The options change with regularity, but what ties them all together is that they’re pretty much universally excellent.
Tacos play a far greater role now than they did before Lolita’s reconcepting. From the much-heralded trompo, I was easily won over by the pork shoulder ones, the meat lovingly rubbed with smoked morita chile, garlic, and piloncillo
There’s a lot about Good Stuff that’s a bit of a throwback beyond the tunes, not least of which are their straightforward menu, well-crafted if somewhat too thick milkshakes and earnest take on the great American sandwich.
There is a lot to like at this 18th Street spot, from the cheery decor to the pleasant staff. And the menu is a rundown of dishes that make you hungry simply scanning through them.
Weyerbacher has been undergoing a reinvention of another kind, this time as a brewer with a charitable bent.
Under new leadership, the Passyunk favorite finds sweets cavorting with meats alongside peppercorn beer on tap.
Savor a crunchy fried chicken breast lavished with sweet-spicy maple jalapeño yogurt glaze, all of it sandwiched with bacon between the geometry of house-made cheddar waffles. It’s called the “Yo Cuz,” and no hangover is a match for its crave-able charms.
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.