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Archive: May, 2009
Photo | Drew Lazor
Sweet Ending, owner Young Kim's froyo shop at 18th and Chestnut (215-568-0089), will open to the public this coming Monday, June 1. They'll carry 11 flavors of tart, fruity self-serve yogurt to start, including blueberry, grapefruit, pomegranate and peach. A fixins bar will feature fresh-cut fruit and dry toppings like sprinkles and granola. Smoothies will be available, too. Sure to be some nice cross-town competition for Phileo, not to mention the pending Yogorino at 20th and Locust, which will open ... eventually?
HughE Dillon at Philly Chit Chat recently posted a few more pics of the interior, which'll feature about 10 seats. No plans for sidewalk seating currently, says Kim � it'll mostly operate as a grab-and-go.
Hours: Mon.-Thu., Sun., 10 a.m.-10 p.m.; Fri.-Sat., 10 a.m.-2 a.m.
Check out the full menu after the jump.
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| Photo | Drew Lazor |
| Click to enlarge |
[...] as long as you promise to not make fun of us too much â in Philly recently, with the openings of Sweet Ending and Yogorino around Rittenhouse. Now here’s word of another new spot â Sprinkles Frozen [...]
[...] but will be in the coming days, so check back here for more. So now there’s Berry Sweet, two Sweet Endings, Tutti Frutti, Sprinkles Kiwi, “Yogurt City” at 13th and Chestnut … and [...]
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| Photo | Drew Lazor |
Guardian writer Joshua Stein turns in this eating diary of Philadelphia, and hits up a respectable lineup of spots for the benefit of the UK, including Reading Terminal Market, Zahav, Distrito, Pho 75 and Johnny Brenda's. We will forgive the Guardian's copy editors for making "cheesesteak" two words (hate that), mainly due to writer Stein's wondrously pithy description of Fishtown ("a North Philadelphia neighbourhood that used to be filled with crack houses but now bristles with students, artists and hipsters") and his kind words for Meal Ticket obsession DiNic's:
At DiNic's, the pork is slow-roasted, sliced thick and laid on a hoagie roll. A dollop of saut�ed spinach and a slice of provolone cheese, followed by a ladle of its own juice, completes the meal. But beware: it's addictive. I had one at 11 am and came back for another at noon.
Love that he went outside of Center City for some gems.
[...] press outlets have been feeling us lately. First it was the Guardian over the weekend; now it’s Bon Appetit, who shows Philly love in its July ‘09 issue with a travel rundown [...]
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| Photos | Drew Lazor |
CP got this press kit for Imagine That, a new kiddie movie starring Eddie Murphy. Why's this on Meal Ticket? Because in addition to a press CD with hi-res photos and whatnot, the thing includes an arsenal of refrigerated staples � ketchup, mustard, hot sauce and chocolate syrup � and pancake mix. I was a little confused at first, but then I caught the trailer, where the adorable little girl who plays Eddie's daughter whips up flapjacks topped with all the enclosed condiments. Cute idea, but if you're going to bless me with edible Eddie swag, please make mine a Big Mick.
P.S. I tried some of the hot sauce on a piece of pizza earlier and it was wack.
Hava NaGrilla (Holy Moses I love that name!) is a kosher barbecue contest organized by the Golden Slipper Club non-profit, which runs a kids' day camp, a college scholarship fund, a senior citizens' home in Bala Cynwyd, among other charitable ventures.
Scheduled for Sunday, June 7 from 10 a.m. to 3 p.m. at Willow Grove Day Camp, the competition is the first of its kind in the Philadelphia area. Golden Slipper's Howard Levin says it was inspired by a similar competition held in Memphis, which has been running for 21 years. "If you are Jewish and keep kosher on any level, you can't go to or compete at [barbecue cookoffs]," says Levin of the reasoning behind the fundraiser.
The stipulations are very straightforward � all meat must be kosher (they're working with an educator to ensure everything's up to snuff) and no milk products or bacon may be used. There are currently 16 teams signed up to compete in one, some or all of the four competitive categories � beans, brisket, beef ribs and chicken. Judges will include chef Derek Davis, meterologist Glenn "Hurricane" Schwartz, Sixers play-by-play man Marc Zumoff and more.
Other slightly less meaty Hava NaGrilla activities will include a three-on-three b-ball tourney, a kosher pickle eating contest and a moon bounce for the kids. Tix are $5 a head or $20 a family, and can be purchased online or at the door the day of the event.
Bistrot La Minette (623 S. Sixth St., 215-925-8000, bistrotlaminette.com) recently pulled the cover off its al fresco seating in the front of the restaurant, as well as its enclosed courtyard, cordoned in a beautifully restored alley space. The courtyard features plants, bench and table seating and a lit canopy.
To usher in the outdoor dining season (we posted La Minette's spring menu back in April), chef/owner Peter Woolsey is rolling out movie nights every Monday in the courtyard. He'll kick it off this coming Monday, June 1; check out the schedule after the jump. (Yes, all the flicks are pretty French, and no, there is no Amelie.)
June 1: My Father's Glory
June 8: A Very Long Engagement
June 15: Jean de Florette
June 22: Love Me If You Dare
June 29: The Closet
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| Photo | Mark Stehle |
- Chris Ross wanted to know what would happen if he spent 19 straight hours at Ray's Happy Birthday Bar in South Philly. So we said do it! The result is this amazing seen-and-heard account of a real barfly's bar, "where your laugh is your calling card."
- Just a few minutes down Passyunk Avenue, Trey Popp visits Michael's Caf�, finding their affordable and homey brand of comfort food quite lovely.
- Lauren Fleming talks up Dock Street's upcoming dessert competition, the super-cheap tasting menu at Cochon, a fundraiser for Fair Food and more in What's Cooking.
-In Feeding Frenzy, I tell you about ice cream and baseball cards in the Italian Market, two bouncing baby Capogiros, a new South Street hummus pit stop and more.
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| Photos | Drew Lazor | |
| Click on right photo to enlarge | |
The girl picked up a mix-a-six last night from Omega Pizza at 22nd and South and came across this cool little oversight: a Yards Philadelphia Pale Ale sealed with the cap from a Yards George Washington Tavern Porter. I taste-tested the Philly Pale to make sure it was delicious safe, and indeed it was. As y'all were.
I saw the same thing with a sixpack of Brawler. Luckily, those too weredelicioussafe. Took a few to make sure though.
I just bought a case of Pale Ale with those caps....they were probably out and substituted the caps.
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| Photo l Michael Persico |
At a recent press tasting of McGillin�s 1860 IPA Test Batch brewed by Stoudt's, some beer wag confidently announced that "Philly is an IPA town."
True enough.� Philly is awash in world-class brews, and India Pale Ale is the quintessential craft style.� The first breakout craft beers to gain national attention were pale ales; Sierra Nevada set the standard.� The bright,� hoppy pale ales were everything mass-produced industrial lager was not: sharp, floral, biting and big.
Tastes for hops increased exponentially as drinkers were introduced to new microbrews, propelling the "extreme brewing" trend and creating demand for almost painfully bitter beers.� Even traditionally hop-averse Belgian brewers began rolling out styles based on American IPAs.
Thus, many craft beer drinkers got their start on hops and are now looking for new flavor experiences.� Barleywines, imperial stouts and weird fusion styles are getting the dorks chattering on the heavy side, while drinks writers like� Lew Bryson and brewers, both local and farther afield (Gordon Grubb at Nodding Head, Jean Van Roy at Cantillon), champion milder, low-alcohol "session" beers.
That said, a great IPA will always get the taps flowing and tongues wagging.� The most talked-about recent IPA entry to local barrooms is California's Bear Republic Brewery Racer 5.
The multi-medal winning brew has been around since 1999 but only became available in PA over the winter. Bear's Web site calls Racer 5 "a base for showing off the unique floral qualities of two Pacific Northwest hops, Columbus and Cascade." Columbus is a high-alpha acid hop typically used for bittering; Bear Republic uses it instead as an aroma hop in Racer 5.� Though distinctly bitter, the brew is full-bodied and way smooth. At 7 percent ABV, a pint packs a memorable punch and accompanies spicy Mexican and classic American barbecue fare with style.
Tasting Notes: This 12-oz. bottle poured hazy old gold with a substantial, sticky head that left deep lace behind. Nose is flowers and bread.� Hops dominate the flavor, but malt from the all-American grain bill stands up behind the grapefruit. A resinous, almost musty undercurrent keeps the whole thing working together.� One of the best American IPAs I've ever had.
Racer 5 is seriously recommended.� Look for it on tap at local beer bars, or pick up a sixer at Total Wine in Cherry Hill for $11.99.
Total Wine & More, 2100 Route 38, Cherry Hill, NJ; 856-667-7100, totalwine.com
I tried this on draft at Local 44 the other week. An excellent, excellent IPA.
Bruce: Couldn't agree more. I had it on draft at Monk's the other day.
Racer 5 has been a fave for years (as is Bear Republic's Hop Rod Rye). It's top-tier stuff, for sure. Session beer's great for thirsty work, but I'd be the last -- the last, I tell ya! -- to deny Racer 5 a place at my barspace.
I have a new favorite beer. What a great IPA. Thanks for posting this.
Glad to see the Bear Republics getting repped on the east coast. Was loving these beers during my stint out in SF. They also do an awesome double IPA dubbed Racer X (love the Speed Racer references) which I doubt we'll see out here any time soon.
Ben: Monk's had Racer X on draft in the back bar a little while ago. Boy did those kegs kick quickly. Distributor of Bear Republic: Get more of this stuff out in Philly! The people demand it.
Local 44 had Racer X when I was there a couple of days ago. Honestly, Racer 5 is more my thing. Probably my favorite beer.
Spot the Philly connection in this Gourmet.com article about chef Paul Liebrandt (currently wowing diners at Corton, in NYC) and his love for the as-seen-on-TV ShamWOW!
First one to share the Philly Connection in the comments wins eternal bragging rights. Read the article here.
Gotta be the Pabbit shirt. Big ups to Jonny Mac and the Pub and Kitchen crew.
Pabbit! I left my pabbit shirt in Arizona. Sniffle.
It's the pabbit shirt - that was so easy...
[...] Jonathan MacDonald, chef and co-owner of GHo hotspot Pub & Kitchen, can do no wrong. Even chef-wunderkind Paul Liebrandt (of NYC’s Corton) paid homage to his kitchen cred last week, donning a P&K ... [...]
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| Greensgrow.org |
| A Kensington caterpillar cruising the dill plants. |
Today, Thursday, May 28, is the official opening of� Greensgrow Farm Market!� From 2-7 p.m.� Thursdays and 10 a.m.-3 p.m. Saturdays you can head up to Kensington for an all-local lineup of veggies, fruits, grass-fed meats, cheese, bread, eggs, coffee, soaps, hot sauce and more.
Greensgrow has� invited other local food artisans and farmers to vend at their own tables in the market, so there will be an even larger diversity of products than last year.� Look for tasty treats from Meal Ticket crushes Vrapple, Gilda's Biscotti, Patterson Farms Maple Syrup and Blue Water Coffee.
On Saturdays, the Kensington Community Food Co-op Project will be selling bulk grains, dried goods, spices and other pantry staples; all proceeds will go towards their efforts to open a co-operative grocery store in the neighborhood.
After the jump, the produce and product lineup for Thurs., May 28 and Sat., May 30.� Just don't touch the strawberries, they're mine.
Greensgrow Farms, 2501 East Cumberland at Gaul St., 215-427-2702, greensgrow.org
RELATED: In Bloom: Philly's neighborhood food co-ops are dreaming big.� [6May09]
LOCAL PRODUCE:
Asparagus
Beets
Leeks
Radishes
Scallions
Spinach
Greenhouse Tomatoes
Yams
Strawberries
Spring Mix
Baby Arugula
Baby Spinach
Red Leaf Lettuce
Green Leaf Lettuce
Romaine Lettuce
Radishes
Alfalfa Sprouts
Pea Shoots
B+B Garden's Organic Produce (Saturday only): Radishes, Pac Choi, and a variety of greens
LOCALLY PRODUCED GOODS:
Fruitwood Farms' Honey
Patterson Farms' Maple Syrup
Blue Water Coffee
Lilith's Apothecary
C.O.P.A. Soaps
Metropolitan Bakery Granola
Antonia's Pierogis
Nature Soy Tofu
Ray's Wheat Meat
Vrapple
Hot Sauce
Apple Butter
Greensgrow's Pesto
Slowrise Breads
Tony Rolls' Baguettes
'Baked' Coffee Cake + Scones
North Port Fishington Vegan Cookies
MyHouse Cookies Scones + Brownies
Gilda's Biscotti
Spelt Flour + Noodles
and much more....
AS ALWAYS, you can also find local meats, cheeses, eggs, and milk from humanely raised, grass-fed animals in our fridges and freezer in the greenhouse.
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