Holly Moore

Greetings Lancaster Mike. How about some names/addresses of the Lancaster County farmers markets where their local produce comes from their own fields and which don't target on the hoardes of tourists? Thanks.

The liquidity of your concrete may have been as much due to the heat generated by trying to blend a banana into the concrete. Overblended and poorly blended. Maybe the banana wasn't ripe enough. Maybe the banana was also warm, at room temperature bringing up the temperature of the mix. You'd think hot fudge would do the same. Everything has to be really cold if you're shooting for a finished consistancy of a Concrete. I just checked Ted Drewe's menu and they offer both bananas and hot fudge. I'm guessing Ted Drewe's keep their shake containers iced, semi freeze the milk, and all the ingredients are chilled too The Shake Shack's going to have to learn the hard way, in full view of crowds of New Yorkers. That's the problem with being a Danny Meyer's operation. No possibility of opening quietly and figuring it out as you go.

Great, great pics. I wonder with the single pat of the hamburger patty on the grill if they're trying to emulate Steak and Shake. There they take an ice cream scoop of ground beef, fling it on the grill and then flatten it with a spatula. Showmanship and a nice loose patty. The dogs. I'm assuming they're grilled if they are Vienna Beef cooked Chicago style. But I'd like the Taxi dog better if it was grilled, though I'm assuming they are replicating vendor dirty water dogs. What about the bun? Toasted, steamed? Did I miss a mention of fries? Are they on the menu? If so, non-shoestring, fresh cut and fried twice. Say yes, and I'm hopping the next train, make that the next Accela to New York.

Vidallia onions seem too meek for a burger. Kinda Richard Simonsy. Red onions strike me as way too foodie. Give me a good ol' yellow or bermuda onion. My burger tastes are ever changing. Right now I'm tending towards extra greasy cheeseburgers with brown or yellow mustard. Perhaps some fried onions if they're handy.

I was happily eating my way through a plate of huevos rancheros at Center City Philadelphia's Tequilla's. I had lucked into my favorite window table overlooking Locust Street. All of a sudden - a voice over my shoulder. I turned to hear better - he could only be talkng to me. Not so. Upon receiving a cell phone call a polite gentleman had excused himself from his table so as to not bother his guests. What better place to carry on a 5 minute business conversation than while gazing out the window on a beautiful June afternoon? Fortunately my presence about 6 inches away did not distract him. I tried to chew softly so as not to disturb his very important call.

That has always been the case with me too. I expect it is a cultural thing. Like often happens in Europe, they won't present the check until it is requested by the customer. To do otherwise would be to rush the customer - considered uncivilized in most parts of the world.

Y'all picked an ideal morning for La Lupe. One reason I tend toward La Lupe over the other Mexican restaurants in the area, at least this time of year, is it's open dining room and outdoor seating.

I was at Johnny Ad's last Friday on my way to Providence. Had what could possibly be the best fried clams ever - Plump, tender, parchment thin batter coating, full of flavor. Others shared my opinion An excellent foot long chili cheese dog, grilled and on a toasted new england style hot dog roll. Its at 910 Boston Post Road (Route One), minutes off I-95

I took the context to be that he had been complaining all through the review but couldn't come up with a reason to complain about the dessert. More broadly, that Bruni's agenda that evening was to unearth flaws and Bouley's desserts presented no such opportunity. But like I said, it may just be his phrasing.

I've not dined at Bouley - just read Bruni's review. If it wasn't the Times, I'd suspect new critic syndrome. Trumpet one's presence by butchering a sacred cow or two. I still suspect that, but hope the Times would not condone such posturing. My other concern: It may be just the way the guy turns a phrase, but I sensed a bit of disappointment on Bruni's part. A critic whose mission was to find fault but couldn't - at least not with the desserts.

Well done Jim. Chickie's vs Sarcone's. Chickies is better, consistently. But I had one of the best hoagies ever at Sarcones. It was one of those magical moments where the flavors came together perfectly. Pat's. I've gotta get back. Two visitors in a row favored Pat's. Pat's must have gotten its act together. Monk's Fries. I've had an ongoing dialogue with the owner of Monks. Even got him to switch to thicker cut fries shortly after Monk's opened. For two days. But the customers complained and complained. They wanted their shoestring fries. You can't start with shoestring fries and make a great Belgian fried potato. Texas Coney Island - Definitely on my list. Knowledgable word has it that the owners of the other Coney Island bamboozled me, so I need to see for myself. Great report. And Dallas is indeed on my list one day soon.

I don't have a problem with chains per se. Just mediocre chains. And, more so, the mediocre minds and gullets that patronize them. Given the choice of Subway or Chick's, Olive Garden or South Philly Italian, Chili's or Monk's, TGIF or Standard Tap, McDonald's or Tony Lukes, how can anyone who sees food as more than mere sustanance opt for chain fodder? But the chains are/will be packed. Common wisdom says that these places exist as safe havens for tourists and suburbanites. If that is indeed the case, more power to them. Leaves empty seats at good restaurants for the rest of us. But I'm willing to bet that a count at the doorway of the soon to open Applebee's will tally far more Philadelphians who should know better than tourists. I don't totally agree with you, Bob. I'm a lunch regular at the Palm and always quack at the Ducks as I scoot past them. Both these operations excel at what they do. And chains that come to Philadelphia and excel are assets to the city. The Four Seasons comes to mind.

Thanks and great write-up, though I'm surprised at the ratings. At least Pat's and Jims. But I've come to understand, sort of understand at least, that it is not totally, 100% imperative that everyone agrees with me. My experience with Pat's has always been thicker and tougher meat. But I still go there once in a while to get snarled at (in a good natured South Philly sort of way) and becuase it is the first. Jims - I rate it sort of like you rated Tony Luke's steak. If I'm on South Street and hungry, Jims will be fine. Next time definitely do try Steve's. Also Campo's does a very good steak and uses Sarcone's bread. Jim's #1? Pats almost #1? Go figure.

There was a charming little cafe located high above the corner of 18th and Sansom that was BYOB right up until, on a rainy and very slow Monday night, a table of 6 did a U Turn at the entrance to the dining room when the one sot in the party learned he couldn't have his damned martini. Shortly thereafter a liquor license expensively appeared. Also Russells before Ecco was BYOB.

At my level of dining it is refered to as "Surf and Turf."

Didn't mean to imply a bad meal at Buddakan. I was there just once but had a fine meal. Wouldn't be my first choice for laying down that much cash, but a good time.

Here's the plan. Skip Buddakan and use the money saved to take a limo to Steve's Prince of Steaks. If you won't buy into that, hit Geno's or Campo's (200 block of Market Street) for a wiz with (Cheesesteak, onions and CheezeWhiz) and then to Tony Luke's or, the place I prefer by the smallest of smidgens, D'Nics, in the Reading Terminal Market for Roast Pork. But if you want some history and a side of South Philly 'tude with your cheesesteak, it's gotta be Pat's. Getting back to my limo/blowing off Buddakan strategy, give the driver his head and spend the day comparing and contrasting cheesesteaks and pork sandwiches.

When La Lupe first opened they were dreadfully slow. But I'm a regular there, one or two times a week and today for breakfast. I prefer Garibaldi for dinner (last night was great), but enjoy La Lupe's open outdoorness for breakfast or lunch. And as I think I mentioned earlier in this thread, the huevos rancheros and sopas, as well as their enchiladas verde are muy bueno. Anyway, for breakfast or lunch service is quite speedy, though you sometimes have to work at catching eyes for a coffee refill or the check.

Carman hasn't quite figured out how to post pics to eGullet. Yet.

So season three will be on Court TV. Cool.

I take up few causes. One of them has been to convince the buyers at Trader Joe's headquarters to carry Usinger Hot Dogs. Makes sense to me. Usingers are often rated the top dog in the country. They carry Usinger Cooked Brats. So why not bring in their dogs too. Got a typical corporate kiss off letter, thanking me for my suggestion, but no. Maybe if some other eGulleters took up the cause....

Alas, in Philadelphia, all that Trader Joes carries are the cooked brats. A different beast from fresh brats. Very good, but not as good as fresh brats.

First decision - 4/5 to a pound (depending on dog) or 8 to a pound. The 4/lb are better split and grilled. The 8/lb can be grilled whole or split. Next decision - all beef or all angus beef. I'm fine with the all beef wiener as it comes with a natural casing. Natural means animal intestine, which is the classic German hot dog casing. I think it's pig for the smaller dogs, and sheep for thicker ones. John can correct me if I've got that wrong. If you're not all that excited about eating intestines with your hot dog you can order the no casing products. Getting specific, I'd suggest you order an assortment of #2290 8/lb natural casing beef wieners, #2115 4-5/lb natural casing beef frankfurters, and some 7348 natural casing 5/lb certified angus natural casing franks. That way you can compare the angus with the all beef and see if you can tell the difference. And you can't order from Usingers without including their fresh brats, 2157, 6 lb minimum order. Maybe more than you intended, but you'll score major points with any friends you choose to share them with. Enjoy.

Greetings Foodobsessed, Glad I could help with your dog quest. Only homecooked dog meal better than two Usingers all beef, natural casing franks on toasted buttered buns is three Usingers all beef, natural casing franks on toasted buttered new england style hot dog buns. Maybe with a little "Factory Mustard" from Raye's Mustard Mill in Maine. They ship too. Here and Here. Not that I would take issue with Hot Dog John who is the one who pointed me to most of the Jersey dogs that my site has pointed you to.

From my article in the Daily Gullet.