Another day of sunshine..Spring is here

Woo-hoo, wouldja look at that sun. We enjoyed a high of 63 today and the hills are alive with buds. The bright green of Spring is busting out all over along with the red buds. It is a glorious time of year. Sorry no pictures..I’ve been too busy today. Don and I went over to Olean for some Spring clothes shopping (for him, not me). It was the first time Don had been at the new Kohl’s that opened in March. we had  lunch at the Beef and Barrel (always enjoyable). We remember when this restaurant was just beginning and had crowds jammed in a little space. Now it has expanded to three times its size. It is known for its specialty: beef on weck. For those of you uninitiated  to the cuisine of western New York this popular dish is thinly sliced roast beef on a kummel wick roll. According to Wikipedia:

Beef on weck sandwich

Beef on weck sandwich

A traditional beef on weck sandwich

Beef on wick

Place of origin
United States

Region or state
Western New York

Details

Course
Main

Serving temperature
Hot

Main ingredient(s)
Kummelweck roll, sliced roast beef, horseradish, au jus

A beef on weck sandwich is a variety of steak sandwich found primarily in Western New York.^[1][2][3] It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and french fries.

The kummelweck roll gives the sandwich its name and a distinctive taste. A kummelweck (sometimes pronounced "kimmelweck" or "kümmelweck") is topped with kosher salt and caraway seeds. Kümmel is the German word for caraway, and weck means "roll" in the south-western German dialects

The beef is usually in a stand in the center of the restaurant with a carver slicing it to order.
It is common to order the side dishes of German Potato Salad and baked beans.
  Every time we have visitors who formerly lived in Bradford they want to enjoy a beef on weck.