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Afternoon Snacks
This afternoon we've got sharable Scorpion bowls, burgers, fries, and ice cream chats, and soft shells tastings for your consideration.
Afternoon Snacks
This afternoon we've got sharable Scorpion bowls, burgers, fries, and ice cream chats, and soft shells tastings for your consideration.
Sampan (124 S. 13th St.) is mixing up a kind of scorpion that you want to drink. Chef Schulson's popular Scorpion Bowls are giant, sharable ceramic punch bowls filled with everyone's favorite poisonous substance, and he's created two new summer-themed variations. The cucumber margarita is a mix of Cuervo silver tequila, aloe vera and lime, and the blueberry lemonade has Absolut Citron vodka, meyer lemon and blueberry. For $26, they are perfect for sharing with friends.
To go along with the summer cocktails, try one of their new seasonal menu items:
Vietnamese Beef Noodles
marinated beef with rice noodle, crispy shallot and Thai basil
Corn Satay
with coconut, lime and togarashi
BBQ Pork Summer Roll
with carrot and glass noodle
For those who love both ice cream and art, the perfect educational program for you is on tonight. Eric Berley, one of the brothers who brought us Franklin Fountain (116 Market St.), will be giving a talk entitled the “Craft of Ice Cream,” a discussion about the soda fountain and ice cream in art at the Philadelphia Art Alliance (251 S. 18th St.). For $35, the evening includes a burger and fries dinner at the Rittenhouse Tavern (also 251 S. 18th St.) at 6 p.m., Mr. Berley's presentation from 7 p.m to 8:30 p.m., and an ice cream tasting to go along with it. Go online to reserve tickets for the sweet and artsy event.
Mica Restaurant (8609 Germantown Ave) is hosting another crabby event today and tomorrow evenings, but this time it's soft shell. You'll get a special 4-course prix fixe for $45 by calling 267-335-3912 to reserve. Here's the menu:
First Course
Soft shell crab tempura with heirloom tomatoes, and romesco sauce
Second Course
Open-face soft shell crab sandwich with foie gras and figs
Third Course
Soft shell crab 'bouillabaisse'
Fourth Course
Crab Apple cake with brown butter and English cream
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