Yannii

maybe a nice gumbo(with a little extra hot sauce) at catahoula or the khyber pass pub?

not sure what you are looking for, but there is this new business called phillykitchenshare.com which might be right for you? just curious, why do you need your own chef? dietary stuff, like kosher? maybe, maybe, a restaurant that isn't normally open for lunch, might allow you to come in and cook. but there are a lot of issues with that i think.

i feel really guilty for not going more, the food was brilliant!

yeah i think that good customer service is the art of exceeding guests expectations, so on a slow monday at meme, i think they should have worked a little harder to find an amicable solution. my first thought would have been to temporarily bring the customers inside (with dog i guess) and find out what they preferred to do; prepare their food to go, wait while they ditch the dog at home or just cancel the food that wasn't already prepared. i probably would have thrown in a desert or something like that as a gesture of kindness, but i don't think it's necessary for the place to eat the whole check... and no, unfortunately, they can't eat inside with the dog, it's not fair to other guests or city ordinances... just my two cents (and that's about all it's worth)...

Great Post / Topic.... I really like your current list of possibilities. i might add on the wonderful margaritas and such that they serve at xochitl,, and maybe the seasonal infusions available at James. In fact, if it were me, i would start at xochitl, then go to southwark, then chick's, and then finish up at james (sort of a queen village zig-zag). I would save apothecary for another night. honestly, APO has so much going on with their drinks, that i would reccomend an entire evening to properly explore all the options. (Actually, I feel the same way about southwark as well). In addition, my advice would be to approach each of these different bars as if you were ordering an omakase tasting menu at a japanese restaurant. just put yourself in the hands of the bartender. tell them how many drinks you want (based on how many people are with you I suppose) and let them make you a selection of different drinks that best represent what they do at that particular bar. it should be a blast, definitely take notes (and pictures!) and report back! ps amada has really good cocktails as well....

if it were me, i would want a dinner 'catered' by shola. i bet that would blow the mind of any perspective culinary student. just sayin'

is that the price per person or per couple? does it include tax and gratuity? the high end trimbach reislings i have tried have allways been quite nice, but it would also be nice to know which wines and which vintages will be offered... just saying...

anyone checked it out yet?

found this is on streettalkin.com, looks pretty promising... Chef Jose Garces introduces CHIFA early 2009 December 21, 2008 LATIN SUPERSTAR CHEF JOSE GARCES INTRODUCES CHIFA, A PERUVIAN-CANTONESE RESTAURANT In early 2009, Latin superstar Chef Jose Garces will debut his new restaurant, Chifa (707 Chestnut Street, 215-925-5555), named after the unique hybrid of Peruvian and Cantonese cuisines found in Peru. With a brilliant color palette, the stunning restaurant will feature a center-stage ceviche bar that sits atop a Chinese apothecary cabinet, a 16-seat gold resin communal table, a welcoming lounge for late night dining and Chef Garces’ dazzling menu of signature small plates. Chef Garces will be the first restaurateur to elevate this cuisine from its humble roots to what is destined to become one of the country’s most sought-after reservations. “I am constantly exploring Latin cuisines, and when I began researching chifas, I was fascinated by the combination of these two seemingly different food cultures. But their common grounds, such as fresh seafood, liberal seasonings and rice-based dishes, come together in a way that is at once new and comfortingly familiar,” says Chef Garces, who is Ecuadorian-American and has quickly become known for his popular restaurants Amada, Tinto and Distrito in Philadelphia, Mercat a la Planxa in Chicago. When Chinese workers came to Peru in the late 19th century, they brought their cuisine with them. Over the years, they adapted their foods to work with Peruvian ingredients and incorporated native South American cooking techniques. Chifa is the phonetic pronunciation of the Chinese character that represents this shared cuisine and also came to refer to the restaurants that serve it. Chef Garces’ tempting menu at Chifa will combine the flavors and ingredients of both Asian and Latin cuisines. A few dishes will be: Arroz Chaufa con Mariscos, a traditional Chifa-style fried rice with Chinese ham, egg and scallion, topped with soy- and ginger-glazed shellfish; Aji Gallina, a classic Peruvian dish of slow-poached chicken in a spicy sauce of aji amarillo, walnuts and queso fresco, served over confit purple potatoes and garnished with purple Peruvian olives; Lomo Saltado con Conchitas, beef tenderloin marinated in ginger and soy and stir-fried with peppers, tomatoes and bay scallops, then tossed with fried yellow mountain potatoes and cilantro; and Roast Duck Buns, steamed Chinese buns filled with crispy roast duck over foie gras mousse, garnished with plum sauce, pickled scallions and five-spice sea salt. Menu items will range in price from $10 to $28. Chifa will also feature a Ceviche Bar with more than 10 kinds of fresh daily ceviche preparations. Chef Garces and his talented team will prepare each ceviche to order. Selections will include: Oyster, with leche de tigre, avocado, calamari and pisco, served as a shooter; Tuna with rocoto emulsion, soy, sweet potatoes, red onion and cilantro; and classic Ecuadorian Ceviche, a nod to Chef Garces’ family roots, with orange, fresh tomato and avocado. Ceviches will range in price from $14 to $24. “Traveling to Peru with a few of the Chifa kitchen staff and experiencing this incredibly diverse cuisine first hand opened my eyes to a world of new possibilities,” says Chef Garces, who worked closely with Chef de Cuisine Chad Williams in creating and executing Chifa’s menu. “The vibrant markets, especially the fish markets and their incomparably fresh ceviches, were as gorgeous to look at as they were to eat. It was the most exciting culinary journey we’ve taken to date, and I can’t wait to share this style of food with my guests.” The restaurant to showcase this intriguing food was designed by Jun Aizaki of Creme Design Collective, the creative force behind Garces’ three award winning Philadelphia restaurants. For Chifa, Aizaki drew from images of the chifas in Lima, Peru. “When we first began studying chifas, we noticed that a lot of them relied heavily on exaggerated interpretations of Asian motifs,” says Aizaki, “so we incorporated a lot of Asian elements into a Latin theme, to capture the feeling of both cultures.” Chifa boasts three dining rooms. The first is the main dining room and bar area, festooned with banquettes and earthy shades of terra cotta, ochre and brown leather with hand-crafted shutters. Large ceiling fans, custom-made blue and white tiles and floral fabric accents lend an airy feel. A second dining room, which features the ceviche bar, is painted vibrant red and accented throughout with wood screens carved in Chinese-inspired geometric patterns. The lower level has a sexy, clandestine feel inspired by an opium den with its own bar, lush fabrics, red and black laquered tables, hanging lanterns and plush purple couches and ottomans for lounging. Like all Chef Garces’ restaurants, Chifa’s beverage program will further enhance guests’ transportive experience. A carefully crafted selection of wine and beer will be complemented by signature cocktails such as: Asian Five-Spice Rye Manhattan; Classic Pisco Sour; Mint and Lima Bean Gin Fizz, a sly nod to the capital of Peru; and Burnt Orange and Sesame Martini. A daily Fresh Tropical Fruit Pisco Sour Pitcher will be a natural cocktail choice for groups. Drinks will range in price from $8 to $12. Chifa will also offer an elaborate, artisan selection of Chinese teas, to incorporate that important aspect of Asian cuisine into guests’ meals. Born in Chicago to Ecuadorian parents, Chef Jose Garces credits his family with inspiring and nurturing his interest in food from a young age. His first cookbook further promotes the Latin cuisines of Spain, Mexico, Latin America and the Caribbean, entitled Latin Evolution (Lake Isle Press 2008). Recently, he appeared as a challenger on Food Network’s hit show Iron Chef America, where he defeated Iron Chef Bobby Flay. Garces’ three Philadelphia restaurants form his eponymous Garces Restaurant Group. He is the owner and executive chef of all three, and each is counted among the city’s most acclaimed: Amada, an authentic Andalusian tapas bar; Tinto, a wine bar and restaurant inspired by the Basque region of Northern Spain and Southern France; and Distrito, a spirited celebration of the vibrant culture and cuisine of Mexico City. Chef Garces is also the executive chef at Chicago’s much-praised Catalan restaurant Mercat a la Planxa, where he worked in collaboration with Sage Restaurant Group.

I didn't write the original post that you were responding to, but i personally use the term 'uninspired' in two distinct ways. 1) boring. the dish, whether in concept or execution or both, is devoid of the creativity, nuance or finesse that makes eating a dish at a good restaurant special and different than getting something at cosi or whatever. 2) lack of artistic vision. good restaurants allow the customer to sort of learn something about the food they are eating through the way they prepare it. for instance, i had a special at amada the other day that paired roasted pork with monkfish in a way that actually helped me better understand the nature of monkfish's particular richness and flavor. does that make sense. that dish, by providing a comparison of the two main ingredients combined with appropriate minor players (golden raisins, swiss chard, pork jus, chicarones, etc..), definitely helped me understand the nature of flavor of monkfish better than just having the fish on it's own. Inspired! that dish had a clear and beautiful artistic vision. The food, in my opinion, at 10 arts is uninspired. the menu reads like many other basic hotel restaurants, boring. and the execution is not consistently excellent enough to overcome that lack of creativity in the design of the menu. The restaurant and bar are fairly expensive, and in my opinion, not worthy of my hard earned money ever again. ps i have worked in a kitchen in the past, but do not currently

maybe check out Devil's Den, which recently opened at 11th and Ellsworth (near washington). they have an amazing beer list, big screen TVs and a lovely atmosphere (lots of wood), and a new chef with reportedly good casual food. Also near that corner is Cafe de Laos, which has delicious and inexpensive Laotian and Thai cuisine. Or, if you don't mind a bit of a walk, you could also head to the newly redeveloped east Passyunk area. I can definitely recommend Cantina de los Cabalitos for Mexican and Le Virtu for Italian, amongst the several other choices available on that three block span. good luck....

your lack of customer service may be related to the stress that UPenn's (and other school's) graduation ceremonies place on the local party planner / event coordinators each spring about this time, but it should be better now. While I have never held an event there, i would think supper might be a good choice, as they have a very big second floor with a full bar that I think would be perfect for 50. the food there is delicious, and the owners / chef have a catering background so I'm sure everything would go smooth and easy. worth checking out. Also, Amada's back room can hold 50 people pretty easily, and i know they have a $45 banquet menu option. Maybe also look into Chick's Cafe, I am a big fan of what they do, and I know they have a second floor space that might fit 40 - 50 people. As far as byobs, most in the city are too small but if you can find a space (like the one in Northern Liberties) I can tell you some great caterers... good luck, report back....

I really can't decide which events to attend, it's overwhelming! oh well, I guess I'll just jump in!

the packaging i was referring to, was the label that Dibruno Brothers prints out. it certainly could be inaccurate, but that would be unusual for Dibruno Brothers. plus, the flavor, to me, was fairly reminiscent of the "bellota" lomo that i tasted roughly 6 months ago. also, would it make sense that "bellota" products take longer to come to the us? the term is more related to the feed of the pigs, than the curing process, i think, which would mean they would be ready for shipping near the same time as regular jamon iberico, right? if anyone figures this out, let us know... either way, this stuff is delicious!

Alright, just bought (and quickly consumed) some of the Jamon Iberico from the ninth street dibrunos, here are my thoughts.... First off, the package says "bellota" , and I think it is. it has that wonderful nuttiness that i would believe comes from the acorn diet that those pata negras eat. the texture is really amazing. it completely melts in your mouth. it has pronounced salt, of course, lingering hamy goodness and that nuttiness. It looks amazing as well. it is well marbled and has a nice wide strip of fat on the edges. It is definitely the best cured ham type of thing i have ever had. truly worthy of the $99/lb cost. Maybe the price will go down eventually, but i doubt it. I remember when the bellota lomo came in about 6 months ago. it was awesome and sold out (from the whole country) in about a month. i thought that was good, but this is much better. it will simply sell out before the price has a chance to drop. maybe they will make and ship more for next years batch, and then hopefully, we will start to see the price decrease a little. run out and get it, it's worth it...

yes, it is now common for restaurants to NOT return exact change. all of the restaurants i have worked in, have not provided exact change, but we always tried to round up (in favor of the customer). i think your friends issue with loie is really more of a general customer service issue. if a customer asks for the change from a quarter you just have to give it to them. if giving someone 8 cents makes them happy, you simply have to do it. actually, i would guess loie's supposed stance is illegal. if they indeed refused to provide accurate change, then loie's is sort of stealing that money. If i was frugal enough to care about the 8 cents, I would have asked for my quarter back so that i could go next door and get exact change. usually the situation is one where a server / bartender is returning change so that people can leave a cash tip. in that instance, 7 or 8 cents accuracy either way, isn't very important because we assume that the difference will be included/ excluded in whatever tip that is left. does that make sense? I personally think, that it's a relatively silly thing to be upset about (no offense holly, or holly's friend). edited to appease the politically correct, arugmentative types

for cocktails after ansill, i would highly recommend Southwark on 4th and bainbrdge. amazing handcrafted old school cocktails (try the sazerac), adult interesting crowd, small romantic outdoor space... or check out Chick's on 7th and kater, which just re opened recently as wine bar (with good beers) and a very romatic / historic atomisphere (great chocolate torte !) as far as the cheeses go, i would suggest cheeses with every course. at amada just order a 'cheese mixto' where you get small portions of three different cheeses and condiments (ask for extra bread and apples in the beginning). then you can have cheese through out your meal there (i suggest manchego, cana de cabra, cadi ureglia). if you are really into it, ask the server to match 3oz glasses of wine to your cheeses. with the cheeses i suggested, i would do labastida rioja, vina mayor riberia del duero, el alabar toro respectively. that's a cool transition cause they are all tempranillo, and they are all so different! then head over to ansill or chick's and have a good blue with a red wine that has plenty of vanilla flavor from new oak (that's my favorite new combo) hope it helps, for what its worth, i would do southwark and ansill first for cocktails, and proseco and oysters and such, and then head to amada for a later dinner, either outside or at the bar, or maybe a table will open up? have fun, good luck, report back

I also recently visited tinto (made bar reservations one hour prior to arriving, but i heard reservations are no longer required at the bar, anyone know for sure?) and really enjoyed it. I have only traveled through spain once, and in no way could be considered an expert, but, i thought the food was certainly "a reasonable interpretation" of basque cuisine. the basque region is so interesting, with so many influences and different regions. One of my favorite basque white wines (which I had at tinto) is a txaxoli called "itsas y mendi" or sea and mountain in basque. that wine, as well as the cusine of the region, certainly has that duality. while they may not "do much squid ink up in the mountains" of the north, they definetly do in the southern regions of the basque. in fact, i believe (correct me if i'm wrong) txipirones en su tinta is a basque specialty, which i certainly enjoyed during my visit to spain. the rice may not be the same kind they use in san sebastian or wherever, but i certainly think tinto's chipirones en su tinta is a reasonable interpretation. Other dishes that i enjoyed at tinto that strike me as reasonable interpretations of basque classics would be the marmitiko, txangoro, bacalao al pil pil, pipperade, favas with garrotxa, most of the cheeses, and most of the wines. In general, i would certainly hesitate to call tinto's claimed basque focus misleading or deceptive. i thought the food was great and a wonderfull interpretation of the region's cuisine and spirit. the service is, of course, not very spanish (thank god) but that's too be expected, i think. The wine really stood out for me. I had a txaxoli, the muscat sec (mentioned up thread), an interesting rioja, and an irouleguy. all four were amazing. i can't wait to go back and try more wines. i was really happy with my meal at tinto, and i am eagerly looking forward to future visits. it is pretty expensive, though, so it may be awhile for me.

i had the gachot rib eye at barclay prime and loved it as well. the texture (related to cooking technique i'm sure) was pretty close to perfect. buttery and rich with fat but toothsome and not mushy. flavor wise, all i remember (it's been a while) is a wonderful lingering meatiness that held up through the wine flavors. does that make sense. anyway, it's very good, and i was mildly surprised you guys didn't test it out. i would also like to add my thanks to chef v and all the other generous (with time, money and effort) contributors to this thread. it's a fabulous resource and a pleasure to read. thanks very much, and keep up the great work (i, personally, would love to see duck breasts and/or butter annalyzed, as their seems to be vast differences in type / cost etc..)

just a quick update, i have now heard three (including the OP's) separate stories of similar treatment for restaurant professionals at james. it seems pretty clear to me that this is a pattern / deliberate decision on the part of the ownership. whether it is financially motivated (slightly deplorable if true) or more about pride or whatever, it seems to be a relatively unusual concept in the philadelphia restaurant community. an interesting choice, that i feel is probably unwise in long run. based on that information, i feel more confident in my belief that the tone of original post in this thread is a direct consequence of the owner's decision to overcharge (maybe not the right wording, but you understand) restaurant colleagues and friends. i don't think that bigboss would have been so publicly critical of a new place, if he hadn't been steered / duped into an expensive tasting menu by friends. is that correct bigboss? so i guess what i'm saying is, the original post would have been too harsh for a stranger's restaurant where he officially chose to do the tasting menu. but given the clear pattern the ownership has established, the post is not only appropriate, but probably expected.

i'd love to be involved ( i can offer thermometers, a thermal circulaotor and wine)

yeah, it's really funny, the morning / afternoon after our dinner at james, a few of us ended up getting brunch at a vietnamese place, and were strtuck by the difference in price/value. the 3 of us for brunch, with delicous vietnamese coffees, was like $22. as opposed to over $300, plus wine costs, at james the night before. I actually vowed not to go fancy restaurants ever again (but then, of course, xochitl opened and blah, blah, blah...) .

i went for a second time last night. simply phenomenal. had some old favs, taleggio and polenta (a bit richer, or more taleggio influence, than i remembered), brussels and truffles, miso caramel apples, curried cauliflower, and a newer dish, flat iron steak with fingerlings. i had a wonderful dark beer (never summer ale, i think). simply awesome. charming service and decor. what more could one ask for. we are very lucky to have this restaurant.

I also found the tasting menu to be a bit too expensive (at least in terms of a price/ value ratio). personally, I found the food, generally good, but nothing was really extraordinary. I loved the atmosphere and decor. the service was excellent. i wish it was a bit more of a wine gastropub (which maybe it will be when the liquor licence arrives). i will definitely go back. *edited a little because, after reflection, i feel holly is right about reserving judgement.

i don't really agree with most of that article's contents. I don't believe philadelphia restaurants are in any kind of "rut" what-so-ever. this past year brought us so many great new restaurants. there was obviously a rebirth of spanish cuisine in this city (amada, bar ferdinand, apamate, isla ibidiza, cebu, etc...). there was a related quality tapa, or small plate trend (ansill, snackbar, amada again). new neighborhoods are developing or redeveloping (east passyunk, graduate hospital, 11th and washington, northern liberties). it's been an amazing past couple years for philadelphia restaurants. we now have an outstanding range and depth of choices (from striped bass to tony luke's). we definitely have some holes to fill, but i am confident people are working on them (shola - molecular gastronomy, katie loeb - hand crafted cocktails, starr -mid priced french bistro on the Parc, anonymous - german burlesque, me - late night gourmet salad/healthy, etc...) it is a very exciting time to be here. on the point of plcb and such... it's lame, but i love byobs (cause i hate mark-ups and generic wine lists) so, so B it, as it were. our system, as the article sort of points out, does have a polarizing effect on opening new restaurants. either you have big capital and big investors (ala starr) or you go byob. there isn't as much middle ground thanks to the high costs of liquor licenses and such... my two cents... ps chicago and san fran might be a little better, but who cares, we have plenty...