[philadining]

Yeah, Percy, no pressure! I just thought I saw you making some notes, at least more than I was!

mrbigjas, on Jul 2 2006, 12:29 AM, said:

started with that zin that capaneus loves that i can never remember the name of.  it's big, over 16% alcohol, but pretty nicely balanced.  not to be consumed with (most) food, but a good drink on its own. 

Edmeades. Didn't notice the year.

Agree about the Coteaux du Layon, a bit intense for most situations, but just right with the foie, or in a small dose with dessert. Liked that one a lot.

Quote

with the scallops, a finger lakes wine: 2004 hermann wiener dry reisling--possibly better than the good doktor that philadining has brought to other dinners.

I think you're right, as much as I like the Dr Konstantin Frank Rieslings, I've come to like the Wiemer even more.

Quote

with the pigs feet: 2003 three thieves tempranillo.  this is a wine that comes in a jug that looks like a moonshine jug.  it's a simple wine, and just right with something like a pig foot terrine--enough acidity to cut through the gelatinous nature of the foot, but not to overwhelm its essential blandness.

I'll take the blame for that one: a goofy wine that I couldn't resist buying when I saw its assertively down-scale packaging. These guys even sell decent wine in boxes! www.threethieves.com And simple is right, nobody will mistake it for a fine Rioja, but it is a pleasant enough summer quaffing wine, and in the end, pretty good with that course, as noted, not so big that it stepped on the foot's toes, mellow enough that it didn't fight with the mustardy sauce. I'm not in a hurry to replace that bottle, but it would make a good summer party wine...

Quote

then we moved on to a 2004 belle glos santa barbera county pinot noir, which was much more interesting, but i don't have notes about, well, in what way it was more interesting.  i do remember enjoying it.

Agreed, that was a delicious wine. But right about there i started losing the thread as well, not so much from drunkenness as just from sheer numbers. We had the good fortune to be there on a night that Marnie Olde stopped by for dinner, so she and Katie were passing glasses back and forth, so there were even more tastes getting circulated around, and I just got dizzy. I can think of worse ways to get confused.

Good stuff overall, and most importantly, generally very complimentary to the food.

[percyn]

Just kidding Katie

Anyway, James has pretty good notes and I will pickup where he left off...

With the Rabbit Gratin we had a 2000 (?) Rizzi Barbaresco
and the float was made with Cascinetta Vietti Moscato d'Asti.

Also, I think the pairing with the Escargot was a Louis Lator Montagny.

Cheers
Percy

[shacke]

Late in posting, just back from NYC.

The meal was indeed terrific and the companyt equally so.

When I got the menu the night before, it was like a cryptic treasure map. I didn't have an idea it was going to be so many plates but whose complanin'?

The Belle Glos was an 04 Clark and Telephone vineyard. Very much the cali style of pinot noir.

And those Moscato Floats? Katie split the apple on the head with that call.


Ready for 'Episode 2: Revenge of the Pif' when you are

Evan

[KatieLoeb]

Quote

And those Moscato Floats? Katie split the apple on the head with that call.

Thanks Evan. I've seriously been waiting almost AN ENTIRE YEAR for the freakin' Honeysuckle Gelato to be back in its short season at Capogiro to test my theory that it would be delicious floated in Moscato d'Asti. The aromatics of the wine are so similar to honeysuckle I was certain it would be rockin', but I thought of it just a wee bit too late last year to make it happen.

My thanks to all of you for your infinite patience with me when I get one of these crazed ideas in my mind's palate (so to speak) and like a dog with a bone, simply won't let it go and have to make it happen.

Sometimes it works really well. Sometimes not so much.

[shacke]

I called today for a reservation and they are only taking reservations 30 days in advance as the building is for sale. I asked if they are planning to relocate or close and got static. Uh oh - anyone have a scoop on this?


Evan

[dagordon]

shacke, on Nov 17 2006, 06:55 PM, said:

I called today for a reservation and they are only taking reservations 30 days in advance as the building is for sale.  I asked if they are planning to relocate or close and got static.  Uh oh - anyone have a scoop on this?


Evan

Noooooooooooooooooooooooooooooooooooooo

Someone please find out what is happening.

[dagordon]

It sounds like once the building is sold, that's it for Pif.

Just got back from an oustanding tasting menu there. David's cooking just seems to match our tastes perfectly. Everything that comes out of that kitchen is spot on. This is heart breaking.

[mrbigjas]

so what's the deal? is he going to focus more on ansill? is he going to take pif (as a concept, i mean) somewhere else, or is he just going to bail overall?

[dagordon]

mrbigjas, on Dec 1 2006, 11:46 PM, said:

so what's the deal?  is he going to focus more on ansill?  is he going to take pif (as a concept, i mean) somewhere else, or is he just going to bail overall?

My impression is that he's been working a lot and is getting tired, and, in more or less his words, "wants to have a life". Dunno if this means he will be investing more of himself in Ansill, though I doubt it; in any case, it sounds like Pif in any form is done. It does sound like they'll remain open until the building sells, though, so it's unclear how much longer Pif will remain.

[shacke]

dagordon, on Dec 2 2006, 12:15 AM, said:

mrbigjas, on Dec 1 2006, 11:46 PM, said:

so what's the deal?  is he going to focus more on ansill?  is he going to take pif (as a concept, i mean) somewhere else, or is he just going to bail overall?

My impression is that he's been working a lot and is getting tired, and, in more or less his words, "wants to have a life". Dunno if this means he will be investing more of himself in Ansill, though I doubt it; in any case, it sounds like Pif in any form is done. It does sound like they'll remain open until the building sells, though, so it's unclear how much longer Pif will remain.

It was David's intention to open Ansill and leave the cooking to David Kane who left shortly after. Since then, he has been in the kitchen and while that is a boon to us, this is not what he expected and I am not surprised having had a chance to think about it. Since Ansill is doing really well, Pif is probably going to slaughter.

My last two meals there were totally on the mark.

Evan

[mrbigjas]

ok then that's ANOTHER place i have to get to soon. anyone know a good babysitter?

[philadining]

Pif Jan 6, 2007

[Diann]

since Phil and Pedro are slacking off, those pics are of:

1. escargot, roasted garlic, hazelnuts(?) -- my favorite version of escargot ever.

2. foie gras torchon -- super-sweet and P&P's least favorite of the appetizers that night, though I liked it a lot. I'm not normally a foie gras person (except at the late lamented Studiokitchen) but this dish reminded me why people like it -- it's like creamy duck butter with a deep liver-y undertone.

3. beets and goat cheese. simple, delightful; with some bread and butter and a glass of wine, what more could you want from the world?

(we also ordered the charcuterie plate -- good pre-appetizer appetizer)

4. the famed and justifiably loved entrecote with anchovy butter. this was nicely rare -- all charred and crispy on the outside but pink-red and meaty inside. also, the dish combines three things I love: ribeye, anchovies, butter. and the whole is greater than the sum of its parts.

5. duck in port sauce with an arugula/duck confit salad -- I stole bites from this dish and they were perfect (sweet duck, almost smoky confit, peppery arugula, bright vinaigrette).

6. cheeses -- roquefort I believe (intense!), morbier (ashy!), and something else.

7. poached pear in a fascinating sauce -- star anise, ginger, vanilla(?), cinnamon(?)... the sauce went well with the roquefort, actually.

8. pistachio creme brulee.

whew!

all in all, a truly soul-satisfying meal.

This post has been edited by Diann: 09 January 2007 - 11:59 AM

[Jeff L]

Wow, Diann, thanks for the commentary. Looks like you guys had an outstanding meal. I think this answers the question as to how good Pif is w/out Ansil.

[philadining]

O, whoops, right, Charcutierie!


And there seems to be some confusion: David Ansill IS cooking at Pif, David Kane has been gone for some time. Kibett Mengech is chef at Ansill.

I wouldn't hazard a guess about the future of Pif, but it seems to be going just fine for now.

I thought the food was delicious. I didn't dislike the foie, I just liked the other starters better. The duck was billed as medium-rare, but I thought it was a little less-done than that, and I think it would have had a better texture cooked a little further, but the flavor was excellent, especially in concert with the spicy arugula and shreds of salty duck confit. We were all thinking that we would never normally order a steak at a place like this, it just seems like the skill of the kitchen might be put to better use, but wow, that was indeed a tasty piece of beef.

The poached pear was intriguing, with all sorts of mysterious wisps of flavor swirling across the palate. I'm normally opposed to flavored creme brulées, but this pistachio version was excellent. And along with the roquefort and morbier, the third cheese was an Alsatian Muenster, which was pretty good, but the least distinctive of the three. That roquefort was super-intense, and as Diann mentioned, through a happy accident we discovered that some bread, dipped in the pear-poaching liquid, was the perfect platform for its pyrotechnics.

The food was really quite delicious, and the place, as always, has nice nice casual vibe. The evening was lubricated by:

which we don't want to talk about, because the CdP was freaking awesome, and we don't want you maniacs going out and buying it all up before we have a chance to, and we're not sure how the Cave Springs Riesling got in the state. So let's just keep quiet about the wines, OK?

Forgot to take a picture, but at the end of the meal, we drank a split of Late Harvest Gewurtztraminer from Amity in Oregon, which I liked quite a lot.

This post has been edited by philadining: 09 January 2007 - 03:57 PM

[shacke]

Looks like another great meal there. When I get there next - and hopefully soon - I will try and get detailed instructions on making that sauce for the entrecote. I love that.

Evan

[Capaneus]

What they said: rockin' meal, made better by great company.

David is regularly in the kitchen at Pif. When I expressed my sorrow at the restaurant's imminent demise, he told me to stop worrying. Make of that what you will. He was certainly not talking about being tired, even minded when I mentioned he looked it.

Didn't mentioned the Barbe Rac because it's all gone: our post-dim sum raid seems to have cleaned out the state. Sorry about that, folks. I'm sure there will be another excellently-revued $100 CdP selling for $30 coming along any day now.

[Diann]

Yeah, I specifically didn't mention the wine because there's no point in making me (and others) sad that WE CAN'T GET ANY MORE OF IT.

I really loved all three of those bottles, though. Le sigh...

[HD73]

Diann, on Jan 10 2007, 12:02 PM, said:

Yeah, I specifically didn't mention the wine because there's no point in making me (and others) sad that WE CAN'T GET ANY MORE OF IT.

I really loved all three of those bottles, though. Le sigh...

Just grabbed a bottle of the Barbe Rac at the Wine and Spirits Store between 12th and 13th and Chestnut. It was definitely the last one in the store.

[Capaneus]

HD73, on Jan 13 2007, 04:52 PM, said:

Diann, on Jan 10 2007, 12:02 PM, said:

Yeah, I specifically didn't mention the wine because there's no point in making me (and others) sad that WE CAN'T GET ANY MORE OF IT.

I really loved all three of those bottles, though. Le sigh...

Just grabbed a bottle of the Barbe Rac at the Wine and Spirits Store between 12th and 13th and Chestnut. It was definitely the last one in the store.

Well, there you go: never trust just the website. We did leave one behind, but when I couldn't locate it with the online search, I assumed it was gone.

I should do a SKU search just to make sure...

[dagordon]

Rejoice! David has taken the building off the market. And Pif is now open 5 days a week, Wed-Sun.

Apparently the vicious rumours that I was spreading to the effect that the building is irremediably infested were successful.

All is well with the world.

[shacke]

Aren't I just a shill. Another great meal at Pif tonight with a bunch of friends, old and new. We sat in the back room which really may be a room to book in moderate weather (read: avoid summer and winter). I was just cozy having enjoyed some killer burgundy and other reds but the ladies were particularly frozen.

Anyway, David Ansill continues to cook my kind of food. I so forgot my camera as I am so used to having Philadining in tow.

For starters, I had the skate and eggs. Seared skate pieces atop haricot verts with a red wine reduction. Topped with a quail egg and chives. Very good - very simple and well executed.

After having passed on the entrecote a few times, tonight I ordered it and it was bangin. It's one of my favorite pieces of meat in the city. It was served with potatoes boulanger which interestingly I had a rendition of at pumpkin, cooked by former sous chef David Kane last week. These were very different and way more killer. Agridolce, small chunks of bacon. Terrific.

While never a huge proponent of the dessert offerings there, I had a very satisfying if not pedestrian apple turnover with creme anglaise. It was one of the better desserts I have had there. Others had the staple pot de creme and creme brulee and were very pleased.

Indeed, David Ansill told me the building is no longer for sale.

Bravo once again for another great dinner.

This post has been edited by shacke: 23 February 2007 - 09:31 PM

[dagordon]

Feeling like a shill too, but we had a very delicious tasting menu at Pif last night.

Amuse: pig trotters -- we've had these fried at Pif a bunch of times, but this time they were not; this time they were in little medallions, with a gelatinous texture.

Escargots au Pernod

Foie torchon with pear honey

Mushroom soup with truffles and sherry

Tartine au maison (three crostini): anchovy w/ olive tapenade, salmon roe w/ creme fraiche, brandade w/ fried quail egg

Skate in Sauce Noir (squid ink or perhaps cuttlefish ink, I can't remember which, with leeks)

Steak frites w/ crumbled roquefort

For dessert we had the Financier, blackberry soup with mint and mixed berries, and beignets with hot chocolate.

The beignets were very disappointing -- not crispy, and too cakey. But I really can't find fault with anything else. The brandade with the quail egg was fantastic; their skate is always perfectly cooked (ok, it did need a touch more salt); the roquefort was actually not at all overwhelming in the context of the dish, and in fact the combination was excellent. The foie torchon was delicious, I should have asked where the foie was sourced from.

It's impressive, given the changes in the kitchen, how consistently good the food is. It's our standard go-to place when a friend is in town, for example, and we need somewhere where a high quality meal will be guaranteed (last night, for example, we had a friend in town and were celebrating his getting a new job).

[mattohara]

hello everyone and thanks for all the kind words about Pif. i'm the Matt that waits tables there with the short hair and scruff. i just joined and this is my first post!

i moved to philly two years ago and have been working in restaurants (washington square, waterworks, now Pif and Ansill) since i got here. when my girlfriend and i went to Pif for my birthday and Ansill for hers a few weeks later i left thinking to myself 'i have to get a job here.'

a few months later Waterworks wasn't working out very well so i started to go hang out at Ansill. i started talking to David at the bar and a few weeks later got a call about starting work!

i started working at his restaurants because of the food. it's nice to see a lot of other people who feel the same way.

if you stop in and you see a skinny white guy with a shaved head please say hi.

[shacke]

mattohara, on Mar 22 2007, 05:13 PM, said:

hello everyone and thanks for all the kind words about Pif.  i'm the Matt that waits tables there with the short hair and scruff.    i just joined and this is my first post!

i moved to philly two years ago and have been working in restaurants (washington square, waterworks, now Pif and Ansill) since i got here.  when my girlfriend and i went to Pif for my birthday and Ansill for hers a few weeks later i left thinking to myself 'i have to get a job here.'

a few months later Waterworks wasn't working out very well so i started to go hang out at Ansill.  i started talking to David at the bar and a few weeks later got a call about starting work!

i started working at his restaurants because of the food.  it's nice to see a lot of other people who feel the same way.

if you stop in and you see a skinny white guy with a shaved head please say hi.

Matt. Good to see you in here and welcome to egullet!


Evan

[jelly]

mattohara, on Mar 22 2007, 02:13 PM, said:

hello everyone and thanks for all the kind words about Pif.  i'm the Matt that waits tables there with the short hair and scruff.    i just joined and this is my first post!

i moved to philly two years ago and have been working in restaurants (washington square, waterworks, now Pif and Ansill) since i got here.  when my girlfriend and i went to Pif for my birthday and Ansill for hers a few weeks later i left thinking to myself 'i have to get a job here.'

a few months later Waterworks wasn't working out very well so i started to go hang out at Ansill.  i started talking to David at the bar and a few weeks later got a call about starting work!

i started working at his restaurants because of the food.  it's nice to see a lot of other people who feel the same way.

if you stop in and you see a skinny white guy with a shaved head please say hi.

Matt, are you at liberty to say what the story is with the chef leaving Ansill? Does this mean David will be cooking there (and not at Pif) for the foreseeable future?

Michele

[mattohara]

i have to ask david tonight if i can leak the goods. he's doing a cooking show at RTM at the cookware stall. 6:30 PM. it was originally going to be called "chillin with Pif" and be all about cold stuff for the summer but now i think the name is changed to something less fun (same subject though).

[jelly]

mattohara, on Jun 5 2007, 01:01 PM, said:

i have to ask david tonight if i can leak the goods.  he's doing a cooking show at RTM at the cookware stall.  6:30 PM.  it was originally going to be called "chillin with Pif" and be all about cold stuff for the summer but now i think the name is changed to something less fun (same subject though).

Thanks. Just so long as he doesn't threaten to close Pif again. I couldn't take that again!

[mattohara]

David is revamping Ansill to make it more like his original vision. It will be a more accessible-though-creative menu at the same neighborhood spot. All of my personal faves are still there but there's some tweaking going on. From what I understand the menu will be changing more but David will be in the kitchen directing in a more hand-on kinda way. I was there tonight but forgot to bring home an updated menu to post here. The menu is now divided into Hot, Cold, Charcuterie and Cheese. There's a good number of new dishes as well.

Jared Frazer has been David's guy at Pif for the last 6-8 months. He's a really knowledgeable dude that understands David's vision for Pif and will be executing it and adding his own flair with David's oversight: he is now Chef de Cusine. I've been working with him since he got there and have been consistently impressed with his knowledge and skill. Coming in to assist is Libby, another talented chef from Ansill.

All of this is my wording and experience at both restaurants; David gave me the OK to let you guys know what's up. The nutshell is all your favorites at Pif with a different (and dexterous) touch: all your favorites at Ansill with a back-to-basics change-up. Please say hi to David or Edd (the manager at Ansill) or Matt (me) or Matt (sideburns) or Bridgit at Pif. We'll all be happy to see you.

[jelly]

Sounds good. Thanks Matt.