OLDE CITY CHEESESTEAKS & BREW

"The author described Prego and Bifana sandwiches as 'delightful' and strongly suggested OP include Cachorrinhos (Portuguese hotdogs) in their future NYC shop's menu. They indicated they would travel from the tri-state area for good Cachorrinhos."

"The author found OP's current iteration of the Portuguese steak sandwich 'much more appealing' than a previous one, expressing willingness to 'happily eat this'. This was despite them never having tried such a sandwich before, and was directed at OP's plans for an NYC shop."

"In response to OP's proposed $28 price for their Portuguese steak sandwich, the author suggested this is 'too much for just the sandwich.' They advised that $25 with a side (like fries or salad) would be a better price point for OP's planned NYC shop."

"The author finds the OP's pictured Portuguese steak sandwich to look 'pretty good' and advises the OP, a prospective restaurateur, to consult a culinary photographer for food presentation. They also inquired about the 'Prego' sandwich's availability in Portugal."

"The author observed a 'big improvement' in OP's pictured Portuguese steak sandwich from a previous version, but criticized the steak's uneven cooking and lack of sear. They expressed interest in trying it if it were a garlic butter steak, as OP described for their planned NYC shop."

"A former food professional advises the OP, who is opening a Portuguese sandwich shop in NYC, to emphasize the 'Portuguese' identity and the 'special/different' nature of the Prego sandwich. They stressed that delicious food at a fair price is key for customer retention, more so than just photos."

"The author found OP's pictured Portuguese steak sandwich 'not (visually) appealing at all.' They compared its appearance to something one might make while high, offering this feedback on the sandwich OP plans for their NYC shop."

"The author advises OP against immediately opening a physical Portuguese sandwich shop in NYC, citing lack of public familiarity with dishes like prego, bifana, and francesinha. They recommend starting with pop-ups to build a customer base and gather feedback, noting that while these sandwiches are 'amazing', education is key."

"The author observed that the steak in OP's pictured sandwich might look rarer than typical for a sandwich, but stressed that taste is more important than appearance. They advised OP to emphasize the sandwich's 'Portugueseness' for their upcoming NYC shop."

"The author comments that a Prego (Portuguese steak sandwich) is inherently delicious rather than visually stunning, and advises OP on how to market it. They suggest focusing on a good sear, quality bread, and adding color with piri-piri for better photo appeal for OP's planned shop."

"The author describes Portuguese steak sandwiches (pregos) like OP's as simple and not visually stunning in photos but 'super tasty when made well.' They expressed eagerness to try OP's version at their planned NYC shop, especially with the pictured Super Bock beer."

"The author bluntly stated that OP's pictured Portuguese steak sandwich 'looks terrible.' This feedback was for OP who is planning a shop in NYC."

"A self-proclaimed mustard lover advised OP to ensure mustard is properly spread on their Portuguese steak sandwich, as the photo suggested unevenness. They also recommended offering different mustard options at OP's planned NYC shop."

"The author provided detailed negative feedback on the visual presentation of OP's pictured Portuguese steak sandwich. Criticisms for the sandwich OP plans for an NYC shop included the mustard looking like egg yolk, parts of the meat appearing too rare, buns looking overly hard, and the sandwich seeming 'bare-bones' overall."

"The author expresses strong enthusiasm to try the sandwich from OP's planned Portuguese steak sandwich shop in NYC, simply asking for the location. They encourage OP to follow their dream."

"The author thinks the OP's pictured Portuguese steak sandwich (prego) looks great but highlights the marketing challenge of introducing this specific type of sandwich to an NYC audience. They suggest specific photographic approaches to emphasize its uniqueness and Portuguese origin."

"The author agrees with negative sentiment about the appearance of OP's pictured Portuguese steak sandwich, calling it 'very plain.' They suggested to OP, who is planning an NYC shop, to add color with herbs or other elements to improve its visual appeal."

"The author states that OP's pictured Portuguese style steak sandwich 'looks great,' mentioning a personal fondness for this type of sandwich. This feedback was for the OP who is planning to open a shop in NYC."

"The author gave a harshly negative opinion on the appearance of OP's pictured Portuguese steak sandwich, rating it '1/10' and calling it 'terrible'. This was feedback for OP's planned NYC shop."

"The author finds OP's pictured Portuguese steak sandwich to be visually unappealing from the current angle. They criticized the bread's appearance (thin and hard) and the lack of clarity regarding steak toppings (mustard and chili oil, cooked with garlic butter) and cooking method."

"The author comments that the OP's pictured Portuguese steak sandwich 'certainly looks way better' to them, implying an improvement over a previous version. OP is planning an NYC shop featuring this sandwich."

"Reviewer has only had Olde City via delivery and finds them bland, lacking filling, and inconsistent bread toasting."

"Commenter found Olde City (8th Ave location, shortly after opening) to be bland, despite generally positive reviews."

"Recommends Olde City Cheesesteaks as better, highlighting a $20 lunch special with side and drink."