Holly Moore

Thank God!!!

I've been to the Nathan's at Franklin Mills and like the dogs and really like the fries. But for the site I prefer to go to the original instead of a local franchise or company owned store. Katz's I know and love and pray every night at bedtime that a similar place opens in Philly. But it sounds like I should take another trip down Houston Street.

I'm hoping the sun bursts forth this weekend. And I appreciate the advice, but Nathan's is Nathan's and I've at least got to give them a taste. I was there 5 or 6 years ago and went away quite full and quite happy. I'm hoping the place hasn't gone totally to pot. I'll be coming through Staten Island. It's at least a two hour trek from Philly so I welcome some suggestions for nourishment along the way. How far off the path is Finks? Other than Mrs. Stahl and her Knishs any other suggestions for Brighton Beach, not that I have a problem blundering and eating about on my own?

Looks like this weekend, or maybe next, I'll be heading to Coney Island and Nathan's to plug one of the two major gaps on my hot dog page (the other being Chicago). But man doesn't have to live by hot dogs alone. Looking for recommends of other grease-stain worthy places in the area. Thanks.

If it's like most of the official BBQ contests I've been to, spectators are welcom to walk through the cooking area. And the awards and such are a public ceremony. All eating is done at concession stands though. Those cooking usually aren't allowed to give away or sell samples of their products.

Yes it's Jack, and he does own both the Down Home Diner in Reading Terminal Market and Jack's Firehouse. Of the two, for lunch, I'd recommend the Down Home Diner. Give you a chance to walk Reading Terminal Market, too. But then again, if I'm going to the Down Home Diner, I'd prefer breakfast. Sausage biscuits and rich man's gravy, home made hash, shrimp and grits, ho cakes, and a lot more. As to Jack's Melrose Place style looks, I see him more on the set of the Waltons. As to lunch, the places you've listed Tommy, other than the Down Home Diner, are not directly in Center City. If time is an issue, other Center City lunch spots worth considering are DeNic's in Reading Terminal Market for a Roast Pork with Aged Provolone and Greens that is every bit as good as Tony Luke's; Tequilla's on Locust between 16th and 17th for huevos rancheros, sopas and such; there's a Tony Luke's on 18th between Sansom and Chestnut but it's not the South Philly Tony Lukes; and Monk's Cafe which is Belgian influenced, a wonderful selection of beers, and mussels or burgers for sustinence. You could also do lunch at Le Bec-Fin or Georges' other restaurant Brasserie Perrier.

Faidley's is up on my site Faidley Seafood at HollyEats.Com I've also got a group pic but don't want to post it until every says it's ok.

Just do me a favor and don't add a multi-inch thick slab of ciniamon icing ala Cinnebon (?Sp). Way too much of a good thing, but that seems to be the style nowadays.

Hope you got to peek in the kitchen. If not ask next time, they're glad to give you a short tour. The hearth the bake the pies on started of baking bread in the early 20th Century. The paddle they use for getting pies in and out of the oven has to be 15 feet long.

Got this beauty from Sarcone's Deli, 9th and Fitzwater. It's their Sarcone Special Hoagie. Prosciutto, Roasted Peppers, Roasted Garlic, Sharp Provolone, Dry Herbs, Oil and Vinegar. Plus it's built on Sarcone's bread. For those not familiar with Sarcone's bread it's the best Italian bread in Philadelphia and perhaps the continent. This was a magical hoagie, the perfect blending of flavors.

I never even considered eating it as a sandwich. Would be disrespectful way to treat such a great crab cake, probably the best I've ever had.

David Suro, owner of Tequilla, has all degrees of salsa available. He seems to have a lot of fun with customers who challenge his ability to offer them a salsa too hot for them to eat.

I've avoided Tequilla's on Friday and Saturday as I do any place that won't take reservations. But it doesn't stop me from eating there for lunch and on weekdays. No problem being charged for refills on soda. That's pretty standard for higher end restaurants I think. Mixed feelings about the charge for chips and salsa. They comp a decent sized portion at the start of the meal. I suspect they fear you won't order apps if you have too many plates of chips. At the same time it probably should be so stated on the menu. However I'm such a big fan of Tequilla's - probably the best Mexican Cuisine I've had outside of Las Manitas in Cuernavaca - that I wouldn't let such things keep me from them.

Alas. It appears popovers are not to be. Another idea then. When I dined at La Ferme de mon Pere, Marc Veyrat paired the breads with the courses. I don't remember the details other than a saffron based bread with the fish courses.

A world class chili dog from the Glenwood Pines, Ithaca NY. Alas Footlong Fridays only - a lunch special. Photo Copyright Holly Moore - 2003 - All Rights Reserved

Popovers. A dying art that needs to be revived. Maybe baby ones to not overwhelm the rest of the basket.

My first pick would be Jack's Firehouse. They have a private room that can handle that size crowd and lots of experience cooking for groups. I like Jack's both because of Jack McDavid's cooking and because of his commitment to starting with the finest available produce, fish and meats from local farmers. Any of the steak houses would do quite nicely. I'm partial to the Palm and Mortons. Also Ruth's Chris. Another great spot is Tequilla's. Upscale Mexican above and beyond border fare. Regional Mexican cuisine from all over Mexico.

John's makes an excellent pork sandwich. Cheesesteak is very good but too much cheese on the cheesesteak for my taste. I rate them high, but still consider Steve's Prince of Steaks to be the best. They seem to be all about quality. They were cooking the cheesesteaks to order even when, thanks to LeBan's article, there was a line out the door. John's Roast Pork

Yo Tommy! Youse stand in line. Youse order a pork sandwich with greeens and aged provolone. They call out your name. Youse pick up your sandwich. Youse eat it. Youse towel off. Youse stand in line. Youse order another pork sandwich with greens and aged provolone. They call out your name. Youse pick up your sandwich. Youse eat it. Youse towel off. Youse stand in line. Youse order another pork sandwich with greeens and aged provolone. Etc. Etc. Etc. What more youse need to know?

Sounds like a winning concept to me. I know a similar venture, Tap-Tap-Tapioca, has gotten a lot of press here in Philly.

Interesting. I've got Iowa penciled in for August for a Maid-Rite and a return trip to the state fair. I'm assuming your version is much spicier than the Maid-Rite version. Do they use any spices at all?

I've never heard of a milkshake made without syrup. Can't imagine the ice cream alone being able to produce a sufficiently intense flavor.

Special flavors. Top quality syrups such as making their own chocolate syrup or a fresh strawberry syrup. Added ingredients. Make their own ice cream or use a top brand ice cream or a true frozen custard. Buttermilk instead of whole milk (never tried it, but could be interesting). That sort of thing. My favorite shake above and beyond basic comes from Crown Candy Kitchen in St. Louis. A chocolate malted with a banana added to the blender before mixing.

Eating my way about the country I've come across all manner of chili dog. In the Mid Atlantic, the most common version is a Texas Wiener and/or Coney Island Dog. A very thin sauce, hardly any meat, not much kick to it. Usually served with fresh chopped onion and mustard. Elsewhere I've seen both all meat and meat and beans chili. Some mild, some medium, some extremely hot. I like Texas Wieners for the combination of tastes, but prefer a medium hot beanless chili on a chili dog overall. Curious what others prefer. Also if others have encountered other variations on the theme.