The roast beef featured is a USDA Choice top round cut (hence the name), slow-roasted for 12 hours and thinly sliced-to-order, then presented in a toasted bun.
"We wanted it to taste like something you would have eaten as a kid growing up -- nothing processed and artificial. The basis for the rub is salt, pepper, and carraway. You know, the roast beef you'd have at your grandmother's table," says chef Anthony Carron (800 Degrees, Michael Mina), one in the team of four behind the new restaurant.
All of the sandwiches will be made with au jus and a seasoning blend; from there, you can order them in six variations, with toppings such as sautéed mushrooms, caramelized onions, or a tangy barbecue sauce called Round sauce. And because meat needs potatoes, there will be curly fries, made from Idaho potatoes and deep-fried in beef fat. The fries can be ordered dirty-style, which Carron describes as covered in gravy, caramelized onions, Round sauce and Provel cheese.
Top Round will have a Coke Freestyle machine with 127 flavors -- any one of which can be served with ice cream and made easily into a float. More dessert than beverage, there are shakes and malts, available in chocolate, vanilla, butterscotch and cherry. Then there are concretes, which is essentially a dense dessert of frozen vanilla custard blended with any combo of 20 toppings like marshmallows, hot fudge, and pecans.
The taste is at heart Midwestern -- St. Louis, to be exact. To get properly introduced, Jaimie Tiampo, a partner along with Carron, Noah Ellis (Red Medicine), and Steven Fretz (XIV), suggests the roast beef sandwich with horseradish, fries dirty-style and a frozen custard as your first meal.
Top Round will be open daily from 11 a.m. to 11 p.m. The sandwich prices range from $4.75 to $6.45.
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