Rick's Steaks serves its last at terminal
Rick Olivieri was working the grill yesterday, just as he'd been for 25 years.
The third-generation crown prince of cheesesteaks was wielding his spatula with the usual speed and grace. He was flipping skin-thin slices of meat, shoveling deep into the translucent mountain range of diced onions, and, with a flick of the wrist as practiced and precise as Paul Newman's in The Hustler, delivering the salty, juicy, greasy goods into a cradle of warm bread. »Read story
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