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Archive: July, 2009
Parc (227 S. 18th St., 215-545-2262), which opened on Rittenhouse last Bastille Day, is celebrating its first year in swellegant sidewalk-crowding business by handing out free fresh-baked baguettes to the first 500 carboloaders who ask for one tomorrow.
Here's what CP's Trey Popp had to say about the stuff back in September '08:
My lunchtime lamb sandwich would have been a winner by dint of bread alone. And that's what really endeared me to Parc. Entr�es and apps are priced fairly by Rittenhouse standards, but my favorite pleasure � along with the prime people-watching � came at no charge. Crusty, textured, baked every day on premises, these baguettes and country loaves are what every Stateside bistro should aspire to.
I know for a fact that Parc recently brought in some new bread bakers recently, so this is probably a way to gauge the public's opinion of their new baguettes.
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A hearty Meal Ticket hello to Grub Street Philadelphia, a local extension of New York's original Grub Street. The blog's editor is our girl Kirsten Henri, formerly of Philadelphia Weekly and Foobooz. She's kicking things off right with a slideshow of 22 of Philly's most delicious burgers, among other features.
Yea Kirsten! Great gig!
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| Embrace the accent. |
I remember hearing about McDonald�s Free Mocha Mondays sometime last year and thinking it was just a continuation of the famous McScamming the company is notorious for � luring customers in with eerily cheap (or even free) food containing a massive amount of sugar, while marketing it as (somehow) healthy.
Today is the grand relaunch of the deal, effective from 7 a.m. to 7 p.m. every Monday until August 3. And, apparently, what people should appreciate about this 8-ounce shot-like beverage is that it's gourmet � after all, the deal's slogan is "Give it up for the accent mark." What? In that case, why don�t we start embracing� Euro-punctuation without discrimination � let's give it up for the umlaut (go, Br�no) and the circonflexe (work it, p�t�), and extend our appreciation to letters: What about the sexy Norwegian � ? (N�gne � makes some hot brown ales.)
In any case, happy McMonday. Go out and swill the hell out of that fatty accent mark.
McDonald�s Free Mocha Mondays, every Monday through Aug. 3, 7 a.m.-7 p.m.
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Meal Ticket just off the phone with chef Michael Schulson, of AC's Izakaya, who shared some info on his new Philly restaurant at 122 S. 13th Street � a 70-seat Asian small-plates restaurant called Sampan. We'll have lots more info for you in a moment � including stuff on Schulson's new TV show on TLC � just need a sec to organize our thoughts! More in a sec, kids.
UPDATE: OK. Phew!
"I lived [in Philly] for 10 years," says Schulson (right), who formerly headed Pod and NYC's Buddakan, in addition to his TV experience with the Style Network's Pantry Raid. (He's got a new show debuting in August � more on that below.) "My son was born in Philly. My wife is from Philly. I still own my house in Philly. I had enough of being in New York, and wanted to come back here � Philly is my home."
After experiencing success with Izakaya in the Borgata, Schulson had plans to do a 200-seat modern Asian restaurant in Philly about a year and a half back. The faltering economy, however, gave him pause. "I [didn't] want to do a huge restaurant that [was] going to cost $4, $5 or $6 million," says Schulson. "I wanted to come back to Philly to do food in a cool, intimate setting, with something affordable for everybody. That's what's important in this economy."
The 13th Street space, across the street from El Vez and Vintage in a former kids' store, is about 2,500 square feet. Concept-wise, the chef says he'll draw from his experiences/travels in Asia for Sampan (that's a Chinese plank boat), featuring dishes celebrating Japanese, Chinese and Southeast Asian traditions. Think unexpected takes on spring rolls and pad Thai, steamed pork belly buns, raw fish and the like; figure on $8 to $12 for appetizers and $14 to $22 for larger places, which checks averaging out to somewhere between $20 and $40 a head. It'll have a liquor license, with affordable wine and sake programs. The chef hopes to have the place open by November.
Alright, onto Schulson's new small-screen gig � August 3 will see the primetime debut of Ultimate Cake Off, a baking competition show. (The full season will kick off on August 31, right after a new Jon and Kate Plus 8.) Schulson, who serves as both the host and one of the judges, says each episode features three competing teams of four people each who are tasked with creating a 5-foot-or-taller cake for a themed special occasion � in nine hours or less. (Schulson, who's currently out in L.A. filming, today shot an ep with the Ringling Brothers and Barnum and Bailey Circus.) The cakes have to have all sorts of wacky and complicated characteristics, from mechanized parts to lighting; the winning team gets $10K.
[...] Michael Schulson breaks silence on new restaurant, television deal [Meal Ticket] Michael Schulson [Official Site] [...]
[...] hearing that chef Michael Schulson’s Sampan, which we first noted back in July, will be opening next Friday, Sept. 18. More soon; for now, check out our interview with the dude and [...]
[...] taking in Sampan, which Michael Schulson will open the public tomorrow at 124 S. 13th Street. He first told us about the project back in July, meaning the chef/restaurateur and his team whipped this all up in a little over five months � [...]
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| Vodka bar + bread pudding = happy |
When chef Derek Davis opened Sonoma eighteen years ago in Manayunk, the hilly 'hood didn't have much in the way of designer eats... or anything else.� Main Street was mostly shuttered businesses before Davis introduced locals to the joy of seasonal ingredients long before farm-to-table became de rigeur.
Sonoma, which changed concepts over thirteen years the way a teenager changes moods, was reincarnated five years ago as Derek's, serving new American small plates.� To celebrate his eighteen years on Main Street, Davis is now offering a spectacularly priced three-course menu for $18, with selected glasses of wine to match at $5.
Diners can choose from an array of Davis' greatest hits from his past Manayunk restaurants Sonoma, Arroyo Grill, Kansas City Prime and Carmella's. Small plates include sweet potato and sesame dumplings with sweet soy and cabbage; then taste the nineties with Sonoma's signature "piedini": chicken confit with caramelized onions, raspberry barbecue sauce, arugula and chevre all rolled in pizza dough.
The $18 prix-fixe runs seven nights a week, all summer long.� For those itching to relive their callow youth, scoot upstairs to the greenhouse, where the original vodka bar remains.� Stocking one of America's most extensive vodka collections and fixing drinks complete with fresh-squeezed juices, the vodka bar was the happening spot back in the day for the freshly-minted Manayunk brats.
Take a peek at the full special menu after the jump.
Derek's Restaurant, 4411 Main St., Manayunk, 215-483-9400, dereksrestaurant.com
Derek's 18th Anniversary $18 Rollback Menu
(3 courses for $18 per person, plus tax and gratuity)
Small plates (choice of)
steamed sweet potato and sesame seed dumplings
pan seared with sweet soy and cabbage leaf
crispy thin onion rings
lightly floured and flash fried
local-organic baby green salad
with pear tomatoes, diced cucumber and balsamic vinaigrette
"best of philly" caesar salad
hearts of romaine with handcut croutons and grated romano cheese
~
Large plates (choice of)
risotto primavera
arborio rice tossed with broccoli, peas, rapini, haricot verts, tomato,
red peppers, basil, parsley, butter and romano cheese
grilled turkey breast paillard
marinated with basil pesto and served with shoestring potatoes
and broccoli aglio olio
fettuccine alfredo
spinach noodles and local grass fed heavy cream
chicken and goat cheese piedini
chicken confit with caramelized onions, raspberry barbecue sauce,
arugula and chevre
all rolled in pizza dough, served with baby green salad. a sonoma classic!
grilled chicken breast and mashed potatoes
cardamom scented with fried shallot rings, balsamic glaze and italian greens
~
Dessert (choice of)
classic cr�me brulee
I was fortunate enough to work with sirio maccioni in the 80's
at the original le cirque. the original recipe was perfected here and we still do it exactly as the master intended
white chocolate bread pudding
this is a reprisal of the original kansas city prime recipe
served warm with white chocolate sauce and berries
chocolate trifle semifreddo parfait
layers of chocolate cake and berry laced cream
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Philly food bloggers are just starting to talk up Elevation Burger, the sustainably minded burger/shake joint that opened in Wynnewood (50 E. Wynnewood Road, 610-645-7704) over the Fourth of July weekend. Check out Fries With That Shake and Foodaphilia for the first local takes on the place.
Since we know you're curious about the future of the brand in Philly, Meal Ticket just touched base with Michael Berger and Christopher Lambert, who oversee development for the Arlington, Virginia-based company. Here's the deal: There are two separate franchise groups in this region that plan opening a total of nine more EBs within the next four years � they'll be in West Philly/U-City, Center City, Cherry Hill, Princeton, King of Prussia, Willow Grove and West Chester.
Elevation lets franchisees handle the exploratory portion of securing real estate. (EB does, however, have final say on locations.) Franchisees are provided a geographical pinpoint in each city or town, out from which they can search for potential locations within a one- or two-mile radius. (To give you an extremely rough idea of where the city-bound Elevations will land, the Philly pinpoint is where Walnut meets 76.) No hard addresses to report just yet because no leases have been signed, but Berger and Lambert expect three local EB locations to be set in stone by the fourth quarter of 2009. We'll let you know when plans become official.
Founded in 2002, Elevation's built its reputation on supporting environmentally sound practices and local/sustainable agriculture. Though they acquire their grass-fed/free-range beef from a single source, all produce (with the exception of potatoes) is sourced from local farms within the proximity of each restaurant. The hormone-free milk for their milkshakes comes from a farm in Lancaster. Building/construction materials and techniques are green, as well.
[...] Meal Ticket says Elevation Burger is eying 9 more Philadelphia-area locations in the next four [...]
Great...love this place and the way Elevation Burger makes the food with grass fed/organic beef and fries cooked in olive oil, I can eat this every week. Bring it on!!
Wow ! What a concept. I will look forward to those other locations or may just drive from Northern Liberties to Wynnewood to check it out ahed of time !
[...] Rocket’s. We got Five Guys. We got Goodburger. Wynnewood just got Elevation Burger, and many more are on their way to the region. Now, we’ve confirmed that The Counter, the six-year-old Cali-based burger [...]
How are their Oreo Milk Shakes organic?
Hi Joe, thanks for your comment. Elevation's Web site states that their beef is organic; it does not make that claim for all of its ingredients.
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Excerpted from THE REGULARS by Sarah Stolfa (Artisan Books). |
Before Sarah Stolfa was an award-winning photographer, she was the fast-but-surly bartender at classic Center City dive McGlinchey's. Over her 10 or 11 years (she's not quite sure) distributing shots and cheap beer, she went through the cycles familiar to anyone who has spent significant time serving the public. The initial thrill of making sweet, sweet cash gives way to nightly drudgery, which eventually morphs into smoldering resentment of pretty much everyone on the other side of the bar.
When Stolfa returned to school to study photography, she used the subject matter close to hand � her McGlinchey's patrons.� Turning the lens on her subjects, always photographed alone, restored their humanity to the grizzled bar vet, and The Regulars series transformed her from a surly barmaid into a famous artist.
The series, first shown in 2006 at Gallery 339, has just been released as a book. Best-selling author Jonathan Franzen, who takes a dim view of both bars and his failed time in Philadelphia, provides a suitably existential forward to Stolfa's portraits.
Tomorrow, July 14, Gallery 339 will host a reception and book signing with the artist at the debut of The Regulars Revisited, which runs through September 5.
Read more about The Regulars and two other tavern-centric Philadelphia books in Justin Bauer's Shelf Life column here on CityPaper.net.
Reception for The Regulars Revisited, Tue., July 14, 6 p.m., Gallery 339, 339 21st St., 215-731-1530, gallery339.com
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Somehow, some way, by some stroke of fortitude that was probably later dunked in drawn butter, Bridget Foy's (200 South St., 215-922-1813) has managed to craft a limited-time menu featuring more lobster-based dishes than you knew existed. And surprisingly, the prices are fair, topping out at a $29 lobster boil featuring a 1.25-pounder, chorizo, mussels, corn, taters and buttah. (For what it's worth, have you noticed how divisive that $26 lobster roll at Oyster House is?)
You'll be able to advantage of the menu till mid-August.
LOBSTER FEST LUNCH OFFERINGS
Lobster Corn Chowder $9
Grilled Jersey sweet corn / thick cut bacon
Lobster Claw Salad $13
Chilled couscous / baby arugula
white beans / lemon basil vinaigrette
Lobster Sliders $13
Poblano tarter sauce / mini brioche rolls
Lobster Mac and Cheese $19
Cavatelli / 4 cheese b�chamel
herbed potato chip crust
LOBSTER FEST DINNER MENU
Lobster Corn Chowder $9
Grilled Jersey sweet corn / thick cut bacon
Tempura Lobster Claws $12
Spicy peanut dressing / chilled noodle salad
Lobster Claw Salad $13
Chilled couscous / baby arugula
white beans / lemon basil vinaigrette
Lobster Sliders $13
Poblano tartar sauce / mini brioche rolls
Lobster Mac and Cheese $19
Cavatelli / 4 cheese b�chamel
herbed potato chip crust
Lobster Spaghetti Fra Diavolo $19
Peperoncini / spicy tomato sauce
Split Grilled Lobster $28
1 1/4 pound Lobster / red curry butter
couscous salad / grilled asparagus
Lobster Boil $29
1 1/4 pound Lobster / chorizo/ mussels
corn on the cob� / red bliss potatoes / drawn butter
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| Photos | Drew Lazor |
It's the B.E.L.T. � bacon, egg, lettuce, tomato. Mmm.
swift half. dawg.
Paco: Your quickness terrifies me! Yes, I was @ Swift Half on Friday evening, before popping over to check out the new P.Y.T. This sandwich is bangin.
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