Memorable | One of the Best
Review by: Jane & Michael Stern
We first arrived at Jim’s at two in the afternoon on a weekday and the place was mobbed! A long line of customers was waiting in the tile-paneled room downstairs. The wait is not a bad thing because it gives you time to decide how you like your steak garnished (“wit” or not, regarding onions) and what kind of cheese you want (American, provolone, or the most common, Cheez Whiz). Standing in line also takes you near the back of the room where steak is constantly being cut on a big automatic slicer. It’s appetizing to see — the sliced meat is soft red like rose petals — and it is good to know that Jim’s meat is fresh, not frozen.
The steaks are made by hacking up the meat on the grill (with onions, preferably) so it becomes a kind of steak-‘n’-onion hash. If you get sliced cheese, it is layered in the roll before the meat. Whiz is ladled atop the meat. Pizza sauce and peppers are optional condiments.
The second-oldest cheese steak place in town (after Pat’s), Jim’s has the distinction of being the sharpest looking. There is a kind of modernistic pizzaz to its black-tile front and white-tile interior; and the counter opposite the griddle downstairs as well as the tables upstairs are regularly cleaned of crumbs and debris.
Directions & Hours
|Meals Served||Lunch, Late Night|
|Credit Cards Accepted||No|