jmbrightman

I had fun family dinners when I was a kid at Kanpai at Newmarket. it was my first "Japanese Steakhouse" experience.

visiting the 9th St DiBruno's store is always fun. 8 guys behind the counter saying " who's next", 25 people in front of the counter overwhelmed by the selection of antipasti (personal fave - the stuffed artichokes topped w/ sun-dried tomatoes), olives and cheese...I wish they could expand the store, but Claudio's took the adjacent property for their fresh mozzarella operation. Bobby Chez chicken fingers are the best I have had. I bought them for the kids, but they spurned them because they were not the familiar Perdue chicken nuggets. I was forced to eat them.

funny there is no mention of the Triangle Tavern - I guess that was more about atmosphere than food, come to think of it.

kudos to my south philly neighbor, PA state rep Bob Donatucci (chairman of the Liquor Control Commission), for his efforts to get that store opened.

I remember ye olde ale house was sold in the 90's but retained the name. the new owner upgraded the train set and downgraded the quality of the beef.

Pamplona, 12th and locust...

you miss Hardee's? I miss Frank Clement's, in my opinion one of the best burgers in the city (good quality blue cheese and bacon as a topping, good crisp steak fries on the side). Also Jimmy's Milan on 19th St, for the veal parm and Milan salad. and Silveri's, home of the best wings, mozz sticks and onion rings ever.

thanks! btw, Severino sauces are available at DiBruno's if Philly folk don't want to go over the bridge.

is Georgetti's off 130? what is the landmark or intersection?

I should have remebered Severino's (they are a customer of mine)- great Italian specialty shop with terrific homemade pastas and sauces they sell to many of the high-end restaurants and hotels in the city.

the only thing I get a Bobby Chez is the small lobster mashed, 2 shrimp puffs, 1 crab cake to split for two. costs aroud $25. all else is obscenely priced - especially the single roasted pepper for $4.

A Wawa made Center City special? puhleeze. (don't get me wrong, it was a fine Wawa).

how does Lombardi's do when compared against NY Patsy's?

i usually buy Nathan's, or Best's and Hebrew National kosher franks. how do they compare to those choices?

I picked up a baked Brie in a pastry shell with a fig compote center today from 9th St. DiBruno Pronto to serve w/ dinner tomorrow. 5 minutes in a 350 oven and I expect it will be fantastic. Dad's Stuffings delivers 12oz. center cut pork chops with amazing bread and spinach stuffing - or your choice of 6 other stuffings (in heating trays with instructions) for the sum total of $4.25 each. their Chicken Annette, a chicken cutlet topped with fried eggplant, prosciutto, sauteed spinach, and provolone, is also obscenely good. Bobby Chez (Cherry Hill and Collingswood NJ) shrimp puffs and garlic mashed are a good easy meal when you don't feel like cooking. what are some other spots that are worth a special trip in the DV?

I am a roast pork w/ sharp provolone and long hots every time I go to Tony Luke's, about every other week. for a good pre-Phillies game steak right up the road fron CBP, try Talk of the Town on Broad just north of Packer (west side of Broad, just after the overpass). flipped, not chopped.

so...what did you think of Bomb Bomb ribs? btw, a little off topic- I still follow (with a bit of tweaking) the snert recipe you wrote in the city paper in the early 90's. you rock, holly moore. please keep on sharing with the rest of us.

95 S exit @ Packer Ave..., make left at light onto Front, right at light onto Oregon, left into Tony Luke parking lot.

I was not impressed with Ron's Ribs. I was last there back in November and the ribs were dry and tough. they appeared to have been sitting for a while. I will not return.

thumann's meats are very good. the key is not layering the meats in wax paper prior to making the sandwich - that way the meat flavors stay distinct. Salumeria uses mortadella on their hoagie, also romaine rather than iceberg. theirs is a variation of, not a traditional Italian hoagie. and the marinated artichokes are a great addition.

I am finishing a rack I got last night for takeout ($15 ala carte - cheap!). smoky taste not overpowing, nicely charred, great pork flavor. I can't address the sauce, because I added some DiPamo's sauce (Toronto ON) when reheating. their wings and the wings at the Jughandle on 73 are personal favorites.

charging extra for Russian dressing is wrong and annoying. it is akin to charging extra for blue cheese dressing with buffalo wings. just serve it, and bury the cost in the price of the order.

what do you all think of Whistler's on 130 in Cinnaminson for ribs?

thin or thick crust?

I heard a radio spot this morning advertising a 3/28 opening. it is a chain. is anyone familiar with Famous Dave's?