jelly
-
Posts
103 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by jelly
-
-
I'm most looking forward to Townsend Wentz's A Mano byob in Fairmount. Couer also looks interesting.
-
I recommend Roma Bakery in Blue Bell.
-
We went to Bistrot La Minette last Wed.
The atmosphere and server were super.
We each had flammekuche, which was the highlight of the meal. If you go, split one, that's plenty. Sit at the bar and have one with a pichet of wine. Delicious.
It's full of wonderful lardon and copious amounts of carmelized onions, and although it was really really tasty, the richness of this dish affected our digestion the next day. TMI, I know! No creme fraiche that we could see, should have had a bit....the crust was very good.
Their bread is tasty and homemade too.
We had two pichets of white ($18 each), which was cheaper than a bottle and the same quantity. No taste to it really. We should have just ordered a good bottle.
Mr. TT had monkfish. He says, "Monkfish was supposed to be drizzled with a hazelnut oil - No taste of that. And there was an 'American' sauce under the monkfish, a really thin shrimp sauce. Should have been lobster and much thicker. There were hazelnuts and the pomme puree was good, though under seasoned. Brussels sprouts under the monk fish were good."
I had the entrecote, which was about 1/3 fat. Yes, I know that cut of meat is fatty, but this piece really was gristly and lots of it unedible. I told the waitress I usually like rare meat, but to let the chef cook it the way they like. Surprisingly, it was just medium rare. That's fine, just interesting. The meat was tasteless. Perhaps I tasted a bit of vinegar? It came with dauphenois that was oh, so delicious, but way too watery. Also on the plate were haricots verts wrapped in more bacon! Nice beans, but with the steak perhaps the big thick slice of bacon was overkill? (not to mention the tons of lardon on our apps).
Desserts we heard, were supposed to be the best besides the apps. My beignets were really heavy, the fromage blanc sorbet didn't taste of anything,
Mr. TT said, "The cassis sorbet on the lemon tart was pretty melt-y like it hadn't spent enough time in the freezer. The chocolate butterfly with gold leaf was pretty but 'pedestrian'. It wasn't lemony enough. Needed more zing. It was like lemon meringue pie without the meringue. I use a pate sable/sucre variation. Chef used a VERY GOOD pate brisee. If he used a sucre and upped the lemon acidity it would have been a much more interesting dessert."
It was $168 plus tip. Rather expensive, we thought. Some really good points. Like I said, we'd go again and sit at the bar and order the flammekuche and wine.
Disappointing. With all of the new French bistros that have opened since the closing of Pif, I had high hopes for a replacement. None so far.
-
Bumping this thread up..has anyone been lately and care to check in?
I'm thinking of taking my two way hipper than me daughters next Wednesday and would like to hear recent reviews. Everything I've read had been somewhat dated. Are they still doing the tourista thing and is it still $30 for 4 courses or has it gone to $300 by now?
It's only gone up to $32. Four of us were there Saturday night and it's still terrific. Can't remember every course, but someone had an octopus app that he loved, I had steak with anchovy butter and a fried egg (wonderful), there was also a delicious tuna, etc. etc. We go every few weeks and have never been disappointed. The couple with us rarely leave the suburbs and they thought the trip well worth while, and can't wait to return. Yes, it's still as good as ever. I wonder why they keep their price so low, but I'm not complaining.
-
I want to preface this by saying that I love Modo Mio and will continue to go often. I do have a question about the service, however, and was wondering if someone here has an answer. Last week was our fourth visit. Food was wonderful as usual, service was a little confused. On our last two visits we were brought food that wasn't ours. No big deal, but last time I was given a fig bruschetta when I had ordered the salad with figs. The waitress looked at it and insisted that was the way they do the salad, asking if I would like some greens added. I have had this salad there before and that definitely wasn't it. It was the bruschetta described on the menu. Fine, I ate it anyway and it was good. My question is this: why is the staff always different every time we go. Granted the first few visits were about a month apart each but last weekend's visited followed the previous by only two weeks. Everyone had changed, from hostess to servers. Since the chef/owner is a nice guy, I'm wondering why the quick staff turnover. BTW, all visits were on weekends -- either a Friday or a Saturday night. Anyone know?
-
Is the whole place Pif-night, or just the back room as he'd originally planned? Also, is there that great French music he used to have a Pif? I'm guessing the experience can't be duplicated, much as I wish it could.
-
Has anyone tried the Cosentino Syrah that is currently a Chairmans selection? It's flying off the shelves in Newtown and before I go somewhere else I was just wondering if anyone has opinions on the stuff.
Don't know about the syrah but a few years ago there was a great Chairman's Selection deal on the Cosentino "the Poet". I bought lots of it and wish I had bought still more.
-
The corkage, while not cheap, really isn't bad for a tasting menu. I think it probably is designed to allow people to bring wines to pair with each course, while allowing this small restaurant some leeway in providing the service and glassware. This is a a very much different situation than going to an a la carte restaurant with a bottle of wine to split. In that circumstance, I agree the charge would be excessive. For this, I would pay it happily.
Good point. If they are going to provide new glasses for each wine, etc., I agree that the charge would not be excessive. I hadn't thought of it in terms of wine pairing.
-
LaBan's review in the Inky here>>
Only two bells, but it's one of those fond two-bell reviews. He seems to have similar concerns about consistency as some of us had (hmm...didn't like the crunchy pasta...) but overall likes the place.
I finally got a weekend reservation! Any suggestions as to what to order? Anyone been recently? Thanks.
One more try. Thanks.
-
With Ansill doing byob on Tuesday nights and on their Pif nights (no corkage fee -- and only a $15 corkage fee on all other nights), Gayle doing byob on Thursday nights (no corkage fee) , Sovalo and many other licensed restaurants doing byob with no corkage fee on certain nights....
This Monday night $20 pp corkage fee seems excessive. It will be interesting to see how many people go for it. I really don't think the per person part of it is all that generous. How many people drink more than one bottle (and on a Monday night!)?
-
LaBan's review in the Inky here>>
Only two bells, but it's one of those fond two-bell reviews. He seems to have similar concerns about consistency as some of us had (hmm...didn't like the crunchy pasta...) but overall likes the place.
I finally got a weekend reservation! Any suggestions as to what to order? Anyone been recently? Thanks.
-
I just spoke with David Ansill and starting Sunday, Oct. 7, every Sunday will be "Pif at Ansill" night. It's 3 courses for $40. BYOB. Each month a different menu will be featured. Call 215.627.2485 for information and reservations. Below is the menu from last week...
Great! Do you know if this applies to the entire restaurant? I know that originally he was just going to have the Pif night in the back room and when I asked if he would have the wonderful French music he didn't think that was possible. If it's the entire restaurant, that would be a different story. Thanks.
-
I just spoke with David Ansill and starting Sunday, Oct. 7, every Sunday will be "Pif at Ansill" night. It's 3 courses for $40. BYOB. Each month a different menu will be featured. Call 215.627.2485 for information and reservations. Below is the menu from last week...
Let me know if you want to be on Ansill's mailing list.
Pif at Ansill
Sunday, November 11, 2007
Prix Fixe Dinner $40
Choice of one from each course
Entrees
Escargot “au Pif”
Frisee Lardones
Roasted Mussels with Rosemary
Warm Figs with Goat Cheese
Plate Principaux
Hanger Steak with Mushrooms
Lamb Two Ways
Scallops with Truffle Coulis
Chicken with Mustard
Selection of Cheese or Dessert
LaColombe Coffee
-
that's not his email address. if you PM me i'll give it to you.
there was a bit of noncommunication when Pif was closing. you can definitely call ansill for a reservation and you can also get one on OpenTable.
So how was the first Pif night? Sorry I had to miss it.
-
-
I used to love Ravenna but it's gone now. I'm not hearing great things about its replacement, Zacharia's. I've heard it's overpriced. Anyone here have an opinion?
-
I just called for a reservation sometime this week, having noticed that LaBan is reviewing them on Sunday. Alas, they're closed all month! They don't re-open until September (4th, I think.) Now I'll never get a chance to try it. Boo!
Well, living in South Philly does have its perks though...
Darn! Thanks, though, I was thinking of trying again for this weekend. I guess after the review, I will have to call weeks in advance.
-
Four of us on Tuesday night.
Cary Neff didn't know who we were, but we smiled, and came over to talk to us, thinking he knew us...a nice goodbye as we left as well. His wife and 11 week old baby and his wife and other relatives were there eating as well.
Two of us had frisee salads. OK. A bit soggy.
Then there were these huge sardines, an insipid onion soup, a good looking beet salad.
I had 6 british columbia oysters that were ok, and 6 small clams, one was bad and the rest not great...one person had monkfish piperade, ok. Another had steak frites. Slices (I hate when they slice it and you only get 4-5 slices, seems so small and not a steak). The frites were double fried, pretty good. The best dish of the night was the classic roasted chicken. Good taste, good portion, good price. Classic for a bistro.
Desserts were okay. My lavender and basil ice cream tasted the same, but pretty good.
Choc and Raspberry Napolean very sweet, American tasting. Baba Au Rhum advertised with rhum raisin ice cream, came with rum raisin cream and wasn't saturated with enough rum. Creme brulee was just ok.
Bread is baked there, there was a corn bread thingy that was ok, and a liver pate and flavored butter to go with it ....
They opened our wine ok.
$100 per couple, brought our own wine.
We had a super time with our friends, the place was very french brasserie like, but that made it. The food was incidental.
Went Saturday night. Very nice atmosphere. I though the bread was very good. Had a nice cold pea soup. Onion soup was burnt. They have to work on their onion soup. Isn't that a bistro staple?
Went up the street to Ansill and had a terrific saffron cheesecake for dessert.
-
They really can be that good. I'm sure the Best of Philly for new BYOB is making it even harder to get in. Try a weeknight if you can.
And report back!
Thanks. Weeknights are difficult but I'll just call further in advance. I will report back when I finally get a reservation.
-
The place is not very large, so it's probably a good idea to make a reservation. 215-203-8707
That said, we've sometimes just dropped by. I think they do get crowded, but not always...
I have tried to get into this place twice, with no luck. Admittedly, they were both Saturdays and the first time I called on a Saturday. This week, I called on a Weds. afternoon and they were already completely booked. Are they really that good? Thanks.
-
Does anyone have a menu for Salento or any opinions on the place? Thanks in advance!
If anyone has been, I would love to hear comments. Thanks.
-
wow they're really giving up the ghost.
yeah that's pretty much it. once a week he said he's going to try to do Pif-style. it might be once a month. that's all i know.
Matt, how is the last week going? Were you working last night? Assuming David is in the kitchen?
-
Matt,
When I called Ansill to make my reservation for my last dinner at Pif :-(, I was told that David will be doing a once a week "Pif night". That is some consolation. Do you know what he's planning? French music? Pif menu? byob?
Michele
-
Somebody please tell me this isn't happening:
http://www.chowhound.com/topics/416215
At least Ansill's still around. I think I'll head out there this weekend and help keep it that way.
Matt??? Please say it isn't so!
Cake
in Pennsylvania: Dining
Posted
Yes, this very nice location is Robertson's former greenhouse. I like Cake but, after several dinners years ago, tired of the limited menu. Maybe I should try it again.