Eat Beat

By Kirsten Henri
Add Comment Add Comment | Comments: 0 | Posted Jan. 9, 2008

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Reserve It Now!

Get ready--this winter's Restaurant Week is just around the corner. The foodie fun starts on Sun., Jan. 27, and runs through Fri., Feb. 1. If you're wondering why you never seem to be able to get a table other than at 5 p.m. or 11 p.m. during this period, it's because all the savvy diners have booked well in advance at spots like the brand-new Indian BYOB Bindi and perennial favorites like Brasserie Perrier and Amada. Note that the 2008 Restaurant Week brings with it a new 2008 fixed price: $35 plus drinks, tax and tip (up from $30). Blame skyrocketing food and transportation costs, the Republicans, the Democrats, or whomever you like--it won't change a thing. And it's still not a bad deal, especially at the BYOBs. >> Center City District Restaurant Week. www.centercityphila.org/restaurantweek


Eat It for Free!

The local branch of national seafood chain Legal Sea Foods is giving away free to-go cups of clam chowder at the King of Prussia Mall in celebration of National Soup Month. If you're returning Christmas gifts or taking advantage of after-holiday sales, this is one way to pinch a few more pennies during the cold, cruel, credit-card-debt-laden month of January. >> Tues., Jan. 15, 11am-1pm. Legal Sea Foods, The Court at King of Prussia Mall, 690 W. Dekalb Pk., King of Prussia. 610.265.5566. www.legalseafoods.com


Eat It!

It may not officially be National Mole Month, but that's not stopping mod Mexican restaurant Xochitl from celebrating the complex flavors of this lush, spicy Mexican sauce all month long. Through Jan. 26, the restaurant is offering a $40 four-course prix-fixe menu incorporating different styles of mole from all over Mexico, where it's made with ingredients as diverse and delicious as saffron, tamarind and pistachios, and usually incorporates ground seeds, chilies and cinnamon-spiked Mexican chocolate. Chef Dionicio Jimenez is a native of the Mexican state of Puebla, where mole is believed to have originated, and will serve his mother's own Pueblan mole recipe paired with turkey. Mole finds its way into the dessert course as well; unsurprisingly its chocolatey notes pair well with a chocolate souffle. >> Xochitl, 408 S. Second St. 215.238.7280. www.xochitlphilly.com

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