george2's Profile
Arugula Ristorante – Huntingdon Valley
It's very good but non-pasta entree's are expensive. The place is also loud. Nice that it's a byob.
Byo wedding reception ideas?
The Highland's in Ft. Washington
http://www.highlandshistorical.org/
Baltimore rec off I95
We ate a good meal at Samos. Funky little place with good food, low prices and good services. We bought some Greek pastries a half block down the street but forget the name of the place.
Thanks for the recommendations.
Baltimore rec off I95
On Thursday we'll be stopping for dinner in the Baltimore area while traveling south from Philly to DC. When we did this years ago -pre chow hound- we went to Fells Point (I think) and stumbled on a great little Italian place.
We're very adventuresome eaters but want to keep it around $25 pp. Recs don't have to be anything special, as good pub food is just as acceptable as anything else. Alcohol isn't a factor.
So, what's good within about 3 miles from I95?
Lacroix Update
In the thread Why Bibou doesn't deserve Four Bells...
http://chowhound.chow.com/topics/648662
I indicated I was going to Lacroix, and someone asked for a review, expecially in light of Craig LaBan’s recent demotion to three Bells on 2/4/12:
Lacroix loses luster:
http://www.philly.com/philly/columnists/craig_laban/20120205_lacroix.html
Based on his experiences, Laban’s complaints seem fair and gives Jon Cichon and his staff something to shoot for. If that’s the case, they hit bulls-eye during our visit.
My wife and I ordered the Tasting Menu:
http://www.lacroixrestaurant.com/menu_and_wine_cellar/documents/CurrentTastingMenu.pdf
which, at $75 is quite reasonable. We’re partial to big red wines and this menu was a poor fit, so a lower tannin Pinot Noir was more in order. After narrowing it down to several from Oregon, I let our waiter choose, and he did a fine job with a Yamhill for a good bit less than we were willing to spend.
Service was excellent, but the staff seemed younger than what I recalled when we were there when Lacroix himself was the chef. It was a special occasion, which was attended to without them going overboard. Jon Cichon came out and chatted with us for a good 10 minutes about preparation, technique, Japanese knives and work ethic. At 29 he’s just a kid but has a maturity that should lead to great things at Lacroix.
The meal itself was excellent. For me, the standouts were the foie gras and the veal cheeks.
Cichon and Pierre Calmels are friends and as we frequent bibou, a comparison is in order. Lacroix is a total fine dining experience. It takes a lot of staff and money to run the place properly. Bibou is a byob bistro, serving food every bit as good –and arguably better- than Lacroix.
We’re more bibou people, but are already talking about who we can corral into paying for another Lacroix dinner.
Why Bibou doesn't deserve Four Bells...
Not for me.
Even if all your criteria are met and the wine is properly stored and served in excellent stem-ware, buying a bottle of wine at 300-450% markup rubs me the wrong way. I have plenty of good-great bottles at home that I could bring. But at a byob my selection is then limited to what's in my wine bag.
For a lot of people, the positives you mention add tremendous value and make for a superior experience.
What's the best sandwich at Tony Luke's?
Roast Pork Italian broccoli rabe & sharp prov
Why Bibou doesn't deserve Four Bells...
I forgot about this thread until CH mods told me it was moved from someplace else to here.
deprofundis, I'm with you all the way.
Since the original post we've been to bibou another dozen times. IMHO it serves world class food, and the likes of Robert Parker and the James Beard folks agree. The service was always good but has been excellent for the past year or so.
When they were awarded the fourth bell we sent them a congratulatory note.
Tonight we're off to Lacroix, which IIRC lost a bell and sells wine for 400% above cost. It'll be an interesting comparison.
What wines to bring at Bibou?
During my dozen or so visits to Bibou there have always been a party of four who bring two favorite reds and one white. If more than one of us knows ahead of time we're likely to order the foie gras appetizer, we may bring a 1/2 bottle of good Sauternes.
We're members of a high-end wine and dinner group and the best advise is to bring something YOU will really enjoy.
Rec. for Reasonable and Good Caterer for Baby Naming in Burbs
We've had very good experiences with Betty the Caterer
chef's tables?
I've been to TT and Under the Oak Cafe and both are great experiences. TT serves some of the best food you'll eat with a commensurate price tag. UOC is very good with some excellent dishes. Both have great service. UOC is more inclusive with interaction with the actual kitchen. Both are BYOB.
First time to Philly.....help!
Of course, try Vetri!
Lacroix and Fountain are also excellent and is a similar fine dining experiences.
For less formal, Matyson is a very good BYOB. If you can get a reservation at bibou, that's even better. Blackfish also offers top tier food. Other worthy BYOB's are Cochon, Modo Mio, Branzino. This is only a brief list.
The Commissary. . .
I remember their great carrot cake.
DCM, please post the recipe!
Philadelphia's 4 Bell Restaurants
I would not be surprised at all if Bibou got a raise from 3 to 4 bells. LaBan revisited not too long ago and it's received national accolades since his original review. He also loves small BYOB mom 'n pop operations.
It's tough enough getting reservations already and they've raised prices -reasonably- once or twice.
Humiliating experience at Dettera
FM, maybe I missed it, but point out where they were seated at a booth. As I read it, they asked for a booth but accepted the choice of the upstairs table. You may owe the OP an apology.
The food isn't the issue here, it's how customers are treated.
Good completely MSG-free Chinese restaurants?
Not intending to rain on your parade, but I went to Poon's Chinese New Years dinner last year with a group of about 15 and it was only fair. The flavors didn't pop and some dishes were a bit too greasy. Still, we all had a great time and presentation and service was very good. IIRC, it was BYOB.
Bistrot La Minette
Four of us went to BLM a few weeks ago and had a very good experience. Our waiter, Briton, was professional and friendly; the antithesis of a haughty salesman. My foie gras appetizer and rabbit and mustard entree were both great, except I would've liked a bit more bite to the rather mild mustard sauce. The rest of the table was pleased with their meals.
All of us had been to bibou (my wife and I two weeks before and after) and while BLM is a notch or three below, we'd certainly return. The $15 corkage fee is reasonable, and we bought two good wines with us.
Blackfish- great food, but...
What I meant by loss leader is they probably lose money on breakage, washing, buying good stemware as an incentive to get you in the door. There are plenty of byob's that offer a single small crappy wine glass and most people couldn't care less.
The driving force of the LCB laws is a given, but the economy forces restaurants to raise the bar. Blackfish is one of them.
The people who gripe about corkage fees reminds me of my road running days. A fellow who sponsored races costing $8 with a free tee shirt had a bunch of $1 and $5 bills in his pocket at the end of every race. Invariably, a few runners complained about something inconsequential. He'd take take their name, give them $8 on the spot and add them to the short list of people who he wouldn't respond to when they tried to sign up for another of his races.
Blackfish- great food, but...
The Philadelphia area is probably one of the few in the country where byob is prevalent. I'm amazed that a number of good restaurants with wine lists allow it, albeit usually with a corkage charge. BYOB is a phenomenal cost saver and a wine lovers dream. Generally, it's a loss leader for places, like Blackfish, that allow it, while places with liquor licenses most always make less per bottle than if they sold it themselves. It's probably the economy that's a driving force.
Sometimes there's something worthwhile to gripe about at a restaurant, but when it comes to nominal corkage fees we should say thank you to the proprietor or at the very least, hush up lest they change their minds.
Blackfish- great food, but...
I was there about two years ago and IIRC their stemware is very good (different glasses for white and red), they offered to bring an ice bucket for our white and came by to pour when our glasses got low.
IMO $2 per bottle is a bargain even if I wasn't told.
Bibou
It sounds like the flank steak was the worst part of the meal and really should have been returned. No one wants to be the complainer, but I'm certain they would have gladly made it right, apologized and probably given you something extra for your inconvenience. The Calmels are sweeties and want to make you happy. The primary server, Fritz (?) may appear brusque, at times but he would've made things right, too.
I can't speak to the fish sauce but I agree with your friend about the Pied du Porc.
After over a dozen meals at Bibou I've had a few that were very good but not as sublime as the hype would leave a first-timer to believe. They're not responsible for the hype, but they're stuck with it as long as they keep serving me the sublime at least 75% of the time.
I love the foie and escargot but often order other apps. +1 on the game dishes There are so many outstanding dishes I can't recall them all. Last month we really liked the gravlax and the bouillabaisse was phenomenal. The hangar steak is a sleeper, which was ordered by someone in our group the first visit (3 days after opening) and has always been very good to outstanding. I swear, their bread has crack cocaine in it.
In my experience, there were a few disappointments such as hard to find fresh frogs legs that Charlotte and Pierre both recommended but which I thought were average.
Bibou hits my sweet spot in so many ways I still get excited when we go.
So so Thanksgiving
It's a shame that you have been disappointed -yet again- by a Philadelphia restaurant experience, but considering it's Moshulu, it's not surprising. Over the 30 years or so I'm aware it's been open (and closed) Moshulu has had many changes in ownership and many more chefs. The ambiance was always the draw with the food fair to middling. People who are "into food" in the Philly area tend to see the place for what it's most always been.
Great Burger - Upper Dublin Shopping Center
I've had their burgers and fries several times and like them a lot.
Best Indian in Iselin
What's the best non-buffet Indian restaurant in Iselin?
We're staying for two days and a CH search came up with the repeated recommendation that pretty much all the Indian places were worthwhile. Oak Tree Rd, was mentioned as a mecca but I'd like specific places.
thanks
Outdoor Dining Suggestions.....Montco/Bucks County
In Newtown there's Isaac Newton's good beer, nice patio and okay food.
Also Vecchia Osteria by Pasquale BYOB good food with home made pasta and nice patio about 100 feet from the road.
After either one take a stroll through historic downtown Newtown.
Blue Sage Grille Southampton PA
BS is minutes from my home and office and I've been there over 20 times.
Food is very good, reasonably priced but not low fat as is usually associated with vegetarian/vegan. It's flavorful, creative and nicely presented. It's a byob.
On the down side, the place gets very loud when busy and the menu hasn't changed much since it opened. I stopped going for about a year because the relatively short menu became boring. Service is usually good but some servers are so laid back they they disappear for a while.
Looking for best pho in Philadelphia
Forgot the name but six of us ate there and all agreed it's an Americanized version of real Pho. Got the impression if it's not a chain already that's where they're heading.
Under the Oak is oakay
Actually, it's very good! The BYOB Chef's Table is a bargain at around $65. Great butlered hors d'oevures (the chef smokes his own duck breast!) with good quality sparkling wine. The service is friendly and attentive and the meal is similar to what you'd get at Talula's Table in quality and quantity. The chef explains each course and the owners fawn over you just the right amount.
http://www.undertheoakcafe.com/
This place is a new hidden gem worthy of bringing along your better wine.
Under the Oak cooking classes
After attending two different cooking classes at Under the Oak http://www.undertheoakcafe.com/ I can say they are terrific. I've attended other classes and chef David Salvatore is among the best. He has a great ability to demonstrate and explain all levels of cooking in a fun and friendly way without dumbing anything down. He's clearly an accomplished chef and makes great food which includes some student participation.
You're given handouts with detailed recipes and explanations and a pencil to take notes. Salvatore shares easy and useful chef's tricks and tells you where and why to buy certain ingredients. When he explains the science behind some of the cooking it's interesting and makes sense. Our classes included people just learning to cook and advanced home cooks and everyone said they learned a lot.
The rest of the staff and the owners are friendly and you can tell they all enjoy being there. They provide white and red wine but a lot of the people who attended brought their own.
I think we were there 2-3 hours which flew by. You eat, drink, socialize and leave a better cook. Chef Salvatore is a CIA grad who worked in France but is down to earth, good natured and has a genuine easy sense of humor. He has a passion for cooking the foods he makes and gives credit when he teaches a recipe he got from someone else.
