Thrillist – Roxy’s Gourmet Grilled Cheese – Boston, MA
[Music] my name is James satino I’m co-owner of Rox gourmet grilled cheese basically how we all came about is you know my brother’s in a rock band and we were torn all over the country all over Europe something we just kind of do to save money was uh make grilled cheeses so we were making them all over the place and we just kind of thought it’d be a great idea to bring that idea to Boston with the menu what we’re trying to do is uh do whatever we want essentially right now we can usually sore around five sandwiches we probably have about 40 or 50 that we’ve tried um 30 or 40 of them we probably actually going to roll with eventually uh so we’re just going to be flipping them over all the time my favorite sandwich is uh the grilled cheesecake and I guess my favorite part of it is that it’s going to change all the time so you know when when the weather starts turn over and we can get local strawberries there’s going to be local strawberries in that cheesecake everything about that sandwich I love kind of grilled cheese Without Borders like don’t be afraid to try anything this is actually really really really [Music] [Applause] [Music] good whoa
The culinary vision of two brothers and a chef, this long-awaited first-to-the-Hub mobile fromage factory is finally parked in its latenight (as in 2a on weekends) Cleveland Circle spot where they’re slingin’ a rotating arsenal of over 30-plus contempo grilled cheese sammies made exclusively using mayo in lieu of butter — partially because it’s healthier, but mostly because it’s better at creating its own shot. To kick things off, there’s a Green Muenster Melt w/ horseradish guacamole & applewood smoked bacon; a honking number piled high with chorizo, caramelized onions, and a slab of fresh-made mac & cheese; and a chargrilled portobello mushrooom sammie topped w/ tomato, basil aioli, and baby Swiss, which no one puts in a corner, mostly because it’s surrounded by Germany, France, Italy, and Austria. Other gooey highlights include the Kona Kroque w/ peppered ham, fresh pineapple, and smoked Gouda; and one layered with tomato, Colby Jack, and stone ground mustard called the Rookie Melt, mostly because Ryan Leaf already trademarked the Rookie Meltdown.
At the corner of Beacon St and Chestnut Hill Ave; Brighton
For the deets: http://thrl.st/nEAgES