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The first rule of pranking is that you don't restrict your pranks to April 1st, when everyone is on their toes. With that in mind, Modernist Cuisine has a bunch of ideas that you might want to keep up your sleeve for the next 364 days. Fashioning "raw quail eggs" of spherified passionfruit and lemongrass juice will show real dedication to the pranking craft, while grated cauliflower in place of couscous is just sort of a handy dinner idea even for the humorless among you. Click through to see the rest!
Insert hackneyed lede about birdsong in the air here: despite mere 40-something highs in the forecast this week, spring won't be denied. And that means that menus all over the city will be experiencing some turnover—whether a mere half-hearted injection of favas and pea tendrils or a top-to-bottom makeover.
Looks like American Sardine Bar (1800 Federal St.) falls into the latter camp. Always on the lookout for the perfect partner for some frozen fries—and riding high on the success of a recent special at sister resto South Philly Tap Room, the Big Mark (seen above)—exec Scott Schroeder has decided to mix things up. ("Let's face it, that whole thing wasn't really working," Schroeder said of the Sardine Bar.)
On tap? An all gourmet burger concept. Seems the pambozas and braised pork sandwiches will be swept out the door in the name of spring cleaning, to make way for a full line of whimsical topping combinations designed to complement their signature artisanal grass-fed patties. No word yet on whether or not a sardine burger will be available, but we do feel confident predicting that this bold maneuver will earn the Bar at least one of two things: A repeat visit from Guy Fieri to put ASB on the Trip-Deez map, and/or legal action from Bobby Flay for infringing on his "Crunchified" trademark.
My sister-in-law, Christina, despite being born in Australia — where they like to celebrate Easter by eating and singing about hot crossed buns — has in recent years taken on the very Italian tradition of making the ham pie. Ham pie is a delicious and weird monstrosity and every brick is pretty much solid cholesterol. The recipe, as per Italian tradition, varies from household to household and is supposed to be kept secret, so I won't tell you or show you everything that's in it. Buf for a good idea of the sheer density of this delicacy, please enjoy Christina's slideshow below.
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Burger enthusiasts please mark your calenders, the Third Annual Burger Brawl is going down Sunday, May 5th at 3 p.m. at the Fleisher Art Memorial (719 Catherine St.). Hosted by Rob Wasserman of Rouge, 500 Degrees and The Saint James, this year's brawl burger-meisters include Spencer's ETA Burger, South Philly Tap Room, Alla Spina, Barbuzzo, Good Dog and plenty of other notable burger joints around town.
Others Burger Brawl points worth mentioning are famous Philadelphian and former Double Dare host Marc Summers will be emceeing the event and a portion of the proceeds from the event go to fancy new computer labs for Philadelphia Public Schools. Tickets are running $75, a price tag that gets you a ton of burger samples, drinks from Jim Beam and Dogfish and water ice from Rita's (remember that stuff?). Brawl goers will be able to cast their vote for People's Choice and we'll be there passing ultimate burger judgement on the judging panel. The last two Brawls have crowned a couple of controversial winners (London Grill and Bobby's Burger Palace) so if you're up for some burger eating action reserve your spot here.
Like Sam Cooke said, it's been a long time coming. I've been with City Paper for three years now. Time really flies when you're having fun, and writing about food in this great town is, among other things, really fun. But reviewing restaurants is exhausting work; I've been eating professionally since 2005 and I am chunkier because of it.
In the interests of my wellbeing (physical and mental), I've decided to leave City Paper at the end of this month for a new gig. I've been tapped to lead the editorial development of a new online magazine focusing on urban fitness and cooking in Philadelphia; the e-zine will also run a cafe specializing in local, organic detox juices and smoothies that will open in Pennsport this summer.
Fret not, readers. I leave you in very capable hands. The luminous Phyllis Stein-Novack will be taking up my torch. I wish you all three very earnest tips of the toque.
Monday, March 25
Guys, Cheu Noodle Bar is opening today at 3. NO JOKE.
Le Virtu is getting into the wine on tap game and hosting a pretty sweet happy hour, too.
Tuesday, March 26
Morgan's Pier, Feeral Donuts and Pizza Brain make the 50 Coolest New Businesses in America list.
Fork's new bread service goes next level. No Parker House rolls here.
Wednesday, March 27
A list of 50 very real realities about working in a kitchen.
On this week's Ask Meal Ticket we tell you where to get the most out of your Garces bucks.
Thursday, March 28
Phyllis Stein-Novack gives a lukewarm review to South Street seafood spot Ralic's.
Iconic Northeast cheesesteak spot Chink's gets a new, more culturally sensative name.
Friday, March 29
Say hello to Poi Dog Snack Truck rolling out Philly's first Hawaiian plate lunches this week.
On today's Afternoon Snacks, our veg scene in WaPo, last-minute candy recipes for Easter, and chatting with Ryan Berley of Shane (where you're probably headed if those recipes look a little too ambitious for your tastes).
Looks like the Washington Post, which is currently nursing a bit of a crush on our city's food scene if you hadn't noticed, took a tour of Philly's veg*n eats. The author shares his thoughts on the veggies at HipCityVeg, Blackbird, Zahav, Vedge and Vetri—and on the very idea of a vegan cheesesteak, which he initially thought was a joke.
Barely open two weeks, the praise has been laid on Fishtown's white-tiled Pizzeria Beddia (115 East Girard Ave.) like pickled chilies on the house pie. Now comes word owner/pizzaiolo Joe Beddia is adding baker to his resume. Every Wednesday, the dough whisperer will be turning leftover pizza bases into crusty brown loaves of Italian bread whose sour flavor comes from the dough's six-day fermentation. And it's only $5.
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