Jeff L
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Not only is Shola's picture in the print version, but Percy, "home cook", is quoted in bold. Nice going, guys. An accompanying article here. Also quotes Greg Ling from Raw and mentions Jose Garces.
Katie, how does Chef Garces do those bananas? Looks like I'll have to investigate further. We're due for another visit soon anyway.
Wow - all my favorite chefs and home cooks in one article. Awe inspiring!
Karen - I'll ask Adrienne our pastry chef about the bananas. I think they seal them in with some caramel and then do the sous vide cooking for a relatively short time (compared to cooking meat, for example) just to soften them up a little bit. Then they're served on top of a square of chocolate cake, topped with almond milk foam and surrounded with a saffron sauce. They're sooo good!
Katie, while you're at it, please try to secure the rosemary white beans with spinach thing we spoke about ok?? Well, we didn't actually speak about it but you know what I mean
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I think it is unfair to post your letter before Chef LaCroix has had an opportunity to respond.
I think it would be have been fair to tell about your experience. I think your issues are valid.
The meal is over, but correspondence has just started.
Good point Charlie, though she really was looking for constructive criticism before actually sending the letter to Chef LaCroix.
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The crying baby thing is a tricky one, I wouldn't want to be the server or even manager who has to explain to this oblivious mom or dad that the little one is ruining other people's experiences. I think it's great that parents bring kids of any age to restaurants, even fancy ones, but they also have to have the sense to know when their children are being disruptive.
Our kids aren't really kids anymore as they are 18 and 20 years old, but we did in fact take them to fine dining establishments when they were babies. The key difference in our approach is that we were and are responsible and considerate parents who knew that the full responsibility of our kids beahvior in these situations is ours and ours alone.
This particular occurrence really drives me crazy and in my view is indicitive of a whole generation of parents who are so self absorbed and "me" focused that they become totally oblivious as in the case here.
Your letter is good. Succint and to the point.
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This was really the best kind of serendipity: Katie and I had grazed on lots of little bites at "A Taste of the Book and the Cook", and weren't especially hungry, but found ourselves drawn mysteriously toward Capogiro, because, you know, it's Capogiro. Well, that and we were hoping to purge the lingering flavors of a couple of truly egregious cocktails...
A funny thing happened on the way to Capogiro...
As we were walking toward the shrine of gelato, suddenly I remembered that CherieV had been raving about the Gyoza at Raw, and the lure of good dumplings is almost as strong as the gravitational pull of creamy gelato. So we popped in with the intent of simply getting a drink and trying these gyoza.
It, ummm... got a little out of hand. Just as we'd decided on trying a flight of 4 sakes, some dumplings and heck, while we're there, a little sashimi, and maybe something else... Chef Greg Ling came out, and after a little chatting, suddenly all sorts of wondrous dishes were arriving unbidden, and we only ended up paying for drinks and a small fraction of what we ate. Some days, life is really good.
Seriously, big thanks to Greg for his above-and-beyond generosity, we truly appreciated the opportunity to try a range of things from the menu. We're happy to report that every single thing was really delicious, well-thought-out and beautifully executed. I hope sharing these experiences with folks here is some payback for Raw.
And lest you readers think we were bought-off by comps from the kitchen, or were getting unusually good versions of the food, we got chatting with some other folks at the bar, who testified that the food has been first-rate at their many recent visits.
And as much as we like to support our fellow eGulleteers, and show our thanks for kind treatment, neither of us could bear the scorn the rest of you would heap on us if we gave false testimony, so it's with a clear conscience and great confidence that we'll tell you that everything we had was rocking good, some of the best sushi, and beyond, that we've ever had in Philly. Go, find out for yourself, you won't be sorry.
We started with a flight of 4 sakes: a Hakushika Chokara, a Miyanoyuki, a Ozeki Yamadanishiki, and an Okagura. All four were tasty in their own ways, and the side-by-side comparison was quite interesting. I really liked that particular Ozeki. They've got a really broad selection of Sakes, and our bartender told us they're planning on doubling it!
As we were sipping the sakes, an oyster shooter materialized.
A couple of small, sweet, plump oysters were accompanied by some cucumber and scallion in a sake bath. Delicate, fresh, complex, delicious.
Next the fabled Gyoza, the whole reason we were here in the first place.
They did not disappoint, they were crispy and juicy and full-flavored, helped along by the manager's own dipping sauce (Greg, stick with this sauce, it's better than a Ponzu would be!) As we originally intended, I'd drop in to this place just to have some sake and these boys...
The mixed Sashimi appetizer was WAY bigger than I'd pictured, and just perfect.
Really fresh fish, beautifully sliced and presented - the Sushi chef's got some serious knife skillz....
I'm not sure I expected to see sweetbreads here.
These were freaking immorally good. Greg's been putting anything that's not bolted-down into the sous-vide bath lately, and he's got the sweetbreads pegged: these were creamy and smooth, but with a nice crust from a final crisp-up. Beets, microgreens, grapefruit and some nice citrusy sauce rounded this plate out nicely. Another serious high-point.
And of course, while at a sushi bar, you'd expect to get Bacon and Eggs
More sous-vide hijinks resulted in some tender, intense pork belly, holding up a poached (quail?) egg. Maybe a little out-of-context, but I don't care, it was freaking great.
Perhaps more in the genre, but as big a surprise, was a warm stuffed Squid, adorned with roe.
I know I'm sounding like a broken record here, but this was amazing, maybe the best thing all night. Ika is on the regular menu, and you might end up with something like this, but this was the sushi chef's special preparation for the night, so it might be different in future versions. This one was the best squid I've had in a sushi bar, by far.
But the real reason I go to sushi bars is for their hot chocolate....
We were tipped-off about this drink by the guys sitting next to us, and they say the dark version is awesome too. In this case, a light, frothy white chocolate liquid was mixed with sake, and adorned with cinnamon. Unexpectedly delicious.
I have to say that I was skeptical abut this place when i first noticed it. It was probably an opening party or something, but the first time I saw them open, there was a velvet rope outside, throbbing techno emanating from the inside, and that's all i needed to know, it didn't seem like a place for me. I think it does get to be a bit of a scene late on fridays and saturdays, but when we were there, on a weeknight, it was totally chill. It's an attractive place, with nice decor and lighting, good music, and probably the most surreal-yet-zen restrooms I've ever seen. It's hard to explain, just go...
We sat at the bar, and everyone was REALLY nice, helpful, friendly, and informed. Obviously we benefitted from chef Greg being a little bored on a slow night, and from the fact that they're still new, and want to get the word out, I certainly don't expect anything like this experience again. Regardless, I have no hesitation about recommending this place, clearly both the hot side and the cold side are operating at a high level, and putting out some interesting and delicious food.
I'll probably avoid the weekends, but I'll be back for sure, probably sitting at the bar on a weeknight. I suggest you try the same thing!
Thanks again to Greg and everyone at Raw, we were very impressed. And we'll be back.
You know there are recommendations and then there is what you've just posted. While it's always nice to read what other E-Gullet folks have to say about places, new or old, nothing comes close to the high quality pictures that we've been fortunate enough to behold.
Jeff, I seriously think you are missing a career opportunity here. I know you love producing, but dude, think of Gourmet, Bon Appetite, Food and Porn, etc.
Keep up the great work, we love it and I'll be checking out Raw real soon.
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TN: Lineage Vineyards Cabernet 2001
I swear this has to be a declassified Freemark Abbey and at $10 bucks its a QPR no brainer. Great cab taste, not overoaked, great weight and mouthfeel. What a deal.
Best,
Mike
Mike:
You beat me to this one. I just had a bottle of this with my dinner last night. Fabulous wine at an amazing price. Much more French in style than big and blowsy Californian in style. Incredibly smooth and well balanced. Lots of bright black cherry and cassis flavor with a hint of spice and cocoa too. Brilliant stuff at $10. I'm going back for more!
And you are correct. I think this is a second label of Freemark Abbey, who has consistently put out excellent wines over the years.
My local store shows 1,263 units on hand! Could this be right? Has anyone tried their Chardonay?
There's a lot of this around, but I'm not sure that 1,263 units isn't a typo. I didn't see the Chardonnay desplayed at my local shop yet, but the website shows some inventory there. I'll probably go back a buy half a case of the Cabernet and some of the Chardonnay to try as well.
Jeff L if you try the chardonnay first please report back!
I picked up a bottle today and wasn't particularly impressed. I'm not a white wine guy but do enjoy the bigger white burgundys and I also especially like the Byron Chard from the last Chairmans Selection.
This has all the usual suspects, pear, honey, decent acidity- Not a bad wine, I just won't be getting any more.
Katie, not too much oak present so you might like it
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all this talk of DeLorenzo's had me salivating, and a Saturday night middle-school play in Newtown was the perfect excuse for a trip to Trenton (they make, I take...). Even at 5:15 PM , there was a 15 minute wait for a table (Hamilton locale), but the 'za was excellent as usual. Their white pizza does not top Tacconelli's but their red pie is as good as it gets...
Definitely belongs on the "last meal list"
Why didn't you go to the Hudson Street one? Much better than Hamilton Avenue, both red and white, not even close.
it was on a whim and I know how to get to the Hamilton Ave locale... never been to the Hudson one, but read that there are fewer seats and I figured it was not worth the hassle since I had to be in Newtown by 7:15.
I will be sure to go to the Hudson locale (on a weeknight.)
Oh, not that the one on Hamilton is bad, just not nearly as good as the one on Hudson.
Easy to get to: Take Clinton to Hamilton Avenue and turn left, then take Hamilton Avenue to Hudson street and turn right. Go down about 6 blocks on Hudson and it is on the left. Worth the trip really for both plain tomato and white clam pie. Weeknights are the best times though for sure.
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As someone who has lived in the Trenton area for over fifty years and first visited the Hudson Street DeLorenzo's more than forty years ago and still go when I have the patience, which is not very often.
Anyway, getting in on a Saturday evening is nearly impossible.
Agreed, Saturday night requires extreme patience. Little know fact is you can go there for lunch on Friday provided you call ahead for a reservation. You tell them how many people, what time you'd like and what type pies you want. You show up and the pizza is there to greet you. Pretty cool, I go quite often and I have been going for over forty years too.
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all this talk of DeLorenzo's had me salivating, and a Saturday night middle-school play in Newtown was the perfect excuse for a trip to Trenton (they make, I take...). Even at 5:15 PM , there was a 15 minute wait for a table (Hamilton locale), but the 'za was excellent as usual. Their white pizza does not top Tacconelli's but their red pie is as good as it gets...
Definitely belongs on the "last meal list"
Why didn't you go to the Hudson Street one? Much better than Hamilton Avenue, both red and white, not even close.
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A couple of details:
BRASILIA GRILL
97-99 Monroe St. (The Ironbound District)
Newark, NJ 07105
Phone: 973-589-8682
As I hope the photos convey, Brasilia Grill served-up truly excellent food. I'm embarrassed to admit that I got sucked into the feeding-frenzy to such a degree that I completely neglected my responsibilities to document this extravaganza, and missed taking photos of the vast majority of meats. Even without taking pix, I was having trouble keeping up with the furious pace of meat-distribution.
It was all quite fresh and tasty, from the grilled meats right through the extensive hot and cold salad bar. If I had any small complaint, it might be that some of the meat that was served in chunks, rather than sliced off the skewer, was somewhat randomly very rare or very well-done. Happily it was all good even at those extremes. And the paths taken by the skewer-guys seemed a little random too, we never felt completely confident that a certain skewer was coming our way without some frantic arm-waving and pleading. But that's really mostly pathetic neurosis: everything was likely coming our way eventually, and given that we were so inundated with meat, it's a bit crazy to worry that we might have missed one of the selections. Servers were very pleasant and accommodating.
I have to say that I liked everything that I ate, which added-up to about double my body weight of primarily grilled meats, but I did make an attempt to try some of the salad bar too. And yep, I'm with ya Dana, I'm still full.... (And yes Matt, those were Chicken Hearts. They were good!)
This outing was officially an event of the Dangerous Dining Club, which is populated quite heavily with eGulleteers that frequent the Pennsylvania boards, but it was great to meet some of the North Jersey eG folks too! (Thanks for adding those pics ejebud, nice shots!!) Major thanks to South Jersey Epicurean for organizing this event. I didn't do a head-count, but we took up about a row and a half of looooong tables.
Again, big fun, great food, very cool to meet some of the Jersey folks, as well as share some great food with the old crowd as well. I'd certainly recommend this particular restaurant, the food was quite good, and the price was insanely good for what we got.
I'm ashamed to say that I hadn't visited the Ironbound previously. I'll certainly be back!
Once again, Philadining, great pictures. Jeez it's only 11:00 am and I'm salivating over those grilled meats.
I completely zoned out on this event as I wanted to go. I've been to the Ironbound many times and to this particular place a few times. There's really nothing quite like Ferry Street and the immediate environs for wonderful Portugese and Spanish food. One of my favorite things about this neighborhood is the wonderful Portugese bread served and available at the many bakeries there.
Another stellar dish I've had are pork and clams, amazing!!
I really have to get back there.
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Carrington, it's really tough to find any decent wines at the $5.00 pricepoint here in PA. Rather, I think it's well worth the extra five bucks to get a really decent Shiraz (Bleasdale comes to mind) or take advantage of the Lineage discussed upthread, both for $9.99. It is a terrific deal. I have almost 3 cases of the Bleasdale Shiraz and drink it most every night. I just picked up a case of the Lineage as well. Not sure if there's any Bleasdale left in the stores, but what a nice wine. Ditto for the Lineage and that just shipped so there should be lots on hand.
I agree with you about Trader Joe's and wish we could have wine in the few stores in PA, but oh well.
As to Santa Barbara, I have dear friends who have lived there for the past 20 years and had the luxury of touring both Byron and Foxen vineyards. It is simply the most beautiful part of So Cal in my view.
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As many have raved about Pif and we've not been, looks like we will end up there. I'll report back!
Don't forget to make a reservation. The place is tiny.
Thanks, I will. Anyone care to comment on the quality of the food at Pif since Mr./Mrs. Ansil opened Ansil's? I've read nice reviews about it but not since the new place opened. Is the same chef still at Pif?
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Piss in your Wheaties Katie?
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Friends went to Felicia's for Valentine's Day and said it was just awful. I didn't ask them to elaborate, however...
Our last meal wasn't awful, just not memorable. We used to go a lot years ago and it was really quite good, fresh pastas, nice food all around, but not so anymore.
As many have raved about Pif and we've not been, looks like we will end up there. I'll report back!
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Hi everyone:
I am a new member to this forum so let me add some background followed by a tasting note. I was quite happy and surprised to find this thread. While 'bargains' and PLCB have been an oxymoron on the past, clever searching cann indeed offer some of the best deals in the country.
I just relocated back to the Lehigh Valley from Santa Barbara, CA - wine heaven. Was there for 3 years and prior to that here in the Lehigh Valley for 10 years. Obviously, I was spoiled by the Santa Barabara wine gods and we can talk more about that if anyone desires. Sticking to the theme of this thread, I have been pleasantly surprised to see that the Chairman has been progressing and I have a few tales to tell.
First, a wine tasting note from tonight, the 2000 Abadia Retuerta Seclection Especial. Parker raved: Quoted at $24.00 Save $11.00
WINE ADVOCATE 91 points: "This unfiltered blend of 65% Tempranillo, 30% Cabernet Sauvignon, and 5% Merlot saw malolactic in barrel, and aging in French as well as American oak for 16 months. Bordeaux-like, it exhibits a dense ruby/purple color in addition to a bouquet of sweet tobacco, black currants, and leathery aromas, medium to full body, terrific purity, an enduring texture, and a long finish revealing moderate but ripe tannin. This beauty should drink well for 10-12 years."
My comments - all smoky chocolate covered cherries. No hesitation to buy more. Great deal. Ready to drink and obvious sediment on the sides of the bottle.
Also, found recently the 2002 Billi Billi Mt. Langi Ghiran Shiraz $11.99 regular price in PA - not the Chairmans. Hope to find some 2003 of the same sometime....
My notes: a great find and price cannot be beat. on Wine Spectator top 100 of last year. Currant and jam, but not over the top Shiraz. Food frendly and again no hesitation to recommend. A little short on the finish. Finding it in PA at $11.99 was reason enough to buy the last 15 bottles in this area from Lancaster store, and they even transferred for free to Allentown store. What a deal.
So, I'll keep searching and reading everyone else's notes. Looking forward to more virtual tastings.
Cheers!
Carrington
BTW,
If you're a wine geek like me, you might be interested in subscribing to the mailing list offered by a Washington state store which has very interesting offers and the email descriptions are great - witness for the Billi Billi:
6/8/05
“Dear Friends,
When was the last time you tasted a real Shiraz? Possibly never. Throw out your preconception of what Shiraz or Shiraz blends taste like and I encourage everyone to try at least one bottle of this wine - to rediscover a passion for one of the world’s finest values.
I apologize for two long-winded diatribes in a row but this producer deserves your attention as much as the Boschkloof from yesterday. This offer is a rallying cry for everyone that has gone out on a limb at some point in their lives to do what is right even though the establishment told you it was wrong. This is the story of Trevor Mast, Australia’s original cult winemaker.
Before there was Three Rivers, Chris Ringland, Rolf Binder or Greenock Creek there was Trevor Mast (in a way, Australia’s answer to Terry Leighton from Kalin). From the late 1970’s, his Shiraz at Mt. Langi Ghiran winery was a Victorian inspiration to thousands of would-be winemakers and creative artists in the Melbourne area and beyond (he was so successful as the winemaker at Mt. Langi that he took full ownership of the property in the late 1980s). Unlike the South Australian winemakers and wineries mentioned above, Mast has always followed a non-interventionist approach - one that was frowned upon in those days where formulaic winemaking and chemical additions were the norm. His dedication to organic farming, releasing wines on his own schedule and a resuscitation of traditional methods was not only years ahead of its time but was partly responsible for the modern overture that is Australian Shiraz.
Mt Langi is at the precipice of one of Australia’s most intense growing sites – torrid by day and freezing cold at night. This incredible swing of temperature can produce a wine with outstanding natural acidity and Cote Rotie-like aromatics (sans Viognier). The virgin soil of this area of Victoria is some of the most mineral rich in the country with endless possibilities for growing fruit.
Trevor Mast has struggled for over 25 years to tame the natural, wild nature of this area – to bring a drinkable, yet still exotic and singular expression of the Shiraz grape to your dinner table. Past vintages of Mt. Langi Ghiran are legendary with collectors in Australia, especially profound wines such as the 1989. Never one to seek publicity, he missed the Parker Shiraz explosion circa 2000 preferring to toil away in his remote corner of the country instead of capitalizing on the exposure. In addition, he would not budge from his less dense style of winemaking even though the international audience was begging for more and more of everything, especially color and extract. Maybe he missed the chance to cash in but more likely he retained his integrity. This is a man so dedicated to his land that he holed himself up like a scientist for nearly a year to invent a contiguous 20 foot high suspended 10-20 acre bird net that covers the entire Shiraz Block (yes, I said one piece of fabric – think about that for a moment). Now considered one of the wonders of Australia, pilots use it as a guiding beacon when flying from Sydney to Adelaide.
From the winery: “The vineyards of Mount Langi Ghiran are nestled between two dramatically beautiful mountain ranges on the southern edge of the Great Dividing Range in Western Victoria, 180 km west of Melbourne. Pronounced "Mount Langee Jeeran", the name is Aboriginal for "Home of the Yellow-Tailed Black Cockatoo". The initial vineyards were planted by the Fratin brothers in 1963, on the site of a vineyard that had been in operation at the turn of the century. Their first plantings were Shiraz, and initially, the grapes were sold to neighboring winemakers. The exceptionally high quality of their fruit quickly drew a strong following and encouraged the Fratins to begin making their own wine.
The vineyards are located in a spectacular setting, at an elevation of 450 meters, situated at the base of the 540 meter cliff-face of Mt Langi Ghiran. Directly opposite, approximately 3 km away, is the Mt. Cole State Forest which extends for a further 30 km.
Derived from ancient Ordovician red clays, the soils are ironstone quartz and sandy loam over a friable loam clay rich in minerals. They provide good drainage and promote excellent root growth.
The Shiraz vines at Mount Langi Ghiran, which range up to 40 years in age, are particularly suited to these conditions. It is during the long ripening period that our signature intense spicy, pepper flavours develop, and the excellent sugar-acid structure is preserved. The soil profile enhances our control of the vine's water requirements allowing the vines to naturally stress at critical periods of growth which further concentrates fruit flavour. Each vintage, our vineyard and winemaking teams seek to capture the cool climate characters of pepper and spice, while attaining rich, ripe fruit flavours.”
Mt. Langi Ghiran produces several wines but today’s offer focuses on the The Billi Billi Creek - a floundering label without a true home. The problem has been that Mt. Langi produces two other 100% Shiraz above this wine and the confusion was acute for the US consumer (all labels looked nearly identical). After a few years of merely decent bargain priced Billi Billi Creek wines, Trevor Mast decided to reinvent the Billi Billi Creek in 2002 as a new super-premium label that would captivate and showcase the true organic essence of Victorian Shiraz. This is where our offer comes in.
The 2002 Billi Billi Creek is the first release of the much more ambitious version. It is going to turn heads in the bargain Shiraz world. This is the first Billi Billi Creek with a majority of Langi Estate Shiraz in the blend instead of purchased Mouvedre and Grenache from other sites. With the new pedigree comes a higher price but we are offering it today for last year’s bargain tariff. We can only offer this price once.
After tasting so many massive, over-extracted, high-alcohol wines from South Australia, this wine will be surprising to say the least (like tasting authentic Italian Parmesan versus domestic “parmesan”). I will go out on a limb and predict this will be the favorite Shiraz of many, especially those that have sworn off the overdone concoctions from the Barossa or McLaren Vale or those that have tired of “meals in a glass”. If you are currently drinking Cote du Rhone or you like wine from the Northern Rhone or Burgundy, you may have found your everyday delight.
The anti-oozemonster (BruceL®), this is a renegade Shiraz blend the way it was in the 1970s or early 1980s with soaring cracked black pepper in the nose, light licorice and a silky, medium bodied Burgundian texture with amazing natural acids (a critical element that is typically absent from South Australian Shiraz). This is the true synthesis of Burgundy and Australia – a combination that was highly desirable during this period Down Under (most red wines in the 1970s were simply called “Claret” or “Burgundy” even thought they were made from Shiraz). This wine begs for another sip and it would make a very interesting comparison to other recently offered Shiraz such as the Winner’s Tank (which is 100% opposite in style). A lovely gem that will appeal to almost everyone on the email list at a price that is a breath of fresh air.
Nearly anyone can create a successful wine with a big enough marketing team and the right formula – it takes a dedicated and artisanal pioneer to stay true to his roots – the vine roots that is:
ONE SHIPMENT ONLY AT THIS PRICE
VERY HIGHLY RECOMMENDED for so many reasons including absurd value and organic expression of place.
2002 Mt. Langi Ghiran Billi Billi Creek – $11.99 STRICT LIMIT 24/person
Due to pricing this offer is FIRST COME FIRST SERVED
email Niki@garagistewine.com to get on mailing list - some great descriptions even if you never order!
Welcome to E Gullet Carrington. Nice initial post and we look forward to more of the same. Yes, some of us are indeed wine geeks and it's great that you are familiar with our new Chairmans Selection program. Stay tuned to this and other threads about upcoming Chairmans dinners. It sounds like you would certainly enjoy one of these and get to meet Jonathan Newman, Chairman himself, responsible for these awesome deals.
Notice any changes in the PALCB since you've been gone?! I know it ain't Santa Barbara, but for this side of the USA, it's pretty damn fine indeed.
Jeff L
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OK, what are some standouts in this area? We don't often get here and would like some ideas. We've eaten at Felicia's many times and I don't think it's as good as it was when they first opened. How about any newer byo's in the area, we don't mind walking a bit.
We're open to most cuisine probably leaning to Italian and or French, but if folks here think a place is outstanding, we'll certainly give it a try.
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It is sacrilege to drink decent beer out of a bottle; good beer deserves a glass whenever possible. Yuengling Lager or Chesterfield Ale, both superb partners with pizza, are such beers.
Wow, to think I've been drinking Pilsner Urquell straight from the bottle, another fine beer paired with Delorenzo pizza.
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I think that I would want the last taste on my lips to be that of a Delorenzo's tomato pie, flawless in its simplicity, with a glass of Yuengling alongside.
Yeah, perfect, that's just what I meant. I do think, however, the garlic raises the bar a bit!
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I've heard good things about Fuddrucker's, but only in Jersey. Anyone care to corroborate or deny? Their website says there are locations in Turnersville & Voorhees.
Chain food, bad food, at least the one in Langhorne is anyway. I went once, once was enough
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According to an ad in this morning's, March 1, Trenton Times Casino Tony Goes opens(opened) today in the Morrisville Shopping Center alcove, steps away from Coney Joe's.
Judging by the ad this place offers more than hot dogs. It has a chef, Nick LaCava, a CIA graduate, and BBQ Spare Ribs, Veal & Peppers, Rack of Lamb and other item are offered.
I will try the place in the next couple days.
Sounds like they're not sure what they want to be, although I do love veal and peppers. I might have to try it there.
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TN: Lineage Vineyards Cabernet 2001
I swear this has to be a declassified Freemark Abbey and at $10 bucks its a QPR no brainer. Great cab taste, not overoaked, great weight and mouthfeel. What a deal.
Best,
Mike
Thanks Mike for the heads up on this one. Between you, Katie, the ridiculous pricepoint and the fact it is indeed in the Freemark Abbey family, I picked up a case today. I decanted for a few hours, and just enjoyed the first bottle with a great Porterhouse and baked potato and some portabello mushrooms in a nice beef stock, carmalized shallot reduction.
Great wine indeed. Full bodied that probably didn't need the decant but had one handy just the same. I really like this one and Katie, it wasn't a typo, Newtown actually has cases upon cases of this stuff. I suspect not for too long as my guys tell me it's flying out of there.
Kudo's to Mr. Newman, all hail.
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Oh yeah, forgot to mention that Barclay Prime was right behind Rouge at number 5 with their Kobe Sliders.
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I really love this burger and apparently so do a lot of other people. It was just bestowed number 4 on the country's top 20 burgers list by GQ.
Who says Philadelphia isn't a food town? Here's the link to the article:
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I particulary like the thread that Percy started for SK influenced home cooking. Of course, Percy is starting SK West in his home from what I've seen coming out of his kitchen.
Jeff, being one of the few people who has actually eaten what came out of both kitchens, I can honestly say that the results are worlds apart....one being edible and the other sublime
ETA: <begin plug> The thread Jeff L refers to is here </end plug>
Percy, I've seen the pictures and can attest, after meeting you, to your modesty. Although I haven't eaten at both kitchens, edible, now really.
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I know this isn't the point, but my last meal Trenton-style would DEFINITELY be a Delorenzo's sausage pie. Hands down, no contest.
Choosing from all the options in Philadelphia is too hard. Maybe a roast pork Italiano from Tony Luke's to be quintessentially Philly. That Amada pig is good stuff, though! (I think Jeff L and I are slowly morping into the same person...)
It's the pork no matter how you slice it Diann! Until you get to Delorenzo's and of course you want sausage on your pie.
Don't forget, sausage is pork too. Mmmm, piggy!
Yes, that's why I mentioned it in my post! Personally, I only like fresh garlic on my Delorenzo tomato pies.
Rodizio 2?
in Pennsylvania: Dining
Posted
Mr. LaBan bestows two bells on Picanha Brazilian Grill on Castor Ave in the Northeast. It's a six month old genuine Brazilian grill housed in a former coffee shop. From the sound (and picture) of it, it seems similar to the Brasilia Grill discussed on the NJ board though not nearly as extensive a menu.
The usual suspects abound, top sirloin, garlic linguica sausage, bacon wrapped chicken breast, and tenderloin. Craig was particularly impressed with the costela short ribs.
For those of us who missed the last DDC trip to the Ironbound, it's a whole lot closer and seems to sound pretty tasty. If anyone wants to try it, pm me and I'll post on the ISO thread