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Archive: February, 2012
In this extremely impressive vid, a guy creates a skeletal dragon lolipop by drizzling melted caramel from a spoon. This dude is for serious talented. I'm not even that precise with a fine point pen.
- Felicia D'Ambrosio has another great interview for generocity.org, this time with Philabundance's executive director, Bill Clark. Formerly a successful businessman, the now-retired Clark spends his time making sure that the hungry are getting fed: "The way to end hunger isn't just to put food in front of people who are hungry," he says. "To truly end it, we need to build a community-wide intolerance for the existence of hunger among us." It's nice to know that people like Bill exist in our city.
- The manager of the Tony Luke's brand (who should really brush up on his grammar) felt it was his social and moral obligation to let Philebrity know that Jen Carroll and Tony Luke Jr. are allegedly dating. Regardless of whether or not this little tidbit is true, the email chain and Sweeney's commentary are highly entertaining.
- Kellogg's is a wholesome family brand, but they've got a sense of humor, too. "I heard someone use the expression Totes Amazeballs, and it sounded like something from Charlie and the Chocolate Factory. I sent a cheeky tweet saying I'd invented a new cereal and that Kellogg's were interested," says Tim Burgess of The Charlatans. Kellogg's contacted Burgess and together they created one box of Totes Amazeballs, which is a strange conglomeration of cereal, cake, candy and raisins.
- There has been a bunch of discussion around the web lately regarding the Roundeye Noodle Bar's nomenclature since Helen Gym of Asian Americans United sent out a statement of her thoughts to the press. Our own Drew Lazor writes about the subject from an Asian-American perspective.
- Check out this post on Eater about a rich jagweed who tips only 1 percent when he dines out. Well, I never.
- It's unfortunate that Old City is still seeing violence during its busiest times. The most recent bout of brutality occurred outside of Recess Lounge (125 S. Second St.) early Saturday morning, when a man was stabbed in the leg. On a lighter and somewhat related note, check out our earlier post about Old City newcomer Reserve.
- Cooking Light has compiled a clever list of 41 of the most common cooking mistakes and how to fix them. I would admit to you that I'm guilty of committing nearly all of these mistakes, but I won't because that's embarrassing.
Aside from offering wood-fired pies, the new Nomad Pizza (611 S. Seventh St.) is also hosting movie nights on its second floor (above). Co-owner Tom Grim, who recently opened the doors with partner Stalin Bedon, is as passionate about films as he is food — he worked as a projectionist during his college years and previously ran an outdoor movie series in Princeton, and says he bought the former Horizons space with the express intent of using the upper level as a screening venue. They partners have a state-of-the-art projection system and screen, and are able to accommodate between 40 and 50 cinephiles. "I love the concept of a more social movie experience — eating and drinking with friends while watching an amazing film," says Grim. The next film on the roster — they're covering all genres — is Amelie, which they'll play this Wednesday, Feb. 29. Screeings are every Wednesday and Sunday; the full list of upcoming features can be found on Nomad's website.
Photo: Drew Lazor
View galleryThe toweringly masculine Reserve (123 Chestnut St.), a top-tier steakhouse, had its grand opening on Saturday night. It's an interesting idea, opening this caliber of meatery in this part of town. First, there’s the pesky job market and that (thankfully waning) recession of ours. Reserve is taking advantage of the upturn, cooking prime cuts from Lancaster and Montgomery County purveyors without taking too much advantage of your wallet ($24 to $34). Secondly, there's the fact that Reserve is in Old City, which has long had a bad reputation as Philly's ruckus-raising trouble spot. But I love Old City. I lived there when it was just me, two coke dealers, four FBI agents, the Khyber Pass before beer was crafty and Rick D's at Upstairs at Nick's before 32 Degrees. It was great then — and it is great now.
Last night, the second installment of Ben Puchowitz and Shawn Darragh's Roundeye Noodle Bar pop-up went down at Puchowitz's Matyson (37 S. 19th St.). The partners, who first rolled out the conceptual "hip noodle spot run by two guys from the suburbs" on Jan. 29, are getting close to signing an investor, with an eventual plan to land a permanent space in Center City. But don't be surprised if the Roundeye name is scrapped before that time.
The reason? Local Asian advocates are publicly speaking out about the moniker's racial — and by some accounts racist — implications.
Monday, February 20
Dosa Hunt and other international food diversions in Snack Time.
Dock Street raises money for Books Through Bars.
Tuesday, February 21
Little Bar is closing and changing hands.
Magpie Artisan Pie Bakery & Boutique opens soon on South Street.
Philly is well-represented in this year's James Beard Foundation semis.
Wednesday, February 22
Nanobrewery Saint Benjamin has a home in Kenzo.
Pub & Kitchen launches a new menu.
Rex 1516 opens on South Street March 1.
Mountain Laurel Spirits releases the locally distilled Dad's Hat Rye.
Thursday, February 23
Wise Fries Burger and Pies opens in South Philly.
Recapping the 11th annual Philly Cooks competition.
Cookie Confidential is launching a food truck.
Need a direct-trade "Box o'Joe" for your meeting? Visit Leotah's Place in Kensington.
Friday, February 24
Last night marked the official relaunch of Chick's Café & Wine Bar (614 S. Seventh St.) as Chick's Social. Chef/owner Jim Piano wanted to get away from the joint's reputation as a glass-of-wine-and-go stop, so he's upped his kitchen's game considerably to coincide with a light-and-bright makeover of the bar and dining room. "I really wanted to focus on the food," says Piano, who's now overseeing a taut selection of cicchetti (marrow bone topped with celery/fennelradish salad), antipasti (Brussels flatread with bacon, mustard seed and fontina), panini (the wild boar burger remains), housemade pasta (shortrib rigatoni) and large plates (salmon with horseradish, beets and farro). Piano's wife, Kristen, who's the pastry chef at Capital Grille, is looking over Social's desserts, favorites like lemon-curd bombolini and mascarpone cheesecake scrawled on a roll of butcher's paper studded to the wall.
In lieu of a chef's tasting option, Piano's offering timpano, an over-the-top specialty familiar to anyone who's seen the Stanley Tucci flick Big Night. It's basically an enormous baked dough mold with multiple layers — ziti and bechamel, sausage and red sauce, broccoli rabe, sharp provolone — that's sliced like a deep-dish pizza to feed big groups. For $32 a head, Chick's Social will bake one up for a table of six to eight, bookended by antipasti and dessert. (Piano used to work for chef Gianni Scappin, who actually served as the culinary consultant for Big Night.)
Chick's gorgeous original bar, which has outlasted multiple owners since the era when the reputedly mobbed-up Cicalese clan ran the place (liquor license No. 376!), remains intact, save for some new Edison bulbs. The by-the-glass vino options, which once sat at around 40, are down to a more digestible 16, but the bottle list has been bumped up. Full food/drink menus after the jump (click to enlarge).
Bartenders and brunch go together about as well as Krazy Glue and kittens, so cheers to Al Sotack of the Beard-nom'd Franklin for fighting through the pain for a bourbon-ified event this Sunday at Farmers' Cabinet (1113 Walnut St.). He'll join F-Cab booze boss Phoebe Esmon at noon on Feb. 26 to mix up a complimentary bowl of punch using Angel's Envy bourbon out of Kentucky. Brunch at the Cabinet runs from 11 a.m. to 4 p.m.
NoLibs' Sonata (Liberties Walk, 1030 N. American St.) has just rolled out a new menu. Fittingly, it's a reflection of the winter, but given the relative mildness of the current season, chef/owner Mark Tropea is experimenting with using cold-weather elements in lighter preparations. You can still find in-season offerings like chestnut purée and blood orange curd, plus hearty dishes like butter-poached lobster "pot pie" and braised short rib, but look for a delicate touch throughout the menu.
The well-loved bacon-wrapped chicken is taking a hiatus, but it'll be back in the spring; taking its poultry place for now is a simple pan-roasted chicken breast served with rich chicken jus, escarole and ricotta dumplings. "The idea is a nod to my Italian grandmother, who would make pots of chicken escarole soup throughout the winter," says Tropea. Check out his full new menu after the jump (click to enlarge).
Leotah's Place (2033 E. York St) has been steadily gaining momentum since opened in May of 2010, and they just started offering an ethically sourced alternative to Dunkin' Donuts' "Box O'Joe." The East Kensington coffee shop now sells hefty travelers for business meetings and group gatherings. For $12, you get a 96-ounce box filled with Leotah's direct-trade java (they source beans from Philly's GreenStreet and Cincinnati's Deeper Roots), and for an additional $3, they'll throw in all the necessary fixins, including sugar, faux sweetener and half-and-half from Lansdale's Merry Mead Farm. That's price identical to DD's product, which will run you $14.99 before tax. If you want a traveler, it's best to contact Leotah's ahead of time at 267-519-9031 or leotahsplace@gmail.com.
Photos: Katie Linton
Melissa Torre of Cookie Confidential (517 S. Fifth St.), the evil baking genius behind Philly's meatiest sweets selection, will soon add a food truck to her arsenal. By mid-March, she'll relaunch the existing Sugar Rush truck (pictured), which vends from 12th and Norris on Temple's campus. After giving the truck a dramatic aesthetic makeover, she'll institute a selection similar to what she does at her store — a rotating lineup of cookies (basics like snickerdoodles, wacky signatures like cheesesteak), "Undercover" cupcakes in jar and pop form, One Village coffee, craft sodas, local/organic milk, etc. Once the truck is approved for a utility pole, they'll be able to scoop Franklin Fountain ice cream and Capogiro gelato, too.
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