Photo by Jennifer Biggs/The Commercial Appeal, Jennifer Biggs/The Commercial Appeal
The brisket for this sandwich at Frank's Main Street Market and Deli was slow roasted for 14 hours and is fall-apart tender.
Downtown is going to be busier than usual in just a couple of weeks, and here's a tidbit for you. When you're ready to venture a bit off Beale, walk on over to Frank's South Main Market and Deli and give one of the sandwiches a try.
Photo by Jennifer Biggs/The Commercial Appeal
The brisket for this sandwich at Frank's Main Street Market and Deli was slow roasted for 14 hours and is fall-apart tender.
The one shown is, admittedly, sacrilege once May rolls in, so get thee over in April for the brisket. The beef is slow-roasted -- it's on for about 14 hours -- until it "gives up the ghost." And if you don't know what that means, that just shows you (like me) are from the land of pork barbecue (aka real barbecue).
A friend of a friend educated me: When the brisket breaks down to that perfect point of tenderness, before it's overcooked to dry, it has given up the ghost and it's ready to eat: Tender, succulent, rich.
If you're not into ghostly sandwiches (and who knows, the old building might even have a ghost or two), go with the Italian Businessman (Italian meats with a tangy eggplant dressing -- delish!) or the House Smoked Turkey Breast.
Sandwiches range from about $5-$8. Frank's is open daily. Call 523-0101 for more information.
--Jennifer Biggs: 529-5223
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