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Today's review is for Arby's Meat Mountain Sandwich.
The biggest sandwich Arby’s has ever sold. Stacked ridiculously high with almost all the meats. Two chicken tenders, slices of roast turkey, pit-smoked ham, corned beef, 13-hour smoked brisket, USDA-choice Angus steak, roast beef, and pepper bacon. There’s also cheddar and swiss cheese somewhere in there. This Limited Time sandwich includes:
Pepper Bacon
Roast Beef
Cheddar Cheese
Angus Beef
Smoked Brisket
Corned Beef
Pit Smoked Ham
Swiss Cheese
Roast Turkey
Chicken Tenders
Star Cut Bun
Arby’s new ‘Bambi burger’ is disgusting
By Steve Cuozzo
March 7, 2017 | 6:13pm
I’ve finally tasted horse-meat hell - or at least something like it.
I’ve never eaten the actual flesh of a thoroughbred - nor of a rhinoceros. But the new Arby’s venison sandwich gave me an idea of how either beast might taste. It’s the least-palatable dish I’ve had since they slipped me giraffe at the Carnivore restaurant near Nairobi, Kenya, 30 years ago.
Arby’s, originally known for roast beef on a bun, later branched out into many other fast-food forms of cheap, over-salted, processed cuts. They reach their apex with the chain’s “Mountain of Meat” - a skyscraper-like stack of chicken, roast beef, turkey, Angus steak, brisket and bacon, to which serious masochists can add Alaskan pollock filet.
Now, enter venison - a lean species with a gamy, forest-floor flavor even when farm raised, as it usually is. Arby’s brought the supposed delicacy to town as a “limited edition” venison sandwich to “celebrate” the launch of a new store at 32 E. 23d St., across the street from Shake Shack, which should sue for encroachment. (Arby’s launched its only other Manhattan spot at 611 Eighth Ave. in December 2015; there are a few in Queens as well.)
The new Arby’s sold out its 1,000-venison-sandwich allotment over the weekend but - be warned! - its wrath could have another round.
“While we don’t have a specific date at this time, we are exploring opportunities to offer it to a broader audience in the future,” their rep says.
A 5.5-ounce slab, promisingly pink in the center, was heaped with fried onions and slathered in sickly sweet “Cabernet and juniper” sauce; more like cheap citrus marmalade. The bun wasn’t bad. The venison tasted of ash, as if it were cooked not partly in a vacuum-sealed, sous-vide hot-water bath (as Arby’s claims), but on the butt of a cigar.
And that was the good part. Deeper inside lay a dense mass of mystery matter that was impossible to chew, not in a few “sinewy” spots, but in half of the whole shebang. A pit bull’s reputed 235 pounds of jaw pressure would not make a dent.
Deeper inside lay a dense mass of mystery matter that was impossible to chew, not in a few ‘sinewy’ spots, but in half of the whole shebang.
I got through maybe an ounce and a half before I chased it in a panic with sugar-bomb lemonade. Then I raced down the block for a cheese and tomato panini, which made me feel almost normal again.
Arby’s product is farmed New Zealand red deer, a breed that accounts for most venison served in New York. (Wild, hunted venison is rare in US restaurants due to government restrictions.)
It makes for a grand dish at scores of eateries around town. One of my favorites is at uptown’s Austrian-themed Bistro Grünauer (1578 First Ave.; 212-988-1077), where it comes with sweet lingonberry sauce. Another great rendition is at the Musket Room in Nolita (265 Elizabeth St.; 212-219-0764), where New Zealand red deer is tinted with “flavors of gin.” Not actual gin, but juniper meringue and licorice jus lend a tart and tingly counterpoint to the meat’s inherent smoky essence.
True, Arby’s venison is just $5.95 compared with $36 at the Musket Room. But Arby’s is an embarrassment to the animal kingdom at less than one-sixth the price - or at any price.
(Source: NYPost)