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Food

Top Round Brings on the Beef With New Sandwich Shop

roastbeast.jpg
Photo of a roast beef sandwich (not from Top Round) via hozinja on Flickr
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In a city witha long-standing battle over who made the first roast beef French dip, a team of industry experts are coming in with a new concept. Hopefully they won't be starting any beef with their new restaurant, Top Round, which will be serving regionally inspired roast beef sandwiches on Olympic and La Brea starting June 17 at 11 a.m.

The folks behind the project are industry vets Anthony Carron (800 Degrees Neapolitan Pizzeria), Noah Ellis (Red Medicine), Steven Fretz (XIV, Curtis Stone), and Jamie Tiampo (NYC's dell’anima, L’artusi). Bee’s Donuts used to occupy the space, which'll now be home to equally affordable eats. The dips will go from around $4-7.

“Roast beef sandwiches are an American classic. Ours starts with a 10-spice rub on a whole top round cut of beef, which is slow roasted for twelve hours, then sliced to order on a butter-toasted bun with natural au jus,” said Anthony Carron, co-creator of Top Round in a statement regarding the project.

Rather than trying to one-up Cole's and Philippe's in their already-perfected game, Top Round's chefs will be serving up sandwiches inspired by the Midwestern classic style. There'll be six different sliced-to-order roast beef sandwiches with natural au jus, along with curly fries, frozen custard, hand-spun concretes and 127 different varieties of soda floats, courtesy of their Coca-Cola Freestyle Machine.

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The frozen custard is something to get excited about in it's own right. We haven't had a good one since our last trip to Short Order.