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Afternoon Snacks
Kielbasa keeps catching our eye, plus: week three of RW for Chima, and tasting menus highlighting local mushrooms and poultry.
Afternoon Snacks
On today's Afternoon Snacks, we belie our deep-seated fondness for all things Eastern European, and share a few choice tasting menus and other good deals to boot!
At the risk of editorializing, can we just say that kielbasa is having a very good day on twitter? (That first pic is kielbasa in golabki’s clothing—with cabbage, stewed tomatoes, and pilsner-horseradish mustard—and it's just a little something to look forward to from upcoming Wursthaus Schmitz.)
While some may be counting the days to Restaurant Week’s end, others are holding it tight in their grasp. Chima (1901 JFK Blvd.), for one, has announced that they’re extending their RW pricing; the $35 price will apply for the week of Oct 14 – 19. In this case, the RW deal amounts to a coupon—there’s no special menu, just a price break on the standard churrascaria experience available every day.
Of course, there are always lots of tasting menus going down around the city delivering value regardless of which week it is. Here’s what’s currently on the slate at two of our favorites, both of which are conveniently BYOB:
First up, at Will (1911 E. Passyunk Ave.), tonight’s Tuesday tasting menu highlights locally-foraged Kennett Square mushrooms. As always, it’s $45 per person, and reservations for tonight are still available via OpenTable:
Parmesan custard
Porcini Mushroom Sable
Wild Hen of the Woods mushroom
Salsify, Brussels sprouts and squab jus
Seared foie gras terrine
Port, chanterelle mushrooms and chestnuts
Rabbit and bacon crépinette
Savoy cabbage, brandy and mushrooms consommé
Assorted chocolate truffles
And at Matyson (37 S. 19th St.), this week’s special menu carries the simple theme “Birds.” Also priced at $45, all five courses center around poultry or eggs, without nary a chicken breast in sight:
Duck & Foie Gras Terrine
Pickled baby kiwis, soy mustard, peanut
Smoked Turkey Consomme
Celery root custard, turnips, celery leaves
Poached Farm Egg
Ragout of wild mushrooms, sesame gnocchi, uni
Chicken Fried Quail
Jalapeno corn cakes. collard green puree, bourbon maple
Chocolate Profiteroles
Vanilla pastry cream, almonds
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