herbacidal

I've never been for anything but drinks, but if they're connected to the Philly (and NYC) locations, then expect them to serve reasonably good South Asian cuisine aimed primarily at a newcomer to the cuisine. Also a bridge (of sorts) between the Indian buffets around the college campus in Philly and more mainstream/regular dining.

FYI, the per-pound price of lobsters usually get more expensive the larger the lobster.

It's under the radar mostly because it wants to be. I don't believe they market themselves at all. IIRC, the owner didn't really want to do retail, but people kept coming up and asking about the cakes and such (not suprising when your has big huge windows on it like that.) She (?) probably should've got a smaller place to avoid that, but thems the breaks.

There's a place in Philly Chinatown where the guy makes the noodles in front of the dining room. It's become the most well-known feature of the restaurant, Nan Zhou (on north side of Race St between 9th and 10th).

Hard to say. Usually just best to call and leave a message with a few possible dates. Then someone calls back and either one of those dates are good or they're not. If not, you start a discussion on the phone about a good day. Since Shola has more catering gigs now than when he started Studiokitchen, there probably are less days available for dinner in Studiokitchen.

March 13, 2005 In the Philadelphia Inquirer , PETA spotlights the country’s hottest veggie-loving singles as April Lisante talks with Marni Sclaroff , the Temple yoga instructor who is one of the national finalists for the title of “Sexiest Vegetarian Alive”. Craig Laban takes a ride on the Balkan Express as he looks into this hardware store turned restaurant in the Graduate Hospital area. Rick Nichols finds that “where the buffalo roam” applies to Pennsylvania as the Schulers’ Hillside Farm makes a go of raising bison. Some things change, some things stay the same, as Marilyn Marter checks out the second annual Starwine International Wine Competition. Rick Nichols spotlights Jody Boylan and her hybrid chocolate Irish potatoes. In the Philadelphia Weekly , Lauren McCutcheon reviews the Old City branch of the Indian restaurant duo that is Karma. Kirsten Henri briefs us on the gastronomic glories of the Garden State and the book devoted to the subject as she dives into the Food Lover’s Guide to New Jersey. In the City Paper (Philadelphia), four different touring cookbook writers give the lowdown on their returns for the 21st annual Book and the Cook Festival. while Maxine Keyser enjoys a quickie at Misconduct Tavern In the Patriot-News (Central PA---Harrisburg,York) Sue Gleiter peeks into central PA’s newest Indian eatery and hookah joint as Citadel Indian Grill and Hookah Lounge debuts on the Menaker Building’s first floor. Our love for all things fried is taken one step further with the URL=http://www.pennlive.com/dining/patriotnews/index.ssf?/base/entertainment/110975880915280.xml] fried cheesecake at Mikado, while proper respect is paid to the homemade potato chip by A Taste from Home. In the Morning Call (Allentown), Susan Gottschall journeys to Bethlehem’s Tally-Ho Tavern and finds a pub with the right mix of Prohibition history and culinary sensibility.

While I'll be more than happy to take credit for someone else's contribution, I think here it'll be noticed before long. Darn written word. Always leaves proof.

It's very well liked locally. Check here for thread on brunch. Other than that, there's no one thread with huge amounts of Lacroix info. Do a search in the box below for the specific threads.

Billybob's.

For the time being.

Hmm. Methinks I must cut out some of my Egullet usage.

March 7, 2005 In the Philadelphia Inquirer , Craig Laban pines for a place in rhythm with food and tunes but comes up empty during his meals at World Café Live. Craig also dives into dark liquors as he test drives several fine whiskies as he delves into a market repositioning itself for a new generation. Rick Nichols keys on what he really likes about the building at 18th and Mozart Place as he reminisces about the different restaurants that have come and gone at the Philadelphia Art Alliance. Kathryn Matthews opens our eyes to Scottish cuisine as she recounts some events from her recent trip to the land of kilts and bagpipes. Kathleen Purvis (Egulleteer kpurvis) teaches us how to get more bang for our meaty buck as she presents the art of the braise. In the Philadelphia Weekly , Lauren McCutcheon checks out one of the newer residents of East Passyunk when she pokes into Paradiso. Kirsten Henri disabuses us of the notion that New York-quality bagels (based on current standards) are not available in Philly as she presents South Street Bagels. In the City Paper (Philadelphia), Maxine Keyser takes a ride on the Balkan Express as she tries out Philly’s Serbian gastronomic provider. Among other things, Juliet Fletcher remarks on the consolidation of Metropolitan Bakery’s Old City location with the recently opened Farmicia. In the Patriot-News (Central PA---Harrisburg,York) Mimi Brodeur tries the simply named Molly’s Pub and learns a little more about quality pub grub. Also, the Warwick Hotel in Hummelstown is found to have hearty vegetarian chili, among other edibles. In the Morning Call (Allentown), Susan Gottschall discovers a sports haven in Rookies Restaurant and Sports Pub with no lack of tasty nibbles for both the fan and the other person..

Actually, I was thinking more along the lines of: How many Egulleteers use a personal chef/are looking to? But yeah, I'm not entirely suprised that more than a few lawyers are interested in using a personal chef.

I doubt that'll be a problem. I'd just make the reservation on whatever day you can, and post here with 5 openings.

Straw poll: How many people here use a personal chef/are looking to? I wouldn't suspect many, but who knows? FWIW, I'm trying to help a friend out and get him some personal chef clients downtown.

Wow, I've never known a non-Chinese individual to actually like steamed fish. Tolerate it, yes. But actually like it, you're the first. Rock on!! I love it when people destroy preconceptions, even my own.

February 28, 2005 In the Philadelphia Inquirer , Craig Laban pokes around Pottstown and discovers Funky Lil’ Kitchen , a quirky little BYOB in an old industrial town. Robert Strauss explores a Philadelphia classic, Old Original Bookbinder’s , version 2, as owner John Taxin, chef David Cunningham, and designer Floss Barber debut a restaurant reborn. The Mystery Muncher checks out a former presidential summer retreat as Thorndale’s Tierra Mar Grille serves up affordable South American classics. Catherine Quillman profiles Alison Barshak as she continues drawing diners to her Blue Bell boite. CeCe Sullivan skewers more than a few people’s misperceptions about steamed foods being dull and flavorless. In the Philadelphia Daily News, Sono Monoyama reviews Siam Lotus’ newest neighbor in the 10th and Spring Garden vicinity as she samples Sazon , a simple Venezuelan joint with grease-free flavor. In the Philadelphia Weekly , Kirsten Henri does double-duty as she wanders into Le Jardin and discovers a restaurant finding itself, while also reporting on Dali’s dalliances with food as a subject and the Philadelphia Museum of Art’s Spanish menu inspired by the exhibit featured through May 15. In the City Paper (Philadelphia), Adrienne Saunders demonstrates a great way to use up the last of the winter vegetables taking up valuable space in your crowded kitchen as she presents a stew as comforting as it is easy. Maxine Keyser assesses Fork’s hosting of Anna Tasca Lanza, Sicilian cuisine writer and author of [i} The Garden of Endangered Fruit [/i} as owner Ellen Yin and Ms Lanza whip up a selection of Sicilian savories and sweets. In the Patriot-News (Central PA---Harrisburg,York) Mimi Brodeur finds inconsistency amidst the executive greens of Liberty Forge as she reviews the Wedge Restaurant [/url}. and the Warwick Hotel in Hummelstown is found to have hearty vegetarian chili, among other edibles. In the Morning Call (Allentown), Susan Gottschall finds a fun little bi-level dining room amidst an Allentown commercial area as she plays a round with Chess n Checkers.

EasyJet and Ryanair, I think. Dahlak: nibbles and drinks on the back patio sounds cool.

Don't forget turgidity. The slice needs to have proper turgidity.

Andrew, Gimme a call when you wanna do the Armenian place, Korean standalone @ 69th or Balkan Express. I didn't even know there was an Armenian place around. What's Bell's?

On the rare occasions that I fly (once every few years or so), I tend to bring snacks on the plane. I believe that a lot of Chinese people do. It used to be dried mangoes, dried cuttlefish, and packages of Chinese crackers/cookies. Nowadays, it'll be darn near anything in a package. That plus the airplane food (since when I fly, it tends to be international) tends to be fine. I have heard that Philly International airport's food is eons beyond what it was the last time I had to eat there, 1993, and juding from the press I've read about it since then, suspect that it is one of the better airports as far as food. But I would never choose a connection point based on food, because of always having snacks available.

Are you sure the fish was a bass? It doesn't look like a bass. If you didn't describe it as such, I'd think of it as tilapia. Of course, if tilapia are in the bass family, that'd be moot.

Walked past Fish and Coffee / Midori Mart and it looked like it was closed for good. There was a sign posted but I wasn't close enough to read it. I reaaalllllyyy doubt anyone in town has a tank with live tuna in it.

Correction, from 95 North, it's a right onto State Road. But currently, they may have both exits from 95 to Cottman unavailable due to construction.

I don't know any places firsthand, but if I had to take a guess, the simply named "Fish and Coffee" (they haven't changed their name, have they? on Chestnut between 21st and 20th would have it. There's also the Japanese market in Narberth. Can't recall the name, but someone here can probably find you the thread. All I remember is how to get there by sight.