Stuffed grape leaves, Vietnam Palace
$8. 222 N. 11th St.
Noodle soup, Nan Zhou Hand Drawn Noodle House
$3-$6. 927 Race St.Nan Zhou came up again and again in every category but fusion. Any of the noodle soup varieties will do, but for specifics check out this week's review.
Churchill burger, Pub & Kitchen
$18. 1946 Lombard St.
There’s a crafted, comforting simplicity to Pub and Kitchen’s Churchill Burger. No need for gastropub gunking with discordant fixings—just a custom-blended hamburger that includes dry-aged beef, grilled to a perfect medium-rare, finished with bone marrow butter and topped with caramelized onions. -Holly Moore, of HollyEats.com
Jamabalaya and blackened green beans, Grace Tavern
$2-$15.95. 2229 Grays Ferry Ave.
“The first real cook’s job I got was for an upscale Creole restaurant called Brennan’s of Houston—sister restaurant of the famed Brennan’s and Commander’s Palace in New Orleans. I used to take road trips to New Orleans with some of my fellow cooks, which we’d treat largely as a culinary tour of the city. The jambalaya and blackened green beans at Grace’s remind me of those trips, and of my time behind the line at Brennan’s. That’s comforting. -Brian McManus, spinaltapas.com
Adult milkshake, PYT
$10. 1050 N. Hancock St.
Matzoh ball soup, Honey’s Sit-N-Eat
$3-$4. 800 N. Fourth St.
“Each time I order this soup, it’s a little different—sometimes the matzoh balls are the size of walnuts, other times they’re the size of small gourds. Either way, they are pillowy and—oh, hey!—nutmeggy, and the broth is flavorful and loaded up with veg—celery, carrots, onion, parsnips. It’s sweetly familiar, yet subtly distinct.” -Tenaya Darlington, madamefromage.blogspot.com
Beer-can chicken sandwich, Kraftwork
$11. 541 E. Girard Ave.
Mofongo, Freddy and Tony’s Restaurant
$2.50. 201 W. Allegheny Ave.
Puerto Rican fried ball of garlicky mashed plantains and pork skins.
#13 Dosa, Philadelphia Chutney Company
$8. 1628 Sansom St.
South Indian crepe filled with cheeses, spinach and onions.
Potato pizza, La Rosa Pizzeria
$11.35. 2106 S. Broad St.
“The potato pie is served best sans sauce. They take thinly sliced potatoes, deal them onto the pie like casino chips, and add some salt, pepper, rosemary and garlic. That’s it. The little rosemary-flecked coins bring back memories of scalloped potatoes, but on everyone’s favorite vehicle, the pizza.” -Anthony Sica, Meal Ticket
Roti, Brown Sugar Bakery
$5-$9. 219 S. 52nd St.
“I once lugged a bag of these football-sized Trinidadian seitan-potato-veg-curry wraps back to the office freezer via SEPTA and ate them for lunch for two glorious weeks.” -Emily Guendelsberger, food editor at PW
Lamb Chettinad, Ekta
$12.95. 250 E. Girard Ave.
South Indian lamb cooked with coconut, curry and mustard seeds.
Quince sandwich, Quince Fine Foods
$6. 209 W. Girard Ave.
“Finely shaved lomo (cured pork loin), nutty Manchego cheese and a shmear of quince paste on a Metro baguette—call it the Basque banh mi. It’s the signature sandwich of Quince, a specialty foods shop run by a mother-daughter team from Northern Spain.” -Tenaya Darlington, madamefromage.blogspot.com
Perkedel, Indonesia Restaurant
$3. 1725 Snyder Ave.
“We are so lucky to have so many authentic Indonesian restaurants. Down on Snyder is the not-so-creatively named Indonesia Restaurant, and hidden on their menu under the poultry/beef/pork entree section is a side dish called Perkedel—four potato and beef balls dipped in egg and fried into imperfect, Gaudi-esque orbs.” -Jamie, midtownlunch.com/philadelphia
Garces Trading Company's wine boutique is the first and only one of its kind in the state established by the Pennsylvania Liquor Control Board, and a concept that’s stirred up a ton of resentment among Philadelphia restaurateurs this year.
Even more people are interested in old-school butchers, not just for their exotic specialty meats, but for the local and organic. Many of D’Angelo’s customers are younger people, entranced by shows on the Food Network, who want to explore gourmet cooking.
“We debated if we could financially maintain an all-vegan place or if we should compromise our beliefs and go into work everyday to look at fucking milk in the fridge."
Daniel McLaughlin wants you to diet. But first, he wants to change your understanding of “diet” from something Cathy shrieks about in the funny pages to something easy—from temporary OCD agony to a natural way of life. But which way?
Bittman doesn’t suggest eliminating meat, or white flour, or sugar, or any of the so-called “bad” foods from your diet, just eating much less of them. He calls his diet a “Two out of Three Plan” or “Part-Time Vegan” or “Vegan Before Six”; i.e. consuming mostly vegan fare during the day, and then for dinner essentially eating anything you want.
There are several bars in Philly that take classic cocktails very seriously, so we went to chat with a few experts for some tips on making an old-school Old Fashioned (and other classics)—and how not to screw it up.
A 12-ounce can of Pabst Blue Ribbon and a jigger of Jim Beam is known at Bob & Barbara's simply as “the special.” It’ll cost you $3. But where did it come from?
Letters to the Editor