Tag Archives: Philly Dining

The Farm and Fisherman: Outstanding Local Cuisine @FarmFisherman

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My wife and I went to the Farm and the Fisherman (1120 Pine Street, Philadelphia) for dinner a couple weeks ago for a special dinner.  Josh Lawler, the chef/owner is a disciple of Dan Barber and the fame of Blue Hill Farm.  This is widely known as one of the best and first farm to table restaurants in the US.

We started our meal with two wonderful starters: the chilled carrot soup and a salad of strawberries, beets and a mysterious nutty paste.  The soup was indicated to have chocolate mint in it, which I didn’t get, but it was wonderful nonetheless.  The salad was a perfect balance of sweet and savory with a painted ‘nutty’ paste that I couldn’t quite pinpoint.  Suffice to say that it was yummy either way.

The second course offered stuffed quail and a tempura soft shell crab.  The quail was stuffed with stinging nettles, purple komatsuna, pine nuts – prepared perfectly and tender.  The crab reminded me about how much I love soft shells: no work, all meat.  This was fried, just barely and sitting up on a plate, ready to eat.  I had to pace myself to make sure I didn’t rifle through it.

Now, the main course…was a bit of an adventure.  When we ordered, I selected a special that night: braised baby lamb shoulder.  The server came back a few minutes after we ordered and told me that the chef was also offering the lamb brain with the shoulder if I was interested.  I asked the server for a better description and was told (after a chef consultation) that it’s like “sweetbreads on steroids.”  How could I say no?

Talula’s Garden: Farm Fresh to City Table @StarrRestaurant

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We made it to Talula’s Garden (210 W Washington Square) to sample Chef Aimee Olexy’s collaboration with famed restaurateur Stephen Starr and it was wonderful.  The SRG influence is clear from the service perspective as the experience begins once you walk in the door.  The staff to guest ratio is low as I found more staff readily available than in many other spots I’ve enjoyed.  This added to the homey feeling we had from the beginning of our visit.  It didn’t hurt that we were at a large, high ‘farmers table’ in the back of the restaurant adjacent to where the cheese was prepared.

For starters, it’s important to realize that they offer cheese to start because it’s darned good and it’s expected that you get some.  This is a place where, if you don’t order food beyond your main course, you’ll leave unfulfilled.  We did no such thing.  We started with 4 cows milk cheeses ranging from mild and creamy to hard and sharp: a great start to our meal.  We also started with some fantastic creations from the bar; I strongly recommend their take on the mint julep – it’s a winner.

Our first items from the kitchen were the flourless ricotta gnudi and the Rabbit Lasagnetta.  The gnudi was more of a formed cheese ball (not complaining), but the accompaniment of fava beans and the pecorino made the dish.  The gnudi seemed like a Richard Blais or Wylie Dufresne take on cheese with the assumption that some molecular gastronomy was at play in order to form the ricotta into perfect circles.  The Rabbit lasagnetta was an unfurled bowtie in a rabbit ragout which resembled a pork-like richness.  This is a rich dish and therefore, the lack of quantity was acceptable.

For our mains, we had surf and turf.  I ordered the glazed lobster tail and pork belly and my wife had the beef (two ways) – short rib and strip steak.  On my end of dinner, the lobster was perfectly prepared, but I found the citrus a bit overpowering.  The pork belly was wonderful and was clearly slowly prepared to perfection.  My wife’s meal was great; the short rib fell apart, yet featured a carmelization which reflected some serious technique.  The strip was also a perfect mid-rare and exhibited the flavor only available to meat sourced locally.

I’m not sure how we had room, but we shared their mini-donuts for dessert and who doesn’t like fried dough?  I think the doughnuts were a bit over-done, but still had the lightness that they should and easily held on to the berry conserves which were served as a compliment.

The final verdict is that Talula’s Garden is a great space featuring some wonderful, local foods in a comfortable setting.  It’s a fairly pricey night out, but justifiable due to the quality and service combined with a welcoming atmosphere as well.  We will most certainly return.

Villa Di Roma: It’s Old School Philly Italian and I Love it!

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When a place sticks around for as long as Villa Di Roma (936 South 9th Street), it’s for a reason.  Villa Di Roma is old school and in the best way possible.  My family used to go here after many an Eagles home game for dinner.  It’s been too long, but my wife and I went there last week after I returned from a business trip and it’s exactly as I remembered it.  The server has probably worked there since my last visit and that’s what really brought it home for me…well, the food too.  But it started when we ordered our chianti and she just shouted to the bartender for “two glasses o’ red”.  The bread was fresh and there’s something to be said for a place where the menu is on the wall. I think the items are pretty much the same as always.

My wife ordered their amazing meatballs.  Chef Michael Symon said that the Villa Di Roma meatballs are the best in Philly (and the country for that matter) and he’s so right.  Beyond that, the ravioli and red sauce (gravy) that the meatballs were served with were spot-on.  The red sauce had the right amount of spice and was a perfect consistency.   The ravioli pasta was so soft and fresh as well.  I had the veal piccata which was swimming in a lemon-butter  sauce that I had to use every last bit of restraint from sopping up with the bread.  The veal was fork tender and really hit the spot.  I don’t know why I took so long to go back here and I can promise that it will be months (maybe weeks) until my next visit.  This is really a family place where everyone feels like family.

Finished the Philly (artisan) Pizza Trifecta: Excellent! @Zavino

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My wife and I finally made it to Zavino (112 S 13th St) to complete the artisan pizza triumvirate in Philadelphia comprised (in my mind) of Stella, Osteria, and Zavino.  The space is very cool and somewhat cozy at the same time.  The undulating bar in the “S” shape is unique which is book-ended on one side by a super hot pizza oven and on another by a booth where dried and cured meats are hand sliced for charcuterie plates.

We started with a meat plate which was solid.  If you like a slightly spicy cured meat, go with the Baby Jesus (that’s really the name) which is a pork salami which is served with mini pizza-crust triangles.

This is a pizza and wine bar, so we had both.  The wine servings are generous which is appreciated, however, the glasses are a bit small for the actual pour volume.  My request is that they keep the pour quantity the same and provide larger glasses.  On to the pizza – it’s really wonderful.  The dough is consistently cooked and proportioned for the entire pie which provides some much needed stability.  I like the chewy dough and this didn’t disappoint while the crust was a perfectly crisp shell to keep it all together.  We had the margherita pie which featured a light tomato sauce, fresh mozzarella and basil.  It’s really hard for me to rank this against the others, so I think I’ll schedule a blind tasting party with wine and come back with the results.

 

As Usual, Dinner Was Great, but the Foie Gras…Truly Amazing! @Matyson BYOB

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Matyson (37 S 19th St) is a wonderful byob in center city philadelphia.  While there are a plethora of byo restaurants, the majority are Italian focused, so it’s nice to have one that is more continental and eclectic which Matyson most certainly is.  This most recent visit was consistently great, with one really outstanding dish that deserves mention.

As an appetizer, I had the Seared Hudson Valley Foie Gras: Bubbie’s banana bread french toast, maple-adobo sauce, crispy serrano ham.  This dish was the perfect combination of sweet and savory, crunchy and smooth.  I can’t say enough of it except that anyone who is leery of trying foie gras should enter the fray with this dish and you won’t be disappointed.

I’m not sure if there’s been a poll of best dish in philadelphia, but if not I’m going to start one and this Foie Gras will be on the list.

Friday Saturday Sunday: The Quintessential Rittenhouse Spot

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Tonight, like many nights before, my wife and I ventured down the street to FridaySaturdaySunday (261 S 21st St, Phila, PA) for dinner.  We started at the tank bar and were happy to procure the corner table on the 2nd floor for dinner.   This is truly one of our favorite spots and one we’ll miss when we depart from our neighborhood.  Nonetheless, we’ll enjoy it (and their $10 over cost wine) in the meantime.  This is a true Philadelphia classic spot and one which is close to our hearts as we celebrated our engagement here with our families and have enjoyed it ever since.  Tonight, like many before, I enjoyed their classic representation of chicken dijon with a not-overly-creamy, but flavorful mustard sauce and my wife had a special of the evening.  This was a true special: a rosemary smoked strip steak served with a gorgonzola shallot butter.  The butter was unnecessary as the steak had a nicely smoked, herbaceous flavor and one that I wouldn’t mess with.  We had a treat and enjoyed their interpretation of a Jewish apple cake which was very moist with cinnamon and the sweetness of powdered sugar.  This is a wonderfully consistent and intimate spot and one of our top 5 favorites in Rittenhouse.

Bobby’s Burger Palace – Juicy Burger at the right price @bflay

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The wife and I went to the Bobby’s Burger Palace yesterday on our way out of the city (3925 Walnut Street, Philadelphia) and it was our 2nd visit.  The first time we went, it was within a month of the opening and the place was packed.  The food was good then, but nothing to write home (or blog) about.  This time, however, it was less busy and the burger was, dare I say…great!  The restaurant is less palace, more of a high-ceiling communal, dining spot.  Anyway, the burger was perfectly medium on a fresh roll and  not overly meaty, but not tasteless either.  It was well balanced and with real american cheese and ketchup, I was very satisfied.  We treated ourselves to the sweet potato fries which were clearly homemade recently that were served with a honey mustard horseradish dipping sauce.  As Bobby Flay is known for his sauces, there are a few others to choose from as well and I liked the chipotle ketchup with the fries; the spicy – sweet combination was enjoyable.  I stayed basic with my burger selection, call me a traditionalist, but if you’re adventurous, they have many to tempt you.

Enjoyable Dinner in a great room! – James @jamesphilly

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Last Saturday night, the wife and I had a date and used a Groupon for dinner at James (824 S 8th St).  The room is absolutely gorgeous; it’s a mix of modern and traditional and if I could furnish my home in the same way, I would.  To start, our waitress, I believe her name was Brea gave us a full description of the menu and some highlights in just enough detail and provided more when asked.  This is evidence of good training and a passion for food.

On her recommendation, we ordered individual appetizers, a shared pasta, and entrees.  Before our 1st course arrived, the chef treated us (and everyone else in the restaurant) to a creamy mushroom amuse bouche.  It was served in a demi-tea-cup and the minimal amount was enough to preview what was to come in our meal.  I started with a special that night: a kindai tuna crudo which is a unique tuna in itself.  This variety of bluefin tuna  “are farm-raised from eggs hatched in a laboratory, rather than being taken from wild stocks — a process so revolutionary that it ranked second on Time Magazine’s 50 Best Inventions of 2009 (http://aol.it/bQw6r9).”  It was served simply with shaved fennel dressed with yuzu and was delicious.  The wife enjoyed the 1st of 2 interesting presentations, a matsutake mushroom with smoky consomme.  The mushrooms arrived freshly sliced in a bowl and the consomme was gently poured over them which released the aroma to me across the table.  The combination was perfectly delicate and flavorful.

Next, we shared the hand cut pappardelle with duck ragu.  Once the plate landed, the server shaved bitter chocolate on top which enhanced the earthiness of the dish.  I’ve used chocolate in chili for this purpose, but this was the first time I’ve ever seen it on pasta.  This dish was amazing and is apparently a favorite at James; I can see why.

For our entrees, I had the butter poached lobster which was divine (if just a bit small).  I would have happily eaten three of what was served, but maybe that’s because it was perfectly prepared and, well, yummy.  The wife had the sirloin with brown butter potatoes.  This dish was well prepared, but not as outstanding as the rest of the meal.  Don’t get me wrong, it wasn’t bad, it just didn’t stand up to everything else.

For dessert, we had a cheese plate (perfect!) and  a local apple Napoleon.  Like any Napoleon (and black cars for that matter), it was pretty until we touched it…and got very messy from that point on.  Messiness aside, the caramel, butterscotch and apples really got me into the Fall spirit.  It was a sweet ending to an enjoyable meal.

Comfort Food from Jones at Home @DiningIn @StarrRestaurant

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Last night, the wife and I got home in time to grab a 6 pack at the local deli (2 strongbow ciders, 2 left hand milk stouts, and 2 yards philly pale ales).  We wanted to watch the Phillies game and not fight the bar crowds.  So, we ordered via DiningIn online and had our dinner delivered.  DiningIn has a partnership with StarrRestaurants and we’ve ordered multiple times from Continental Midtown before with success.  Last night was all about the comfort food.  We had thanksgiving dinner, complete with stuffing, mashed potatoes and cranberry sauce and also a meatloaf – also with more mashed potatoes and peas.  As if we didn’t have enough comfort, the baked mac and cheese also called our name.  The turkey dinner was good – turkey was pretty moist and stuffing pretty good, though my Aunt (you know who you are) still makes the best stuffing around.  The meatloaf was flavorful with a bbq/ketchup sweet and spicyness and mashed potatoes were certainly fresh and more fluffy than dense.  The mac and cheese was uber creamy and had that nice crispy crumble top.  It’s been at least a year since I had mac-and-cheese, but this was a treat that was very good and I’m glad that it was just a small side dish as that could have been it for me…I hope my cardiologist doesn’t read this post.

For those in the DiningIn coverage area, their service is really solid and the time they project is usually spot-on.  Food arrives warm, sometimes needs a quick zap in the microwave, but their restaurant selection is pretty good.

@PubandKitchen – Got My Burger Fix…and some other stuff too

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Last night, the wife and I visited the Pub & Kitchen (1946 Lombard St) which is under the keen direction of Chef Jonny Mac (@chefjonnymac).
We were able to secure a table with a quick 5min wait at 8:45 on a saturday which alleviated the need to find another spot – never fun once the #1 is unavailable.  We both enjoyed our drinks – she, a tequila sunset and I, a bourbon cherry wishniak.  This drink was a nod to the Frank’s Black Cherry Wishniak and I appreciated it for that and the taste.

Our server recommended the Churchill burger as it’s from Pat La Frieda meats – a custom blend for P&K.  I inquired if it was the same purveyor that supplied Shake Shack in NYC and was given a somewhat ambiguous answer which included a reiteration that this is the only one of its kind in Philly and the meat is a custom blend for P&K.  So, maybe this wasn’t a fair question on my part as I knew the answer already, but just wanted to see if they did. The burger craze has vaulted Pat La Frieda further into the mainstream as this article suggests.  The burger itself, beyond the discussion was very good (not sure if it was $18 good though).  The meat was clearly a ‘cut above’ (pardon the pun) and exuded the combination of flavors from the source cuts.  It was flavorful without being overly fatty.  The wife enjoyed the melt-in-your-mouth gnocchi and I only tasted one, so I’m not in a position to comment beyond saying they were outstanding.

I’m not sure how we had room, but thoroughly devoured the banana bread pudding which has the consistency of the inner most part of a cinnamon bun (sans cinnamon) with the addition of caramelized banana and the largest cannelle of ice cream on top that I’ve ever seen.  I think it was made with two full size cooking spoons.  Bread pudding can be mushy, creamy, dry, etc. – - but this one was perfect and if it’s on the board when you visit, don’t hesitate (the waiter steered us in this direction and he was spot on).

I really like P&K, both for its approach to food and the quality.  Their menu changes a bit every time we visit, so there are old standbys to rely on and something new as well.