Kelly's Pub Too5341 W. 10th St.
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| Reuben Ingredient Matrix (RIM) | Rye bread | Corned beef | Swiss cheese | Sauerkraut | 1000 Island |
|---|---|---|---|---|---|
| Kelly's Pub Too | X | X | X | X | X |
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Description (taken from the menu): Sandwich presentation: |
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| Reuben Eater Rankings |  |  |  |  |  |  |
|---|---|---|---|---|---|---|
| Brad Bruno | A | B+ | B | B- | A- | B+ |
| Matthew Durkee | B- | A | A | A | A+ | A |
| Jim Kidd | A- | A | B | B+ | A | A |
| Carl Klutzke | B | C | B | B+ | A- | B |
| Chris Rowland | A- | A | B | B+ | B+ | A- |
| Brian Skiles | A- | A- | B+ | B | A- | A- |
| Summary | A- | A- | B | B+ | A- | A- |
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Reuben Ruminations:
Brad Bruno: By far the best tasting Reuben. It was light on the kraut, which I like, and heavy on the dressing--which I like as well. The meat was very good and the bread crispy, yet soft. The service was good--she kept pitchers of tea and soda on each table--nice! Overall this has been my best Reuben experience. Matthew Durkee: Best service thus far. If you like grilled cheese sandwiches, you will like this Reuben. Mine was mostly cheese and light on the meat, but for the price that is expected. Jim Kidd: Fairly good--I could distinctly taste each ingredient. The pub was a good place to "yuck it up" a bit. The sandwich needed just a little more kraut. Carl Klutzke: Mixed reaction to the environment. It's definitely a bar-type place: dark, no family area, no non-smoking area as such, seating is mostly on stools (some with backs, thank goodness) at small tables, big screen TVs, and no lemonade (tea and Coke products were available). But it's also clean, not very smokey where we sat, not too loud or crowded at lunchtime, with complimentary crackers on the tables, and a game room with 10(!) pool tables and 2 dartboards. Service was good: she sometimes had to ask who ordered what, but she had tables set up for us according to our reservations before we arrived, brought out stuff promptly, brought refills without having to be asked, and took payment and handed out change efficiently. Sandwich came out in a standard plastic basket with waxed paper, included chips and a nice, crisp dill pickle spear. The marbled rye bread was very mildly flavored and toasted to a nice texture, not soggy at all, but slightly burnt. (As it turns out, I don't really mind that.) We think they maintained crispness in the bread by putting cheese on the inside of _both slices_ so the juice from other ingredients couldn't soak in: very clever. I think as a result though the flavor of the cheese rather dominated the sandwich. I could barely taste the 1000 island, and couldn't taste the sauerkraut at all. The beef was pretty good, I think it could have used just a bit more. Overall a good sandwich, but lacking the balance of flavors necessary for an excellent Reuben; it was more like a grilled cheese with meat. Chris Rowland: The Reuben was well-balanced, except that it seemed a little light on the sauerkraut. The corned beef had a strong meaty taste, and you could definitely notice the swiss cheese. There was enough thousand island dressing that it was still able to drip off of the sandwich. We were given our own section of the restaurant, so the smoke was under control. The server's odd style of estimating the cost of the lunch was definitely a new one for me--she quoted me $5.75 for my $5.25 sandwich, which would appear to be an overcharge. It was definitely a nice, clean pub that produced a nice, tasty Reuben. Brian Skiles: The sandwich had a lot of corned beef, swiss cheese, and thousand island, yet it wasn't soggy. The only thing that it could have used was a little more sauerkraut. All in all, a pretty good sandwich. The generous helping of tasty chips gave the sandwich a good value, as well. We got pretty good service, too. I'd definitely go back there for another Reuben. |
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