Tojo’s and tenderloin sandwiches go together like french fries and ketchup. At least that’s what I kept hearing when talking with people about potential restaurants to visit in Greene County.
I had already decided to visit the establishment in Jamaica, but hadn’t decided what I might order. When I mentioned where I was going to at least four different people, “tenderloin” was the first word out of their mouths. Talk about word of mouth.
Now, in full disclosure, I was skeptical about ordering a tenderloin sandwich. It had been years since I had eaten a tenderloin, not because I don’t like them, but because they don’t generally like me. Also, tenderloins are kind of like ordering a Reuben sandwich. If you don’t know how a restaurant does a sandwich, you just don’t know what you will get. I’ve had great tenderloins in the past and some not so great. The biggest complaints I used to have were that tenderloins could end up too dry or were gristly. Not so, the tenderloin at Tojo’s Bar and Grill.
By the time I visited Tojos late on a Saturday afternoon, I felt compelled to order the sandwich after hearing so much about it.
My first thought when it came to my table was, “Oh my gosh, it’s huge.” The regular-sized hamburger bun looked very small atop the tenderloin. The owner of the Tojo’s, Tommy Scheuermann, hand-pounds and breads the tenderloins herself, until they are very tender.
The meat, hammered thin, was juicy with no gristle whatsoever. It came served with onions and pickles under the bun, and I added ketchup. Going with the whole deep-fat-fried theme, I also ordered some cheese sticks covered with a batter that includes peppers and other spices.
I managed to make my way through about half the sandwich and the cheese sticks before I had to box everything up and take the rest home to my husband. Two people could easily share one tenderloin sandwich with a side and be perfectly full.Tojos Bar and Grill
408 Main St., Jamaica
Mon. – Wed.: 11 a.m. – 8 p.m.
Thur. – Sat.: 11 a.m. – 9 p.m.