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South Street brings taste of Philly to College Park

Thursday, March 9, 2006

Click here to enlarge this photo Lawrence Jackson Jr.⁄The Gazette Philadelphia natives Danny Uhr (left) and Jamie Rash show off their signature Philly cheesesteaks with partner Michelle Rinas at the South Street Steaks restaurant in College Park.

‘‘You go to Philly, and you order a ‘‘whiz wit’” or a ‘‘whiz wit’ out,” said co-owner Jamie Rash, a former University of Maryland student who grew up in the Philadelphia area.

The ‘‘whiz” would be top-of-the line cheese whiz that serves as an authentic topping to sandwiches.

‘‘People are always scared of the cheese whiz,” said co-owner Danny Uhr, an alumnus of George Washington University and Rash’s childhood friend. He added that when customers are brave enough to try it, they usually like the new addition. ‘‘It’s real cheese. ... It’s good.”

After spending time at Jim’s Steaks on Philadelphia’s South Street during high school, the two friends decided to open their own restaurant after being unable to find a good steak in the local area. Making its debut in September 2005 with the help of a third co-owner, Michelle Rinas, who attended the University of Maryland with Rash, the restaurant is doing brisk business.

Whether it’s chicken or sliced rib eye, the meat is so flavorful that it doesn’t need added condiments once toppings are added. Still, co-owner Jamie Rash said the most important ingredients for an authentic Philly cheesesteak are the bread and, of course, the whiz.

To follow up on the point about bread quality, Uhr said South Street’s 10-inch Amoroso rolls are shipped directly from Philadelphia. The rolls are so important, in fact, that the owners wouldn’t have gone forward with opening the restaurant if the bread purchase hadn’t been guaranteed.

South street steaks 7313B Baltimore Ave., College Park Phone: 301-209-7007 Hours: Monday-Wednesday, 11 a.m. to 10 p.m.; Thursday, 11 a.m. to 2 a.m.; Friday, 11 a.m. to 3 a.m.; Saturday, noon to 3 a.m.; Sunday, noon to 10 p.m.

‘‘We needed the bread,” Uhr said of the roll, which is soft but still stays together when loaded down with meat, cheese, and other toppings. ‘‘It holds its consistency.”

With authenticity of the food guaranteed, Rinas said South Street is different than other places offering cheesesteaks.

‘‘Your typical restaurant ... they probably put 3-to-4 ounces of meat [on a sandwich],” she said. ‘‘We put two times that. They’re pretty big!”

A Maryland native, Rinas said had doubts about trying whiz before Rash introduced her to it during a trip to the Philadelphia area.

‘‘I was forced,” she said, laughing about the first time she had a cheesesteak with the extra topping.

But just like fellow owner Uhr predicted of most people, once Rinas tried it, she was hooked.

‘‘I think it’s fantastic,” she said.

And she isn’t the only one excited about the restaurant’s offerings.

Rachael Brown, a student at University of Maryland, said she is a faithful customer.

‘‘This is my favorite place to eat,” she said on a Tuesday night, adding that the steaks at South Street are the ‘‘best” in the area. ‘‘The cheesesteaks are so good here.”

With half a pound of chicken or steak included with every sandwich, the restaurant offers various combinations of other ingredients. A plain (but still huge) steak sandwich with no cheese is available for $5.59. Whiz, American cheese, or provolone cheese can be added to cheesesteaks served with or without onions for $6.19. Patrons can also add peppers, mushrooms, lettuce, tomato slices, or hot peppers.

Specialties include pizza, buffalo chicken, and veggie cheesesteaks, with hoagies (also known as cold sandwiches) and hot dogs also available. Cheese fries or chips can be can be purchased separately or as part of a combo, and the perfectly crisp waffle fries for $1.89 are worth trying.

The restaurant has a wall of fame featuring photos of more than 150 patrons who have been able to eat multiple cheesesteaks at one sitting, and some have even received trophies for their efforts during competition.

‘‘We get a really diverse group of people in here,” said Rash, noting that university students, older adults, and parents with young children are all customers.

The restaurant delivers to local residents and businesses and offers specials and catering services. Still, the Baltimore Avenue traffic continues to feed the eat-in and carryout business.

Although loyal patron Brown is attending the University of Maryland, she is originally from Pennsylvania.

‘‘This is my favorite place to eat,” she said while ordering her food. ‘‘It reminds me of Philly.”