETHING DIFFERENT YOU KNOW.

IT'S NOT ON MY REGULAR MENU.

IT'S JUST SOMETHING THAT I DO FOR LUNCH SPECIAL, ANYTIME, AND IF I HAVE THE KIELBASA IN AND SOMEBODY ASKS FOR IT, I CAN MAKE IT, YOU KNOW.

FIRST STEP -- NEED SOME GOOD RYE BREAD, WHICH I HAVE RIGHT HERE.

GOOD MARBLE RYE.

I USE KIELBASA, AND I USE KIELBASA FROM SMERDEL'S, WHICH IS DOWN IN ETNA.

I THINK THEY GOT THE BEST KIELBASA.

SO I'M JUST GONNA PUT IT ON THE GRILL ALONG WITH THE MARBLE RYE.

A LITTLE BUTTER ON HERE SO IT DOESN'T STICK.

ALL YOU'VE GOT TO DO IS BROWN THE BREAD, YOU KNOW, TO TOAST IT UP A LITTLE BIT.

PUT SOME SWISS CHEESE ON.

A LITTLE BIT OF SAUERKRAUT.

THROW THAT ON THE GRILL.

AND IT DOESN'T REALLY TAKE LONG FOR THIS PROCESS, JUST SEVERAL MINUTES.

THINGS ARE JUST COOKING RIGHT NOW.

I'M JUST GONNA FLIP THIS A LITTLE BIT.

I'M GONNA GET THE BREAD HERE.

PUT A LITTLE BIT OF THOUSAND ISLAND ON.

DO THAT.

NOW I'M GONNA THROW IT IN THE OVEN JUST TO HEATEN IT UP A LITTLE BIT, MELT THE CHEESE.

TAKES ABOUT TWO MINUTES.

IT'S SOMETHING DIFFERENT THAN A REGULAR REUBEN.

JUST ANOTHER SPIN ON A REUBEN.

NOW WE'RE GONNA SERVE IT.

JUST LIKE THIS.

SMELLS GREAT, DOESN'T IT?

JUST LIKE THAT.

AND THERE YOU HAVE IT -- POLISH REUBEN.

>> OKAY.

THERE DEFINITELY WAS NO SHORTAGE OF BEAUTIFUL SANDWICHES AT THIS EVENT.

>> AH, THESE ARE THE ROETHLISBURGERS WE'RE MAKING.

>> THESE FINE FOLKS, LOU AND JEN, ARE ADDING THE FINISHING TOUCHES TO THESE CLASSIC SANDWICHES ARE FROM PEPPI'S.

PEPPI'S IS A LANDMARK SANDWICH SHOP ON WESTERN AVENUE THAT HAS BEEN ATTRACTING HUNGRY PEOPLE TO THE NORTH SIDE FOR DECADES.

>> THAT'S DELICIOUS.

>> JEFF TREBAC HELPED HIS DAD GET THIS PLACE GOING.

>> PEPPI'S WAS STARTED IN 1983, AND MY DAD WAS A FAN OF THE WE SAY "JERSEY SHORE SANDWICHES," AND WE ALWAYS LOVED THEM, JUST THE TASTE, THE BREAD, THE FLAVORS.

AND HE THOUGHT, WHY NOT ME?

I CAN START ONE UP IN PITTSBURGH AND TRY TO DUPLICATE IT.

AND IT'S WORKED OUT FANTASTIC.

>> PEPPI'S WAS ALREADY POPULAR WHEN LOCAL FOOTBALL HISTORY TOOK A TURN.

>> WE FOUND A QUARTERBACK BACK IN, BACK IN '04.

AND RIGHT AFTER THE DRAFT, THAT WEEKEND, ONE OF MY GUYS WALKS IN THE DOOR -- HE'S THE SECOND ONE IN THE DOOR THAT DAY -- AND HE GOES, "WOW, ROETHLISBURGER.

HECK OF A SANDWICH."

AND I LOOKED AT HIM.

IT WAS LIKE, YES, I KNOW.

IT'S BURGER AND SAUSAGE MIXED TOGETHER.

IT'S NOT A PERFECT MIX, BUT IT'S ABOUT A PROBABLY MORE TOWARDS A 55, 60% SAUSAGE TO BURGER.

SO IT GIVES IT A SPICINESS.

EGG, GRILLED ONIONS, AND THEN TOPPED WITH AMERICAN CHEESE.

AND IT ALL KIND OF BLENDS TOGETHER IN THIS BEAUTIFUL, TASTY SANDWICH.

>> YEP.

AND YOU CAN GET THEM NOW AT FOUR PEPPI'S LOCATIONS.

>> YOU'RE ACTUALLY SUPPOSED TO ASK ME, WHAT'S ON A ROETHLISBURGER?

JUST ASK ME.

ASK ME.

>> WHAT'S ON A ROETHLISBURGER?

>> THE HOPES AND DREAMS OF THE ENTIRE STEELER NATION.

BA-BA-BA-BA!

>> SO YOU HAVE A PLACE LIKE PEPPI'S, BEEN HERE 30 YEARS, BUT YOU ALSO HAVE, OVER IN ONE CORNER, WES DERENOUARD AND DERRICK BRUNNEL, TWO GUYS FROM SAN DIEGO WHO HAD NOT YET OPENED THEIR MEXICAN PLACE.

>> THAT'S THE KIND OF FOOD THAT WE'RE GOING FOR -- SOUTHERN CALIFORNIA-STYLE, BORDER TOWN MEXICAN FOOD.

>> SO WE'VE GOT A ROASTED CHICKEN ROLLED TACO.

ROLLED.

FRIED.

THEN WE HAVE AVOCADO SALSA WHICH IS TOMATILLO, AVOCADO, POBLANO, JALAPENO, ONION AND CILANTRO.

SO BASICALLY, DIP IT IN THE SALSA, TAKE A BITE.

IT'S MESSY.

YOU'RE LOOKING FOR THE CRUNCH, THE SPICE.

FANTASTIC MEXICAN FOOD.

>> SINCE THAT DAY, THEY'VE OPENED.

WHO EVER EXPECTED TO FIND A DELICIOUS BIT OF SAN DIEGO ON FEDERAL STREET?

>> THIS IS EL BURRO, OUR TACO SHOP.

"BURRITOS, TACOS Y MAS!"

COME ON INSIDE.

WE HAVE A LOCAL ARTIST WHO DID MOST OF THE PAINTING HERE, INCLUDING THIS PAINTING ON THE WALL -- SUGAR SKULL THERE.

AND ALL THE TRIM IS BASICALLY KIND OF DEVELOPED AFTER A LOOK OF A SOUTHERN CALIFORNIA TACO SHOP.

WE WANTED TO KEEP IT REALLY SIMPLE.

WE WANT TO BE A TACO SHOP.

THAT'S WHAT THIS IS.

OUR MENU BOARD HERE.

BURRITOS, TACOS, SPECIALTY ITEMS.

COME ON BACK.

THIS IS OUR COOK, SHERRYL.

>> THIS IS DEFINITELY A LITTLE BIT DIFFERENT.

I LIKE THE TAKE THAT WE'VE PUT ON THINGS.

EVERYTHING IS REALLY FRESH, REALLY AUTHENTIC, YOU KNOW, PEASANT-STYLE MEXICAN FOOD, YOU KNOW.

MORE FROM THE HEART OF MEXICO CITY AND WHAT THE PEOPLE ON THE STREET IN MEXICO EAT, YOU KNOW.

THAT'S WHAT I LOVE ABOUT IT, YOU KNOW.

VERY DOWN HOME, YOU KNOW.

WITH THE MEXICAN WAR STREETS RIGHT HERE, IT SEEMS LIKE IT ONLY MAKES SENSE TO HAVE IT OVER HERE, YOU KNOW WHAT I MEAN.

>> BACK AT THE COMPETITION, ON THE OTHER SIDE OF THE ROOM, THE RESTAURANT CALLED BISTRO TO GO WAS OFFERING SAMPLES OF A GRILLED CHEESE SANDWICH.

CHEF AARON WALKO AND HIS ASSISTANT MICHAEL OLIVER HAD PUT THESE TOGETHER.

NOW, THE MUSIC WAS SO LOUD, I TRIED TO TALK WITH AARON ABOUT THE SANDWICH, BUT IT WAS HARD TO HEAR.

IT WAS QUIETER OVER ON EAST OHIO STREET WHEN WE STOPPED TO MEET OWNER NIKKI HECKMAN.

HER BISTRO TO GO HAS QUICKLY BECOME A NEIGHBORHOOD LANDMARK.

>> OCTOBER 2007, THE BISTRO WAS BORN.

IT'S A REALLY FUN RESTAURANT.

IT'S REALLY BASED ON SERVING PEOPLE GREAT FOOD, HOME-COOKED COMFORT FOOD.

WE ALSO DO DIVERSE FOOD, BECAUSE THE NORTH SIDE IS FULL OF DIVERSITY.

WE ALSO COOK A LOT OF VEGAN FOOD, WHICH IS REALLY UNUSUAL BECAUSE WE HAVE VEGAN CUSTOMERS.

BUT WE MAKE STUFFED CHICKEN BREASTS, WE MAKE SALMON, CHIPOTLE SALMON, SOME GREAT REAL FOOD THAT YOU WOULD FIND IN TOP-LINE RESTAURANTS, BUT WE DO IT AT A MODERATE PRICE, TO MATCH OUR NEIGHBORHOOD, AND WE DO IT QUICK.

>> IT DOESN'T TAKE LONG TO MAKE THEIR GRILLED CHEESE, EITHER.

>> WE START OFF WITH BREAD FROM BREADWORKS.

>> THAT GRILLED CHEESE SANDWICH JUST IS AN AWESOME SANDWICH.

IT HAS THICK FRENCH BREAD FROM BREADWORKS.

IT HAS SMOKY GOUDA CHEESE, PEPPERY BACON, A ROASTED TOMATO AND A HOMEMADE AIOLI WITH CHIPOTLE.

AND IT IS YUMMY.

SMOKING YUMMY.

>> I TRY TO TAKE A PEEK INSIDE, AND IF I SEE IT'S STARTING TO OOZE APART, THEN I KNOW IT'S NICE AND HOT IN THE MIDDLE AND READY TO GO.

THEN WHAT I DO IS I'LL PULL IT OFF.

ALL RIGHT.

AND THEN WE SERVE THAT WITH A SIDE OF CHIPS.

>> BUT BISTRO TO GO HAD NO CHIPS AT THE EVENT, ALTHOUGH THERE WERE PLENTY OF SANDWICHES.

AT THE NEXT TABLE, THE JAMES STREET GASTROPUB AND SPEAKEASY ALSO HAD MANY TASTES OF ITS TWISTED CHICKEN SANDWICH.

SERVED ON A PRETZEL ROLL, THESE SAMPLES GARNERED LOTS OF FANS, AND THEY LED US OVER TO THE BUILDING AT THE CORNER OF FORELAND AND JAMES STREETS.

THE OWNERS HERE SINCE 2011, LISA SAFTNER AND ADAM JOHNSTON, TRY TO TAKE ADVANTAGE OF THIS OLD STRUCTURE WITH A SPEAKEASY DOWNSTAIRS AND A DANCE FLOOR UPSTAIRS.

>> IT'S LIKE A SIX-STORY BUILDING AND IT WAS BUILT IN THE 1890s.

SO IT'S A BIG, OLD, BEAUTIFUL BUILDING.

IT WAS CALLED THE JAMES STREET TAVERN DURING THE '90s.

I THINK THEY WERE HERE FOR ABOUT TEN YEARS.

>> NO, THEY WERE HERE ABOUT 17 YEARS.

>> OH, IS THAT RIGHT?

AND WE ALWAYS SAY WE WISH WE HAD A NICKEL FOR EVERY PERSON THAT SAID, "OH, I USED TO COME HERE WHEN IT WAS JAMES STREET TAVERN."

>> PEOPLE STILL CALL US JAMES STREET TAVERN.

>> YEAH, YEAH.

>> THEY RUN A BUSY KITCHEN, TOO, WHERE ADAM'S BROTHER, ALEX JOHNSTON, IS CHEF.

>> OUR LITTLE NICHE, I THINK, IS JUST HOME COOKING.

I MEAN, WE DO HOMEMADE MEATLOAF.

EVERYTHING IS FROM SCRATCH, SO THERE'S SOME TERRIFIC FOOD OVER HERE, SO WHY NOT SANDWICHES?

>> OH YEAH, WHAT ABOUT THAT TWISTED CHICKEN?

>> SEASON BOTH SIDES.

ONE OF OUR MOST POPULAR SANDWICHES.

PEOPLE LOVE IT.

PEOPLE LOVE IT.

>> IT'S A GRILLED CHICKEN BREAST ON A -- IT'S A REALLY DENSE PRETZEL BUN.

>> NICE PRETZEL BUN.

>> YOU CAN'T GET IT ANYWHERE ELSE.

IT'S DIFFERENT.

IT'S A -- YOU KNOW, IT'S GOT SOME GOOD PEPPERED BACON IN IT, WHICH ADDS A LITTLE SPICE.

>> AND THEN WE PUT BABY SPINACH ON THE BOTTOM.

>> SOME FRESH BABY SPINACH.

>> IT'S HEALTHY.

IT'S GOT GRILLED CHICKEN BREAST, FRESH BABY SPINACH.

I MEAN HOW CAN YOU GO WRONG?

>> TOP IT WITH SOME SHARP CHEDDAR CHEESE.

LET THAT MELT DOWN FOR A MINUTE.

>> THE PRETZEL BUN IS KILLER, TOO.

>> THE PRETZEL BUN, YEAH.

>> IT'S GOT THAT GOOD CHEW, LIKE A PRETZEL YOU GET AT THE MALL.

YOU KNOW WHAT I MEAN, AT THE BALLGAME, SO -- >> YEP.

>> ONCE THIS IS DONE, I'LL TAKE THIS CHICKEN RIGHT OFF, LAY IT DOWN ON THE FRESH BABY SPINACH.

>> WE MAKE OUR OWN CANDIED ONIONS IN-HOUSE.

>> ADD SOME NICE COLOR.

>> AND IT'S OUR NUMBER ONE SELLER.

IT'S REALLY, IT'S UNIQUE AND IT'S DELICIOUS.

YEAH.

>> AND UNIQUE AND DELICIOUS ARE IMPORTANT IN ANY SUCH CONTEST.

THE FOLKS FROM DOWNSTAIRS AT PENN BREWERY, INCLUDING SOUS CHEF JACOB KIRSCH, WERE SERVING PORK BELLY SLIDERS ON SOFT LITTLE POTATO BREAD ROLLS.

>> YOU KNOW WHAT WE WERE DOING -- YOU KNOW WITH THAT MARINATED PORK BELLY SANDWICH AND THE PICKLED ONIONS -- LITTLE OUTSIDE THE BOX.

MAYBE PEOPLE WEREN'T REALLY 100% PREPARED FOR THAT TEXTURE, THAT FLAVOR.

>> IT WAS SCRUMPTIOUS, AND I LOOKED FORWARD TO HAVING ANOTHER WHEN WE WENT RECENTLY TO TALK WITH CHEF GREG SCHRETT AT THE BREWERY.

>> YOU KNOW, IT'S AN ICONIC PLACE.

YOU KNOW, THE BEER'S WELL KNOWN.

PENN PILSNER IS AN AWESOME BEER.

WE COMPLEMENT THE BEER.

>> AND THEY TAKE GREAT CARE TO DO THAT.

GREG NOW CURES AND SMOKES HIS OWN BACON RIGHT THERE AT THE BREWERY IN A SMALL SMOKER.

>> WE GET IN RAW PORK BELLIES.

WE CURE THEM FOR A WEEK.

THEN THEY GET SMOKED SIX HOURS.

AND EVERYTHING'S BETTER WITH BACON.

>> GREG SURPRISED US AND SAID HE WANTED TO SHOW US WHAT HE HOPES TO TAKE TO THE UPCOMING 2013 SANDWICH EVENT.

HE'S GOING TO MAKE HALF-BEEF HALF-BACON SLIDERS.

HE CALLS THEM NORTHSLIDERS.

>> WE SQUARE OFF THE BACON, AND THAT TRIM BECOMES THE BASIS FOR THE SLIDERS.

>> HE LOADS THE CHOPPED-UP BACON INTO AN OLD-FASHIONED GRINDER.

>> AND THAT'LL GET GROUND UP.

AND THEN, YOU KNOW, WE GOT A HAND GRINDER AND BUILD UP SOME MUSCLES, AND I THINK IT'S A GOOD MIX.

YOU STILL HAVE THAT BEEFY FLAVOR, AND THEN YOU GET THAT KIND OF SALTY-FATTY THING GOING ON INSIDE THERE.

ADD A LITTLE PEPPER TO IT.

NO SALT, BECAUSE THE BACON IS SALTY ENOUGH.

AND WE JUST -- WE PATTY THEM OUT.

GRILL THEM ON THE FLAT TOP.

CAN'T DO THEM ON CHARGRILL.

TOO MANY FLAMES 'CAUSE OF BACON FAT.

IT DOES NOT TASTE LIKE A BACON CHEESEBURGER WITH JUST THE BACON ON TOP.

I MEAN, JUST HAVING THOSE, ALL THOSE FLAVORS MARRIED INSIDE OF IT AND MIXING TOGETHER, IT'S AMAZING.

THAT GETS SERVED ON JUST LITTLE SLIDER ROLLS.

WE GRILL THOSE.

AND THEY GET GRILLED ONIONS, DILL PICKLE AND CHIPOTLE MAYONNAISE.

YOU KNOW, THE COLD BEER WITH THE SANDWICH IS AWESOME.

>> AND YOU KNOW, THE VARIETY OF NORTH SIDE SANDWICHES ON DISPLAY HERE WAS AWESOME, TOO.

>> THIS IS GREAT.

THIS IS VERY NICE.

>> THIS IS REALLY GOOD.

>> WELL, THEY GOT GOOD SANDWICHES.

>> DO I HAVE A FAVORITE?

YES.

THAT ONE.

>> SO FAR, I WOULD HAVE TO GO WITH THE BURGER OVER AT WHAT IS IT?

YOUNG BROTHERS.

>> I THINK THE MODERN CAFE/THE LITTLE DELI.

>> BOY, YEAH, I LIKED THE ROETHLISBURGER OVER THERE.

>> EL BURRO, THE TAQUERIA.

>> PROBABLY THE BISTRO GRILLED CHEESE.

>> I'VE HAD PEPPI'S ATTACKS ON SEVERAL OCCASIONS AT THE OFFICE.

>> I REALLY LIKE THIS ONE OVER HERE, THE BISTRO TO GO.

>> I'M A BURGER GUY.

YOUNG BROTHERS BAR.

>> BETWEEN THAT AND STEVE'S HOT DOG SHOP.

>> TWISTED CHICKEN.

JAMES STREET.

>> I'M DOWN TO TWO, BETWEEN JAMES STREET AND THE BURRITO PLACE.

>> I KIND OF LIKE THE TACO HERE.

I'M REALLY EXCITED FOR WHEN THEY ACTUALLY OPEN UP ON FEDERAL STREET.

>> WELL, YOU KNOW, I RUN THE NORTH SIDE CHAMBER OF COMMERCE, SO I REALLY CAN'T TELL YOU EXACTLY WHICH SANDWICH, 'CAUSE THAT WOULD REALLY -- I DON'T WANT TO LOSE ANY MEMBERS, SO -- >> JUST THE COMPLEXITY OF THE FLAVORS, THE LAYERING.

>> BACON.

>> ANYTHING WITH BACON.

>> SOME KIND OF WHITE STUFF ON IT.

I DON'T EVEN KNOW WHAT IT WAS.

>> AND A LITTLE BIT OF THE CHIPOTLE.

SO YEAH, GIVES IT A LITTLE BIT OF HEAT.

>> ZINGY.

YEAH, GOOD WORD, "ZINGY."

>> AND THE GUY WAS REAL FRIENDLY, TOO, SO THAT KIND OF HELPED.

>> I HAVEN'T VOTED YET.

>> NO, NOT YET.

I STILL HAVE A FEW MORE TO TRY.

>> I DON'T KNOW.

IT'S A TOUGH DECISION.

I WOULDN'T WANT TO BE A JUDGE.

>> YEAH, IT'S A CRUEL LIFE.

>> BUT EVERYBODY GETS TO VOTE ON THE TWO BIG AWARDS, SO EVERYBODY IS A JUDGE.

EVERY BITE IS IMPORTANT.

>> FIRST, WE HAVE THE JUDGES' AWARD, SO THE JUDGES PICKED THE MOST UNIQUE SANDWICH.

AND THE MOST UNIQUE SANDWICH WINNER IS THE PENN PORK BELLY AT PENN BREWERY.

>> WELL, NOTHING IS "MOST UNIQUE," BUT THAT SANDWICH WAS REALLY GOOD.

AND WE JUDGES, INCLUDING MY WQED BUDDY CHRIS FENNIMORE, RADIO JAZZ MAN TONY MOWAD, AND WPXI SPORTS REPORTER RICK WALSH, WE DIDN'T HAVE TO FIGHT TOO MUCH ABOUT IT.

>> NOW THE RUNNER-UP -- AND REMEMBER, THE RUNNER-UP IS IMPORTANT, BECAUSE "IN THE EVENT THE WINNER CANNOT FULFILL HIS OR HER DUTIES, THE RUNNER-UP WILL IMMEDIATELY ASSUME THE RESPONSIBILITY OF NORTH SIDE SANDWICH KING OR QUEEN.

AND LADIES AND GENTLEMEN, THE RUNNER-UP, AS SELECTED BY YOU AND OUR CELEBRITY JUDGES, IS THE SPARTAN FROM THE LITTLE DELI AND THE MODERN CAFE.

>> EXCELLENT.

GOOD SANDWICH.

GOOD PEOPLE.

GOOD TZATZIKI.

>> AND FINALLY, THE NORTH SIDE SANDWICH KING OR QUEEN.

AMONG ALL THESE GREAT NORTH SIDE SANDWICHES, ONE IS THE GREATEST!

AMONG ALL THESE GREAT NORTH SIDE CHEFS, ONE CAN BE CALLED THE NORTH SIDE SANDWICH KING OR QUEEN.

THE WINNER IS THE SMOKY GRILL FROM BISTRO TO GO!

>> I NEVER DREAMED WE WOULD WIN, SO IT WAS REALLY GOOD WE WON.

THEY CALLED ME THAT NIGHT, THEY WERE JUST JUMPING UP AND DOWN.

IT WAS GOOD COMPETITION.

THERE WAS GREAT PEOPLE IN IT THAT HAD GREAT SANDWICHES.

WE WERE REALLY EXCITED JUST TO BE THERE, THAT THE NORTH SIDE WAS DOING SOMETHING REALLY FUN, THAT THERE'S GENERATING EXCITEMENT ABOUT COMING TO OUR SHOPS.

>> JEN AND LOU AND I, WE HAD A BLAST.

>> IT'S FUN DOING STUFF LIKE THAT.

IT BREAKS UP THE MONOTONY OF THE DAY TO DAY.

>> I THINK IT'S GREAT EXPOSURE.

ALL OF US.

>> IT WAS A LOT OF FUN.

AND IT DID DRIVE A LOT OF BUSINESS.

>> AND GOOD BEER TO BOOT.

THANK YOU, PENN BREWERY.

>> WE'RE NORTH SIDE.

WE DON'T THINK WITHIN THE BOX.

WE THINK A LITTLE DIFFERENTLY.

>> I WISH I WOULD HAVE THOUGHT OF IT FIRST.

>> BUT IT WAS REALLY A LOT OF FUN FOR US TO FINALLY GET OUT AND MEET SOME OF THE OTHER LOCAL RESTAURATEURS.

>> EVERYBODY'S GOT A LITTLE UNIQUE NICHE ON THE NORTH SIDE, AND I THINK WE HAVE A LITTLE NICHE HERE ON THE CORNER HERE.

>> AND WE HOPE THAT THE PARTICIPATION NEXT YEAR WILL BE EVEN BIGGER, 'CAUSE WE'RE GONNA GO TELL A COUPLE OF FOLKS THAT DIDN'T DO IT WHAT THEY MISSED.

>> THE COMMUNITY SUPPORTED US, IT'S THE LEAST WE CAN DO IS COME BACK AND SUPPORT THEM.

>> YEAH.

>> YEAH.

WE DIDN'T CARE ABOUT THE FUN.

WE WANTED TO WIN.

>> AND REALLY, ENTREPRENEURSHIP IN THIS COMMUNITY JUST MAKES IT THRIVE, SO WE LOVED IT.

>> WILL YOU GO BACK THIS YEAR?

>> YEAH.

I GOTTA COME UP WITH SOMETHING, THOUGH.

>> I THINK WE HAVE SOMETHING PLANNED, SOMETHING THAT WE COULD THROW IN THERE.

>> WE HAVE A FEW IDEAS UP OUR SLEEVES.

>> YOU MIGHT JUST HAVE TO COME TO THE EVENT AND SEE.

>> IT'S GONNA BE A HARD COMPETITION.

MY MOUTH IS WATERING.

>> YOU CAN'T LOSE WITH BACON.

>> I THINK EVERY YEAR IT'LL GET BIGGER.

>> AND I THINK EVERY YEAR IT'LL GET BIGGER.

>> I LIKE TO COMPETE.

WIN OR LOSE, YOU KNOW, I'M STILL ON TOP.

>> AND I THINK THE NORTH SIDE IS GENERALLY REALLY GOOD AT WHAT WE DO, WE'RE HIDDEN GEMS.

>> SO THERE IS ANOTHER PITTSBURGH -- THE NORTH SIDE.

>> SOMETIMES YOU JUST GOT TO COME ACROSS THAT BRIDGE.

THAT'S OUR CHALLENGE ON THE NORTH SIDE.

PEOPLE WILL NOT COME ACROSS THE BRIDGE, BUT ONCE YOU COME ACROSS THE BRIDGE, YOU FALL IN LOVE.

>> "IT'S PITTSBURGH AND A LOT OF OTHER STUFF" IS MADE POSSIBLE BY THE BUHL FOUNDATION, SERVING SOUTHWESTERN PENNSYLVANIA SINCE 1927.

AND BY PNC, CELEBRATING PITTSBURGH'S PAST, PRESENT AND FUTURE AT THE PNC LEGACY PROJECT EXHIBIT IN DOWNTOWN PITTSBURGH.