Kush has a new sandwich and it isn't a burger, although it does have grass-fed meat. And tomatoes. And lettuce. And grilled onions. And melted jack cheese. And potato stix. All pressed between two challah buns stamped with the Kush seal of approval.
If the above description sounds like some twisted-but-miraculous version of a pan con bistec, that's 'cause it's exactly that. And it's damn good.
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If you've ever been to Mary's Coin Laundry & Cafe, you know that besides cleaning your clothes, the 27th Avenue eatery serves up a great pan con bistec and mamey milkshake. Kush owner Matt Kuscher and his wife Priscilla agree. Matter of fact, it's the couple's favorite place for late-night eats and where the inspiration for the special came from.
"We really just wanted to feature something different that's off menu and the servers can talk about, so I asked one of my chefs to play with the recipe and chef Franklin Kleinholz put his twist on it."
Kleinholz utilized what he has in his arsenal, slicing the same beef Kush sources locally from Cowart Ranch and grinds in-house daily for their burgers. The traditional iteration usually cuts a bistec de palomilla in half and mounts the meat atop long and rectangular Cuban bread. Kush's version is round like a burger. Besides fitting in the palm of your hand, it's also easier and more enjoyable to eat because your teeth don't need to battle and slice an entire filet. One bite with minimal effort will ensure a mouthful of juicy and tender meat with potato stix, lettuce, tomatoes, grilled onions, and melted jack cheese. Mayo and homemade ketchup sauce up the sandwich while a soft Challah bun slathered in butter and then pressed on the grill makes tastes like velvet.
Think of it like a Latin cousin to the frita, which has the same meat (only ground), potato stix, melted gruyere, guava jelly, crispy bacon, Lokal sauce, and is pressed down on matching bread. And for one dollar more (the pan con bistec is priced at $13) with your choice of fries, mushrooms, asparagus, or any other of Kush's sides, it makes one helluva lunch or dinner. If it even makes it to dinner that is. "We've been making about 10 to 15 every day since our first day on Friday and selling out. For now we plan on featuring it every day because even if it doesn't become a top seller I want it for myself."
Who wouldn't? A twist on the Cuban classic with locally sourced and sustainable ingredients is something you won't want to share or feel bad about eating.
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