Eating Norma's prime rib dip is a seemingly Sisyphean task, as with each dip more meat falls to the plate. The sandwich's soft, white bread walls struggle to hold back the oncoming hordes of meat, an army's worth of smoked prime rib. Thankfully, it's not the usual quantity over quality situation, and the only downside is an over-full belly on the long ride home.
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Editor's note: Burgermeisters! Here's another excerpt from George Motz's book Hamburger America. George and his publisher were kind enough to allow us to run them here, along with George's beautiful photos. Eat up! Big Tom could easily be the most...