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SNACK TIME: Snackbar's new chef brings it, fry me up, fry me down, heart on a brochette, a colossal tappie with convenient fire pits to roast annoying fratties, Gaetano is prickly but tasty, like a cactus paddle
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
SNACK TIME: Snackbar's new chef brings it, fry me up, fry me down, heart on a brochette, a colossal tappie with convenient fire pits to roast annoying fratties, Gaetano is prickly but tasty, like a cactus paddle
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| Snackbar is putting out a burger with south-of-the-border influence. |
| Unbreaded |
Every week, Meal Ticket pokes around the food blog world to see what's simmering.
- Unbreaded's Jeff Vogel gets down to the meat of the matter with the mole burger at Snackbar, and has a sandwich-centric� Q&A with its creator, new exec chef John "Chainsaw" Taus.� Muy sabrosa.
- Foobooz-er and man-about-town Art Etchells confessed his undying love of fried pickles to the bartending half of Meal Ticket last week. No doubt his misty-eyed crush on battered spear-and-chip babes inspired this roundup of bars that serve the vinegary fritti.
-Last week, Ansill chef/owner David Ansill put his heart on the grill, and people ate it all up. Adam at Blogalicious devoured the Euro BBQ, including the lamb heart and calves' kidney brochette, and correctly judges that everything tastes better with agrodolce.
- Michael Klein of The Insider votes University City as the most happening neighborhood in town, and catalogs the many upcoming openings. The server's-worst-nightmare Penn crowd is undoubtedly looking forward to the August debut of The Tap House, a massive bar housing 75 draft beers and six firepits in 7,000 square feet of space.
- If you have never availed yourself of the harsh but witty gastronomic criticism of Philly Market Cafe, click over and check out Gaetano's impressions of nopales (prickly pear paddles) and where to find the best deals on the best-tasting vanilla.
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