"I used to come here weekly when I worked in the area years ago. I recently was in the peninsula, so I made a point of stopping by for lunch. When I walked in, the interior looked completely different. I 'm not sure how long ago it was done, but there was significant remodeling. The kitchen area is no longer open for viewing due to all the new signage. There 's a new, large bar-height table. The restaurant felt a little cramped from before. They had TV screen menus too, so it doesn 't really have the old school feel anymore. Unfortunately, the food wasn 't the same either. And it all came down to the bread roll. It was sliced open, but not enough. Looking down on it, it looked great. But looking at the side profile, it was very V-shaped, with most of the meat at the top and very little on the bottom. This made it difficult to eat because it was so uneven. The top was too thick to get a clean bite out of. And subsequently the bottom bites were 90% bread. On top of that, the bread was much thicker overall than it used to be. So the proportions were completely off. Flavor and meat quality was still good. But they should really work on getting those proportions dialed back in. That is so key in determining what makes any sandwich good. Pricing is slightly higher than other cheesesteak places I 've been to recently. But nothing crazy high, relatively. Pricing is up everywhere, so it is what it is. I 'll probably give them another shot eventually, for old times ' sake. But for now, I won 't be going out of my way to grab a bite here."
