Holly Moore
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Posts posted by Holly Moore
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Heats off thanks to Michael Klein
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That might be enough info for Holly and others to answer, but I suspect you'll need to give a little more info, perhaps:
decor
cuisine
general location
chef name
chef description
as in "Holly and the other old geezers"
Deja Vu in its time was one of Philadelphia's finest restaurants - especially grilled meats as I recall.
Deja Vu had an extraordinary wine cellar. After some friends and I dined there as Chef/Owner Sal's guest, he gave us a tour of the cellar, and then left us there because he had to attend to something in the kitchen. In his absence we talked about how great the food is and how Sal's ego may have been even greater.
Perhaps urban legend, but I suspect not - I later learned that Sal supposedly had the cellar bugged and often left people there while he listened to their conversations from above. Sal never let on that he heard our comments, but I'm thinking he did.
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I was Regional Marketing Manager for Dunkin' Donuts back in the mid '70's. A couple of incidents come to mind. The first is opening a lumpy envelope from a customer to discover a fully chewed bite of a donut with a small pebble in it.
The second was an error by a baker. Somehow powdered detergent got mixed in with the shredded coconut. The detergent had lye in it. A serious incident. At least I thought it was until, in a mild panic, I called the Director of Marketing. His instant response, "Oh, he got the song wrong. It is 'Put the lime in the coconut.'"
The rule in any restaurant, by the way, is to do whatever it takes to relieve the customer of the foreign object. No evidence makes the potential suit much harder to prove.
Then there was the new cook at Holly Moore's Upstairs Cafe. He put crab in the Crab Imperial. A very costly foreign ingredient
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Interesting. What could I photograph in a rib joint that would be a basis for a search warrant? Even if I took pictures of customers eating, could the judge draw the conclusion that I have a fetish for lips dripping of bbq sauce and am stalking a sensual diner?
My guess is that the officer told the owner he had no case, drove away with a couple of pulled pork sandwiches and everyone will live happily ever after.
Then again I'll be sneaking out the back door (if only I had a back door) if I hear a baton knocking of the front door and an megaphoned "Open Up"
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Lately I've been bored with what's available at my local markets and am interested in finding great food over the internet. I'm curious to know your favorite internet food source sites. Mine so far is Usingers Sausages. They have great sausages, hot dogs, etc.
I saw the topic heading and clicked on to say Usingers.
Their hot dogs are indeed great, but some of the etc. is even better - Along with their dogs I'm a major fan of their fresh brats, braunschweiger, garlic summer sausage and yachtwurst. Their ring bolognas (bologni ?) are fun, and work well with some warm german potato salad.
Usingers has been in the sausage business since 1880. As good as it gets this side of the Rhine.
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Enough with tales of Davio and Novelty.
Are there any chinese cuisine restaurants serving these?
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Thanks Katie. But anyone who works hard to put together a restaurant, very likely a long time dream, isn't an really an "ass." I do agree that calling the cops was a tad over the line.
I wrote this up because I thought it was funny. Not to take a shot at the owner or the place. OK maybe a humorous shot, but nothing personal. Other than handling guys with cameras, they are doing their best and are putting out a decent sandwich.
I write it off to his being new in the business and not sufficiently saavy to realize how vital it is to kiss up to the press, even if the press is just a guy with a website.
OK a website that gets 500 home page hits and a few thousand search hits every day, but who's counting.
ellencho, I'll consider your offer but will need a list of the ingredients in your refrigerator and a resume of your cooking skills.
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I was heading out to Manayunk so I decided to pack my camera and stop at Tommy Gunns American Barbeque - a new place that had just opened up. It is on Ridge Avenue just before the hill, where Main Street splits off.
The menu is all encompassing, though after being open only a few days a bunch of stuff is already crossed off with a black magic marker including "Our Specialty - Slow Roll Soup." The kitchen is real small and I suspect practicalities of size and perhaps the need to keep food fresh forced them to cut back on the ambition of the original menu.
Their barbecue is varied - St. Louis Style Spare Ribs, KC Style Baby Backs, Texas Brisket Sandwich, Carolina Pulled Pork Sandwich and BBQ Chicken Sandwich. Standard sides except for a new one for me, Deep-Fried Macaroni. I went for the brisket, always a good test.
Then I stepped back, pulled out my camera and snapped a shot of the interior, mainly the menu. A few minutes later this guy walked up to me. I'm assuming he was the owner. "Can I ask why you're taking pictures inside my restaurant?"
A common enough question. I get it every few places I visit. "For my website - I do a website on cheap eats - bbq, hot dogs, lobster rolls and stuff like that."
The reaction has always been welcoming.
Not this time. Rather, a perturbed, "Don't you think you should ask for permission to take pictures inside my restaurant."
"No. I figure if someone wants to know he will ask. And if you prefer, I won't put your place up on my site." I understand his point, but from experience know that if I ask first, I won't be treated like a real customer. And they'll think I expect the food for free, which I don't. So I try to stay as low key as possible. Part of the fun for me is when they don't realize I've been there and then discover their page on my site either through a search on their place's name or upon hearing it from customers. I think it's neat when they just happen upon it.
Anyway our discussion went back and forth for a few minutes. Then my brisket was ready. They have outside seating. The owner happened to be standing there, talking with someone. I sat down, opened up the pack and, of course shot a couple of pics. The owner kind of glared. I tried the sandwich. It appears they cook in one of those vertical electric smokers, Phoebe's style. Very tender, but not much flavor. Then I poured on the sauce. Much better. An excellent sauce.
Finished, as I was leaving, I took a couple of exterior pics. Who should appear but the owner. "I need you to erase the picture you took inside my store. And I need you to show it to me, prove that you've erased the picture."
"No. I will not use it for the site, but I will not erase it either."
"If you don't erase it I'll call the police."
Dial 911 he did. On his cell phone. As I was getting into my car, he was behind my car giving the 911 operator my license plate number. "Wherever you are, the police will track you down," he assured me.
Wanting to be helpful I told him I'd be driving down Main Street and would be spending some time at the Vespa dealer. And so I did.
About an hour later, like any good felon, I returned to the scene of the crime. Actually I was just driving back to Center City Philadelphia. There, in Tommy Gunns's parking lot was a police car. And there was the owner, talking to the police officer and gesturing towards Manayunk.
I am giving Tommy Gunns three grease stains. I don't take off for siccing the police on me. I would like to get back and try the deep fried macaroni, but I am going to have to wait until the heat's off and the statute of limitations for aggravated picture taking has expired.
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I see that South Philly parking rules were in effect. No parking zone AND blocking the hydrant
When I first moved to Philadelphia I referred to such areas as "Out Of State Parking"
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The La Colombe coffeehouse in Rittenhouse is great, but I actually prefer the location in Manayunk -- same fabulous coffee (and it is, I think, the best in the city), but a smaller place and less painfully hip clientele.
Thanks Gabe,
I've know for a long time that I am painfully hip, but too few people see that in me.
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Today is La Columbe's 10th anniversary. If you're in the area, stop on by. Something special happing there today.
I was second in line this morning when La Columbe opened at 7:30. As we streamed in the barista announced, "We're only using paper cups today because it's free coffee day."
"Huh?"
Turned out the for their 10th anniversary La Columbe gave away free coffee and espresso drinks, as far as I know all day long. Low key, so just the regulars would know, which is why I didn't give the details earlier.
Pretty good way to start the morning. I've already marked my calendar for May 5, 2014. Maybe after 20 years they'll throw in the croissant too.
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Today is La Columbe's 10th anniversary. If you're in the area, stop on by. Something special happing there today.
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I have three favorites depending on time of week, time of day and where I happen to be.
Top of the list is indeed La Columbe. Watching the baristas handling a morning rush line reaching to the door. Speeding everyone through without even the smallest lapse in excellence or hospitality. The baristas now know and perfectly prepare my latte with three shots, skim milk and no foam. The muffins warm from the oven or, on muffinless Sundays, their almond croissants from Lacroix. The china service. And the total absence of smoke.
My late afternoon haunt is South Caffe. A consistantly excellet latte and an everchanging floor show - the promonade of the ecentric denizens found strolling South Street. Alas the best seats in the house is the smoking section and I cherish the days when I avoid the cigar and pipe smokers huffing and puffling like the loud engine that would.
Saturday or Sunday, whichever day I'm not at Carman's, the Philadelphia Java Company on South 4th. La Columbe Cofe, blessedly smoke free, polite and proper Society Hill patrons, and their Labnah sandwich.
On the other hand I tried hard to like Hausbrandt. It's a block away from my business. But their blend is just too weak for my taste. This was confirmed by the barista who proudly explained to another customer, "Yes people like it because it is closer in taste to American coffee."
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Bogart's or something like that?
I seem to recall Bogart's in the Latham where Jolly's now is.
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Clever idea! You guys are lucky you didn't get nailed for an open container or public drunkenness.
That would indeed have been the perfect end to the perfect evening. But my guess is that Carman and Katie would have enticed any constable who had happened by up on the truck to join us in a toast to the police commisioner.
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I was in Winnipeg about 4 or 6 years ago. Middle of winter. You're chosing a far more intelligent time for a visit. There's a haze of time to these recs so consider them in that light.
My favorite spot was a hamburger greasy spoon. I don't remember the name. I do remember great burgers - and that there seating is across the street in an art galery. You can either order at the hamburger place (no seats) and haul it across or, if things aren't too busy someone at the gallery will take your order and pick it up for you. It's been there for years; someone should be able to point you too it.
There is a marketplace called the Forks. Sort of a farmers market. I remember amassing an interesting lunch there and listening to some live bluegrass music as I ate.
If you collect grand hotels, stay at the Fort Garry. It's been there since 1913 and is nicely restored. Started out as one of the railroad hotels.
If you're staying downtown - that area is quite walkable.
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Melograno is a relatively new Italian (Tuscan) BYO at 20th and Spruce. It is a small place that has quickly and deservedly acquired a large following.
Alas, they do not take reservations. A pet peeve of mine. Small restaurants unwilling to show the customer the hospitality of accepting reservations. Originally we were going to bow meekly and get there early on a Tuesday evening, hoping to avoid the typical hour or two wait. But that is not our way. Let the restaurant win? Not when Carman and I are part of the mix.
The solution - before dinner cocktails camped directly outside of Melograno in Carman's bright red pick-up truck whose rear bed has been converted into a table for eight (summer weekend outdoor seating at Carman's). In style, of course with cocktail shaker, martini and wine glasses and, of course, olives.
Originally Melograno had agreed to serve us on the truck, after cocktails. But duller minds prevailed and after about an hour we were escorted to the dining room. Not quite a standing ovation from the other diners, but most seemed to have accepted our antics in great humor.
For appetizers:
A wonderful Antipasto Rustico of prosciutto, salami, fresh mozzarella and crostini topped with pates.
My favorite dish of the evening - ravioli with wild mushrooms and truffle oil.
Prince Edward Mushrooms with white wine sauce
Entrees included:
A rack of lamb special with port and beet sauce
Pan Seared Pork Tenderloin with apple and vodka cream sauce
Pentolaccia alla Livornese - Shellfish and fish poached in white wine tomato broth.
Desserts
Apple tart. There were other wonderful desserts. But by then my hand was not all that steady. See below.
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Got back to Studio Kitchen with Katie Loeb and six other gullets. Another grand meal. Price is now up to $75 for 5 courses. Still too cheap, but don't tell Shola.
Started this time with
Coriander Scented Red Lentil Soup, Grilled Pandan Leaf Shrimp w/Argan Oil.
Rabbit Confit and Maui Onion Ravioli, Fennel Caramel, Almond Praline
Oil Poached Halibut with Sweet Pea and Clam Stew, Horseradish Emulsion
Slow Roasted Pork Shoulder, Parsnip Foam & Grain Mustard Jus. This was a last minute change. The menu had promised pork belly. Takes something like half a day to roast. Shola has promised Katie and me a "Pork Belly Tasting." We're going to hold him to it.
Pineapple Ginger Ravioli, Almond Black pepper Croustillant, Lemon Brie Ice Cream, Basil Oil.
There was ice cream left over, so Shola passed it around. Neat both because the ice cream, a little warmer, had more of the brie flavor and because it symbolizes the dichotomy of the high level of Studio Kitchen's cuisine and the casual style of Shola's approach to the evening.
Throughout the meal Shola works between the kitchen and table. Finishing and plating the dishes, serving them, and explaining them. After the meal, a general bull session on the meal and Shola's ambitions for his food.
Studio Kitchen is actually the third floor of Shola's home. A large dining table seating 8, a turnout area, and small kitchen. The walls are for storage which makes for some stunning design presentations.
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OK.
Let's say someone was so inspired by these photos that he decided to hop in his car in mid May and head to Texas.
The plan: Build endurance with a couple of days in Memphis, and three days in New Orleans and then devote a week to eating one's (my) way across Texas.
The goal: Return home overfed and well versed in barbecue, chicken fried steak and other Texan fare, with minors in hot dogs and hamburgers. And, of course breakfast. Good ol' down home breakfasts.
Following in chefrodrigo's footsteps is definitely a great start. But Texas is kinda big and kinda spread out. I'm looking for a plan of attack. Starting off from New Orleans and ending up somewhere in NE Texas seven days later.
Thanks for your ideas.
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Even though it will be quite a few courses, I envision it as a tasting, with some courses, ( amuse bouche, intermezzo) being just 1 bite, and the others not much bigger. While there will definitely be many courses and tastes, I also understand that the idea of a 4 hour dinner is daunting and that won't be the case, of course everyone is welcome to stay as long as they like but even with 7 courses, the food portion of the evening should run about 1 1/2 hours.
So Tim, are we looking at a total dinner of, say, 10-12 bites?
Sounds like fun though, and I'm liking the idea of outside.
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COG = Cost of Goods = Cost of Goods Sold = Food Cost
The toughest controlable cost in any restaurant.
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As a basic rule, food cogs are an average of 30% ($5.00 in food cost means a $15 entree)...
... I have done restaurant accounting, and have turned excellent profits for the kitchen departments and cafes that I managed.
Actually 33%. The dish should sell for $16.50 at 30%. I caught it because I've made the same mistake more than once.
Otherwise, well said.
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Do most restaurants work on margins where they would be careful to save $100.00 per day if they can--yes!
It's all in the math. $100 a day is $30,000 a year. $20 a day ($1 per employee in the example) is $6,000 a year. $24,000 more of pure profit.
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Would you describe Neil Stein as an older version of Rocco (without the whole chef thing)?
Back in the early 80s I ran a restaurant directly across the street from Neil Stein's Fish Market. Got to know him some. Even did a joint summer outdoor project with Neil and with Steve Poses' Commisary.
Have also watched Neil's successes and his Waterloo's over the years.
I'd say Neil is as saavy as they come. From what I've seen on "The Restaurant" I wouldn't say that about Rocco. I also think Neil probably inspires much more employee loyalty than Rocco.
Edit: And Neil would have kicked Chodorow's and his staff's collective asses out of his dining room if they had tried that sleezy meeting/dinner in his restaurant.
deja vu
in Pennsylvania: Dining
Posted
Sal is in town and doing some consulting work.