"I Dunno, Where Do You Wanna Eat?"

By Emily Guendelsberger
Add Comment Add Comment | Comments: 14 | Posted Nov. 9, 2010

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Tied with:

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

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Comments 1 - 14 of 14
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1. patty said... on Nov 10, 2010 at 10:32AM

“why not try the midtown 2 at 11th and samson, open 24 hours, 365 a year.
homemade soups daily, also homemade bakery items. Also, have a full bar
opened 11am to 2am, daily.”

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2. val said... on Nov 10, 2010 at 04:48PM

“i personally take 'slightly bonkers' to be the highest of compliments, so i will definitely be seeking out the creperie truck.....”

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3. Emily G said... on Nov 10, 2010 at 05:47PM

“Somehow this part got cut out in the "make it fit" part of the editing process, but a huge THANK YOU to all the delightful people who responded and especially to the ones who took the time to give me quotes.”

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4. SullySpeaks said... on Nov 11, 2010 at 05:33PM

“Cannot wait to stuff a FUCKING FLOUNDER HOAGIE down my gullet...ace job PW!”

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5. MAP said... on Nov 13, 2010 at 07:45AM

“Matt Levin stole the foie gras poutine dish form Martin Picard at Au Pied de Cochon in Montreal! Give credit where credit is due!”

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6. GetKilledEh said... on Nov 14, 2010 at 03:16PM

“Give credit to some fucking french fry depot 500 miles away in motherfucking Canada?? Please end your life.”

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7. MAP said... on Nov 14, 2010 at 06:55PM

“You obviously have no idea who Martin Picard is and most likely are a line cook at Adsum and think you are working for a genius when in fact you are putting fucking tater tots on a plate. Your life has already ended.”

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8. Phillyfoodie said... on Nov 15, 2010 at 10:47PM

“wow, someone suggested midtown 2? Are you kidding me? This cookie cutter Middle Eastern type slop house? It offers nothing but ordinary, at best, Sysco Systems food with no flare. VERY rude managers and average to poor quality food. They even charge extra for onions in your home fries. Its a joke. But hey, at 2 am its an option.”

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9. Guzzijason said... on Nov 18, 2010 at 07:00PM

“New rule: chefs can no longer steal from each other! BWAHAHAHAHA! Good luck with that one! Our restaurant would scene would be very boring if that were the case... (and yes, I've been to Montreal; I know who Martin Picard is; I don't caaaaaaarrrrreeee, because when I get a craving for foie, I don't book a plane ticket to satisfy it!)”

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10. MAP said... on Nov 19, 2010 at 06:30PM

“So you admit that it's blatant thievery without even a slight tip of the cap to the originator. Well done.”

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11. Guzzijason said... on Nov 19, 2010 at 10:18PM

“Ummm... how can I admit something that I had absolutely no part in? In case you haven't noticed, foie gras poutine has been popping up on menus all across the country. Do they all require genuflecting to Montreal every time someone wants to order it. No, no they don't. Have you ever been to a joint around here that points out that the Buffalo Wings they serve were invented at the Anchor Bar in Buffalo? No, no you haven't. Do restaurants that put pasta primavera on their menu give credit to Le Cirque? No.

If you ask me, it just sounds like you have an axe to grind with Levin.”

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12. MAP said... on Nov 23, 2010 at 12:07PM

“I didn't ask you. I have an axe to grind with being unoriginal.
Le Cirque is a dinosaur and Buffalo wings do properly respect the town in which they were created by being called fucking Buffalo wings.
And if you ask me, contemporaries should genuflect if they recreate a dish especially if it is a straight up copy rather than inspired by the original.”

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13. Guzzijason said... on Nov 24, 2010 at 05:56PM

“It's food... get over it. It's not like Picard invented a cure for cancer and Levin is stealing his royalties.”

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14. MAP said... on Nov 26, 2010 at 04:49PM

“I win.”


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