Is Charlie’s ‘Milk Steak’ from ‘It’s Always Sunny in Philadelphia’ Actually a Grecian Delicacy?

It’s all Greek to us — and English to Charlie

Though Charlie Kelly’s infamous milk steak may have been widely panned by the brave It’s Always Sunny In Philadelphia fans who dared to try a taste — “it was not only the flavor, but the texture that was the stuff of nightmares,” Andrew Rea of Binging with Babish complained during a 2017 special — not everyone disagrees with the rat king’s particular palate, especially several chefs in the Greek isles.

On Wednesday, Redditor MollBoll headed to the Sunny subreddit with an unexpected souvenir from their recent Balkan vacation — a menu seemingly taking inspiration from the Paddy’s Pub janitor. 

“Went to Greece and saw Charlie’s favorite dish on the menu,” they captioned a snap of a local restaurant’s fare. Listed as “VEAL MILK STEAK,” the entrée — likely to Charlie’s disappointment — wasn’t served alongside a helping of jelly beans. Paired “with caramelized carrot, new harvest potato and bbq sauce,” MollBoll speculated that the item wasn’t actually an homage to the Kitten Mittons mogul, but rather, the result of a botched English interpretation. 

“In this case, I think it’s an awkward translation of ‘milk-fed veal,’” they replied to a commenter looking for more specifics about the questionable offering. 

Yet, this restaurant was far from alone. Over the past several years, at least four other fans have popped by the Sunny subreddit to share photos of menus from all around Greece featuring various iterations of milk steak, posing the question of why Greek eateries appear to keep tapping a famously illiterate Philadelphian to translate their menus.

But whether it’s “milk beef steak,” “milk steak black angus” or a whited-out and handwritten listing of “beef steak milk,” we hope these likely linguistically-challenged restaurateurs will give the people what they want and offer a bowl of jelly beans as a complimentary dessert. 

After all, it’s all Greek to us.

Tags:

Scroll down for the next article