Archive: November, 2009
|Photo | Drew Lazor|
Just FYI, if the ever-delicious Yogorino (230 S. 20th St.) reaches 500 fans on Facebook (they're at 416 right now), the Rittenhouse yogurt shop will organize a "Fan Night" featuring "great surprises" and a chance to win a $50 gift card. Think about how much Yogorino you could buy for 50 bucks. You could even buy us some.
|Courtesy of Shank's
We just got word from the Shank's Original folks that they've finalized a lease for their location at Pier 40 at 901 S. Columbus Boulevard (close to the intersection of Christian). The sign is going up this week, and they hope to be operating sometime in the month of December. Check out the proposed menu after the jump ï¿½ lots of the same stuff from their 15th Street location (including the gigantic giambotti omelette!), but a little tighter in approach.
|Click to enlarge|
Just heard that Fred Noe, head distiller of Jim Beam (he's actually Beam's great-grandson) will be hanging at Village Whiskey tomorrow night from 5 to 7 (114 S. 20th St.) for a meet-and-greet with brown-booze fans. Noe will happily sign bottles/memorabilia and pose for pics. We heard this guy speak at last year's Philadelphia Whiskey Festival (this year's is on Thursday), and can vouch for his Kentucky-fried storytelling prowess.
Look out for Trey Popp's review of Village Whiskey in our upcoming issue.
Del Frisco's (1426 Chestnut St.) recently revamped its lunch menu. While the prices aren't quite as thrifty as Union Trust's $7.17 menu, they've been trimmed, and there are a handful of new more-affordable options, including entrï¿½e-size salads and 10-ounce prime cheddar burger with fries or skillet chips for $10.95. There's also a three-course "business lunch" dealie for $26.95.
Lunch is available weekdays from 11:30 a.m. to 4 p.m. Full menu after the jump.
|Click to enlarge|
In an extension of our World Series clash with our neighbors to the north, Lorraine Ranalli, author of the book Gravy Wars: South Philly Foods, Feuds & Attytudes, is taking on New York-based New Jersey-based caterer and writer Johnny DeCarlo in an Italian Market red gravy cookoff this Saturday, Nov. 14. They'll be set up in the Rizzo Lot at Ninth and Montrose starting at noon, and shoppers/passersby will get the opportunity to sample each competitor's gravy to vote on whose is superior. (Prior to the competition, Ranalli will be signing copies of Gravy Wars at the nearby Canulli's Meats starting at 11 a.m.)
As far as this DeCarlo character goes ï¿½ the self-proclaimed ""modern Guido for this Generation" looks like this:
And here's an excerpt from his most recent post on the Cliffview Pilot:
Ok, I probably spend the same amount of time prepping as my girl does -- maybe even more. Itï¿½s about perfectly spiking the hair with styling glue, Aqua Net, comb and blow dryer. Then you gotta get the spray tan on, the Axe body cologne, the outfit (tattoo design t-shirt and jeans). Oh, and some bling.
Lorraine. Take. This. Dude. DOWN.
"Naantrepreneur" Munish Narula, who won accolades in our latest CP Choice issue, tells Meal Ticket that he'll debut his newest Tiffin location this evening at 5 p.m. Located at 8080 Old York Road in Elkins Park (215-635-9205), this latest restaurant is Narula's fourth restaurant, behind his Girard Avenue flagship, Tiffin etc. and his Mt. Airy location. Menu's the same as the others; Narula says they haven't set an official delivery radius yet, but will likely start out small and go from there.
|Photo | Lauren Nash|
We've got the new fall menu at Zinc (246 S. 11th St.) for you after the jump, but it also behooves us to let you know that the French bistro's duck press, which we told you about last month, is up and running. Available Tuesday through Thursday (with two day's advance notice), a full-on duck press meal for two will run you a very reasonable $70. The deal includes a whole roasted Normandy duck carved tableside; after all the meat's sliced, your server will pop the duck carcass into a badass medieval press to extract the fat and juice and blood and other goodness, which are then reduced and served as a sauce with the duck's breasts and potatoes. For a second course, you get the grilled legs and wings of the duck along with a house salad.
Todayï¿½s soup depending on market availabilityï¿½ï¿½ï¿½ Mkt.
La salade de ZINC
Lettuce, beets, tomatoes, endive, house dressingï¿½ï¿½ï¿½ 7
Salade Grillï¿½e ï¿½ la Fourme
Grilled endive and romaine, croï¿½tonsand. Fourme dï¿½Ambertï¿½ vinaigrette ï¿½ï¿½ 9.5
Chï¿½vre Chaud en salade
Warm goat cheese in brick dough, beets carpaccio, arugula saladï¿½ï¿½ï¿½ 9
Feuilletï¿½ de champignons
Wild mushroom ragoï¿½t with Merguez sausage served in puff pastryï¿½ï¿½ï¿½ 11
Escargots, butternut squash and almonds. Brown butter garlic sauceï¿½ï¿½ï¿½ 10
Cheese or charcuterie plate and its accompanimentsï¿½ï¿½ï¿½ 15ï¿½ or bothï¿½ 22
Baby octopus, seared tomato concassï¿½e, Pernod and herb sauceï¿½ï¿½ï¿½ 11
Lï¿½oeuf pochï¿½ au caviar
Poached egg over potato and leek pancake, Avruga caviar cream sauceï¿½ï¿½ï¿½ 10
Ventre de cochon au chou
Pork belly, Bordelaise sauce, Alsatian sauerkrautï¿½ï¿½ï¿½ 9.5
Panequet de pieds de porc
Crispy boneless pig's trotters, sauce Gribicheï¿½ï¿½ï¿½ 9.5
ZINC offers two priced Entrï¿½es (larger or smaller portions)
Pavï¿½ de morue forestier
Seared codfish, wild mushrooms sauce, pomme purï¿½eï¿½ï¿½ï¿½ 18/25
Raie pochï¿½e aux oignons
Poached skate fish, onion marmelade and red beet vinaigretteï¿½ï¿½ï¿½ 16/22
Saint Jacques en potï¿½e
Diver sea scallops with braised cabbage, potatoes and bacon, beurre blancï¿½ï¿½ï¿½ 18/26
Millefeuille de saumon
Scottish salmon layered with leeks and oyster mushrooms, curry sauceï¿½ï¿½ï¿½ 16/23
Zinc signature steak frites served with a house saladï¿½ï¿½ï¿½ 16/22
Poulet grand mï¿½re
Fettuccine with Giannone farm chicken, burgundy sauce, bacon and onions ï¿½ï¿½ ï¿½15/20
Foie de veau ï¿½ lï¿½ï¿½chalote
Calves liver, braised green lentils and roasted shallot sauceï¿½ï¿½ï¿½ 16/22
Joue de porc sauce truffï¿½e
Pork cheeks stew with mushroom risotto, truffle cream sauceï¿½ï¿½ï¿½ 17/24
Ris de Veau aux cï¿½pres
Crispy veal sweetbreads, cï¿½per sauce, pommes Lyonnaisesï¿½ï¿½ï¿½ 18/26
Cassoulet au jarret
Lamb shank confit "cassoulet" style with roasted garlicï¿½ï¿½ï¿½ 23
Lynn Andriani of Publishers Weekly today dropped a cookbook-centric addendum to PW's roundup of the best books of 2009, and Almost Meatless (Ten Speed), from local writers Joy Manning and Tara Mataraza Desmond, got a nod as a great "meat isn't everything" resource:
Manning and Desmond want to help Americans compose meals that are both tasty and filling without having a slab of meat as the overbearing star ingredient. They do an admirable job, with a burger recipe wherein black beans and bulgur are mashed together with a minimum of ground beef to make a patty that is full-size, fully delicious and less meaty; a recipe for gyros using a small amount of lamb amped up with tzatziki sauce and fava beans fragrant with lemon, garlic and fresh herbs; and other great dishes.
Back in September, we told you about Varga Bar owner George Anni and photog Christopher Gabello's Varga Girl Calendar project, featuring 12 Philly girls done up in the style of pinup artist and Varga Bar namesake Alberto Vargas. Well, all the ladies have been shot ï¿½ the calendar won't be available to the public till mid-December (oversized versions of portraits will also be displayed in the bar on a month-to-month basis), but check out a peek of the lovely Margo after the jump. Schwing.
|Christopher Gabello | Courtesy of Varga Bar
This past Friday, we made note of this Thursday's groundbreaking for Trolley Car Cafï¿½, the extension of Mt. Airy's Trolley Car Diner, to be located in the historic Bathey House off Kelly Drive. Owner Ken Weinstein tells Meal Ticket that he expects construction to be completed in February 2010, with a soft opening in early spring. The menu at the Cafï¿½ will be smaller than the diner's due to the fact that it's a smaller space; they'll have 22 seats inside and 75 outside, plus parking across the street. To attract outdoorsy types, they'll do bike and inline skate rentals.
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