New Menu, Design Details for Taylor Charles Steak & Ice

Grid View

• The open kitchen will run along this brick wall, although Patten and Mazza say that sign will no longer be there.
• They're knocking down this side wall to create more seating space, plus moving the back wall out even further.
• A view of the front doors from the inside.
• The stairs up to the company's headquarters, which will be located above the restaurant. This staircase will be moved, though, to give the kitchen more space.

Last week, the guys from Taylor Gourmet announced that they'd be opening up a brand new concept devoted to cheesesteaks by the end of this year. All that was clear was that the restaurant, Taylor Charles Steak & Ice., would be making its own rolls, serving water ice, and — oh yes — there would be Whiz. But now there's more. Owners Casey Patten and David Mazza are already brainstorming the menu and what the place is going to look like and revealed some of their plans on a tour of the soon-to-be-renovated H Street building.

It's a cheesesteak place, but there are going to be other options, too: chicken cheesesteaks, a "really killer" but secret-for-now hot dog of some sort and a couple of vegetarian options that could include eggplant and mushroom variations on the classic sandwich. Patten says they're also testing a hamburger that would be deconstructed into the shop's rolls rather than a bun. There will also be fries with Old Bay, onion rings, and house-made water ice with seasonal flavors like kumquat. Beyond Whiz, they'll be stocking provolone, American, mozzarella and an American cheese sauce.

As for the space, Patten explains that they wanted to recreate the feel of a Pat's or a Geno's, the iconic Philly shops where you eat outside. So the floors are going to be asphalt, inlaid with Taylor-monogrammed manhole covers and painted with traffic lines. The open kitchen will be to the right when you enter and there will also be picnic tables and a counter at which to get your Philly lean on. Patten and Mazza's dads are collaborating on the classic rock playlist that'll be piped into the restaurant.

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