Their Slammin’ Salmon roll is anchored by sear-edged tataki salmon brightened up with pickled mango, red onion, romaine, cucumber and a spicy gochujang sauce.
Pickled white asparagus, each snappy finger of it swirling with a coriander-complex brine and the lot of them crowned with hen of the woods mushrooms, found a fabulous foil in the layer of homemade farmer’s cheese spread between it and the slices of Metropolitan sourdough.
First, Mexican food in Philadelphia has become so layered, so complex, that it easily meshes with the character of a solid bottle of wine
Beef pho tastes as deep as some sort of soupy Mariana Trench, the liquid exquisitely, exuberantly rich in character. Mushroom pho is built on a stunning umami-rich broth.
Moa’s imperial stout has all the characteristics you’d expect from a beer of this type—notes of coffee, sweet cocoa, and roasty bitterness—but with a twist.
Octopus, cooked sous vide and then charred to order, was streaked with unexpected notes of cinnamon and chili flakes: Dynamite. It would have been better had it been slightly more tender, but it still arrived plenty addictive on its bed of peppery arugula.
Chef Justin Bogle and co. have successfully pulled off what many thought would be impossible: replacing a Philadelphia icon.
A parade of hefty chunks of oil-cured tuna, glistening atop a sweep of sour cream, yogurt and horseradish, proved one of the most profound tuna preparations I’ve had recently.