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.
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.
The bitterness is a little more forward than expected, giving it a dry bite in the finish that would remind you of a pale ale were it not for the grainy, grassy smoothness that dominates each swallow.