mlpkroffal's Profile
Authentic French Bistro
Uhhh...The decor, the food, the wine list, appartif. It's not MY definition of a bistrot, I'm not making it up. A bistrot walks a specific line food and decor wise, it just does. As does a trattoria, a brasserie, a brahaus and so on. La Minette sports pretty much all traditional bistrot dishes whereas Bibou is a bit more contemporary, almost new American in certain areas. The original post seemed like they were looking for an authentice bistrot experience, and I was simply commenting on the fact that Bibou isn't exactly a bistrot. If you went to Paris or other parts of France where bistrots are, you'd see a much stronger resemblence in La Minette from food to decor than you would Bibou. Fact.
And on top of that, if you asked Pierre if he is going for a bistrot with Bibou he'd say no. Fact. Trust me. They know it's not a "bistrot", they are from France! It's a damn good restaurant though, probably the best new one in Philadelphia currently.
Authentic French Bistro
People...Bibou is NOT a traditional bistrot at all. It is the best restaurant anyone has mentioned so far, but it's not a bistrot. La Minette is by far the most authentic bistrot in Philly, with great food. If you are looking for a serious accurate French bistrot, go to La Minette. The food isn't far behind Bibou by any means, I just overall liked my food at Bibou a touch more. It's a restaurant, not a bistrot. Every time someone does a small casual restaurant it doesn't mean it's a bistrot.
Meme
The prices are great actually, apps go from $8 - $17 (17 being foie gras). Entrees are between $19 - $25 with a highly recommended whole organic chicken for two at $36 ($18 pp) I've never been disappointed with Katz's cooking and at Meme there are some hits for sure. Sizzling mussels are like no other you'll ever have, beef tartare with a sunny side up quail egg and salty chips, steak with a blue cheese hash brown, and I've had the best skate of my life there as well. Desserts are simple and great and a very well designed wine list with some low mark up. Gets kinda loud in there, but the music is like rock and kinda needs to be. VERY laid back vibe. A friend also told me the very special St. Canut Farms pork is back on the weekend menu which is also a "for two" dish.
pizza in philly
I've been there recently, but I'm not a big topping person anyway. If I get one it will be one only, I don't like toppings challenging the crust on a good pizza. Like when I get a regular pizza I don't get any toppings. Their sausage though is awesome. They do use crappy mushrooms (canned) and that does bother the hell out of me. The reserving dough is just what they've done since the beginning, they make a certain amount a day and when it's done it's done. It's not really a gimmick. I personally love when a food place of any kind can get to the point where they basically say, yeah, we're here for the public of course, but we also do things our way. That's just the cost of doing business with them (buying a pizza) it is what it is. And that started a looooong time ago because that place was and still is very busy. Think of that neighborhood and surrounding hoods, it's pretty densely populated. They'd get crushed back in the day and with downtowners coming in for pizza too! That's just a tall order to make limitless dough. Really.
pizza in philly
Tacconelli's being a "joke" is a joke. What's so bottom of the barrel about their toppings? What, because they don't get on a bike with a basket and wear clogs and ride to the local farmer's market and "hand pick" their toppings like every pizza place you think is better? Please...And so you know, and trust me this IS a fact, they don't use garlic powder it's actually chopped raw garlic that burns in the oven and then a lot of cafe ground black pepper. And a white pizza no toppings at Tacconelli's isn't $20 either.
Tacconelli's is indeed a destination spot just ask the kid from Una in NYC and Chris Bianco from Phoenix when they made Tacconelli's a destination to come research pizza before they opened their places.
pizza in philly
Let me just say that Tacconelli's is 100% as good pound for pound as Una Pizza, Grimaldi's, etc. in NY. I say pound for pound because they are indeed a little different, but for pizza satisfaction it's as good. They don't deliver so it may not make the cut. If you want serious pizza though, go there. Philly has a bunch of sub par pizza outside of Tacconelli's pretty much. Slice just okay, Marra's blows, Dolce Carini is nothing more than any other pizza joint with garlic knots. Giannfranco on 3rd street is pretty damn acceptable and delivers. Osteria of course is eat in only, but ridiculous good and again as good as ANYTHING in NY. Tacconelli's ordering dough ahead is what it is, they make a certain amount of dough a day. That should be a refreshing sign to people that it is a real deal artisan place. Mix is actually not that bad either, good pretty thin crust that holds up well in the box. As far as getting such amazing pizza delivered anyway is kind of an oxymoron, because great Neapolitan or Roman pizza dough isn't going to hold up in a box.
Succulent fried chicken?
Meme does do that exactly! The deal is a plate of fried chicken (2 pieces) a home made biscuit, and a Miller High Life for $11. There are also 1 or 2 sides available for only 2 more dollars. I was there last week and the sides were jalapeno hush puppies and some awesome potato salad. You can sub lemonade or iced tea for the High Life if need be. The chicken is really good and comes with this "secret sauce" comprised of hot sauce and something? Awesome deal and they do have outdoor seating.
Best Dinner in Philadelphia?
As I think most places listed above are good bets, I'll give you my recs. (the numbers don't signify any rating order)
1) The "forgotten one" Meme. This place is period my favorite restaurant in Philly lately. The room, the food, the vibe is for sure different than what anybody else in Philly is doing. And value wise it's unbeatable. There are 2 $6 glasses of wine (one white, one red) and bottles start at $29 and they are great wines. You aren't finding value like that anywhere. Entrees topping out at $25. Most are under.
2) Vetri, of course a little more on the occasion side, but THE best restaurant in Philly bar none.
3) Zahav is awesome and just like Meme they are doing food no one else in the city is doing. Even more so than Meme actually with the different thing (Israeli) not easy to find Israeli in Philly that is that good.
4) Noble. I know they are only opening today, but I'd be confident that the James Beard finalist chef there will be putting out top flight food (I've had his food before) The place is straight up awesome inside too.
Good luck...
real Moroccan in center city Philly
Yeah, due to there being 0 real/good Moroccan in Philly some people may think Argan is good Moroccan, but it really isn't. First of all a bunch of the stuff they are doing isn't Moroccan at all, and the merguez is terrible. No kefta? the bread isn't good, and all that fixins bar stuff you see in that case is not in any way what Moroccans put on they're basic merguez/lamb/kefta sandwiches. It's a good bit "Americanized" and at that...still not very good. It's a shame, but Moroccan food might be at the biggest shortage of all great culture foods in Philly. One day????
Brunch @ Meme?
I think you'll be ok, I don't know that they are up to a wait quite yet. When I was there it was indeed busy, but I didn't see a wait.
MEME
I didn't find it to be a special occasion place by price at all when I've been there. There are a good amount of BYO's in the city that are more expensive I think? I also got the skirt steak and it is a wagyu skirt steak with royal trumpet mushrooms for $25...that's a good deal. Foie gras tart is $18 but who is serving a foie gras appetizer for less than $17? I've had that also and the kitchen doesn't hold back on the piece of foie either, that thing was a good size. That's good that you enjoyed the place though, but I think their prices a good bit fair.
Brunch @ Meme?
I had brunch there this past Sunday actually, as a pretty big fan of David Katz I have had dinner twice and brunch once already. Brunch is awesome...they are open from 11-2:30 I believe? Outdoor seating with heaters (we sat outside) and the menu is great. We had cheddar Anson Mill grits with a poached egg yolk, chipped ham and scallions, a baked egg souffle with mushrooms and gruyere served in these cool cast iron crocks, and pumpkin pancakes with foie gras and maple butter...best thing I may have ever eaten. They make their own breakfast sausage and it's incredible, and serving Benton's bacon doesn't hurt either. There was also an omelet of the day (forget though) raisin french toast, steak and poached eggs with smoked paprika hollandaise, and a few others. They had oysters also which is a great brunch snack in the fall.
Check it out, they were pretty busy and everyone seemed to enjoy the food a good bit. The place is very cool and casual, dinner was awesome too but that's for another conversation.
Cheese Making Tours in Montreal?
That sounds like a prospect, what exactly is the name of her place/cheese so I can find it?
Cheese Making Tours in Montreal?
I am coming to Montreal in July and I'd really like to be able to tour a good artisanal cheese making operation. The surrounding areas of course are fine (will have car) and preferably a place that is ok with photos being taken. Any knowledge in this area would be great! I am visiting some cool places and really want to fit in a good creamery of sorts. I heard you can't go see the monks make Oka anymore??? True?
Bluefin in Plymouth Meeting
Sorry Mitchh, there isn't much sushi in phila that would be giving n.y. a run for anything. Especially the 2 places Hans mentioned.
BEST PHILLY CHEESE STEAK
Now. None of the above mentioned places use "better quality" meats than the next. They all use select ribeye. Period. The cut is ribeye, and the quality is select. Select being 3rd out of 3 on the "quality chain" of beef. It has more to do with the roll, and the cooking technique. The seasoned grill thing is also about the same all across the board too because the grill only accumulates flavor for one day at a time. They clean the hell out of those griddles at the end of the night with steel wool, and chemicals til it is silver again. It isn't like a cast iron pan.
In my estimation, John's Roast Pork has by far the best cheesesteak in the city. The seeded roll is what does it for me. There is more meat in the roll than most other places, but also a good amount of cheese. The other places that put a decent amount of meat in the roll don't have enough cheese flavor. John's is balanced. And no matter how busy they get (and they get busy) they pretty much cook the meat as it is ordered. Now they will put 5-6 sandwiches worth on the grill at one time, but that's fine. They have to keep up with the people on lunch break ordering. And c'mon who wins a James Beard award without really having their shit down?
I think Chink's is a close second with Jim's. Jim's people like to talk smack on coz it's kinda touristy, but it is no doubt a solid steak. Tony Puke's on the other hand is gross! I don't know why people feel the need to keep plugging this place? SOme of their sando's are good, but their steak is just bad, and served up with more than a normal dose of attitude. Who needs that crap? Part of the experience my ass. Those Manayunk steaks Chubby's and Delassandros are ok. Del's is better, but they are to inconsistent for me. I lived out there for a little while and went at all times of day/night and they were usually different everytime. John's no matter what is gonna be the same every time. AWESOME! And for the record they have the best roast pork too.
Cooking Classes
If you are open to personal classes in your home, there are some people that do that also. There is a website (and of course I can't think of it) that has sort of a directory of who in the area does them. You could google it. I do know that David Katz formerly chef of M Restaurant is doing some private cooking/classes around the Washington Square area lately. He'd make for a great lesson, I have been to a party in which he cooked, and it was crazy good!
James
Yeah, I just thought it was real mediocre. Not to sound like a know it all, or some accomplished food critic, but when I go to a place and it is bad, I just don't foresee going again. A clear mistake, or just missing by a little...then I try again, but this place for more reason's than just food was bad I thought.
Tria 12th and Spruce - open?
It's been open for 2 weeks. It is good, same thing as the other one, but good.
Is Vetri worth the money?
well whatever, I don't mean it's never an issue, I'm just saying that at a good restaurant like Vetri, you aren't going to have to make a sando after. Those types of things do occur I know, but I was stretching it a little to make a point to not worry about portioning at Vetri coz I know it is all good there.
James
I think James is a scam! The place is very, very mediocre to me. The food is far from anything special. It stinks! And they don't serve the dinner menu at the bar? What kind of crap is that? You don't serve your bar menu in the dining room, but what's wrong with the dinner menu at the bar? That is THE only place I've ever encountered that in my life. When the absolutely clueless bartender explained that to me, there were like 4 tables in the dining room. They weren't even close to busy. I had a spaghetti "a la chitarra" (from the bar menu) that was definately dried spaghetti, with "rich tomato sauce" What!!! It was terrible. The sauce was cooked for way too long, and acidic with a slight burnt note to it. My friend got a truffle gnocchi gratin that had no trace of truffles besides a drizzle of truffle oil. The gnocchi were mush, and the whole thing needed salt....BAD! It seems like a place that got opened with no business plan or something. I don't like it, and what's with the brown? Brown is cool, but the outside of that place is rediculious looking.
Whatever...
Is Vetri worth the money?
Look. It depends on what your idea of "romantic dining" is? Vetri is and can be very romantic. It's romantic to me because it is THE best restaurant in philly, and the room is very nice. It isn't draped in velvet banquets with crystal lamps, but it's very nice, and not too light inside. The dining experience from the professionalism of the staff, to the food on the plate is romantic. If you are after romantic AND a great dining experience, Vetri is definately your place. The other choices are in hotels for christ sake! The outside of Vetri is more romantic than those places!
And as far as price goes, it is surely worth it. It is a real restaurant, with properly executed food, and awsome service. Order a $50 bottle of wine, and you'll get out of there for less than 300. And a $50 bottle there will be quality wine. Very quality. The discussion of portioning, and pricing comes from all these BYO lovers in this town. Don't let it deter you. You are going out, don't worry about it! Portions! What is everyone sooo worried about portions for? 74 year old people worry about portions, and prices. You're not going for the early bird at Del Boca Vista are you!?
Merguez in the Philly area?
As far as good merguez goes in phila.....There really isn't any. I've been through this mission before also. The other suggestions could work fine for you, but as far as buying it to cook at home, it is a little tight. That shop rite having it is cool though. The Kosher stuff is typically good, but in general there aren't enough Moroccans in Phila to have any kind of community and therefore no Moroccan markets. Making it however is completely easy, and will indeed be better than any over the counter source around here. You are not in Montreal man! Unfortunately. There is some good merguez to be purchased in New York though. I usually make a decent amount of it and freeze it. Sausage isn't that easy to make in small batches. Good luck! Merguez is the undisputed king of sausages in my book.
What food is good at the Phillies game?
And also, don't advise for that horrific Shmitter thing to a nice woman and her children. That thing is straight up gross.
Restaurants near Philly Marriott Downtown
It might not sound too exciting, but don't rule out the steakhouse in the Marriott! The executive chef of the whole hotel is actually very good. He isn't the typical hotel chef, he's been cooking at 3 and 4 star places in Manhattan and San Francisco then turned to the hotel world. May be worth checking out?
What food is good at the Phillies game?
None! It is the worst park I've been to for food. Aramark controls the whole park, and there are only generic stands with different names but serving all the sam s#$*t. There is bull's BBQ and that actually isn't bad at all. The pork sando from there is pretty good. I'd say that is definately the best eats in the park. It's just a shame there isn't much else. When I go though, that is what I always get. They have big old smoked turkey legs too.
Rick's out, Tony Lukes in at RTM, best news I heard this week
I don't know why everyone is sooo excited about Tony Puke's coming to the terminal. Hasn't everyone had enough of that crap by now? ANd their cheesesteak is really, really bad I think. There are so many better cheesesteaks in philly! Rick's being one of them. The whole cheesesteak thing is a little exausting by now to me, everyone loves to rate them, but there really isn't that much difference between them! People just like to be able to say where their favorite steak is. And that's cool, locals take pride in their "city sandwich" but really? Geno's, Pat's, Rick's those 3 have no difference between them. They just don't. The only standouts for me have always been the fact that John's (roast pork) is bar none the best steak in town, and Tony Mook's has always been the worst! All the rest are just a freakin' cheesesteak. Chink's is runner up though.
Astral Plane, Restaurant M, Felicias, AND Pif?
Pif has been open a good bit longer, but as far as what is the best restaurant out of the pack...M will be most missed I'm sure. That place was beautiful, and the food was easily the best kept secret in phila. But, the secret part is what doomed them I'm sure!
