Major504's Profile
Need a suggestion for something different in the WC/Mainline/Phoenixville area
Went to Alba last week....great meal. Did the tasting...5 courses, $60...well worth it. Definetly on the same level as Blackfish in terms of food.
Forget Cosimo. Everyone please forget Cosimo. This place is entirely worthless. They call themselves a "wine bar" but don't seem to have anyone in there that knows anything about wine. Their food never quite lives up the menu descriptions....which leads to their prices being way too high. Dessert are the only thing worthwhile in there. I heard a rumor the place is for sale.
Jimmy's BBQ in Malvern/Frazer?
What happened to the reply from Jimmy himself??
Is that against the rules?
Osteria - Yuck
You are certainly entitled to your opinion....especially in the face of those who love this place. Here's where I have a problem....IMHO..the restaurant has a million obligations to keep to it's customers. The customer has but a few...one of them is to tell the restaurant when something is wrong. It's very easy to say "any chef worth their salt....shame on them"...and yes, it's true. But here's the deal: being a chef is about being a total control freak. Control over every single aspect of the operation. Sometimes the chef needs to sleep...most them are working 80hr weeks. Yes, this is their choice, and they don't need any pity. The point is, sometimes a bad plate goes out. It's unacceptable, but it happens. Now, it's your chance to become part of the solution. If a cook is making a pizza with too much oil on it...chances are he'll keep making it that way until he's told otherwise. A server looking at the pizza on the way to the table won't know it's wrong unless they're told otherwise...and a manager can't do anything to help you if she thinks everything is fine. Speak up....most of us in the kitchen know the difference between a customer with a BS complaint and a real one. I can't understand why someone who frequents some of the best restaurants in the city and is herself a good cook wouldn't feel the need to let someone know when they've been presented with something disgusting.
To everyone: Tired of being charged outrageous prices for mediocre or poor food??? THEN SPEAK UP!!!! Tell the managers what's up....let 'em have it. If you don't they'll just keep raking in the cash, while other customers keep walking in the door. Wanna lower their prices...don't just stop going to a place....stop going, and tell 'em EXACTLY why!!
That's why you should bother...you've become part of a community in here with the 'hounds....let's all try to help each other get better meals.
And BTW...it takes about 3 minutes for a pizza to cook in a wood burning oven.
Costco
They want people who buy in bulk to shop there. A lot of people do. People with four kids can make use out of a ten-pack of toothpaste, four boxes of cereal or six loaves of bread.
After college, I lived with two roommates....we went to costco about every 6-8 weeks and almost all of our shopping there...saved a nice penny, too.
More importantly....why did you fork over $100 without knowing what they sell?
Phoenixville
That's what I heard......I gotta hold onto the rumor I heard about what's taking it's place...but it is gonna be a restaurant.
Breakfast in Lancaster
Doing the outlet shopping thing today......what's good out there? I guess lunch may be needed as well. Thanks!
Suggestions on Breakfast in the Main Line area, no Philly
Classic Diner on rt.30 in Frazer. Hands down the best food.....pricey, though. Never had anything there that wasn't fantastic.
Panna cotta - can it be made without all that heavy cream?
Use the cream.
Eat the tasty Panna Cotta
Then go jogging
Phoenixville
As far as I'm concerned....the best hing in Phoenixville is when the Texas BBQ trunk rolls into town. There's good stuff here....but it needs time to mature. I don't have much hope for Marley's or 101 Bridge. Their menus look like they came out of the same "new-american" cookie cutter.
Anyone else hear a rumor about Majolica closing or moving?
Always toast the roll.
Money no object- top 5 choices for special anniversary dinner in or near Philadelphia
1 Vetri
2 Vetri
3 Amada
4 Lacroix
5 La Famiglia
Rumors I've heard agree with Cruz....stay away from the Four Seasons for a bit....It'll still be great, but give the new guy some time to make his presence known.
With regard to the Union League...forget what you've heard or experienced. This is one of the scariest kitchens in Philadelphia. Hopefully Hamann can pull it together.
Best gnocci in the area?
I have no experience with ricotta in gnocchi...however...Pushing the potatoes through a ricer doesn't require a lot of flour. Actually, I think it's the key to light gnocchi. My best gnocchi start with potatoes (starchy ones like idahos) cooked (boiled) in their skin. Then let them rest a couple minutes on a sheet pan...then put them in a relatively hot oven for just a few minutes...this will help them dry. Then push through the ricer...this will skin them. When adding the eggs/cheese/flour/seasonings...always be sure not to overwork the dough. Use a fork to add all the ingredients...When adding the flour just push it in with your fingertips...don't knead it all in. Then knead it just enough to form a ball. Let it rest a few minutes to let the gluten relax before rolling and cutting. It's all about experience with the feel of the dough.
Chow NYE Wedding near Malvern
Went to a wedding at the Desmond last year.......decent wedding food (at best). Good venue, professional staff, but no memorable food.
Korean BBQ in North Wales
There's a place in Blue Bell (probably not where you were) Called Korea Garden. This place has good Korean BBQ. There are also good ones near the Assi (mentioned above) and all over Cheltenham.
For the novice...try the Bul Go Ki. It's essentially thin sliced ribeye marinated and seasoned. Usually a grill will be lifted out from under the table...sometimes they'll bring one out and place it there instead. You'll receive a platter of the beef along with a lot of side dishes....pickeled veg, raw veg, sauces, bean pastes, rice...etc. You cook the meat yourself at the table....don't let this intimidate you....it's incredibly easy and quick.
ONE and only ONE Cheesesteak in Philly
Pat's and Geno's absolutely do not have ownership ties. Look at the lines...they don't need the hype. And it's certainly the atmosphere that's going for them. The fact that they're open when the bars close is everything. On a different note....I just had a steak @ Voltaco's in OC NJ. Damn near worth the drive just for it.
burgers in Philly
"many of these threads read as though..."
That's how YOU read them, and that may very well be their opinion. The thread is about where to get a good burger, so your instructions on how to build one ourselves are unnecessary. And yes, we may find something better than a burger, and if we do we promise to put up a post about it...just not under the "BURGERS in Philly" thread.
Moriarty's and Standard tap make good burgers....I think Monk's is the most overrated burger in town.
Cafe Lombardi - Terrible 1/2 star
You cook the pasta in the normal fashion....but plunge it into a bath of ice water to stop the cooking (like your green veggies..aka "shocking"). Toss it with a bit of oil to keep it from sticking. It should be only half-cooked....so that when it gets heated again at the time of service it will be al dente.
cash only & BYOB in Philadelphia area?
The BYOB thing is this: we've got some goofy state liquor laws that make licenses hard to come by and outrageously expensive. Also, it makes it easier (cheaper) for folks to start up a restaurant. The cash only thing is simply a choice by the restaurant. Every time they swipe a credit card, the bank takes a cut...and these can add up fast.
Otherwise, there are plenty of great places to eat....so.....where you gonna be and whaddaya hungry for??
Cafe Lombardi - Terrible 1/2 star
"Shoemaker"....spoken like a true chef! Anyone deep frying chx parm should be handed a cigarette then shot.
Here's the thing with pre-cooked pasta....I would guess that most restaurants (who aren't using fresh pasta) pre-cook their pasta. At least any place that's selling a lot of it. However, this is NO excuse for overcooked pasta. Any "Italian" restaurant should be serving al dente pasta. Pre-cooking isn't as heinous as it may sound.....but overcooked is overcooked no matter what the reason. It's very simple and reasonable to do pre-cooked that is served al dente.
Crabs?
Where's the best place in or around Philly for crabs? I've heard both good and bad about DiNardos....and know all about Chickie's.....where else is there?
Lobster Mac n' Cheese
Not in Bucks or Montco.....Black Lab Bistro in Phoenixville....and the Continental mid-town both make it well.
seafood lovers?
FYI....Stone crab claws are only in season (can only be harvested) between October and May.
America Bar & Grill
It's decent. It's owned by the same people from the Epicurian in Phoenixville. Food is consistent and usually leaves me satisfied.
Fairmount Bars and Restaurants
I was never a fan of Rembrandt's.....but they used to make a pretty good pizza. They had an imported stone pizza oven in the kitchen that made for a great crust.
What to order at Le Bec Fin?
I can't be sure.....but I do believe that their crabcake is made bound with a mousse (shrimp or scallop i think)...so if it's finished in an oven, it essentially IS steamed.
Phoenixville
Went to the Crazy Cactus last night..........terrible. Everything was wrong. Guacamole had no seasoning, and not even a hint of cilantro or lime....just smashed avocados. Salsa looked good and was made fresh, but also lacked any basic seasoning. A papaya margarita tasted like red kool-aid with a float of tequila. A tostada appetizer came out with cold beef (and not much of it) on a soggy shell. A burrito filled with "carnitas" turned out to be about 80% fat and gristle. Chorizo enchiladas were served in a pool of shining grease. When I asked the server about this she said "that's how you know it's good". One app, two entrees, one magarita....$43+tip. Unacceptable food, service was ok (minus that comment) but hampered by the long walk they have to make. When sitting outside, you actually have to go through the other restaurant occupying the same building.
It called "Crazy Cactus". It has a sign with a screaming cactus on it. Margaritas come in cactus shaped glasses. All over the menu you see words like: "hacienda, fiesta, and ole!".
I should know better.
Distrito
Word on the street is that the Iron Chef filmed a while ago.....with Batali in "battle melon".
A Good Butcher (Chester Co.)?
Worrel's in Malvern is great. On King st. next to the Wawa.
Morimoto?
I've heard from Starr employees recently that Morimoto is almost NEVER there. However....the standards of quality still exist.
