The jalapeno popper at American Grilled Cheese Kitchen.
Photo: Brian Smeets/Grub Street
Nate Pollak, the co-owner of American Grilled Cheese Kitchen, pens a piece for the HuffPo in which he lists the pros and cons of various methods of “grilling” the grilled cheese, including the griddle, sandwich press, and the method they use at his restaurant, the convection oven. Not surprisingly, he doesn’t make a single mention of burgeoning grilled-cheese chain The Melt. [HuffPo]
