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Could I just mention that it's not a REALLY good time to mail-order chocolate? In a few weeks, maybe..... ← I could always pour it over a sundae..... Evan

Monks....orgasmic. Too easy. I trust your opinion so I’ve told the wife to order some. She loves spending money. So they will put Fralingers to shame? ← Fralinger's is good, but this is other worldly. It's the most incredibly rich fudge I've ever had. Apparently the butter and cream they use is from a local dairy, blah blah. Whatever. The stuff is sinfully amazing. And at $9.95/pound a bargain for a gourmet food product as well. It's sort of ironic that the monks would make a product so likely to lead one into temptation, isn't it? ← That's enough for me - I am going to get some! Thanks KAtie Evan

You never forget your first time, do ya' Those is some set of pics. Posting them here would be a bandwidth crisis I suppose. All those bottles, my goodness! I also see someone took some serious notes. Someone was happy to be there! I also noticed the Guittot Fellonaux - an old favorite from Moore Bros but the 1999 and 2000 wasnt the same as the 97 98 beauties when I bought a couple several months back. I have been aging them hoping for improvement. Did you drink it? What year was it and was it any good? Evan

Welcome ddwinedrinker. Don't be a stranger.... Evan

Hmm. Another lolitaphile. Sounds like its worth a try. Cilantro is my Kryptonite but there must be a way around it somehow...... Evan

My name is Pedro. I have a problem... I've had to start maping my purchases in advance, and try to stick to the plan. I've budgeted for the Edmeades, that Chateau Whatchamacallit $18 Sauternes, and the Artesa PN. Or at least that was the plan. Until I got down to eight bottles of the Arrowood and panicked - had to get another case. And then the Campillo looked just too good to pass up, and I don't currently have any Rioja, and really, it's a '96 Riserva, and just $15, practically giving it away is what they are, and the bottles are so pretty, so shiny.... I had a plan. Now I got a problem. ←

Greg I was just going to follow up with a post that I booked with Pif and saw your post. Thanks so much for your generosity. You are a stand up guy and I truly appreciate it. Thanks also for your thoughts on the other places too. Evan

Well if you can keep a secret, the Newtown collection store has both the Freemark Abbey Sycamore and Boche 2000 vintage. I saw it in the upcoming section but it is not on the current Chairman Selection list. I just finished my second bottle of the Sycamore and can attest to Mr. Newman's savvy and appreciate the ridiculously low price of $17.99 ($50.00 on their site) Can't wait to sample the Boche! Crazy price of $19.99 vs. $60 at Freemark Abbey!! ←

You ain't seen beggin' til you see me tomorrow on the phone. On my knees type stuff. White knuckle type stuff. At least I have a good long relationship with them. If that doesnt work I plan on crying. That used to work for my ex girlfriend when the cops stopped her. Evan

Yes, a solid reason and I totally understand. I like your suggestions. tre Scalini is our fave but been there for bday before and my brother has already flown in for that one - lol. Still on the list. L'angolo is good but teeny tiny. Will have to check in on Lolita. Thought of Matyson too but thats a tight fit. Thanks pahdner. BTW - on call tomorrow so I am missing you pre extradition dinner sadly. Evan

Due to unforseen circumstances, Studiokitchen will be closed Friday and my long awaited birthday dinner for 8 is not to be. Marigold is apparently closed for a few weeks. I am hoping to get into Pif but since it is so late in the game to book 8 people (thank goodness its summer), I am seeking opinions assuming that fails. BYO preferred but not a deal breaker. Trying to avoid Starr but we'll see. I saw a place called Cucina Forte in CC. Anyone been? Any other b-day worthy places with a shot at 8 people this Fri, please chime in. sigh.... Evan

Wow. What a recommendation Diann. I will head out there and report back! Thanks to all the replies. Evan ← ← Doh! Decisions.... Evan

Wow. What a recommendation Diann. I will head out there and report back! Thanks to all the replies. Evan

Feennnnnnntonnnn.... you da mon! Evan

I was reading a food aricle in the NY times and was curious if and where there may be a caribbean bakery here in the Philadelphia area - one that makes authentic jamaican beef patties. I grew up on the frozen kind in the white box found in the supermarket but I have never had a real one and it is such a Jamaican staple. Evan

After seeing these latest posts, my weeklong starvation begins in preparation for my SK dinner Friday. My brother from LA is flying in specifically for this my 3*th birthday dinner and could it be that he is more excited than me? uh - no thinky so bro. He is going to haul wine bottles in his carry on and is anxiously awaiting the menu like a high schooler expecting a college acceptance letter. Genetics....... Evan

The only thing worse than making that mistake would be having a glass of OJ right after it... Evan

Being true to my word, I went back with my wife to Pif last night after an absence of maybe six months. It was the best meal I have had there yet. The bread is always good. They had the lofty sourdough baguette from Artisan pattisserie Boulanger in the basket last night. I had it once from the source and can spot it a mile away. The butter with the pink hawaiian salt to us says "Pif". For appetizer I chose the sweetbreads verjus, a reasonable portion of sauteed swetbreads on a bed of haricot vert topped with a reduction of unripe grape juice and hazelnut chunks. Easily the best sweetbreads I have ever had. Even my wife, like Sam I ams friend, finally said "hey I think I like sweetbreads!" Great. Next she is going for fight me for the turkey oysters, neck and tail on thanksgiving. She had the roast mussels with lavender. Roasted, not steamed, and topped with a light preparation of their own jus, chive, butter and lavender. My kingdom for a glass of rose! I could have closed my eyes and felt like I was in Provence. For entrees, their are usually a choice of 5 entrees. I chose the cote du boeuf which is usually not my thing. I am not a big steak guy but I was not in a fish mood so I ordered it. I am uncertain how a plain ole ribeye can be transformed but this was spectacular. I finished the whole 16 cut and of course there was the bone (my fave) as a surprise. That would make it a rib steak no? Anyway, it was wonderfully seared and seasoned and the reduction was some damn tasty demiglace with a kick from anchovies! I would not have guessed but I had to inquire why this dish was so good. This is a frequent if not standard menu item so try it one day. My wife had the veal with chanterelles which she enjoyed even though the portion had her waving the white flag. It was pan fried in a herbed crust with a dominant but not overbearing note of tarragon. Topped with fresh and pickled chanterelles and surrounded by a few chunks of .... sweetbreads. She ate those, the rat! I have never liked the desserts at Pif but since we were getting clobbered after finishing our very first bottle of Turley (02 Old Vines - yum!!), I ordered the financier, a supersweet almond cake. Otherwise, I would pass like I usually do on the dessert. The service is always great. Michael, the maitre D, was our server and it was nice to catch up with him. We got to talk to David Ansell, the chef, and chew the fat a bit. Their wonderful sous chef - another David, is back in the kitchen after an unappealing stint at Le Bec and society hill hotel. He is just terrific and I am glad he is back. If you have never been - go. It is our favorite restaurant. If you dont like it, get the doggy bag and PM me for rapid pickup. Tell them Evan sent you.......

Thank you Deidre, as always! Evan

This is a question for Deidre when she checks in.... Jonathan Newman mentioned an upcoming enhancement to the system where someone could order from a local store online based on available web inventory and pick it up at the store. Is there a timetable for this? THAT will be terrific when it is implemented. Evan

Rincon Latino is the preferred restaurant of most Hispanic restaurant workers I know. I have yet to work up the motivation to make it down there, but it must be good for these guys to take up so much of their precious free time to go there when they could do the Golden Mile or Washington Ave. ← It is very good. I have no idea how it stays in business, as every time I have been I have been the only customer in the place, but hey, as long as it stays around I won't complain. They do have an odd fascination with putting fried eggs on lots of dishes, but maybe this is an authentic south american thing I'm not used to. They have a great plate with is a steak, some fried yucca root, some crazy good rice and beans thing, with a couple fried eggs on top of it all and a little bowl of this awesome oniony/orangey/vinegary hot sauce. ← How far is this place from the city?

I sense the uncertainty in your voice as in mine young Jedi. I await any welcome confirmation of my blashpemy and I am willing to cut off a finger as a penalty for making such an accusation - yours, of course, not mine. What he said. I get it often whatever it is. Evan

Next time - don't let us down oh Bottomless One. I am sure Capogiro has Ipecac gelato in the cases. They seem to have a flavor for every mood. Evan

Though its been years since I was at the Duck Academy but here's my take: Roast duck is just that. Roasted. Peking duck is a more arduous process that involves coating the skin with a maltose or sugary solution and inflating air between the duck meat and skin. I am unsure but they may be quickly boiled to render fat from under the skin too. They are air dried for some time and roasted somehow - there may even be special ovens for these things actually. They have paper thin ultra crispy skin. The accompaniments are the traditional pancake, hoisin sauce, cukes and scallions. Most places that say they have peking duck really are serving roast duck. My thoughts - anyone disagree? Evan

The honey roast pork and the pea leaves are good and we always get the house soup. The duck two ways is very good - although it is roast duck and not true peking duck that is made with maltose, air and general puffery. Feel free to correct if that has changed but I asked once and they fessed up. Actually, maybe someone can tell me where there is REAL peking duck in Philly? I usually get my fix in NYC at the Peking Duck House but I dont get there often. Darn about the juicy buns - still a soup dumpling virgie here..... Evan