Greg Ling
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Posts posted by Greg Ling
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Greetings Katie, let me know when you are going also, would love to join.
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Had the chicken pho the other day, which I would never get but the manager recommended it.
Really good, clear chicken broth with clean flavors.
It was better than the beef pho that I also ordered.
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My greatest achievement there was getting 5 grease stains from Holly. It was an honor.
May your five grease stains follow you throughout your career. Just don't lose your recipe for oyster stew with double cream and sauteed fennel.
They are still doing the stew, but without the double cream.
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My greatest achievement there was getting 5 grease stains from Holly. It was an honor.
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As of tonight I am no longer at the OH, Ted Manko is the new Chef. Good luck to everyone there.
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Holly:
Waking up in the wrong dorm was usually a side effect of being young and foolish, only ever so slightly aided and abetted by the frat house punch, no?
You clearly must've been attending a finer class of frat parties than I ever did. We usually got grain alcohol and artificially colored and flavored powdered "red Kool-Aid-like" substance du jour, mixed in a trash can that was lined, if you were lucky. My hope is that the Goslings/Cognac/apricot brandy mix is sufficiently balanced with good tea, fresh lemon and spiced simple syrup to be a pleasant quaff that creates new memories for those unfamiliar with the old school Philadelphia Fish House Punch on which it's based. I'm delighted that you enjoyed it. And I'm always happy to keep whomever the designated driver is supplied with tasty non-alcoholic beverages all evening. All they have to do is ask.
So that is what's in the OH Punch, P.F. Lings here we come!
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"I work there" aka Greg Ling is having an impossible time getting the rolls, the ones from Artisian I will hopefully have by Monday.
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Holly,
I will make a nice reduced veal stock and add it to your soup next time, just don't tell any one. As far as the name change, I answer the phone with it and I have to do my orders with it also or the purveyors do not know where I am calling from.
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I like Chris's happy hour, great when they have live music. Try both, I'm heading there after work.
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I got some coming this week also.
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Chris:
The Negroni is actually one of our friendly proprietor's favorites, so having that on the short list of classics was a no brainer. We're using Laird's as our house gin for the gimlets and the Negroni and I'm using Boissiere sweet vermouth as the well. Carpano Antica will be available for an upcharge shortly.
The Blonde Caesar was just a slight twist on both the name and recipe for a Bloody Caesar that's normally made with Clamato. Seemed a natural for an oyster bar. Since I have this glorious heirloom yellow tomato juice coming from our farmer, I couldn't resist making the house Bloody with it just to be a bit different. The yellow tomato juice looks like sunshine in the glass. It's gorgeous, and so sweet and delicious I can't really screw it up. It's accidental genius of the best sort.
I'll email you my recipe cards for your mom when I get home from work...It's opening night and there's much to be done...
Shout out to Glenn Brendle
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Greg, I so wish you hadn't reminded me that 5 Guys is right around the corner too. What a lousy time to be starting a diet...
I think we need to start a new born again OH thread. Greg - wanna post a preliminary menu and I'll post my Philly Mag interview about the bar?
Thanks for the vote of confidence Matt! I know I'll be seeing you with some frequency...
Menu will be up soon, just a few tweaks.
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They'll be seeing a lot of me, since I'll be so close by at OH. Looking forward to having lunch there at least once a week....
Mmmmmmm....Chicken Cutlet sammies with garlicky greens... :drool:
We got Katie!
Shank's will be busy, you can only do 5 guy's three times a week.
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Happy 97th to Snockey's this weekend, everybody should check out the specials.
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Let's see what happens when the Oyster House (nee Sansom Street Oyster House)_ reopens under original owner David Mink's leadership. Mink not only started the Sansom Street Oyster House, it was the lineal descendant of Kelly's of Mole Street (also ran by his family) which was last located on Ransom Street before construction of the first Liberty Place tower forced the move to Sansom. I wouldn't expect it to be "high-end" in the sense of Le Bernardin or even Striped Bass, but I would expect good seafood well-executed. It should be a classic Philadelphia fish house.
I can email my menu if you want to see it. Also this is more Sam Mink's show. He is Davids son.
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After a really long wait, I hear the OHP kitchen goes in next week and I am this much closer to free oysters!
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That Geoduck at Ken's is good but at $75 a pop it is pricey. Ordered two of those once without knowing the price. That check was a surprise.
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Which style - with mayo or with butter? They both have their charms...
If you need a guinea pig/taster, you have my number....
I'm doing Mayo ones. I will def send you one when we open.
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Freihofers also make these - their website allows you to search by zipcode for recent delivery of a specific product.
While I can't get them in northern NJ
it looks like there are a number of markets in Philadelphia that carry them.I have an inordinate fondness for these - probably has to do with grilling those crustless sides in butter
Thanks, A big help.
I will send you a lobster roll on me if your in Philly.
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Thanks.
Any wholesale or in CC?
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Anyone know where I can find these?
I need them for New England style rolls.
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First of all, congratulations, Greg. I look forward to re-visiting the re-newed Oyster House.
When I first moved to Philadelphia in 1979, I frequented Kelly's of Mole Street (which by the time I arrived in town had moved to Ranstead Street, or was it Ludlow?) which was the original establishment of the Mink family. A very fine fish house, indeed, whose tradition continued when the construction of One Liberty Place forced a relocation, and a new name, the SSOH.
I'm also glad to hear the Minks intend to continue to display that fabulous collection of oyster plates!
When I was a apprentice at the Bellevue, The SSOH was one of the first places I started going to regularly ("The Office" was the other employee place). I was going there for about 10 years before I ever sat at one of the tables in the back and only then because my family was over from H.K. and we could not all sit at the bar.
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I went back to Snockeys and it was really good this time. Good oyster stew and the raw bar had great stuff too.
Doing a little research? Way to keep some great news about SSOH under your hat! Congrats!
I'll second that! Can't wait until it opens back up.
Thank You. I am excited to get the job, it was one of the first places i started going to when I started getting into the business.
Back to the thread, check out Snockey's happy hour.
It Rocks.
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I went back to Snockeys and it was really good this time. Good oyster stew and the raw bar had great stuff too.
The Oyster House
in Pennsylvania: Dining
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Man do I miss Katie's drinks.