Delco native Brian Becher has brought the Philly cheesesteak to the Arabian Gulf island of Bahrain,writes Kiki Aranita for The Philadelphia Inquirer.
The 39-year-old is executive chef of the Wolfgang Puck restaurant, the CUT steakhouse at the Four Seasons Bahrain Bay.
Customers travel 16-miles across the King Fahd Causeway to sample this delicacy from 7,000 miles away, paying about $34 a cheesesteak.
The idea came from his local produce supplier, Sheikh Rashid Khalifa Al-Khalifa, who attended Valley Forge Military Academy in the early 2000s. He visited Philadelphia on weekends for cheesesteaks.
CUT Bahrain now sells between 50 and 95 cheesesteaks a day.
“The Philly” has made CUT Bahrain a draw in a region already known for glitzy dining. It’s considered one of the country’s best restaurants.
“The signature dish … is undeniably the Philadelphia-style cheesesteak. This lowbrow hometown comfort food has exposed our restaurant to more people than anything else we have done,” Becher said with a laugh. “It’s truly amazing. For all the accolades CUT Bahrain has received over the years, my dad, a South Philly native, is most proud of the fact that we are sharing this with the people of the world.”
Read more about the cheesesteak in Bahrain here.
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