I’ve never had a loosemeat/maid-rite/tavern or breaded pork tenderloin sandwich, so I can’t comment on those. But I’m from New Haven, and I have to disagree about the apizza. [:D]
My point is that there’s nothing inherent in the location that they are made that makes these food items any better than they would be if prepared somewhere else.
Ah, but it is impossible to make an appiza anywhere near as good as one from Pepe’s, Sally’s or The Spot in New Haven in a location other than New Haven.
Any opinion as to why that may be[?][?]