BY TODD ENGLISH
RBTE – ROAST BEEF BY TODD ENGLISH INTRODUCTION
RBTE (Roast Beef by Todd English) is where carnivorous cravings meet culinary creativity—a bold, unapologetic homage to the great American sandwich. Created by renowned Chef Todd English, RBTE flips the script on the classic burger joint and redefines the fast-casual experience. With a focus on slow-roasted, hand-shaved meats and an array of artisanal breads, crisp seasonal toppings, and bold house-made sauces, RBTE invites guests to build sandwiches as unique as their appetites. This is the anti-burger revolution—for those who want more from their meat.
CULINARY CONCEPT
RBTE is a sandwich-lover’s playground built on one rule: no ground beef. Instead, the spotlight is on expertly slow-cooked, thinly shaved meats—like prime rib, turkey breast, pastrami, and more—ready to be stacked high on house-baked breads with vibrant produce and bold condiments. Guests can build their own sandwich masterpiece or dive into signature creations like the Rib Eye Gyros, TE-RKEY BLT, and the indulgent Phat Philly, crafted to satisfy even the most ravenous appetites. The menu also includes crisp salads, craveable appetizers, thick milkshakes, and nostalgic root beer floats—all made with high-quality ingredients and Todd English’s signature flair.
AMBIANCE AND DESIGN
RBTE blends the comfort of a neighborhood sandwich shop with the energy of a modern food hall. The design is warm and industrial, with brushed steel, butcher-block counters, and chalkboard-style menus that highlight daily specials. Open kitchens put the slow-roasting and hand-carving process on display, adding a layer of theatricality to each visit. It’s the kind of place you can pop into for a quick lunch or linger with friends over dinner and dessert. Thoughtfully designed for flow and speed, it’s a space that’s equal parts functionality and flavor.
SIGNATURE DISHES
Rib Eye Gyros – Shaved ribeye wrapped in a grilled flatbread with tzatziki, tomato, and crispy onions.
TE-RKEY BLT – Roasted turkey breast layered with smoked bacon, arugula, heirloom tomato, and garlic aioli on toasted sourdough.
Phat Philly – A decadent twist on the classic with slow-cooked brisket, provolone fondue, sautéed onions, and hot cherry peppers.
RBTE Roast Beef Classic – Piled high on a buttery brioche bun with horseradish cream and au jus for dipping.
Truffle Parm Fries – Golden fries tossed with truffle oil and shaved parmesan.
Chocolate Dipped Cheesecake Pops – A handheld, indulgent finish.
Root Beer Float – Made the old-fashioned way with vanilla bean ice cream and small-batch root beer.
From its high-impact flavor to its handcrafted appeal, RBTE is a celebration of the sandwich as a true American icon—no burger required.