 |
MD: Marie DiFeliciantonio
DL: Drew Lazor
 |
| Photo | Drew Lazor |
 |
| Photo | Drew Lazor |
 |
| Photo | Drew Lazor |
|
|
|
Archive: May, 2010
 |
Get the flash player here: http://www.adobe.com/flashplayer
- Cheesesteak fritters with onion/tomato marmalade
- Lollipop chicken wings tossed in spicy vinegar chili sauce, served with celery ribbons and a blue cheese and port wine sauce
- Sautéed magret "Americanized" with spring ramps and cornmeal pancakes paired with a sweet/sour gastrique and a shot of espresso
- Beef, lamb and duck burgers (the latter will be done with ground duck legs seasoned with orange and Gran Mariener)
- Salami spread: traditional, honey and cheddar
- Smoked salmon deviled eggs with salmon roe and diced green apple
- Selection of local raw milk cheeses
- Carrot cake roulade with carrot anglaise and candied pecans
- "Flight of Floats": birch beer with lavender honey, root beer with ROOT gelato, cream soda with cookies and cream ice cream
I cannot wait to try, I love the name!!
fwiw, tiers of taste is a standard offer @ the yardley inn. I wonder if they'll use the same plates too. Hopefully cunningham's one of the chefs my girlfriend liked @ yardley and not one of the ones who ridiculously oversalted everything.
Rory, thanks for pointing that out, I wasn't aware of that. Strikes me as a solid deal.
FLIGHT OF FLOATS!!!
Tiers of Taste, though he doesn't call them that, are a big Michael Mina thing, too. I can dig it.
yeah, it was a cool idea. and they had cool/weird tiered plates. The most important thing is that this be one of the good ex-yardley inn chefs, and not one of the bad ones. That place has gone through fifty-bazillion chefs, many of whom were fantastic. many were not.
I frequented the Yardley Inn a lot and let me just say that this doesn't look like any of their bad chefs. Just check out that food!
I CANNOT WAIT FOR THIS ! :) YUMMM
[...] Meal Ticket has a peak at Tweed in Philadelphia that will be opening on June 10. The menu will be “seasonal and fiercely local in its sourcing.” Did you hear that? Fiercely local. [...]
Best of luck Eddie !!! Looks like another winner.
[...] night. Meal Ticket stopped by earlier today to grab a few photos of the space — we shared a few peeks at the food in late May, but now the restaurant is fully realized, with a glinting, zinc-heavy feel on the ground level and [...]
What a lovely contemporary glass staircase in what should have been a historically designated interior. Did they sell the historic details for a shopping mall in Texas? That kind of interior renovation could happen in a jazillion vacant Center City storefronts. The former Battles Flower Shop was one of those special Philly gems, what a loss!
Filed Under: In Print
 |
| Photo | Zach Radel |
Resurrection Ale House Philadelphia Crispy fried chicken with ice-cold beer is one of the great food-beverage pairings of the world, and this gastropub has exceptional versions of both: lots of locally brewed stuff on tap and twice-fried chicken with a spiced-honey drizzle. 2425 Grays Ferry Avenue; 215-735-2202; resurrectionalehouse.com
How could someone named "Joey Chmiko serve something with 3-4 bites of food to it. Good Lord, that is not fried chicken. That is pan-fried, brain dead people who think if you spend more for it, it must be better. Screw that, I'll go to "Popeye's" before I'll spend $15 for 4 bites of foo-foo crap. Ambience my ass!
Best chicken we've (all 10 of us) had. Thank you Mr. Chmiko for coming up with something so good.
Thank you for the great blog post. You can really tell that you take time to write it.
[...] kinda spicy, honey-drizzled, German potato salad-accompanied, award-winning, three-order-limited, nationally praised plate of divinity otherwise known as the Fried Chicken at Resurrection Ale House (2425 Grays Ferry [...]
Filed Under: Chef Salad | Openings
 |
Woot, woot! Congrats Timmy Mc.
That's hot!
Awesome! Congrats and Best Wishes!
[...] Tim McGinnis, one-half of Spinal Tapas has signed on as culinary director of Philly Kitchen Share. His charge, creating a new restaurant just west of PKS’ South Street location and to add a corporate catering arm to the business. [Meal Ticket] [...]
I think his time with those kids would make him an excellent leader and a master of meeting deadlines in the kitchen.
Hi Chef Mac its good to know you are suceeding else where now that you left MHS. well keep in touch erika
[...] culinary director at Philly Kitchen Share (1514 South St.), checked in to share the name for the restaurant he’s planning right next to PKS: American Blackboard, a nod to the “ever-changing seasonal menu” that will celebrate [...]
[...] in May, we told you about chef Tim McGinnis‘ plans to kick off a catering operation and a new restaurant as part of his new gig as culinary director [...]
Filed Under: Notes from the Weekend
Thursday: Used the wife and I's weekend visitors as an excuse to go to Beneluxx, wherein we munched sublime chocolate and fondue and sampled all sorts of lovely beers. If such a place as heaven exists, it surely resembles that little bar on Third, no? Friday: Excellent Mexican food at Mi Puebla in the Germantown/Mount Airy/Chestnut Hill section of town. Try it if you're up there. Saturday: Aforementioned visitors meant we went to the Italian Market. They grabbed a steak at Pat's. I went for a sammich at Paesano. I win. Then, many, many beers and Flyers at 12 Steps. Sunday: Friends leave. Wife and I have disappointing Italian while mattress hunting on the Main Line. Have a decidedly better experience at Belgium Cafe later (though, being honest, the wife wasn't a fan of their chicken fingers). I've forgotten how much I love mussels and sour ales.
The single origin espresso at Bodhi Coffee was a perfect precursor to the Headhouse Market (& Market Day Canele). Made with beans sourced from a single farm -- currently a Costa Rican one -- the espresso was flavorful and super crisp, leaving almost zero aftertaste. After downing the perfectly-pulled coffee drink I proclaimed to Bobby, "So clean tasting, I could even kiss someone!"
Friday night ate at Nam Phuong at 11th and Washington. I eat there way too much and every time I go I end up ordering the same thing. Summer Rolls, house special vermicelli and $3 beers. Also important to note- mixed drinks there for $5 that are so strong that you feel like you are drunk after one sip. I recommend the Zombie- made with copious amounts of 151- if you are trying to get loaded on the cheap (duh, all the time). Saturday, drove home to Maryland to have crabs for the first time this season. They did not disappoint. The crab sellers told me it is looking like an excellent year for crabs, so there is more to look forward to this summer. Yay!!! Then had dinner at my parents' house- beef tenderloin kebabs, warm potato salad with goat cheese, sugar snap peas, corn on the cob and green tea ice cream with strawberries. I love Maryland/my parents. Sunday spent the date doing some very, very late in the season Spring Cleaning around the house. Realized in the evening that I had only had coffee and energy drinks to keep me going and ordered a sausage and pepper pizza from La Rosa (so awesome) and devoured it while drinking wine and watching a terrible horror movie in my very clean house. Great weekend!!!!
You know what's awesome after a marathon night of drinking Natty Bo in West Philly? IHOP. Thanks hash browns, I owe you one.
Saturday: Friends had a "housewarming" party for a house they've lived in for two years. Burger season is here. For dessert Chelsea invented something she called a "pie bar" which is basically pie filling atop a flat shortbread crust. I ate a lot of it. Sunday: Dunkin Donuts bagel for breakfast. Should have eaten more pie bar instead. For dinner, a roast chicken and Israeli couscous, which is by far the best kind of couscous.
This was a great weekend for food and drinks. On Thursday, ate the duck heart and morcilla special while working at Kraftwork. On Friday, ate my first oysters ever at the oyster house (became an omnivore just about a year ago) then had this excellent "Everything Tuna" sandwich-- tuna COVERED in everything bagel spices-- at Nodding Head. Ditched the bread and just devoured the tuna and fries. On Saturdy, went with a group of friends + family for an early dinner at Cantina Dos Segundos. The fried plantains appetizer and nachos were both a huge hit with everyone. Turns out this place works well for an affordable night out with a group. Sunday started with excellent coffee and not-excellent croissants at Flying Saucer in Fairmount. Later, we ventured into town and got drinks at Varga-- a Yards TJ, Sly Fox saison, and Victory Pursuit for my companion, and their Miss May and an SF saison for myself. Then, finally, I went to Percy St BBQ for the first time. Everyone enjoyed their meal, even our veg friend who rocked the avocado salad and vegan chili. Everything about the presentation and atmosphere here really complements the food. It's comfortable, airy, and fun. I don't know much about Texas bbq, so maybe it's just me, but I didn't love the buttery cornbread and the cake-y part of the blueberry cobbler. What I did love and keep dreaming about is the banana pudding... incredible consistency and flavor. Needless to say, the meats were all delicious and fell off the bone. We washed everything down with a galloon of Brooklyn Pennant Ale. Summer! It's here.
How does Doron forget ALL of the vegetables we ate this weekend? Arugula and lemon salad, curried cumin carrots, curly kale...yum.
capogiro: strawberry gelato / marshmallow gelato. BOOM. homemade indian food & chocolate ricotta icebox cake for lost. http://www.marthastewart.com/recipe/chocolate-ricotta-icebox-cake
FRI / Leftovers, hunched over the kitchen sink, watching the Phils: salsa verde-flodded enchiladas and serious costilla tacos from Los Gallos, two slices of rioctta-dabbed white from nabe newcomer Porter Street pizza. Midnight snack: Quaker oatmeal with Three Springs canned peaches. SAT / Tried Noble v. 2.0, where the food is way better with Brinn Sinnot cooking, but Christian Gaal's cocktails (and the atmo) are still the best things bout the place. Dude makes his own tonic, did you know? Highlight: oysters with pickled melon and ramps. Midnight snack: adulterated virginal Dutch Meadow Dairy raw milk with singularly awesome Honey Smacks. SUN / Hit up Headhouse, where I scooped some Stumptown from Bodhi, an insanely good fig-brie-sausage situation from Renaissance Sausage and some scapes and yellow zucchini from Tom Culton, who's sporting a the makings of a handlebar mustache. Sauteed the squash in duck fat rendered from a Griggstown duck breast pilfered from Green Aisle, added it to Severino capellini with manchego, oregano, garlic chives, roasted onion-and-butternut squash seed oil pesto. Sliced down the duck and fanned it over Green Meadow arugula with a strawberry gastrique. It looked like 1996, but tasted great. Dessert: Batch #2 of local strawberry ice cream. Bangin.
I had a solid regiment of sandwich consumption Thursday and Friday followed by a weekend of cooking at home. Thursday, I checked out the new Jake's sandwich board at 12th and Sansom. Around 1pm, staff there outnumbered customers 5 to 1. I ordered the Mensch. Slow cooked brisket, provolone, fried onions and horseradish sauce. Solid sandwich on great bread. Quality ingredients, inventive sandwiches, and you can get a fried egg on anything. I'll be back. A couple comments: 1. the horseradish sauce was not spicy enough and reminded me of Arby's (which is not a good thing); 2. as a former sandwich architect with many years of experience during high school and college, my mentors taught me to construct a sandwich and apply condiments horizontally, not vertically to maximize the variety of ingredients in each bite - when I got back to my office and unwrapped my fresh sammie from Jake's, most of the cheese and onions stuck to wax paper. It was like the taint of my sandwich got a brazilian wax. I hadn't been to Nodding Heads in a long time, I got worn out on their beer, and somewhat stale menu back in the day. I made a return visit for lunch on Friday. I got the jerk pork sandwich and their IPA. My lunching partner got the duck BLT. Two extremely solid sandwiches! Seems Nodding Head has some solid new fare. My sandwich had plantains and a spicy magno chutney. Really awesome sandwich. I am still not over the moon about their beer...its solid beer and all (always liked the grog and 60 shilling) - but the American in me wants my IPA much colder... The rest of the weekend I dined in after days spent working in the garden and fishing. A case of the Avery variety pack set the tone....
PIE BAR! GIVE ME A PIE BAR
Rascal, I haven't been in Nodding Head in a minute either. Jerk pork sounds really good.
Noble is ridic. love that place.
My dining companion got the jerk pork on Friday and also approved.
Friday: Went to POPE to celebrate Patrick Rapa and Lori Hill's birthdays. Drank, among other things, a Crooked Tree Double IPA, a Six Point Red Tuft ESB, a Heavy Seas Siren Noire Chocolate Stout, a Founders Double Trouble out of the bottle and then we all did shots (because that's the kind of people we are) of something the waitress recommended called a Firefly (which is more or less sweet tea vodka and delicious). Saturday: We bottled the batch of George Hummel-concocted, Home Sweet Homebrew-sourced Rye IPA that'd been fermenting for the last two weeks and celebrated with a small Pizzazz pizza and a small bbq chicken pizza from sLice Sunday: Hit the Headhouse farmers market (asparagus, eggs, bread, cheese, tomatoes, apples), then Home Sweet Homebrew for the ingredients for our next batch of hooch, an American pale ale. Hit the liquor store for a new bottle of sweet vermouth for making boulevardiers and a bottle of brandy for making sidecars. Hit Bella Vista Beer and picked up an amazing sampler case of Furthermore beer (their Knot Stock, Fatty Boombalatty, Proper and Three Feet Deep) and a bottle of Hitachino Nest Lacto Sweet Stout. Hit Whole Foods, then came home and used the grill pan to cook up steak from the grocery store and Culton Organics asparagus, broke out the new gift mandolin to make baked crinkle-cut sweet potato fries/chips, harvested the first three scapes from our eight garlic plants and sauted them up to top the steak before settling in for the series finale of Lost.
Started Friday with happy hour at Tria Wash West, had Rose Pino Noir âneither red nor whiteâ and garlic goat cheese pesto bruchetta. Perfect way to start the weekend. Walked over to dinner at Garces Trading Co. for the chef's tasting shared. So much food for two people! We left with a hefty doggy bag and a bottle of Roja for the road. Saturday we snacked on leftovers from GTC's, then had friend's amazing beer bread and margaritas while watching the Flyers win. Great tacos (finally!) at Headhouse Square on Sunday, then made crabcakes with lottsa lemon and asparagus eaten watching the Lost finale marathon.
 |
- Marlan Rambaran at 1818 Market
- Tyler Turner at Marathon on the Square
- Jason Padmore at 16th and Sansom
- Paul Martin at 10th and Walnut
- Perez Filiberto at 13th and Chestnut
- James Coleman at 40th and Walnut
- Grilled Salmon Niçoise Salad with crisp greens, snap peas, new potatoes, olives, hard-boiled egg and sherry vinaigrette
- Cubano roast pork sandwich with spicy coppa, Swiss cheese, pickles and whole grain honey mustard on a Cuban roll
- Veggie Burger with curry mango ketchup, lettuce, tomato and red onion on whole wheat bun
- Pulled Pork sandwich with 24-hour braised pork shoulder, broccoli rabe and homemade BBQ sauce on brioche bun
- Wild Mushroom Flatbread with herbed goat cheese and arugula
- Crispy Sesame Salad with chicken, Napa cabbage, cucumber, carrot, edamame, snap peas, red onion, wontons, almonds and citrus-sesame vinaigrette
- Pressed Brisket Sandwich with caramelized onions, sharp provolone, broccoli rabe and ancho glaze on a Cuban roll
- Pappardelle with Shittake and Cremini Mushrooms, English peas, caramelized onions, arugula, lemon-herb chicken and sherry jus
- Chicken Pot Pie with spring vegetables, new potatoes and puff pastry
- 8 oz. New York Strip Steak with grilled spring vegetables, herb butter and hand-cut fries
MG fills the vital go-to neighborhood spot where you can grab a satisfying affordable meal, but I wish the service matched the consistency of the menus. 19th & Spruce is friendly and attentive, while 10th & Walnut is truly awful. The new menu is great, but the spotty service is the real problem.
I had a delicious salad from Marathon last week, it was pleasantly surprising.
[...] - Philly’s Marathon Grill makes a chef-driven push. [...]
The new Quesadilla they have is EXCELLENT, better than Qdoba or Chipotle ANYDAY!
Filed Under: Where'd We Eat?
 |
| Photo | Drew Lazor |
Ok I'll take a stab at it: Sampan?
Kraftwork
Both good guesses but neither are right. Joe K, you're way closer geographically that Kendellar. This place is about six blocks from Sampan...
Ok one more stab at it: Amis
Think less Italian and more Southern...
Cooperage
cooperage!
Mike and Nicole got it — this is the bathroom at the brand-new Cooperage in the Curtis Center. Beautiful space.
 |
WHY RIGHT NEXT TO HUB BUB? what a f*cking joke of a location.
unfortunatly thats where the city decided to put us....it was out of my hands
The campus is huge and the city extends for miles. Mojo Coffee doesn't have to sit right next to Hub Bub. It's bad business decision for Mojo Coffee. There are plenty of other streets and parking spaces.
Obviously it wasn't Mojo's decision, which they are taking the time to point out on all the pages where people are commenting on it. I'm sure it's frustrating for everyone involved. Is there anywhere for customers or Philly citizens to comment/complain that might make the city take notice of their dumb decision? There must be someone in the city bureaucracy that isn't interested in pitting two small businesses directly against each other.
Andy thanks for understanding our position here.....
[...] from the Weekend: May 24• Marathon Grill makes a cheffy push• Whose bathroom is this?• Mojo Gourmet Coffee sets up shop in West Philly Video Blog• Behind the Scenes with Kurt Vile• PSN Dodgeball Leagues• Tricking [...]
I tried the panini and cold brewed coffee both where excellent. They weren't near the other truck though.
Filed Under: Dealage | Food and Music
 |
Filed Under: Meal Ticket | Ticket Stubs
After dozens of suggestions last week, we've decided on Ticket Stubs as the best name for our end-of-week recap post. Thanks to all who submitted ideas! Now what did we get into this week ...
Monday, May 17
- Food Network persronality Robert Irvine shot a pilot for a new show called Restaurant: Impossible, and Meal Ticket was in the house.
- Recapped the Italian Market Festival, smoky, smoky chicken, Food Wars filming and more in Notes from the Weekend.
- City Paper's 2010 DISH Magazine went live on the web.
Tuesday, May 18
- Ikea sells smoked creamed fish roe in tubes. Why are we surprised again?
- Felicia D shows you just how far your dollar can go at the Headhouse Square farmers market.
- Delicatessen, already a hopping lunch spot, introduces dinner.
- Speaking of hopping — Happy Hour Hopper hits up Jose Garces' Chifa to check out the scene.
Wednesday, May 19
- A Philly installment of Crocodile Lounge, aka the NYC bar that gives you free pizza with every beer, is close to opening in Old City.
- Also getting close: Le Cochon Noir, an uber-ambitious barbecue joint and live jazz/blues venue on Parkside Avenue near Fairmount Park.
- Grub Street Philadelphia is getting a new editor, the by-all-accounts-nice-dude Collin Keefe.
Thursday, May 20
- Chef Alex Capasso opens West Side Gravy in nearby Collingswood.
- Early details on the bad-ass Craft Beer Express gearing up for Philly Beer Week.
Friday, May 21
- The Lost series finale is on Sunday! Here are a few local bars planning themed shindigs.
- Don't you love when you run into elusive restaurateurs on the street? We do! Luca Sena shares a few teasers about Revolution House, coming to Old City in late summer.
Filed Under: Openings
We just ran into restaurateur Luca Sena (Penn's View Hotel, Panorama) on the corner of Second and Market, and he agreed to give us a couple preliminary details on his takeover of the long-running Snow White Diner. The space, which he's calling Revolution House — "Because I was always the rebel in my family," Sena explains — will be bilevel, with bars both on the ground floor and on a skydeck overlooking Old City. A peek inside the diner's door reveals that the space has been 100 percent gutted; Sena says he's relying on green techniques/materials for the buildout. Food-wise, they'll be serving "American food with a European touch" — Sena has a chef but can't name him publicly yet. One detail he did share, though — they'll be doing pizzas in a hand-crafted oven built with materials sourced from his hometown of Naples (this includes volcanic stone from Mt. Vesuvio). "We want to reclaim Old City as a place to have dinner, and not just drinks," Sena says. Revolution House will ideally be open in late August.
[...] The former Snow White diner at 2nd and Market will be transformed into the Revolution House, a new restaurant with sky deck. [Meal Ticket] [...]
Popular Posts
Search this blog:
Topics:
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
