Little Vittles

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Published: Apr 10, 2007

Shocker: Boyds (1818 Chestnut St., 215-564-1801) offers the best lunch deal in Center City. Hands down. Just push past all of those designer labels and head for the mezzanine, wherein lies the gorgeous Brasserie Perrier café. Executive chef and co-owner Chris Scarduzio's menu includes a fantastic selection of sandwiches (try the grilled reuben with sauerkraut, Swiss cheese and Russian dressing on marble rye), plus entrées such as crab cake ($13) and cannelloni ($11). Leave room for dessert — BP at Boyds serves Le Bec-Fin cakes for $4 a slice. We like the airy Caradou, a chocolate caramel mousse with hazelnut dacquoise. —Termeh Mazhari

A greater part of my chunky childhood was spent watching Saved By the Bell reruns and gorging on the following four dishes: Fritos and salsa, Campbell's tomato soup, Frosted Flakes and Kraft Macaroni & Cheese. On desperate occasion, I would forgo the pasta, milk and butter altogether, and just dip licked fingers into the mac's delicious packet of orange powdered cheese (or whatever passes for cheese in those things). That was dinner, and serious manna to a fat fourth-grader. So when I came across Philly native and new-to-The Table (223 South St., 215-627-4307) Chef Raymond Saxon's exquisite take on that old blue-box favorite, I had war-vet flashbacks of infinite proportions. Saxon's pasta is tossed hot with smoked gouda, fresh mozzarella and diced plum tomatoes, topped with panko bread crumbs, and then flash-baked in a confectionery oven until golden-brown. The top is crispy and the insides are swimmingly soft — the cheesiest, the dreamiest, for real. Now tell me, mac daddy Saxon, what can you do for tomato soup? —Ashlea Halpern

Matt Griffin first prototyped this edgy spin on the conventional baking pan in the late '90s. Now on the market, the Baker's Edge Brownie Edge Pan ($34) eliminates the wrongs of baking (crusty edges, gooey consistency, etc.) with its innovative zig-zag design. While Griffin recommends using the nonstick, cast-aluminum dish for everything from lasagna to bread, we're most excited about his recipes for marscarpone cheesecake bars, layered ganache and peanut butter brownies. Available online at www.bakersedge.com. —Amy Strauss

Historically, Kola nuts have been used to make cola beverages. But in recent years, mass production of an artificial kolalike flavor has kicked the caffeinated additive to the curb. Foodies have not forsaken the African seed, though, which can be eaten in nut form (its after-effects are similar to those of espresso beans), folded into Morning Glory muffins or whole wheat bread, or sprinkled atop creamy soups. Available at Cambridge Spice Trading Company Limited, 915 S. 11th St., 215-627-0842. —A.S.

Children aren't supposed to play with knives, right? Not according to Danish designer Kay Bojesen. Her kiddie cutlery set, sold by Rosendahl, is made specially for rising Riperts. The stainless steel set includes a looped-handle spoon and super-safe knife that looks more like a miniature garden hoe than something that'd get confiscated on an airplane. Available online at www.rosendahl.com. —A.S.

Whether you're new to Vermentino or a seasoned fan, this is a perfect opportunity to experience a fashionable wine at a great price ($13.99). This unoaked, medium-bodied white is made from 100 percent Vermentino grapes grown high above sea level in the clay-rich soil of Sardinia, Italy. Its golden-heather color tempts you toward fresh apple, citrus and honey flavors, accented by a subtle mineral tone and exotic notes of tropical fruit. The lively acids for which this grape is known are skillfully tempered by a slight creaminess that resonates across a long, smooth finish. Although elegant enough to be drunk on its own, this wine marries well with simply prepared fish and salads. Available at PLCB's Specialty Stores (Code No. 025162). —David Snyder

 

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