nns's Profile
My Thoughts on Osteria
and I'm glad to know my knowledge of fresh italian cheese products has served me well once again! That and a token ...
Help me choose one of these Philly restaurants!
Of that list, I'd choose Supper, hands down. It's a 10 minute walk from the Sofitel, and the creative, delicious menu is absolutely worth it. I tend to judge restaurants by whether or not they serve food of higher quality/creativity than I could make myself at home, and Supper is the only one on your list that satisfies that criterion.
As to the others: Friday, Saturday, Sunday I admittedly haven't been to in about two years, but my understanding from those who have is that not much has changed -- it's fine, and comfortable, but won't blow you away. McCormick & Schmicks is chain food, completely not worthwhile. Tir Na Nog is a bar with actually a pretty interesting and varied menu, but the execution is just so-so (good shepherd's pie, though).
Lolita Summer BBQ #1
A quick leftovers followup -
We wrapped up the food we couldn't finish and brought it home to reheat for dinner tonight. I'm lazy, so I just microwaved everything for not too long (didn't want to cook the chop through). Served lukewarm, Gorp, you're right -- the sausage was tough.
Lolita Summer BBQ #1
I think we must have had the same server last night. The first sign that she was having a bad night? Before ordering a whole pitcher, we asked for a taste of each of the special margarita flavors that night (which we've done before without any issue ... hey, blood orange basil v. watermelon mint is a touch choice!). There was a long pause, she looked straight at us with a peeved look that said "I really don't want to deal with this right now," and said something to the effect of, "Let me see." Thankfully, she brought us a flight after a few minutes. Lest you think I'm imagining this, my dining partner read her behavior the same way ... and we are both generally very forgiving of servers in a tough spot.
As to ribs, I don't come close to being an authority. If it's meat on a bone, I can eat it with my fingers, and it's got good flavor, I'm sold. But I gotta say, I really did enjoy the sausage. I admit that it wasn't what I expected when I read the menu -- I was thinking more along the lines of a loose sausage with emphasis on the pork flavor, and was surprised when these chorizo-looking slices came out. But they were delicious. I got a good balance of sausage to casing, and mine were definitely warm (though, actually, I don't think "grilled sausage" necessarily implies "hot off the grill" -- especially in a setting advertised as BBQ, I'm fine with grilled sausage sliced and served room temp with some cold coleslaw). As to the texture, I thought it was just right for what it was. That is, if I had been expecting weisswurst and gotten this, I would have complained about the tough texture -- but it was clear once it was served that the sausage was meant to be closer to a tight-packed and cured chorizo. I guess we can chalk this one up to a combination of personal taste and lack of consistency on a busy night.
I'd love to hear your thoughts on their next try! Here's hoping for more meat...
Lolita Summer BBQ #1
My two cents -
Service aside, I loved the Monday night BBQ. I thought the food was great, and the concept of luring lots of pork-loving people out on a Monday night is brilliant. It was loud and full, but everyone seemed to be having a great time. Gotta say, I disagree with Gorp on some of the dishes ... have highlighted some of my favorites below.
- Bacon bit: Loved it. Pork belly was tender, loved the slightly sweet crunch of watermelon rind pickle (there was plenty of it in my serving), and the peanut bits were just great. And for an amuse, I thought it was actually quite sizable.
- Ribs: Didn't find them too spicy at all - thought it was a good balance of spice, flavor, and sweetness. Ribs were beautifully cooked -- falling off the bone, but with a great layer of crust on the outside. Jicama slaw was a good touch.
- Pork sausages: Delicious. Flavor and texture close to a dry chorizo, nice snap of skin, and though I didn't expect it, it worked well with the mustard (no hint of pom in mine, though).
- Pork chop: Perfectly cooked - tender and pink on the inside. The adobo was only meh.
- Sides: Agree with Gorp, corn on the cob was delicious. Moreover, cornbread was outstanding -- tender but with some texture, full of real corn flavor, and a nice kick of jalapeno. Having this cornbread recipe would pretty much complete my life.
- Pot de creme: Agree that the texture on this one was off, but flavor was good. Bacon caramel was good, but too delicate -- bacon brittle would have been better.
I agree that it all comes down to the menu - if next week's looks good, I'm there. Service and timing were way off, but I'm sure this is because they weren't expecting such crowds on a Monday night (note - I've never had concerns about the service at Lolita before). I expect that they'll deal with it better in coming weeks, and, as Gorp said, having Val there definitely helps. Overall, I'm really glad I went -- the menu was delicious, and $35 for this meal has got to be one of the best deals in town, hands down.
Miracle Fruit
I've done a bit of research on this locally, and can't find a Philly supplier yet (though I'd love to hear from others who may have had more luck). Your best bet would probably be to order online from one of the sources that do overnight shipping. Of course, since the Times piece came out, I'm sure that they're on back order everywhere.
Eats near Ritz 5
I second Kabul - delicious Afghan cuisine. BYO. Service is minimal, but food is delish.
Marigold Kitchen
My favorite entree, if it's still on the menu, is the pork served with pickled peaches. Of the apps, I love the shrimp and grits, the collard/ham/egg combo, and the chicken liver toast. Frankly, anything on the menu that involves grits and/or collards will rock your world.
Apamate: Eat Here!
Nothing against it, just giving my honest opinion. I've eaten at Tinto 3 or 4 times and have always enjoyed it - I do think the food is great (though perhaps not deserving of *quite* all the gushing accolades it's been getting of late -- c'mon, you'd think Philly had never seen a good restaurant before!). It's just that, all things being equal, I tend to prefer dining in a more low-key environment -- i.e., feeling like I'm in someone's living room, as opposed to their dining room.
My remark about Chowhounders being Apamate sort of people just reflects the fact that, once upon a time (and yes, things have changed), Chowhound used to be a place to learn about undiscovered gems -- holes in the wall with shockingly good food, or underrated restaurants that deserve a second look. In my opinion, if a restaurant is in the Rittenhouse Square area, is packed every night, and has been written up in national newspapers and food magazines, it no longer counts as "chow." Fabulous food, a great restaurant, sure ... but if it doesn't have that underdog quality, it ain't chow.
Sure, I love me my Lacroix like the next guy, but I'm sort of flummoxed by the fact that Chowhound has turned into a series of "Lacroix or Le Bec Fin?" posts. Know what I mean?
My Thoughts on Osteria
Not to burst anyone's bubble, but I think it's fresh ricotta, not mascarpone, that's served with the bread at Modo Mio. Anyone else with me on this?
Apamate: Eat Here!
It completely depends on what you're after in terms of atmosphere. Honestly, I've found the food at Apamate more interesting and just as well-presented compared to Tinto (though I know some would disagree on this). The real difference is in the atmosphere. Tinto is a Restaurant with a capital R. It has wine, and rushing waiters, and well-dressed people who talk loudly because they think they're entitled to do so. Apamate is on a grungy little block of South Street next to a giant hole. The waitstaff is in no hurry. You bring your own wine. When people are talking loudly at Apamate, it's because they're having fun and enjoying the food.
For me, personally, it's much easier to focus on the food at a place like Apamate ... but if you prefer a more traditional restaurant experience, Tinto would be better. I guess I just sort of assume that since you're posting this question on Chowhound (rather than flipping through back issues of Luxurious Food and Wine Weekly), you're an Apamate sort of person.
Apamate: Eat Here!
glad to be of service! thankfully, since the good review in the paper a while ago (and thanks to all you great chowhounders), I no longer have to worry about Apamate going out of business.
City Grange?
Has anyone been here? The menu and concept sound intriguing, but I haven't heard anything from people who've been there.
Closing Dinner in Philadelphia
I'm with you on the decor, benito, but the food at Barclay is top-notch. I think it would work well, since the menu is good for boring people (this is a closing dinner, right?) -- ie, steak -- as well as people who want more excitement -- ie, Kobe beef sliders and cute dessert concepts. I've never done the private room thing there, though.
I'd agree with everyone that Buddakan is too loud for a closing dinner. Morimoto or Osteria might be interesting, though.
Apamate: Eat Here!
So glad you enjoyed it! It's always good to know that true Chowhounders can make a difference...
Need a new CSA
Again, I can only speak to Red Earth, but I've been very satisfied with them for the past couple of years. By way of comparison, I just did Winter Harvest for the first time this year and it is really disappointing compared to Red Earth. Sure, the Winter Harvest has a huge selection, but they often fail to deliver ordered products (bison and poke stems, anyone? they were no-shows two or three times!) and are not very well-organized. In contrast, I've had few, if any, order screw-ups with Red Earth -- they are very communicative, and if there are any problems with one week's delivery, they always make up for it in your next box. Very reliable.
Need a new CSA
Not as part of the basic share, but there is a fruit share add-on (as well as an egg share, and this year, a flower & herbs share). The fruit share, unlike the regular share, comes every two weeks, and there's no opportunity to select specific fruits like there is with the vegetables. But you do get a fair amount of fruit in the delivery (I can't tell you how many peach cobblers, apple pies, etc. I had to make last season).
NYC Foodies bound for Philly
Marigold's chef and menu turned over on Jan. 1. Erin O'Shea, formerly sous chef, is at the helm, doing upscale southern comfort cuisine. I've been there only once since the change -- Compared to the old menu, the new menu is just as creative, and very similar both stylistically and execution-wise (even though the cuisine itself is different), but I'm not ready to call it equally good (but hey, I hate change). That said, if you're coming in from out of town and have never been there before, I would definitely recommend it.
Of the other options mentioned above, I'd definitely recommend Amada or Tinto (Tinto, the smaller one, may remind you of Degustation in NYC, if you've ever been). I'd also steer you to BYOs like Lolita (creative modern Mexican), Matyson, Django, Marigold, etc. ... If you're looking for something that you won't get in NY, I don't think you can beat dinner for two under $100 that will knock your socks off in terms of quality and style. That said, many of the BYOBs (and Tinto, which serves alcohol) are pretty small, and so may have trouble accommodating a "celebratory" dinner, depending on how large it is.
Despite the Vetri pedigree, Osteria's menu can be hit or miss, and its service is definitely a miss. Buddakan is more of a scene than a real culinary destination (and I don't think it'll offer you anything you couldn't get in NY - same goes for Estia). And personally I think City Tavern has nothing to recommend it.
Cheesemakers and/or mongers: Tell me about edible ash
Thank you for the insight! Frankly, given the minimal amount of ash needed for many of these cheeses, I wonder whether you could even tell the difference between cherry and grape vines (or whatever else is rumored to be the source of the cheese ash). That said, I only burn seasoned hardwood in my stove, and would be willing to try it out for fun. If I suffer any gastric distress, I will let you know!
Cheesemakers and/or mongers: Tell me about edible ash
Do you know why they switched?
Cheesemakers and/or mongers: Tell me about edible ash
I am at the very beginning of the cheesemaking learning curve, and have just made my first batch of chevre. My obscure question for you Chowhounders is: What kind of ash is used in making ash-covered or ash-lined cheeses (i.e., Humbolt Fog, Bonne Bouche, etc.)? Is it incredibly foolish of me to think I could just use ash from the seasoned hardwoods I use in my wood-burning stove? Any information would be much appreciated.
Phila sources for raw milk (cow or goat) and cream?
Thanks, all, for the recommendations. I will certainly check them out this weekend.
Phila sources for raw milk (cow or goat) and cream?
I was so excited to start making chevre from my Winter Harvest delivery of raw unpasteurized goat milk, but just learned that the dairy goods won't be delivered today. So, does anyone know of any place in Philadelphia that sources raw (goat or cow) milk, and raw cream (or even just single-pasteurized cream without additives, which they used to sell at Whole Foods but doesn't seem to be available anymore)? Going all the way to Hendricks is too much of a schlep for me.
Many thanks in advance!
Where can I get real Italian 00 Flour?
Whoa - how much pasta are you making?
My only suggestion would be DiBruno's, but I doubt they would have it in bulk. Sorry I can't be more helpful.
Advice: Gayle or James?
!?! Where did you hear about a change at Marigold? Is this because of Michael and Steve's new place?
Advice: Gayle or James?
Am trying to decide between Gayle and James for dinner in a few weeks. People seem to enjoy both, but I'm a picky girl. Any thoughts or comparisons?
For a bit of background, if I had one day left to live, I'd probably cook breakfast myself (Neuske's bacon, eggs poached sous vide, and homemade waffles with greek yogurt and fruit), eat lunch at the Magic Carpet food truck, and have dinner at Marigold Kitchen.
Need a new CSA
I second Red Earth. We've been with them for 3 years now, and have been very satisfied.
