IPA makers go for nothing more than a blast of bitter, Sculpin offers the kind of tasteful balance others could learn from. Tastes and aromas of apricot, mango and peach are touched with just a hint of pine resin.
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.
Chef Justin Bogle and co. have successfully pulled off what many thought would be impossible: replacing a Philadelphia icon.