Archive: May, 2009
The Gold Standard Cafï¿½ (4800 Baltimore Ave., 215-727-8247) quietly opened its doors earlier today.
The restaurant, which is owned by Vincent Whittacre and Roger Harman (formerly of Abbraccio, which they sold in late '08), is actually two concepts in one ï¿½ one side is a cafï¿½ with coffee, breakfast and lunch, while the other is a dining room where patrons can tuck into chef Joey Balaaldia's comfort food menu from Wednesday to Sunday. The name is an homage to the original Gold Standard restaurant Harman and late partner Duane Ball ran at 47th and Chester.
We posted some menu highlights on Meal Ticket back in March, and Harman says the sneak peek is still an accurate representation of what they'll be serving. (The dinner menu will change weekly.)
Current hours of operation: Mon.-Tue., 7 a.m.-7 p.m.; Wed.-Fri., 7 a.m.-9 p.m.; Sat.-Sun., 8 a.m.-9 p.m.
LOS ANGELES (Hollywood Reporter) ï¿½ ABC is teaming with British chef Jamie Oliver and Ryan Seacrest for a new series that gives healthy makeovers to an entire city.
Oliver will travel to the unhealthiest places in America and find ways to use nearby resources to improve local eating habits. The network has ordered six hours of the project from Ryan Seacrest Productions.
The series is loosely inspired on Oliver's acclaimed school lunch project in the U.K., where the chef set about to improve kids' nutrition. His effort to improve one school's offerings, documented in the 2005 series "Jamie's School Dinners," shamed educators into passing new measures to ban certain junk foods.
A recent Men's Fitness poll says we're currently the 20th least fit city in the United States, a significant improvement from 1999, when we were ranked number one in overall fatassery. Will this affect our chances of getting Oliver in the 215?ï¿½ Let's hope he and his crew realize that ï¿½ numbers be damned ï¿½ we are obese in spirit.
Four of Philadelphia's most venerable scientific institutions are bringing bigger brains to the people in the people's favorite venue ï¿½ the pub.ï¿½ Science On Tap is a continuing series of free, brief presentations by experts in their fields, followed by lively group discussion, all over a pint.
Science On Tap convenes the second Monday of every month at National Mechanics, with each of the four institutions (The Academy of Natural Sciences, the American Philosophical Society Museum, the Chemical Heritage Foundation, and the Wagner Free Institute of Science) rotating speaker responsibilities.
Tonight, the American Philosophical Society Museum hosts Scott Gilbert, professor of biology at Swarthmore College and a leader in the field of evolutionary developmental biology. Gilbert will present ï¿½How The Tortoises Got Their Shells And The Finches Got Their Beaks: The Role of Evo-Devo in Solving Darwinï¿½s Dilemmas."
Ponder Darwin's finches quietly over 22 ounces of Lagunitas Zappa Lumpy Gravy IPA, or see if you can start a nerd riot by leaping onto your table and howling, "Ontogeny recapitulates phylogeny, pencil-necks!"
Science on Tap at National Mechanics, Mon., May 11, 6 p.m., 22 S. Third St., 215-701-4883, nationalmechanics.com
|All photos l Felicia D'Ambrosio|
|Tuna tartare on a fried wonton, Cape May Salt
oyster with watermelon and carbonated Meyer
lemon, smoked salmon with crï¿½me fraï¿½che.
On Friday we previewed Blackfish Stone Harbor, the coastal efforts of James Beard-nominated chef Chip Roman. Friday's soft opening, featuring tiny versions of the dishes on the a la carte menu, gave guests a chance to see the transformation of the formerly dark and dingy space and try out Roman's progressive cooking.
Meal Ticket was especially stoked on the separate bar menu, featuring classics like French onion soup, steak frites, a hefty "beach burger" and clams casino.
General Manager Kip Phelpsï¿½was gearing up for the intense Saturday night ahead ï¿½ for their first dinner service, they already had 125 on the books and had closed reservations.
Peep the interior, and more importantly, the food, after the jump.
Blackfish Stone Harbor, 9628 Third Ave., Stone Harbor, N.J., 609-967-9100,ï¿½ blackfishrestaurant.com
|L to R: Amanda Roman, manager Kip Phelps, partner/owners Dr. John & Denise Sprandino,
manager Ashley Hess, chef/owner Chip Roman.
|The center dining room of the only white-tablecloth restaurant in Stone Harbor.|
|A shiny shortrib|
|From the bar menu: NY strip steak frites|
|Beignets with raspberry sauce and coconut
|Photos | Drew Lazor|
|Photo | Drew Lazor
If you attended ScrappleFest back in March, you probably spotted local artist Leah Mackin's table hawking all manner of scrapple-related swag, including these excellent tees. A few weeks back, Mackin sent out an alert letting those who desire to wear their love of pig parts on their sleeve that she had replenished her online supplies on Etsy. We checked today, and if this counter is correct, there's but one left in stock! Get on this now or go shirtless until she can reup again!
First off, obviously, congratulations for your James Beard Award (for Best Chef: Mid-Atlantic). You were nominated twice before; do you feel these things give you more creative leverage?
Winning is fantastic, even better than I imagined, but I donï¿½t know about creative leverage. Generally, I think that the work a chef does in his or her restaurant is what allows them to take any next step in their career. But awards certainly help, and itï¿½s incredibly rewarding to be recognized for what you do by others in your field. These awards are like the Academy Awards for chefs, the most coveted in the industry.
|Photo l Felicia D'Ambrosio|
|Custom stained-glass transom|
Plan to swarm the newest Capogiro Gelato Artisans location, in half of the former RoseLena's space at 1625 E. Passyunk Ave., as early as Tuesday, May 12.
The homey Victorian vibe, along with RoseLena's original moldings and fixtures, have been preserved by Capogiro owners John and Stephanie Reitano. URBANSPACEDEVELOPMENT, the design/build firm who built out both the 13th and 20th Streetyeah locations, put in new white hexagonal tile floors and remade the old-school space without Capogiro's signature slick Euro stamp.
"We wanted to preserve the original feel of the house," says manager Nate Hopkins. "This is more of a Capogiro scoop shop."
The white marble bar has four stools that have a view of the scooping action, but the gelato case hides the 12 to 18 daily-changing flavors from greedy eyeballs. About 10 tables will live in the sky-blue dining area, with a few more on the blooming back patio Capogiro shares with neighbor Michael's Cafï¿½. For those without time to linger, a cone service window at the front of the shop will provide fast gelato infusions.
The P'unk Ave. location will serve La Colombe espresso drinks and drip coffee in addition to gelato. The classic "rocket ship" espresso machine is a Victoria Arduino Venus Century, number six of a limited edition of 100.
Opening hours will be 10:30 a.m. to 11 p.m. weekdays. On Friday and Saturday nights, the Capogiristas will scoop until 1 a.m.
Capogiro Gelato Artisans opens early next week (May 12, as of now) at 1625 E. Passyunk Ave., 215-462-3790, capogirogelato.com
|Blackfish Stone Harbor|
As we speak, the staff at Blackfish Stone Harbor is preparing to open for the frenzied summer season down the Shore. Chef and owner Chip Roman has taken over the former Henny's Cafï¿½ waterfront space in the swank resort town, transformed by Stokes Architechture (Buddakan, Continental Mid-town) into a 5,000-square-foot restaurant seating 200. On Saturday, May 9 they will swing open their doors to lure the Lily Pulitzer locals away from the fried flounder and broiled scallops that comprise standard Shore dining.
Like Blackfish in Conshohocken, Roman's menu will play with progressive American dishes, and put the ample local produce and fresh seafood to good use. Think Cape May Salts oysters with carbonated Meyer lemon, watermelon and pink peppercorn for small plates; a bouillabaisse of seasonal fish with saffron broth, crusty bread and rouille for entrï¿½es. Lunch, dinner, Sunday brunch and late-night menus will be served. Accompanying the fare will be a specialty cocktail list featuring this year's Philly-come-lately drink trend, vintage cocktails.ï¿½ Moore Brothers Wine Company has created a wine list emphasizing values from small, family operations in Europe and California.
If you can't make it to the beach just yet, Roman has shared his recipe for Chilled English Pea soup exclusively with Meal Ticket. The simple recipe embodies the best qualities of summer cooking ï¿½ no heat is required, the flavors are clean and fresh and the vibrant green soup is impressive-looking enough to serve to your most discerning company.ï¿½ Recipe after the jump.
Look for photos of the brand-new Blackfish Stone Harbor this Monday on Meal Ticket.
Blackfish Stone Harbor, 9628 Third Ave., Stone Harbor, N.J., 609-967-9100,ï¿½ blackfishrestaurant.com.
Chilled English Pea Soup
Chip Roman, Blackfish Stone Harbor
2 Cup frozen English peas (petite pois peas are best)
2 Cup vegetable stock
Dash Salt and pepper
1Tsp white balsamic vinegar
2 Tblsp crï¿½me fraï¿½che (available at Whole Foods)
Lemon oil for garnish (available at Whole Foods)
4 Snow pea shoots for garnish
Blend peas with vegetable stock (use vita prep or blender)
Add salt, pepper, crï¿½me fraï¿½che and balsamic vinegar
Pass through fine strainer or chinois
Let sit in refrigerator for 2 hours until flavors blend (should be an Intense green color)
Adjust seasoning to taste
Serve in bowl and garnish with drops of lemon oil and pea tops or snow pea shoots
|Photo | Jessica Kourkounis|
- First things first: Peep our cover package this week, where Pat Rapa tells you about the city's food co-op scene, provides an exhaustive list of local farmers markets (and their opening dates) and tells the tale of the UglyRipe tomato. Fresh.
- Lauren F. Friedman introduces you to Eli Massar and Emily Pollack (above), the founders of Philly Kitchen Share. Upstart independent catering and cheffing businesses can rent out time in the licensed share-duse kitchen on South Street to do their thing, all while keeping costs to a minimum.
- I visit Frank's Old Philly-Style Sandwiches underneath the Comcast Center to see what's good on the grill.
- In Feeding Frenzy, I have details on Newbold's brand-new Brew, the mini Thai Singha House near Rittenhouse and speakeasy-style Grey, coming soon to Old City.
- If the eatin' itinerary is looking scant as of late, check What's Cooking, where Lauren Fleming fills you in an Israeli wine dinner at Zahav, Mother's Day destinations in the burbs and more.
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