Check Out the New Spring Menu at Taylor Gourmet

Photo by PoPville flickr user hellomarkers!

From an email:


Citrus Braised Pork, Peppered Ham, French’s Mustard, Sharp Provolone, House Pickles.

Herb Chicken Salad, Smokey Bacon, Avocado, Honey Dijon.

Chickpea Fritters, Cucumber, Lettuce, Tomato, Red Onion, Pepperoncini, Lemon Mint Tahini Dressing.

Grilled Zucchini Cutlet, Pesto Ricotta, Fresh Mozzarella, Oven Dried Tomatoes, Fresh Basil, Arugula.


Kale, Cherry Tomatoes, Roasted Corn, Avocado, Smokey Bacon, Black Pepper, Parmesan Dressing.


Polenta Fries:
Crispy Italian Polenta (served with Marinara).

Taylor Egg Rolls:
Mozzarella, Sharp Provolone, Hot Capicola, Genoa Salami, Roasted Red Pepper, Pepperoncini, Red Onion (served with Marinara).

Seasonal Risotto Balls:
Roasted Corn, Smokey Bacon, Mozzarella (served with Parmesan Black Pepper Dressing).”

You can see the full menu here (PDF).

11 Comment

  • Did they raise the price of a large sub again?

  • Anonomnom

    I want to eat everything on that menu….

  • Fool me once, shame on you
    Fool me twice, shame on me …

  • I’m so sad that the Penn’s Landing is gone though!

  • Why are the streets in Philadelphia named after Taylor sandwiches?

  • I miss the Percy St. sub that’s no longer offered.

  • Why are their subs so expensive? DC sandwiches in general are way overpriced. If you head north, subs have significantly more meat on them and cost far less. I ought to open up a real deli and undercut the competition.

  • I went to Taylor Deli on H Street on the transition day. I specifically asked if they still offered the kids’ grilled cheese, the person working the register said “yes.” Then he went and made a quesadilla and said that the quesadilla is replacing the grilled cheese. Well, I see that the grilled cheese is still on the menu. So thanks a lot for the lame quesadilla that I could have made at home. Such bad service!

  • Corn, tomatoes, basil, zucchini, bell peppers are not and have never been spring items. The majority of that produce is coming from parched California and the meats are factory commodity. If TG had any integrity and creativity, they would make more of an effort to use regional/seasonal food.

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