Holly Moore

I keep forgetting to recommend Pat's and/or Gino's for breakfast. And an excellcent warning against provolone cheesesteaks. The bread's there to sop up all the juices and grease. Wiz with, all the way!!! ← Pat's is definately the breakfast spot.. I really dont like Gino's. However, i was surprised at all the interesting pork roll combo's being ordered at TL'S.. I think you misunderstood, I am a pro-provolone and whiz guy.. I like when the sandwich stays together intact.. And the grease falls on the paper which allows one to zupa di pane.. And control the grease. I also love the added cheesiness.. ← Control the grease? Holly LIVES for the grease ← Yes, but nitrates too. Don't forget the nitrates, though none will be found in the basic cheesesteak. Also, it is not just the grease for grease's sake. Not that there is anything wrong with that. It is also grease's ability to seep and soften, to make one at one with the cheesesteak, inside and outside of the body - sliding down the gullet, smearing the face, and splattering the shirt. Speaking of which, I recently came across a Zen hot dog vendor who made me one with everything.

I'm staying in downtown Nashville tomorrow (Tuesday) night, a half block off Broadway so I can catch some bluegrass and drink some beer. What's good to eat downtown?

Breathes there a man with soul so dead who never to himself has said, "this Double Shack Burger - it is truly a work of art!"?

That rings a bell, but I think it was 13th and Spruce, where the Last Drop is now. As I recall, Thomas Sweet was on the 1500 block of Spruce next to the laundromat.

I keep forgetting to recommend Pat's and/or Gino's for breakfast. And an excellcent warning against provolone cheesesteaks. The bread's there to sop up all the juices and grease. Wiz with, all the way!!!

Going to be in the area in early May. So what's good to eat. Any and all grease stain worthy places in Northern Alabama, Southwest Tennessee (not counting Memphis, been there, ate that) and Northwest Mississippi. The usual suspects: meat and three's, barbecue, dogs, burgers, fried chicken, local specialties and a new quest, the floating cheeseburger (cheeseburger buried in a bowl of chili). Thanks.

No. According to Mike commercial real estate per foot rent in Center City Philadelphia for the type of location he would want, is approaching Manhattan prices. He'd rather find another location in NY.

Maybe the Sarcone's or Cacia tomato pie could be labeled Philadelphia style pizza. What's sad is the decline of the neighborhood pizza parlor over the 20 years. The proliferation of rabbit pellet sausage. What strikes me, at least, as the overall cheapening of ingredients. When Frank Rizzo was still Mayor and I first moved to Philadelphia, there were a number of great neighborhood pizzas. Note to Sam K - check Lombardi's again in a few months. With Mike moving back and taking over the reins in NY, you might see things settle down and quality return.

Me too. Welcome to eGullet Joyce.

The Nashville area is well represented. Sweatt's, Monell's, Sylvan Park, Elliston Place Soda Shop, Rotier's, Arnold's, Dotson's, Wendell Smith's and probably a dozen other places I haven't yet happened upon. And a bunch more in small towns within a stone's throw as the crow flies. I'd add fried chicken, chicken fried steak, some version of corn (fried, creamed or pudding) to your list of classics and, though sometimes not always included in the price, banana pudding for dessert.

My regular haunt for prepared foods is Bacchus at 23rd and Spruce. Excellent quality and reasonably reasonable prices.

I remember the place by its more popular name, "The Happy Pepsi Sign." It was fun.

I have been visiting Nashville on a regular basis of late and have added a number of low end places to my website - see The South at HollyEats.Com Alas Bleachboy and I don't agree on much. But he's a native so certainly has a more vast perspective than my one or few visits to the places I prefer. As I posted elsewhere in this forum I was very disappointed with the Loveless Cafe under its new ownership. I also prefer Rotiers to Elliston Place, but prefer Brown's Diner to both. My favorite burger comes from either Fat Mo's or Bobbie's Dairy Dip. And I prefer Swett's to my one, recent experience at Monell's. But to qualify that I arrived relatively late, had a whole table to myself, and found most of the side dishes to be warm at best. If everything was piping hot I'd rate Monell's as at least equal to Swett's if not better.

For some reason hosts typically turn to me to carve the turkey come holiday season. Alas the turkey is usually as overcooked as the host's carving set is dull. I have learned the hard way to pack my own carving knife. Or, to show up with my carving arm in a sling.

I called Hatfield. The black angus natural casing dog is sold only to food service operations. They used to have a retail pack but discontinued it. It mainly goes to the New York area. It is 8 to a pound.

All better now. Gillian is already pissed at me for snapping flash pictures in her face in the middle of Friday night turnout. I don't need to make it worse.

I'd say the bar is different, not higher. I measure a restaurant by how good it does what it sets out to do. Capriccio knows exactly what it wants to be and does an admirable job of getting there. And sometimes it is fun dining where one is surrounded by a Soprano's casting call instead of an audience of Food TV's typical viewers.

The sad part is that it took me five months to get the posts up. Gald you found it. As to Five Guys - because it was 5 months ago when I went to check the address I couldn't figure out for sure the correct address, so I did what any good modern day "journalist" would do and guessed. But at the time I sought out what I thought was the original 5 Guys. All I can remember is that it was on a corner, across from a large strip shopping center with a TGIFridays or something in it and that it was in VA. You walked in, the counter was on the right and the dining room on the left. A tight counter area to order and watch them cook. As to the Colorado Kitchen. Ooops. A "reliable source" told me that. Or at least I think that's what he said. If not, I should correct it. But self-taught or not, Gillian is mighty impressive running a range. And I could see moving to DC and finding a place within walking distance of Ben's Chili Bowl.

Almost forgot Gino's and the Gino's Giant. In their day, before McD's goliathed them with advertising, they were a great fast food restaurant - think McD's with a Pat's cheesesteak attitude.

You mean the Winston's at 15th and Locust that got a Best of Philly for their onion soup. A month later a former employee revealed it was Lipton's.

There's also a sister topic in the PA forum already. So to keep things tidy, we've merged the two.

Not that the issue of the South and butter has been explained I'm turning my attention to fruit preserves, Southern style. Unlike the preserves I've grown up on, a lumpy sweet slurry that easily spreads on toast. Jack McDavid, at Jack's Firehouse in Philadelphia, first introduced me to what I assume is the Southern approach to preserves - a thin sweet syrup with large chunks of fruit. Since then I've seen such preserves throughout the South, most recently at Monell's in Nashville. The chunks of fruit are indeed tasty. I spoon them out of the syrup and gently balance them on a biscuit half. Sometimes they don't full out en route to my mouth, staining my shirt. But the syrup pretty much goes to waste. What am I not getting? What's the proper way to apply Southern style preserves? Why are they so, what we Yankees would call, watery?

It's South Philly, park wherever you want! the median in the middle of the street, sidewalks, in traffic with the blinkers on.... Sure, it ain't legal, but you got a problem wit dat? ← The one and only time I had content edited out of my column in the City Paper was in a review of Bomb Bomb in South Philadelphia when I encouraged double parking noting that "the last meter maid to ticket a car in South Philly is now swimming with the fishes."

Article says David is keeping the cookie business. I'm hoping they will still be available at 4th Street. While David always maintained that the cookies were exactly the same at both locations, I'm of the opinion that the ones at 4th Street were way better.

Perhaps not a fair answer, but I'm a fan of Petite St. Vincent. Trick answer though as Petite St. Vincent is both an island and a resort - and the meals are included. Probably not truly the "best" food in the Caribbean, but consistently very, very good. And when one tires of the fancy dining one can order a hot dog which is grilled and served up on a genuine New England top split hot dog bun the owner flies in from Boston along with all the beef and other meats.