I've eaten at the VQ probably a dozen times or more over the years and a majority of those meals are at lunch. I remember coming here years ago with Sergio (before he was Chef Sergio) and raving about the VQ. The Cured Ham believes the VQ has the best Reuben sandwich around on the West Coast and I eat a lot of them. (On a side note, The Cured Ham is the last person to eat vegan or vegetarian, but their lentil and blue cheese burger is really good).
I've been writing about tacos recently and the balance that's achieved when the tortilla is palm sized, the taco isn't overloaded with meat and the condiments compliment not crowd the experience. Exactly the same concept of balance goes into a Reuben. Deli style sandwiches with heaping portions of meat may look cool on TV or scream 'value', but there's no balance, no subtlety. How can I taste the grilled bread or Thousand Island dressing with a heaping portion of meat to chew through?
Beyond the fact that the VQ has achieved a balanced Reuben, the ingredients themselves must be well prepared. The sour Rye bread is fresh and grilled crisp. The Thousand Island dressing is in the background and homemade. The cheese is melty, tasty and not too stinky. The kraut isn't overly wet (often helping to destroy the bread on lesser sandwiches). And then there's the corned beef. Look at the center of the sandwich, that's corned beef for sure. The meat is warmed through, not pulled out of the deli case cold. There you have it, balanced construction and quality ingredients.
The fries and house-made pickles are good, but I'm really just focusing on the sandwich. When you eat as much as The Cured Ham, it's a good idea to skip the fries. If you must have them, order a side of their chipotle aioli instead of ketchup.
If you're ever in Portland I suggest the VQ and I offer my highest recommendation to the VQ Reuben.
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