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Archive: October, 2009
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| Photo | Mark Stehle |
- Though chef Christian Gatti's cooking is full of fresh ideas (check out that lamb with curried carrot mousse), Trey Popp finds that Bala Cynwyd's Avril is hampered by lapses in execution.
- David Snyder admits he gained a few pounds when he started reviewing restaurants for us � that's why he was so pleased by the offerings at Rocco Cima's Fuel, where everything's 500 calories and under.
- Erin Mae Szrankowski's got all sorts of event-based goodness for you in this week's What's Cooking, from details on Xochitl's special Dia De Los Muertos menu to word on a bloggity burger cruise and a cutting-edge guest chef dinner at Blackfish.
- Over in Feeding Frenzy, we've got word on three brand-new spots to check � Chew Man Chu, Bella Sera Caf� and Beck's Cajun Caf�.
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| terrapa.blogspot.com |
Chef Eric Paraskevas over at terra (243 S. Camac St.) has converted The Schmitter � the deliciously bastardized cheesesteak featuring salami and special sauce, which originated at McNally's in Chestnut Hill and is a CitBank staple � into teeny slider format for a World Series special. He's doing an order of three, plus a Left Hand Sawtooth Ale, for $11.95.
Now this looks like something I could get behind. A far cry from the soggy offering at CBP. Drooling.
Social comments and analytics for this post... This post was mentioned on Twitter by mealticket: @cheftoro zaps The Schmitter with a shrink ray at @terraPA: http://tr.im/DtGZ...
Scott Hockfield's Wrap Shack (120 S. 18th St.), just off Rittenhouse, has acquired a liquor license � it'll now be called Wrap Shack Kitchen & Bar. There's a new 10-seat bar inside, featuring three flat-screen TVs. They're rolling out a nice deal to celebration the addition, too: $10 will get you any of three new wraps (New York strip, tilapia or a chocolate peanut butter crepe dessert wrap) along with a beer/cocktail pairing (the sweet wrap'll come with a spiked white chocolate milkshake). Dollar pints during the World Series, too.
[...] Wrap Shack Kitchen & Bar (120 S. 18th St.), which recently renovated and landed itself a liquor license, has come up with a variation on the never-gets-old roast pork sandwich. All the insides are the same [...]
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| Photo | Drew Lazor |
If you dropped by Bloktoberfest last week, you might've treated yourself to some grub from a mobile kitchen called Coup de Taco. Here's the deal on the sparkly new truck, which'll start serving this coming Monday, Nov. 2, on 40th between Locust and Spruce.
CdT is the joint venture of Peter Berman, Jeff Henretig and Richard Lopatin, three longtime friends who met at Lower Merion HS � they specialize in marketing, operations and finance, respectively. The idea was birthed over drinks at a friend's wedding this past May; the trio's aim is to provide West Philly's food cart faithful (Henretig's a Wharton grad) with some healthier options. (More background on their site.)
As of right now, CdT is doing three preparations � chicken in a sweet Thai coconut basil sauce with peanut paste and slaw; barbecue pulled pork (or seitan) with cilantro and slaw; and a chicken or seitan tikka masala dealie with basmati rice. They're offering all this in soft taco, bowl or salad format, and the team also has plans to offer weekly specials, soups and drinks. They'll serve weekdays from 11 a.m. to 8 p.m. and Saturdays from 11 to 3.
[...] Coup de Taco’s fusion style tacos will be serving up tacos from Penn’s campus starting on Monday. [Meal Ticket] [...]
Tried the seitan tikka masala taco at Bloktoberfest. It was BANGIN'. Sometimes I wonder if I should apply to UPenn for grad school solely for the food trucks.....
Steve: Seitan?
Where are the vegetarian options?
WHOA!! seitan a go go! Totally stoked to try this. Thanks for posting, Drew!
I had the thai chicken taco with some sort of a delicious apple mixture on top. I couldn't believe this food had come from a food truck! I will certainly be returning sometime soon.
I was at Bloktoberfest and tried their seitan tikka masala taco and it was amazing!!! Anyone who walks by this taco truck should do themselves a favor and try something.
[...] So there I was, walking home after having stayed at work until the place closed at midnight, when I encountered Coup de Taco, one of the city’s reknowned traveling food trucks. [...]
[...] word from the Coup de Taco gentlemen that the West Philly food truck will be giving out free tacos to all comers two times [...]
Don't forget that Dish It Up! is going down tomorrow night at Moore College of Art & Design. The event, a fundraiser for Women Against Abuse, runs from 6 to 9 (tix here). We'll be on the judges' panel for the Purple Dish Award competition, which'll see the best culinary women in Philly (full lineup here) facing off in a cooking competition. All dishes will feature an element of purple, the official color of the anti-abuse movement.
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Steve Cook, Erin O'Shea and Michael Solomonov, the team behind Percy Street Barbecue, recently took a journey to Texas to pick up their meat smokers and, more importantly, research the BBQ craft for their forthcoming joint at 900 South. Filmmaker Chandler Kaufman has put together a beautiful HD feature on the trip. It's not embeddable just yet, but hop over to Vimeo to check it out.
UPDATE: Video is now embeddable. Check it out after the jump.
Percy Street BBQ documentary from Chandler Kauffman on Vimeo.
[...] Last Friday, we teased a few photos of Percy Street Barbecue (900 South St.), which will open to the public this coming Tuesday, Nov. 17. Today we’ve got a few more shots of the Elisabeth Knapp-designed interior, as well as the opening food, beer and cocktail menus after the jump. Much more on the spot next week; for more right now, peep filmmaker Chandler Kaufman’s feature on the spot. [...]
[...] For background on the project, check out Chandler Kaufman’s documentary feature. [...]
But when, oh when, will it open? I'm hoping the answer is "before November 12," which is when my Texan friend comes to visit. Can't you guys trick them into giving an estimate?
Emily: They're tough nuts to crack! The best I've been able to get so far is the third week in November, so quite possibly right around your Texan's visit.
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CP's food events guress Erin Mae Szrankowski has rounded up some of the best Halloween bar/restaurant promotions for your spooky sipping pleasure. Check out what she's got after the jump, and feel free to leave additional events/info in the comments. All events are taking place this Saturday, Oct. 31, unless otherwise noted. For more H'ween events, check out Agenda.
The Abbaye (637 N. Third St.): It's the "Small Screen Halloween Party" � come dressed as your favorite TV character (zombie-fied or not). Drink specials all night.
Alison Two (424 S. Bethlehem Pike, Fort Washington): Oct. 30 will see a Halloween cocktail party at A2's bar, with drink-making demos and food/booze specials from 5 to 8. Even more specials are planned for Halloween day.
Cantina Dos Segundos (931 N. Second St.): NoLibs' Cantina is throwing its second annual Halloween party, complete with $2 margaritas and beers for you costumed (and-Phillies-gear-wearing) folk.
Chipotle (area locations): Free burrito from 6 p.m. till closing if you dress up as a Chipotle menu item.
Devil's Den (1148 S. 11th St.): Friday, Oct. 30 is "Mischief Night with the Ladies" � Megan from Ommegang/Duvel, Suzy (aka the Beer Lass) from Sly Fox and Wendy from Dogfish Head will be in the house starting at 7 p.m., and we're sure they're bringing some good stuff from their respective breweries.
The Franklin Mortgage & Investment Co. (112 S. 18th St.): In the mood for something a little more adventurous? E-mail info@thefranklinbar.com and ask for a password for the "All Hallow's Eve Masquerade." How mysterious.
Golosa (806 S. Sixth St.): This sweet shop's taking care of the treats, so all you have to bring is the booze. For $13, you get three courses of chocolate-y goodness, like hot drinking chocolates (the "black pumpkin" is 60 percent cacao and pumpkin-rum flavored) or "Goblin Seeds," pieces of dark chocolate with pumpkin seeds and chili pepper.
Grey Lodge Pub (6235 Frankford Ave.): Up in the Northeast? Stop by the Grey Lodge for a fresh tapping of Dogfish Head's Punkin Ale.
Jose Pistola's (263 S. 15th St.): It's the Haunted Halloween Rock & Roll Extravaganza, featuring drink specials, costume prizes and a performance from co-owner Casey Parker's Welcome to My Face "like you've never seen them before" (they go on after the game).
Lickety Split (401 South St.): The South Street bar's organized a Walk of the Dead Bar Crawl that's running from 6 p.m. to 2 a.m.. There'll be $2 Jello shots and $3 Dos Equis along the way.
McGillin�s Olde Ale House (1310 Drury St.): Stop by and try their tasty pumpkin martinis and pumpkin bombs, made with pumpkin liqueur and Captain Morgan rum. They have Jack's Pumpkin Ale and Brooklyn Pumpkin Ale on tap currently.
Paradiso (1627 E. Passyunk Ave.): Sink your teeth into Dracula�s Ball � $75 in advance or $100 at the door gets you an open bar and buffet. Make sure to wear a costume: Prizes will be given to those with the sexiest or most original (or sexiest, did we mention sexiest?) get-ups.
Pub Webb (1527 Cecil B. Moore Ave.): Pub Webb is turning Halloween into a three-day weekend: �Halloweekend.� Prepare for music, costumes and beer.
Rum Bar (2005 Walnut St.): Zombie party! Make sure to dress up like you're undead and take advantage of the mysterious $3 zombie special, three different kinds of rum mixed with pineapple, passion fruit and lemon juice. (It's $6 if you're not in costume.) A DJ and a face painter will be on hand.
Sidecar Bar & Grille (2201 Christian St.): Grab your finest sequined pants and brush off your Mick Jagger impression � Sidecar is celebrating Halloween (and its fourth birthday) with a dead or alive rock star-themed dress-up party. Prizes for best costume.
Sumo Luxe Lounge (1225 Sansom St.): RAW's lounge side is hosting Renamity's eighth annual Haunted Ball, where a $20 GA tic gets you complimentary Asian-inspired hors d'oeuvres (shumai, gyoza, sushi, etc.) and a two-hour open vodka bar. A portion of the proceeds will benefit The Alliance for Philadelphia's Animals.
Triumph Brewing Co. (117 Chestnut St.): It�s a True Blood-themed party in Old City � $20 gives you access to an open bar and specialty drink pitchers. If you get there by 8 p.m., cover charge is only $5.
Social comments and analytics for this post... This post was mentioned on Twitter by SarahKCPhilly: RT @mealticket @erinszran rounds up a ton of local Halloween food/drink events: http://tr.im/DnkP...
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| KevinCollins Flickr, via Serious Eats |
| Weed-whackers |
Every Wednesday, Meal Ticket pokes around the food blog world to see what's simmering.
--� Serious Eats asks the question, Is there anything goats can't do?� If you have a patch of weedy land in need of clearing, Rent-A-Ruminant offers an alternative to noxious chemicals or an unwieldy bush hog -- a fleet of goats, who will chew down almost anything in their path.� Free fertilizer included.
-- PA crime lab results are in on the faux-Maker's at Oscar's scandal. Victor Fiorillo, who reported on his personal experience with what he suspected to be impostor booze on The Restaurant Club, looks like the winner in this one.� Though for dive-bar aficionados who so want to believe our dive bar loves us back, this comes as a real gut punch.
-- KleInsider has the deets on Rouge's next venture: a burger shop at 15th and Sansom.� He reports owners Rob and Maggie Wasserman were inspired by the demand for mini versions of the signature, super-fatty-delicious Rouge burger at the last Rittenhouse Row festival.
-- Top Ten Business Ideas That Will Make You Money/Very Chubby:� Franchising a Sarcone's Deli. The Illadelph notes Sarcone's new storefront on 9th St., as well as run-offs of the successful shop in Newtown, PA, Medford, NJ and an upcoming Delaware location.
-- Read all the food blogs today but still hungry?� Check out Gigabiting, a newish Philly-based blog that promises authors "who can really write" (hey, what are you implying, buster?) and "never a photograph of last night's dinner."
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If you drop into any Philly-area Chipotle this Saturday between the hours of 6 p.m. and closing time, the national Mexi chain will give you a free burrito. That is, if you're dressed up as your favorite Chipotle menu item. It could be an elaborate group thing, like these girls here, or you could just construct a tortilla chip basket get-up in solitude and eat a free dinner by yourself, which would be both depressing and delicious. Either way, a Chipotle costume equals a gratis 'rito, so get on it.
Oh, and to those of you whose favorite Chipotle menu item is the naked burrito, let us ask you this: What do you look like?
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Oysters and stout are a classic pairing, but their marriage has as much to do with geography as taste harmony between the creamy, briny mollusk and the roasty character of the beer. � In 19th century England, oysters were so cheap and plentiful they were served in pubs as bar snacks alongside the typical English stouts, writes Beer Hunter Michael Jackson.� By the early 20th century, black stouts had been replaced by pale ales as the standard quaff, and once-plentiful oysters were gone, victim to over-dredging.
Despite their long history as a duo, oysters were only first utilized as an ingredient in stout in 1929 in New Zealand; the London brewery Hammerton followed in 1938.� Now brewer Casey Hughes has picked up the torch for Flying Fish's new, one-off, big-bottle release: Exit 1 Bayshore Oyster Stout.
A hearty mashbill of Belgian pale, Maris Otter, chocolate, medium crystal and roasted malts plus flaked barley go into the wort, which is spiked by 80 whole Port Norris, NJ oysters -- shell and all -- for each 20 barrel batch.� After swimming in the boil for 20 minutes, the oyster bags are fished out (and then eaten, all chocolaty and gummy, by Hughes and brewery staff).� The signature Guinness yeast gets things going.
"I was inspired by Tom Kehoe's original Yards Love Stout, which was brewed with oysters," says Hughes. "I really wanted to try out this style, but there were no recipes or amounts anywhere that I could find."� The trial and error method has yielded a unique, deep black brew that shows a sweet vanilla and chocolate aroma but drinks super smooth, with some creaminess and body contributed by the oysters.� The shellfish show up in force in the finish, which is minerally, chalky and totally dry. Consumed side-by-side with salty Pemaquids from Damariscotta Bay, Maine and slightly subtler Wellfleets from Cape Cod, Mass., the sweeter, chocolate notes of the stout come far forward and made the oysters finish much longer on the palate.
Taste the pairing of Exit 1 Bayshore Oyster Stout with its natural mate this evening at a launch party given by the Mink family at Oyster House (1515 Sansom St.).� From 6-8 p.m., Delaware Bay oysters will be $1 each and Exit 1 will be pouring in a super-limited draft format.� From 7-9 p.m., the Standard Tap (901 N. Second St.) will pour the very first firkin of Exit 1.
Look for bottles of Exit 1 at both Foodery locations (837 N. Second St.; 324 S. 10th St.) today as well.� Exit 1 is a one-time-only beer; 1390 cases of 25-ounce bottles and just 80 kegs were produced.
See how oysters off Exit 1 are being restored at DelawareEstuary.org
Hey Felicia, Mags and Kelly will be there, so should you. Matt
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