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There is a large concentration of bars in Rockville Centre that serve steak tidbits (aka: "tid-bits" and "tidbits"), which are sliced steak on toasted garlic bread with melted cheese, but they are hard to find elsewhere on Long Island.
Have you had them? Where? Are they awesome? And what is that dipping sauce made out of?
first place I ever encountered them was Pipin's in Bay Ridge. The "sauce" is typically mayo mixed with horseradish. I'm not aware of any specific spots on LI that serve them but it's obviously something that's very easy to replicate at home.
Location: Miami (prev. NY, Atlanta, SF, OC and San Diego)
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this brings back memories and is a unique Long Island item......I grew up in Oceanside and the original Lawson Pub (near LIRR station) used to make THE best tidbits. I believe Lawson Pub reopened under different owners a few years back and might have since closed--the tidbits were not as good as the original.
Alias Smith & Jones, also in Oceanside, still serves these on the menu. I believe the cut is London Broil and you have a choice of open faced, sliced sandwich or as a regular sandwich....I always opt for the open faced and their accompanying BBQ sauce is very good.
I've been to Alias and Lawson Pub (having lived in Oceanside for a while). Both, indeed, serve good tidbits. The most important part of the meal, though, is the sauce. Kaseys in RVC has the best, but I don't know what it is made out of - it tastes like a mix of A1 with Ketchup and maybe mayo? If anyone can share the secret of the sauce, it would be much appreciated.
I don't think steak tidbits are that difficult to find. J&R Steakhouse has them on the menu (where I usually get mine) and I've seen them at quite a few diners.
Location: Miami (prev. NY, Atlanta, SF, OC and San Diego)
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it's like the French onion soup of london broil but with garlic bread....stop it--you're making me hungry.
Actually, a top chef originally from Long Island--Richard Blais (made his fame in Atlanta)--moved to San Diego and opened up a resto here. I think he's from Carle Place and I reminisced with him about Long Island Pub food...told him about this sandwich and London Broil--to which he replied he had not heard that term since he lived on the Island....he excused himself and then came back a few minutes later with his own version of tidbits on the house.
Quote:
Originally Posted by ByWayofCanarsie
That's different than the steak tidbits in the RVC area; those are served with melted mozzerella
I think the first steak tidbits in the RVC area were served at McQuades when it opened in maybe 1972. Sliced flank steak on garlic bread - meat and bread cut into about one inch sections, no cheese, a barbecue type sauce on the side. I had them again seven or eight years ago when there was a McQuade's in Greenport - still no cheese but they were then using a hanger steak or skirt steak for the beef.
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