herbacidal

Sorry Ling, I'm not going to be able to make up to NYC at all. Enjoy, and maybe I'll catch you when I'm next in Vancouver. I suspect I'll be in NYC in the next few months anyway. Enjoy!

As I understand it, Sam takes most of his sushi down a notch. He's fully capable of creating more interesting stuff, just let him know that that's what you want. There's more than a few older threads with commentary that sushi here is not up to par with certain other cities, and I'd agree with it. I think it's more because the audience overall isn't demanding ithe high level of sushi skill (perhaps because they're not as educated about it), so the chefs aren't giving it. Have to please the market, or they'll vote with their feet. And that's fine, there's other areas in which the culinary scene is more than adequate. If anyone wants to debate the issue further, I'll see if I can dig up one of the old threads and we can continue it there.

Sorry Todd, I wasn't looking for a dinner, I was getting ready to meet someone elsewhere and wander around looking at galleries.

Walked by Friday around 7 or 8, prime time, and it was less than half full. Not good.

That was my basic impression having dined at Iron Hill only once, the one in West Chester.

This reminds me of trade between Britain and the 13 colonies.

We call it both. Never seen fish floss though.

Thanks. Anything new?

As mentioned, Utz and Snyder's are from Hanover, but that's farther from Philly than NYC, if not in distance and travel time, than definitely in mindset. Are you sure that people in the area prefer Herr's to Utz? I think it's just that Utz doesn't have the distribution here that Herr's has. But the Hanover area is home to a lot of potato chip and pretzel producers who do not distribute in Philly. If I had to guess, I'd sa the farthest east they probably come is Oxford, PA.

While I think Vetri is an excellent choice because of the small rooms (romantic) and superb wine list (AFAIK), I'd lean towards Rich's choice of Panorama because of the cruvinet and setting as well, but that's also my own preferences in that situation; you may differ.

Tried Donkey's a month or so ago. Not bad, but doésn't hold a candle to the places in Philly. IMHO, of course.

That's just skimping on the dishwasher machine probably. They may well be clean enough as far as sanitary, but the machine probably doesn't use a high enough water pressure/temperature to wash off fingerprints and etc. That's my guess anyway.

Early November 2006 Philadelphia Inquirer Northern Chester County continues to see interesting restaurants emerge as the Inn at St. Peter’s Village brings in Martin Gagne (formerly of the Loews Hotel,) while South Philly gets a hip little Mexican joint to go with some of its new residents in Cantina los Caballitos. Not to be left out of the Spanish trend quietly making its way through Philly, Bar Ferdinand evokes the true spirit of Iberian tapas bars in Northern Liberties. As the cranberry market has gone through its changes, heirloom cranberries have started to emerge, and one of Philly’s modern-day restaurant pioneers, Steve Poses takes another stab at restaurants after a long hiatus in catering. Curry’s place in Japanese cuisine is a mystery to some, while Michel Richard of Citronelle in Washington DC takes a grand tour of our great city to his north. Mr. Joe’s Café is nothing more (or less) than a new place for Termini’s lovers and South Philly neighbors to spend a little bit of time, but the Carversville Church dinner of oysters and pork has been served since 1871 in the middle of Bucks County. Philadelphia Daily News Siam Lotus raises the standard for Thai restaurants in the City of Brotherly Love. Delilah of Bluezette and Delilah’s at the Reading Terminal and 30th Street Station takes time out of her busy schedule to put together a southern Thanksgiving. Philadelphia City Paper Copper is a new Northern Liberties BYOB with flashes of brilliance and room for improvement, while Celeste Morello shows us more about Italians and Philadelphia. Giwa brings a hip, Korean fast food joint to town, and oenophiles might already know about South African pinotages, but the rest of us are starting to notice this country’s wines. The future Marketplace at East Falls is set to begin its transformation in support of its community, and Delilah Winder begins the second phase of her culinary career with a book tour. Philadelphia Weekly Aqua gives us a bright new Malaysian restaurant where everyone feels welcome, while Celia and Paolo give us a taste of Italian home cooking. Sorry, we didn’t mean to forget about tips for getting free stuff. Inflation has crept into chicken entrée prices and some advice: understand both the costs and the benefits of drunk dining. Pittsburgh Post-Gazette With the assistance of some of its African-American employees, Betty Crocker revamped its cornbread packaging. First-time hosts get a few recipes for the Thanksgiving staples just in case they don’t have any family recipes on which to fall back. Pittsburgh Tribune-Review Walnut Grove offers up a casual, contemporary restaurant with generous portions, an inexpensive wine list, and a classy ambiance, while Salsarita’s Fresh Cantina offers another take on the chain burrito place. Pickle Barrel is an old-style ‘burgh lunch joint. Morning Call Allentown A second visit to Ragona’s Lighthouse shows the same focus on seafood with a much greater depth of flavor, while Orchard Meat & Fish presents a top-notch steakhouse with prices to match.

Late October 2006 Philadelphia Inquirer The location and scenery of the Water Works restaurant builds up expectations, and unfortunately (this time) the dining experience disappoints, but Atlantic City dining brings in 3 celebrity chefs to increase the buzz and (hopefully) the dining quality in some of its casinos. This just in: fish are good for you! That is, until the next study comes out. On the other hand, Raymer’s Homemade Candies might not be as good for you, but their custom blends of cream, nougat and chocolate sure do taste good going down. A new kitchen dominates many a conversation, but Grandma Betty’s secrets are safe despite being the highlight of Brown Betty Dessert Boutique. Philadelphia City Paper MarcieTurney and Valerie Safran have quietly put their hold on the 13th Street scene, and tastier fast food has another outlet in Bootsie’s. The long-delayed Water Works restaurant finally debuts, and we learn more about taxi driver picks for food on the run. Philadelphia Weekly A few of Philly’s newest burgers are the spotlight, as new places like Five Guys and Bootsie’s get tasty, and public displays of affection can be quite the distraction, to waitstaff and other patrons. Tampopo, version 2 introduces a sizable dining room after taking over the former second edition of Blue in Green but keeps similarly low prices to its original 21st St. hidey-hole, and some people try to bull over the restaurant reservation system. The Water Works restaurant brings Schuylkill River-front dining that much closer to downtown, and waitstaff get tired of being asked about their other job. Pittsburgh Post-Gazette The number of wineries have exploded in the region as the Chautauqua-Lake Erie Wine Trail makes the county the top grape-growing county outside of California. Halloween food may be gross, but remains quite tasty. Pittsburgh Tribune-Review Yokoso Japanese Steakhouse & Sushi Bar presents a former Applebee’s turned into a hibachi steak and seafood restaurant, and while Ugly Sports Bar serves up decent enough fare with staff and décor that is not the least bit unattractive. Morning Call Allentown Tre Scalini offers a tasty menu exceeded only by its delightful atmosphere, while One Ten Tavern offers a stylish delicious pub with in downtown Palmerton.

I still haven't been there yet. Maybe we should do a dinner there for Egulleteers a little farther behind the trend.

Stopped by last night for a small party. Tasty enough food. Quite spicy. Need to do a better job cleaning the glassware though. Reminds me of China. I'd go back anyway. I was so hoping it'd be Sichuan hot pot though.

Hey Ling, Do you mind if I swing by during one of your meals? Just noticed the thread, and you visiting gives me a good excuse to visit NYC.

Jim, I've been to events catered by them and they are indeed the real deal. I am interested in getting some of this smoked salmon for Thanksgiving but don't need too much, half pound at the most given everything else we'll be having. Where in Bucks are they? ← I haven't been to events catered by them recently (and the only one previously was just some simple cookies at an event) but from what I understand from talking to various people in the biz, their catering is probably at least decent, but below my previous expectation of them. Their salmon though, I expect to be at a high standard, since that's what made their reputation initially, and I've heard nothing otherwise.

Yea I know, that's one that definitely challenges the paradigm. I've been following that somewhat when I have time. It'll be interesting how that works out. Are they busy enough to turn a profit regularly?

No. Because traditional Chinese food is served family-style. French food is served a la carte. The most expensive Chinese meals, with luxury ingredients like abalone, sharkfin soup, Peking duck, lobster/crab etc. top out at around $70 a head, which is a bargain in comparison to the most expensive French restaurants. ← That's not true. The family style argument does make it harder to charge the same per person average, but it can be done, and be justified. The most expensive Chinese meals can easily double that $70 per head average, based on the ingredients, with many far above abalone and shark fin. However, the key factor in both cases is that because of the various ways that Chinese food is presented in the US, a Chinese restaurant that charged ingredients up at that amount would not work as a successful business, which is something I've known and tried to explain to people for a decade or so now. Both the service level and the food ingredients don't justify that expense level. If the service level was upgraded to a comparable quality to a 3-star French restaurant, then that $100+ would be justified. That said, the customer base would not be willing to pay that amount, because of the ubitiquity of Chinese restaurants, from takeouts to mall joints to corner Chinese food places, brings down the value proposition perceived by the US population. One of the things that helps keep French food where it is price-wise, is its relative scarcity. There aren't large numbers of French immigrants (well, not the same large numbers as there are of Chinese, Vietnamese, Cambodian, etc.) in the US that need to make a living and support a family, and therefore decide to open a restaurant. But ingredient-wise and culinary skill-wise and also level of floor service-wise, it is quite possible to bring out a Chinese restaurant offering a $200 pp menu.

I believe Lil Spot is no longer open.

The closest Italian choices are the Maggianos across from the large Marriott and the Portofino on Walnut at 13th. Maggianos probably does do takeout. I myself did carbo loading down on South Philly Italian joints before my half-marathon.

Not to mention dealing with chargebacks, disputed charges, some of which are just ways to get out of paying.

So based on googlemaps, it looks like for driving to the Edison location from NJ Turnpike, that would mean getting off at the Parkway exit going west, and taking it to Route 1 South, and the White Castle would be on the right?

Galanga is one of the key backbone ingredients of Thai and Vietnamese cooking. Unfortunately, Dry or powdered galanga is *not* an acceptable substitute for the fresh roots which you can buy on any day of the week at 12th and washington in south philly. Rhizomes like galanga are heavily dependent on thier volatile essential oils such that when dries (basically evaporated) what is left is a dying whisper and quite frankly an unpleasant medicinal substitute of the flavors you are trying to introduce into your cooking........thus having no culinary value in authentic south east asian cooking. It would be like using powdered tomatoes to make marinara sauce. Do use the fresh stuff, its quite good. ← I'm waiting for Vadouvan's dinner party.