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Jan 23, 2008 12:07 PM

Giants Superbowl feast?

Howdy all - Frequent lurker, new poster - please be kind.
For Superbowl each year, we do menus & beer representing the respective cities/regions.
So - what's your suggestion for THE sandwich / side / dessert / beer that would best represent the Giants?
The easy NY picks would be Pastrami/pickles/Egg Cream (or more likely cheesecake)/RedHook IPA & Brooklyn Lager

is that right for the average Giants fan, tho??
Little help, please.
edit: (ps - not sure what i did wrong... thought I'd posted this under the BEST for NYC) )

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  1. Giant food,Italian subs and beer.

    2 Replies
    1. re: bobfxd

      Yeah- I'm pretty keen on the Italian hero idea myself (I'd say a 'normal' one would feature the cappicola/salami/provolone combo with the works, whereas an upgrade might be the prosciutto/fresh mozzarella/roasted peppers combo. Both versions have their merits). On the side I would tend to get some marinated mushrooms and cherry peppers to go along with the usual salads, maybe even a pasta salad of some kind.

      I like the Brooklyn Lager idea, but would personally expand it to include others in their lineup, particularly the EIPA. The Red Hook connection is actually in name only- the brewery is from Washington State.

      1. re: TongoRad

        +1 on the food,but i'd go with Ballantine Ale.

    2. And bagels, lox, sliced onion and cream cheese.

      1 Reply
      1. re: yayadave

        had that on the list, but didn't publish. Thanks!

      2. For beer I guess closest thing would be something from Gaslight Brewery in South Orange.

        After all, the Giants ARE in New Jersey.

        3 Replies
        1. re: Panini Guy

          I agree with beer from a local brewpub. Gaslight is fine. So is J.J. Bittings in Woodbridge. An excellent food would be an Italian Hot Dog which is indigenous to North Jersey, where the Giants play their home games.

          1. re: hotdoglover

            In the same vein, try Italian sausage with onions and peppers cooked over a charcoal grill. It's like Meadowlands potpourri.

            1. re: MGZ

              The other true Jersey option (and tailgating favorite), pork roll and American cheese on a hard (kaiser) roll. This also works as a burger topping combo.

        2. (repost frrom your Pats thread)

          If you have someone that can make a decent crust, pizza is always a hit.

          Classic NY style, thin, crispy on the bottom but chewy on top, a simple sauce, with mozzarella. Essentially, Neapolitan style. According to the one pizzeria here in STL that boasts Jersey style, their crust is a touch thicker and the sauce a touch sweeter.

          NE pizza is harder to characterize. (I'm originally from a Boston 'burb but haven't lived there for a while. I'll bet Boston 'hounds will correct me.) In the Italian North End of Boston, it's generally very similar to NY but the crust is crisper; cracking if folded. On the South Shore it's often made with cheddar -- Foxboro (where the stadium is) is south of Boston but not near the shore.

          Greek pizza is common; a lot of pizza places are named "....House of Pizza" but they're not a chain. They and others often serve Greek pizza, which has a thicker and oily crust, usually baked in a pan, and often with white cheddar instead of or in a blend that includes mozzarella.

          Many places have EVOO available to add -- man, that's good.