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percyn

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  1. percyn

    Fond

    Restaurant seats 34, can squeeze in 36 if needed. The first "big" (buying out the entire restaurant) dinner they are doing is for the Delaware Valley Chaine des Rotisseurs. A recent scouting expedition went very well, where we sampled almost the entire menu (skipped the soup in favor of the specials). We started with appetizers of Tuna Crudo, Sweatbreads, Butternut squash ravioli, a special of tuna flatbread and the crowd favorite - chicken liver mouse, which we paired with a Bollinger Grande Annee 1999. All the dishes were really good, the exception perhaps being the tuna flatbread, which was OK, but did not shine as bright. Among the mains prepared by chef Lee Styer, we sampled were the super terrific Pork Belly (perhaps the best in the city - yes, I know that is a big claim, but just try it - I can see why Laban is a fan), well cooked lamb chops, a strip steak special (not pictured) and the monkfish which was cooked properly but did not shine as much. Desserts made by Pastry Chef Jessie Prawlucki are worth sampling. We got the Chocolate and peanut butter brittle, a special of gingerbread pudding, passionfruit crepes and Irish coffee souffle. Jessie said she is looking to change the menu soon, but I hope they don't change it too frequently, lest others may not have an opportunity to sample these. Overall, the food, service and value were terrific. The kitchen staff is young, but it does not show in their food vision and execution and they have the added bonus of being eager and looking to please the clientele under the experienced front of the house guidance of Tory Keomanivong, a vetran of Lacroix and Founders (Bellevue). Hope this one stays around and grows to more restaurants - hopefully in the burbs too
  2. A few of us visited the Oyster House (OK, our real intentions were to bug Katie) for lunch, the day after Thanksgiving. As others have indicated, the space is really much more sleek with sexy clean lines and walls covered in oyster plates. Our first stop was the bar, manned by our favorite Bartendrix - Katie. We sampled some of Katie's libations including the famous Oyster House punch. This drink can really sneak up on you, so I suggest sipping it slooowwwly through the course of your visit. We started by ordering a couple bottles of Brute Rose a few dozen oysters from OH's great selection. I don't recall all the ones we tasted but we sampled varieties from the East and West coast and maybe even Louisiana if I recall, including Wellfeet, Skookum, European Flats, etc. We then sampled some steamers and soup - Clam Chowder, Manhattan Clam Chowder and Snapper Turtle soup We should have been full by now, but in the interest of sampling more of the menu, we pressed on and ordered Lobster roll - Decent, not overly decadent with the right amount of mayo to lobster. Won't get into the split top vs side split - I didn't care since it was well buttered Fried clam roll - Delicious juicy, succulent fresh clams, in a tangy Salmon Ruben - Interesting idea and heard it was good. Grilled Blue fish w/collard greens - Didn't taste this, but heard it was good. Overall, the food was fresh, well executed and service was great. We left content.
  3. Just stop by the dept or call them and tell them you would like to special order an item. I've gotten several D'Artagnan items from the meat department via this method, which saves me a ton on shipping.
  4. For prepared food - the pub, sushi and some of the sections like the Indian section are not restaurant quality, but pretty decent. However, I love the fact that you can customize your pizza. Last night I got a Caramelized Onion and Applewood smoked bacon pizza with balsamic reduction drizzled on top - hmmmmmm.
  5. Word is he is looking at a place in the Old City area based on an opportunity that opened up. Keep fingers crossed, that he can secure a location and also keep the Royersford (and Exton) location running. Han is becoming quite the Sichuan Moghul
  6. percyn

    Dinner! 2009

    Nice buns tkassum The cool weather means the red meat saga continues...this time it was Buffalo Hanger Steak Frites w/24hr Caramelized Onions and Mushrooms - Buffalo hanger is more flavorful yet more tender than Beef hanger.
  7. percyn

    Dinner! 2009

    Great food all!! Kim, was that a Benton's Ham? For dinner yesterday, I sous vide and quickly seared strip steak with demi glace and wild mushroom (chanterelle, porcini, crimini) risotto. Steaks resting before being sliced Fancy Plate Simple Plate
  8. Thanks for the explanation Blether - interesting smorgasbord of items for breakfast, at least for me. For breakfast today, I used up the Sous Vide Steak I made for dinner yesterday Steak and Mushroom Demi Glace in an Omlette w/Parmasean. Fresh Squeeze OJ on the side
  9. percyn

    Dinner! 2009

    Prawn, Blether, amazing food...not sure which dish I would like to eat first.
  10. Blether, do you mind explaining what the breakfast comprises of?
  11. Is this the same place that used to be on Ridge Pike near Eagleville?
  12. Its been a while since I had Smoked Duck Breast for breakfast, so I got some from D'Artagnan and some Quail eggs to make Smoked Duck Breast w/Quail Eggs on Toasted Baguette
  13. Those pancakes and peaches look good!!
  14. percyn

    Dinner! 2009

    I had Breakfast for Dinner yesterday Today, I made Braised Short Ribs w/Sweet Potatoes, Roasted Shallots and Greens w/Basmati Rice and Greens
  15. I suspect the answers would vary based on the comfort of the cook(s), the dining room/area capacity, occasion, etc. We typically have 6-8 (plus occasional young kids) but that also expands to 10-15 for occasions like Thanksgiving or birthday parties.
  16. Let me first start my saying this was not made by me nor was it what we had for breakfast, though it was my dinner last night when friend and private chef Shola Olunloyo hosted a "Breakfast as Dinner" event. Scallop . Chamomile-Apple Gelee . Breakfast Radish . Celery - the sweetness from the apple complimented the sea-sweet scallop. Delicate yet flavorful. Marble Rye Ice Cream . Smoked Char . Sorrel - It would be hard to identify the flavor of the marble rye ice cream in a blind taste test, but it gave a great backdrop to the house smoked salmon. In a way, to me, this dish was about the contrasts - salty, smokey and slightly sweet flavors with creamy and crispy textures and contrasts in temperatures as well. Egg Salad "Chiboust" . Caviar . Puffed Parsnip - A simple yet profound bite. Another study in contrasts. The saltiness and the pop from the caviar contrasted the Chiboust and the caviar gently popped in your mouth while the parsnip brought some crunchiness to the party in your mouth. Makes you wish they sold parsnip puffs in stores - Shola, I smell a business opportunity. Rainwater Madeira Oatmeal . Roasted Matsutake . Parmesan - A savory delight. You could easily fool someone by introducing this dish as a slightly softer version of a mushroom risotto. Wish they served this at the cafeteria at work - for breakfast or lunch. Will certainly have to try this at home. Toasted Croissant Soup . Cheddar Whey Froth . Bacon Wrapped Andouillete - One of the highlights of the night in a dinner full or stellar dishes. The Andouille and Bacon were smokey and super flavorful while the soup had great depth and the cheese whey froth lifted the dish to a new level. Spanish Mackerel . Tomatoes . Chermoula - Shola was afraid this dish would not fit into the theme, but there are many cultures who have fish for breakfast besides the British - it is fairly common in the far east. The Chermoula kicked a$$. Meadow Run Farm Egg . Triple Chicken Bouillon . White Truffle. Whipped Foie Gras - Looks can be deceiving - this was an umami bomb. The egg was cooked so that the yolk was just set, though I would have liked to try some with a slightly runny yolk. "La Ratte" Potato-Oxtail Terrine . Potato-Egg Yolk Foam . Oxtail Jus - On an ordinary day, this version of "steak and eggs" would rock - and it did. However, in this meal of superstars, it did not shine as strong. Old Spot Pork Belly . Dulche de Miso . Apple . Fennel . Celeriac - Now, I have had my fair share of pork belly (and yes, I have the belly to prove it) and Shola's pork belly is on top of the list and this was probably the best one I have every had. Just perfect ratio or fat to meat and the skin....ohhh that crispy, crunchy, flavorful skin. If I were a poet, I would write an ode to the pork belly skin. The Dulche de Miso and Sous Vide apple puree were amazing and have been added to my "must try at home list". Dessert #1 - Caramel Corn Puffs . Celery Root Milk . Corn Sorbet . Mint - Another simple looking dish, but very unique flavor profiles, making you wish you could have this everyday. Dessert #2 - Frozen Butterscotch . Smoked Chocolate . Roasted Banana Sorbet . Bourbon Maple Glazed Benton Bacon - A "Maverick" dessert.... conceptually intriguing, texturally interesting and flavorful.
  17. The "Breakfast for Dinner" event was off the hook !! Breakfast is my favorite meal of the day...OK, the morning...so this was a special treat. Shola has posted about this dinner on his blog as well. I borrowed the names of the dishes from there as he might have made final adjustments to the menu he provided. There was plenty of good wine and I will leave that to our trusted wine scribe - Brian. Scallop . Chamomile-Apple Gelee . Breakfast Radish . Celery - the sweetness from the apple complimented the sea-sweet scallop. Delicate yet flavorful. Marble Rye Ice Cream . Smoked Char . Sorrel - It would be hard to identify the flavor of the marble rye ice cream in a blind taste test, but it gave a great backdrop to the house smoked salmon. In a way, to me, this dish was about the contrasts - salty, smokey and slightly sweet flavors with creamy and crispy textures and contrasts in temperatures as well. Egg Salad "Chiboust" . Caviar . Puffed Parsnip - A simple yet profound bite. Another study in contrasts. The saltiness and the pop from the caviar contrasted the Chiboust and the caviar gently popped in your mouth while the parsnip brought some crunchiness to the party in your mouth. Makes you wish they sold parsnip puffs in stores - Shola, I smell a business opportunity. Rainwater Madeira Oatmeal . Roasted Matsutake . Parmesan - A savory delight. You could easily fool someone by introducing this dish as a slightly softer version of a mushroom risotto. Wish they served this at the cafeteria at work - for breakfast or lunch. Will certainly have to try this at home. Toasted Croissant Soup . Cheddar Whey Froth . Bacon Wrapped Andouillete - One of the highlights of the night in a dinner full or stellar dishes. The Andouille and Bacon were smokey and super flavorful while the soup had great depth and the cheese whey froth lifted the dish to a new level. Spanish Mackerel . Tomatoes . Chermoula - Shola was afraid this dish would not fit into the theme, but there are many cultures who have fish for breakfast besides the British - it is fairly common in the far east. The Chermoula kicked a$$. Meadow Run Farm Egg . Triple Chicken Bouillon . White Truffle. Whipped Foie Gras - Looks can be deceiving - this was an umami bomb. The egg was cooked so that the yolk was just set, though I would have liked to try some with a slightly runny yolk. "La Ratte" Potato-Oxtail Terrine . Potato-Egg Yolk Foam . Oxtail Jus - On an ordinary day, this version of "steak and eggs" would rock - and it did. However, in this meal of superstars, it did not shine as strong. Old Spot Pork Belly . Dulche de Miso . Apple . Fennel . Celeriac - Now, I have had my fair share of pork belly (and yes, I have the belly to prove it) and Shola's pork belly is on top of the list and this was probably the best one I have every had. Just perfect ratio or fat to meat and the skin....ohhh that crispy, crunchy, flavorful skin. If I were a poet, I would write an ode to the pork belly skin. The Dulche de Miso and Sous Vide apple puree were amazing and have been added to my "must try at home list". Dessert #1 - Caramel Corn Puffs . Celery Root Milk . Corn Sorbet . Mint - Another simple looking dish, but very unique flavor profiles, making you wish you could have this everyday. Dessert #2 - Frozen Butterscotch . Smoked Chocolate . Roasted Banana Sorbet . Bourbon Maple Glazed Benton Bacon - A "Maverick" dessert.... conceptually intriguing, texturally interesting and flavorful. Thanks to Shola and my fellow diners, for a very memorable StudioKitchen dinner (some would argue they all are).
  18. Made Scrambled Eggs /White Truffle Butter on Toast and Lil'Smokies
  19. Very nice Prawn!! Reminds me of my staple weekday breakfast before I rush to work in the morning - fresh OJ, toasted mini wheat bagel, boiled egg (often yolk removed to lower cholestrol) topped with Swedish smoked roe with cream cheese.
  20. Went to Han Dynasty 2 last night with the wifey for a "Han's club" dinner since it was the first Monday of the month. Turns out he had not advertised the event for this month as he got a new chef and wanted to give him a chance to settle in. We were glad to be Guinea pigs. We started with West Lake Soup - We have had this before at Han's place, but this version had al dente vegetables which give this soup some texture. Chicken w/Crispy Rice - Since my wife cannot tolerate extremely spicy food, I had requested some non-spicy dishes. What arrived was a dish like I have never tried before. Chicken in a sweet, sour and savory sauce poured table side over crispy rice puffs, making then sizzle. The textures and flavors were unique and pleased those who like spicy and non-spicy cuisine. Kung Pao Chicken - Pedestrian dish, right? WRONG!! The breath of the wok was evident from the flavor bursting from the golden nuggets of chicken, accented by the nuttiness of the peanuts and a slight kick from the dried chilies. Lamb w/Cumin - Another dish I have enjoyed at Han's but this version had the lamb extra crispy and while the cumin was pronounced, it was not overpowering. Whole Fish in Sichuan Sauce - Fresh Talapia in a delicious sauce, what more can I say? Garlic stir fried romaine lettuce - Nice crunchy accent to the fish and rice. Stir fried scallops - Tender almost tempured sea-sweet scallops punctuated with cilantro and peppers Scallops w/Baby Bok Choy - Delicate dish which allowed you to share the subtle flavor of the scallops and mushrooms. Not my personal favorite, but a very good dish nonetheless. This was a memorable meal indeed as I was planning to go bad for lunch were it not for some things that needed my attention at work. The new chef is clearly very talented and we left with very full bellies.
  21. percyn

    Dinner! 2009

    Welcome to the thread Darienne. If the thread were just about sophisticated food, more than half my posts would have to be deleted. Besides that potato and tomato dish looks just fine.....hmmmmm. Went to a Sichuan restaurant last night. I know the owner and he wanted to test out a new cook. So we enjoyed... West Lake Soup Scallops w/Baby Bok Choy Garlic stir fried rommane lettuce Whole Sichuan Fish Stir fried scallops Kung Pao Chicken Lamb w/Cumin Chicken w/Crispy Rice Each dish was more delicious than the previous. He hired the chef and we left with very full bellies.
  22. percyn

    Dinner! 2009

    Dinner today was half a South Philly Hoagie left over from lunch Then I started to sautee some bacon bits and leeks, added some porcini pasta, folded in egg yolks and Parmesan and topped it with some uni. It was delicious, but wish I would have let the pasta cool a bit more before adding the eggs and Parmesan.
  23. Wine won my battle...looks like I will have to make space in the cellar and resist the urge of opening some of these bottles for a few more decades.
  24. You had lamb offal and made your own wine, but have not tried Uni? If you can, buy some locally (they are heavily regulated), get some ASAP...you don't know what you are missing
  25. percyn

    Dinner! 2009

    prasantrin, there was some Uni scrambled into the egg as well to give it extra flavor. Last night I made this concoction - Chapati, topped it with caramelized onions and crimini mushrooms, shaved Parmesan and Sliced Prime Beef. - fold it and enjoy A childhood treat was fresh chapati, topped with butter or pure ghee and sugar. - roll it up and enjoy.
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