Big thanks to @A5KOBE for alerting me to the difference between the two sandwiches
My first ever visit to Gjusta was for the GPM shortly after the place opened, and it was not very good. Melting the cheese, and adding the onion and rapini, as is done on the GPM, takes away from the beauty and simplicity that is the GPB. The cracklin’ loses all it’s punch on the GBM but packs a wallup on the GPB. GPB is so much porkier too.
I should try it again - it was like the first week of operations. But the crunch I associate with great porchetta was sadly absent. If they changed the names to Porchetta Butcher // Philly Style Roast Pork with Fontina, perhaps I could live with the situation.
“Good for what it is” kind of place. Rolls, Japa-Cal dishes, lots of beer and driinks. It was very innovative for its time and locarion. Wabi Sabi was one of the early birds on Abbot Kinney. I don’t know if Schwan still owns it. The restaurant went through a lengthy major revamp.