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PRESS
195:
GOURMET
AND
AFFORDABLE
BY ST.
JOHN'S
TORCH
February
22, 2012
- View
actual
article
by
clicking
here
Finding
a
gourmet
meal for
a
reasonable
price is
often a
difficult
task,
and
college
students
are
often
faced
with the
dilemma
of
sacrificing
quality
for
cost.
Let’s
face it,
many
students
are
jobless
and
often
living
on their
own,
surviving
on fast
food and
ramen
noodles.
While
most St.
John’s
students
rely on
the
dining
halls
located
conveniently
on
campus,
many are
searching
for a
local
alternative
with a
warm
atmosphere
and
killer
menu. On
a recent
weekend
endeavor,
I came
across
Press195.
Located
a few
miles
from St.
John’s
by bus
(the
Q13) or
car,
Press195
has
become
the
“talk of
the
town”
amongst
publications
throughout
Manhattan,
spreading
feedback
such as
24/7’s
claim,
“One
visit,
and you
will be
returning.”
The New
York
Times
raves
about
their
belgian
french
fries,
while
Time Out
NY
praises
their
extensive
sandwich
menu,
comprised
of over
40
different
sandwiches
and
paninis.
The best
part?
All of
their
sandwiches
are $10
or less,
and can
be
paired
with
soups
and
salads
during
their
lunch
hour.
What
makes
these
sandwiches
so
great?
Their
menu is
extremely
diverse,
presenting
everything
from an
Italian
classic
Panini
(salami,
provolone,
and
peppers)
to the
“#35”
which
combines
prosciutto
di parma,
sliced
pears,
fontina
cheese,
arugula
and aged
olive
oil.
There is
truly
something
for
everyone
at this
cozy
eatery,
nestled
in the
streets
of
Bayside.
The menu
at
Press195
is
broken
down
into
seven
key
components:
Cold
press,
Hot
press,
Belgian
Fries,
Starters,
Salads,
Burgers
&
Knishes.
Cold
press
sandwiches
are
presented
on a
lightly
toasted
Italian
bread,
and
include
classics
such as
“The
American”,
made of
roast
beef,
turkey
breast,
Vermont
Cheddar
cheese,
lettuce,
tomato
and a
roasted
garlic
spread.
The
establishment
is most
frequently
known
for
their
hot
press
items,
which
include
exotic,
often
imported
ingredients
sandwiched
inside
crusty
bread,
smothered
in
either
olive
oil or
the
homemade
chimichurri
sauce.
The
“#17”
combines
thinly
sliced
ham,
granny
smith
apples,
brie and
Dijon
mustard
to
create a
culinary
delight,
to say
the
least.
Light,
tasty
and
extremely
affordable-
the
items
presented
to
customers
from the
Hot
Press
are
often
crowd
pleasers.
All
items
are
served
up in
this
cozy
restaurant,
which
resembles
a lower
Manhattan
eatery,
crowded
and
complete
with dim
lighting.
The
Belgian
fries at
Press195,
are
amazing.
Upon
first
glance,
they
seem
typical.
Crispy,
oily but
not
greasy,
served
with
loads of
ketchup-
they
seemed
like
regular
French
fries.
Boy, was
I wrong.
Light,
crispy,
salty- I
finally
understood
the
sensation
surrounding
this,
often
neglected,
typically
mundane
side
dish.
Chef
Bryan
Karp
found
the
recipe
for
success
through
his
recreation
of the
French
fry,
which
has its
own
place on
the
menu,
and was
crowned
by
Newsday
as “Long
Island’s
best
French
fries.”
Not only
are they
known
for
their
sandwiches
and
famous
fries,
but for
their
Knishes.
Press195
created
a
sensation
throughout
the city
by
bringing
back the
knish,
with a
slight
twist.
Sandwiched
inside a
knish,
customers
can
choose
from
steak,
turkey,
pastrami,
and even
meatloaf.
Combined
with
other
elements
such as
Canadian
bacon,
Vermont
cheddar
cheese
and
gravy-
this
restaurant
has
taken a
traditional
cultural
staple
and
recreated
it in an
eccentric,
innovative
manner
that all
New
Yorker’s
can
enjoy.
The New
York
Times
agrees
and adds
that the
knish
corner
is, “the
brainchild
of
[chef]
Brian
Karp.”
Although
the
initial
menu is
nothing
less
than
hearty,
students
can’t
leave
without
trying
the
“dessert
presses”
which
range
from
Nutella
with
fresh
banana
and ice
cream to
a
“Banana
Bread
Press”
with
fresh
banana
and
strawberry
slices,
NY state
pure
maple
syrup,
ice
cream
and
candied
walnuts.
Press
195
takes
common,
everyday
meal
options
and
transforms
them
into
alluring,
enticing
menu
choices.
You can
visit
Press
195 at
one of
their
three
locations
in
Brooklyn,
Bayside,
or
Rockville
Center,
and put
your
culinary
skills
to the
test.
The chef
of
Press195,
Brian
Karp, is
passionate
about
his
food, to
say the
least.
After
successfully
opening
three
restaurants,
he still
strives
to
pursue
innovative
culinary
adventures
and
pushes
his
creative
passions
for
cooking
to the
outermost
limits,
all for
a price
that STJ
students
can
afford.
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