Today, October 31, 2009, was the big day. The Rackhouse Pub opened today and unveiled what will probably be one of the hottest attractions in Denver. No, not the 20-some-odd Colorado craft brews or the Stranahan’s Colorado Whiskey. The hot attraction is their “Stewart’s Turkey” sandwich.
Although we were not the first lunch patrons in the pub’s existence, I was the first to have the Stewart’s Turkey – see video below:
Vodpod videos no longer available.
My reaction after eating the rest of the burger/sandwich – it’s really good and worthy of the Stewart name. I was not consulted on the creation of this sandwich, but I’m proud to have my name associated with it.
Here’s an ingredient-by-ingredient break down of Stewart’s Turkey:
- The Turkey Burger itself – solid.
- Cheese – i’m not a HUGE brie fan, but this was a very mild brie and it was better probably because it was melted.
- Tomato – I have a weird thing about tomatoes. I hate them when they are plain, but I love salsa, spaghetti sauce and bruschetta. In other words, I like tomatoes when they are seasoned. The tomatoes on this burger are awesome. They seriously make the sandwich.
- Balsamic drizzle – I don’t know if I have had a Turkey Sandwich with balsalmic vinaigrette on it. It’s not a combination you hear about everyday. I’m a big fan of balsalmic though. In fact, I usually get it on the salad that I order once a year.
- Bun – don’t act like the bun’s not a big deal. It is. I like the fact that it’s a MULTI-GRAIN bun. Kind of like me. I’m MULTI-TALENTED.
That’s it. Go get yourself a Stewart’s Turkey at the Rackhouse Pub. Think of it as a tribute to the Turkey Sandwich Report. Oh, and tell ’em Stewart sent ya.