Proctor in Admiralty

mmm cheesesteak ...

Meal: Lunch - Philly Cheesesteak with fried onions and provolone cheese

Restaurant: Snag's Philly Cheesesteaks and Hoagies, Chesapeake, VA.

So this morning after posting on the changed focus of Proctor in Admiralty, I could not help but start thinking about lunch...and I knew just what I wanted, a Philadelphia cheesesteak. The problem being that I am in Hampton Roads, not exactly 9th and Passyunk!  

Well, as many know, I am often on a quest for a good cheesesteak outside of the greater Philadelphia area (there are some very good cheesesteaks in South Jersey).  This quest has led me to some memorably horrible cheesesteaks, including a promising joint with photos of the owner with Lenny Dykstra and the Philly Phanatic, only to serve me a steamed cheesesteak - no kidding, STEAMED!

So I was faced with a decision - do I try a new place or return to the only decent cheesesteak I have found in these parts and just up the road from me?  I threw caution to the wind and tried the new place - Snag's Philly Cheesesteaks and Hoagies, on Cedar Road in Chesapeake,Virginia.  This is the second location of Snag's, which I had heard of before, originally located in Portsmouth.

Walking up to the entrance, I noted logos for the Flyers and Eagles in the window - a good sign, though I really hate both teams and the Eagles decision to give Michael Vick a job, only makes them more despicable to me!  On entering, I noted the right smells, frying steak and onions and grease. So far, so good.  I ordered up a "provolone steak, with" (onions - for the uninitiated).

The result was a fairly tasty steak - the bread was right on - a hard feat on its own and the steak and onions were perfect with just the right amount of grease coating my lips.  However, as goes my cheesesteak quest, this one was lacking too. The gooey, stringy, provolone cheese, so vivid in my mind, was lacking on the real thing.  The cheese was almost entirely absent, reduced to just a small amount gluing a bit of the steak to the roll.  Oh well, the end product was tasty and I probably didn't need the extra calories and fat, a proper helping of cheese would have brought with it.

On the Starboard Tack

Today marks a complete change in Proctor In Admiralty.  You will note the new look to the site, but more importantly is the change in topics.  As my faithful readers know, I have routinely (and not always routinely enough) written about maritime law and technology.  Well, the posts have become more sporadic and as I have changed positions again, it has become more difficult to write about maritime law matters that might be sensitive to my current employer. Frankly, this made such a blog less relevant and less fun to write so a change is in order.

Apart for being a maritime law and technology geek, my other favorite topic is food.  I realize that there are many blogs about whose major tenet is food and thus I am not breaking new ground here.  However, maybe my own little twist will make this an interesting read.

The plan is this: I will write (and hopefully photograph) EVERY meal I eat out at a restaurant.  I will not showcase the best or the worst meals but instead will document every meal.  From fast food to fine dining, whether served in a paper sack or on bone china, I will try to recount the meal, the location, the company kept and my impressions, good, bad or indifferent.  I hope this will be of interest and I hope that readers will chime in with suggestions, comments and general thoughts on the meals presented.

Note, I will not detail home cooked meals in my or others homes and I won't detail companions' meals, unless something is truly extraordinary.  I will try to post as contemporaneously to the meal consumed as time constraints allow.

So that is the deal.  I hope you enjoy it.  Bon Appetite!