Jeff L
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Posts posted by Jeff L
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I personally haven't tried it yet, but the whole roast pig at Amada seems like it would be very Last Supper-esque. Would that make the cut?
Try Delorenzo's, it's more than worth the trip to Trenton and the inevitable wait on weekends. Tip: No bathroom and it's byo. If I recall, they were #2 in that top 100 book. Some joint in Chicago got first place.
As one of the lucky attendees at the recent porkapolooza, Amada not only makes the cut but should be one of the finest last meals you could wish for!
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I would sink my teeth into a Tacconelli's pizza pie. One of the best pizzas anywhere on Earth.
You need to try Delorenzo's on Hudson Street in Trenton for the best
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Notes on this Cab Mike Volker brought to our attention:
http://www.wilsondaniels.com/product.php?i...2yZW4QXghklgzGR
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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!
With the new revelation that this is indeed a Freemark Abbey wine, and trusting Mike's nose, I will be buying a case tomorrow for everyday consumption. Katie, I will of course not forget the Chard and post as soon as I try some.
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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?
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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
Just googled it and I found Wilson Daniels Ltd homepage with a picture of, you guessed it, Freemark Abbey Sycamore! Mike, great call, it appears that Freemark Abbey must have purchased this vineyard, or that's the name of the company that makes Freemark Abbey
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I've known Aliza Green professionally for years, but I have no idea why or from where she came to this conclusion. However, it is important to note that she isn't "consulting" any BYOBs.
I would really hope from your inference here Rich that Ms. Green isn't panning the byo explosion of late due to the fact that she can't count any among her client base. That would be a shame indeed and I hope is not the case.
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In her commentary, Green initially notes the proliferation of “small imaginative low-budget storefront BYOB’s” but complains, “They represent the entirely wrong direction for our city’s culinary future.”
This is exactly the right direction in my opinion.
Green mentions the “obstacles presented by the LCB” but doesn’t say what they are. Indeed, she never acknowledges that Philadelphia liquor licenses are limited in number and rising in cost, nor does she recommend that the PLCB increase number of licenses. I think this is a good thing for a few reasons, not the least of which is I don't like paying much more for the wine I have at home in a restaurant with a liquor license.
I believe BYOBs are the perfect direction for Philadelphia’s culinary future, because they are lower risk opportunities for restaurateurs to develop their business and culinary skills. BYOBs are, in some ways no different than fledgling independent film makers of small low budget movies. Moreover, there are many excellent seasoned restauranteurs who prefer to run smaller BYOBs rather than deal with the hassle of a larger venue. Not all of us aspire to become Steven Starr. I completely agree!
Green then goes on to dictate what she believes the “complete dining experience” should be. While it may be right for her, I don’t necessarily want mine to include a 300% markup on wine. Moreover, her faith in the coveted wine list is not shared by me. Most affordable restaurants don’t have a sommelier and many select their wines based on popularity, not on whether they’re a good match for the food. Also, most wine lists in those "affordable" places are subpar at best.
Green’s true colors emerge when she admits never going to those very restaurants that epitomize the very best of BYOBs. In fact, other than having worked at some BYOBs in the 1970s, she never indicates having been to one. Instead, she whines about the “hassles of buying wine, what kind to choose, how many bottles to bring, how to transport them and what temperature.” (She’s a restaurant consultant?) Why not call the restaurant and ask when you make the reservation. If not, here are the answers:
1. Choose the wine you like best or call the restaurant for a recommendation, or ask at the State Store -
2. Bring as many bottles as you might order if they had a wine list. Then add another bottle just because you can.
3. The same paper bag as the wine came in, or go buy a wine bag/carrier; they’re available at all state stores
4. Same temperature as you bought it. The BYOB will have an ice bucket for whites, and if you’re not sure, ask the BYOB server and use an ice bucket to slightly chill a red (she’s REALLY a restaurant consultant?)
Green then tries to legitimize herself by quoting Aimee Oxely, who stated that a great meal may be compromised by bringing a cheap bottle of wine. I think Oxely’s comment was meant to encourage people to think of bringing better wine to Django. It’s not an endorsement of closing down BYOBs. Green would be better off promoting better wine knowledge.
Just because Green likes to start dinner off with a professionally made cocktail and peruse a wine list, doesn’t mean we all do. I typically prefer no cocktail and the opportunity to bring my own wine. If I want the same dining experience as she, I’ll go to a restaurant with a bar.
Green really shows her ignorance by asserting that “service can be diminished by the lack of a liquor license; waiters depend on wine and cocktail sales for about half their tips, and the most-skilled follow the money.” If that logic were true, some of the best wait-staff should be at Fridays, or similar chain restaurants that serve lots of liquor. Moreover, I’d then be entitled to only poor service if I didn’t order wine or booze. Where does she get her information, or does she believe that just because something makes sense to her, it must be true. Many people believe that one shouldn't tip for booze at all!
Green asserts that our BYOBs are known only to locals, requiring out-of-towners to search for state stores to buy their wine. Because this may be too daunting a task, these people are then somehow forced to go chain restaurants with liquor licenses. How is this a fault or shortcoming of the BYOBs? Why isn’t Green lobbying Harrisburg to make wine and liquor licenses more plentiful and affordable for the erstwhile BYOB owners? Now do we really want her to do that? I like it just fine with all the myriad top rate byo's in town.
She then concludes by asking, “Where are all the dynamic chef-owners and restaurateurs of tomorrow, who will bring this town the culinary accolades it deserves? Unfortunately they’re playing it safe by opening BYOBs”
Green should be ashamed of herself, for if she is truly a restaurant professional, she knows full well that anyone who opens a restaurant is taking a huge risk. Opening and running a restaurant is not “playing it safe.”
Whew! That’s my rant.
Not for nothing, but this is one of the reasons I cancelled my subscription many years ago. Everyone is entitled to their opinion but she seems to have completely missed what is undoubtedly one of the most exciting things to happen to the Philadelphia food scene in many years
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Two quick thoughts:It may seem intimidating to some, but like Philadining so aptly says "dude, it's only food".
To Jeff L's great post I would only add that eating there is one of the least intimidating dining experiences you're likely to have. Part of what is so remarkable there is the affable, warm, sharing atmosphere, a joie de vivre that suffuses the entire affair. Plus you can drink like a fish if you invite the right people
. As a poor student living on the other side of the state, I can only dream of the day I can afford experiencing SK.Dude, if we can drive down from Providence, surely you can drive from western PA!
Chris, I might be wrong but I don't think the drive is the point. Plus, he may be as far away as RI depending on where he lives in Western PA.
Shit when I was a student it was like where's my next cheesesteak or burger (some things never change!) The guy has no funds and let's face it, $100 per person is a lot even for us all grown up college degree with job/business' types.
I just marvel at phlox's sophisticated palate being a student and all. I make the assumption that phlox is actaully a first time student and not some 50 year old who has decided he needs a degree in something.
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I have been lurking on this thread for the better part of 6 months, living vicariously through the experiences of the regular SK patrons -- and loving every minute of it. I consider myself to be a neophyte, at best, when it comes to the finer points of food preparation, wine pairings and overall culinary knowledge. With that in mind, I've been hesitant - nervous, even - to try to plan a visit to SK for myself. How could I, with my mediocre culinary experience and knowledge, provide the type of audience that would inspire Shola? How could I avoid asking "stupid" questions and/or provide the type of feedback that he would find valuable (other than just "wow, that was great!").
It was through reading this thread, however, that I came to realize that I really hadn't anything to worry about. I am, quite possibly, exactly the type of audience that Shola is looking for. Someone who loves food, loves GREAT food, prepared well. Someone who is willing...no, WANTS to experience new cuisine, foods, preparation methods, taste and flavor combinations. Someone who wants to understand the evolution of a dish -- the thought-process that goes into deciding that the tart citrus of grapefruit would provide the perfect complement to the earthy flavor of parsley root. Someone that wants to learn.
So, after finally having that epiphany, I decided it was time to gather my wife and group of friends who share my view of the culinary world and plan a dinner with Shola. Imagine my disappointment then, after coming back to this thread following a three week absence, to find out that SK is closing indefinitely! Heart-broken, crestfallen.....
My thanks to Jeff L for sharing the email response you received from Shola. That provides a ray of hope to me that SK will be reopening at some point. In the meantime, I wish Shola safe travels to Europe.
I would particularly like to thank philadining for the incredible photography and commentary on your dinners with Shola. It is no small time-commitment you have put in to sharing your thoughts, and I just wanted to say that, from those of us who haven't yet had the chance to experience SK for ourselves, it is much appreciated. And to all the other regulars as well - it is an absolute pleasure reading your opinions and experiences.
I would consider it a privilege to one day share a dinner at SK with any of my fellow eGulleters, and hope that we have the chance to do so. I've already learned a great deal from all of you, and would enjoy learning even more in person. Until then, I eagerly await the next set of dinner reports and pictures! At least through March...
-Brad
My pleasure Brad. I can now confirm having met Shola this past Tuesday that he will in fact be back, probably sooner than we thought. He is going to the UK for a month or so I think. I think I remember (through the haze of way too much great wine and food) that he'll be back in April/May or thereabouts. Philadining would have a better take on this as he is Shola's unofficial roommate!
Anyway, great that you are planning a visit to SK. I think you are right, you are exacxtly the kind of person Shola would like to see there. I think he really likes that people have a natural curiousity and yearning for knowledge as to how he does what he does with food. 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. As Shola is so free to discuss everything with his dinners, this seems to be a logical evolution of the experience there.
It may seem intimidating to some, but like Philadining so aptly says "dude, it's only food".
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My choice might be boring and maybe too stereotypically Philly, but my last meal would be a Dalessandro's cheesesteak. Whenever I have to fly somewhere it's the last thing I eat when I leave and the first place I stop when I get back. Sitting at the counter at Deli's with a cheesesteak, no onions, liberally salted, moderately ketchuped, with a black cherry soda just can't be beat. So that's it for me, what would it be for you?
Roast Pork Italian beats that. And you get the fumes coming off the WW bridge as a bonus.
Damn, I was just gonna say that... with rabe of course and extra sharp provolone from the venerable Tony Lukes on Oregon Avenue, not the various outposts.
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Many of the soups at Studio Kitchen contain hidden treasures, and that was certainly the case with the:
Parsley Root Soup
Pink Grapefruit Salad, Melted Scallions
Candied Pecans
Sorrento Lemon Oil
here's what it looked like before adding the creamy soup:
and here's the finished product, in progress:
Again, immensely entertaining to watch, even more fulfilling to eat!
Twice in three days? Isn't that a personal record Jeff?
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As our trusty wine scribe organizes his notes, I added some commentary to the original post, if you're amused by futile attempts to capture the essence of these foods in words...
OK, I sure hope I'm not the trusty wine scribe. If he (or she) is reading this, I am curious as to the name of the dessert wine redolent of that awesome figginess.
Picture me in the Newtown State Store an hour or so ago trying to describe this wine whose name I forgot! You know it tastes like figs, went over really big!
While I leave scribing to Percyn, that wine is Alvear "de anada" PX sherry. Damn fine and a great value. Not in PA stores.
Evan
Yeah, Evan it was great. Didn't you say you picked it up at Moore Bros?
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As our trusty wine scribe organizes his notes, I added some commentary to the original post, if you're amused by futile attempts to capture the essence of these foods in words...
OK, I sure hope I'm not the trusty wine scribe. If he (or she) is reading this, I am curious as to the name of the dessert wine redolent of that awesome figginess.
Picture me in the Newtown State Store an hour or so ago trying to describe this wine whose name I forgot! You know it tastes like figs, went over really big!
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La Croix: Indeed very expensive. Probably one of the most luxurious brunches you'll encounter, but you pay for that. I think it's $65 per person for the whole deal, but no drinks... some friends went this past weekend and spent $100 each.
And to think we paid $100 for a Studio Kitchen 6 course extavaganza which even included brunch food for one of the courses!
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Beautiful pics as usual, philadining. And what looked like an amazing dinner once again. You guys are starting to get a little lax...where are the descriptions and wine notes?
Did we have wine last night?
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Of all the great dishes these last two dinners, I am strangely enamored with poached eggs now. A perfect example of complex simplicity - poaching an egg in a 63.8 (+/-1) degree bath for 1 hour exactly. The squirt bottle of maple vinegrette for the egg was a particularly nice touch to the skate course which needed no additional power to make it shine - but got it anyway.
Evan
I must agree with the poached egg review, but how about that surprise Parmigiano-Reggiano soup? And of course the delectable braised veal cheeks atop the coco beans and cocoa nibs...not to be outdone by the chocolate cherry galette with that cardamon infused mineola syrup.
My god this meal was insane!!
My expectations were already so high from reading this thread and they were well met, in some cases exceeded. I found one of the most interesting and entertaining aspects of the evening was Shola's accessibility and full disclosure of all ingredients and processes used in cooking this meal. The fact that he never made any of the dishes served last night is really a testament to his confidence as a master chef who likes to take risks.
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Wow. My first time at Studio Kitchen. Wow. That's all I can say now except thanks to Jeff Towne for organizing and wine pouring.
Great seeing everyone again and meeting some of the others for the first time.
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The place is now called Chinatown Cafe and is still owned by the former Joes Peking Duck House people. I think they have the same chef too because it's the same as I had when it was on Race Street. The noodle soups are indeed great as are many other items on his lengthy menu. This is the only authentic Chinese around here and a welcome addition to the neighborhood. There is a thread somewhere on the PA forum but I couldn't locate it.
It is located at 1862 W Maple Ave in Langhorne, PA
Phone: (215) 757-3353
It is in a strip center anchored by a CVS store. It is really great and I love the fact that it is literally 10 minutes from my house with no parking issues!
This is a different place and owner than Joe's from the 80s. Joe from the 80s is Joe Poon who is doing the semi-restaurant & catering thing above the vegetarian place on Cherry.
Chinatown Cafe is run by Cary, who had Joe's before it closed.
You are absolutely correct. It is run by Cary and it still tastes really good, perhaps not as good or the same as when Poon ran it
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Joe's Peking Duck in Philly's Chinatown was a standby for me throughout the 80's. I moved away in the 90's but continued to visit it until I heard it closed. I remember reading that the owner had opened a new place in Bucks County, I think. Does anyone have the name, address, opinions on the new place? In the alternative, is there another place in the area that's even close? I still dream about the noodle soup.
Marjorie
The place is now called Chinatown Cafe and is still owned by the former Joes Peking Duck House people. I think they have the same chef too because it's the same as I had when it was on Race Street. The noodle soups are indeed great as are many other items on his lengthy menu. This is the only authentic Chinese around here and a welcome addition to the neighborhood. There is a thread somewhere on the PA forum but I couldn't locate it.
It is located at 1862 W Maple Ave in Langhorne, PA
Phone: (215) 757-3353
It is in a strip center anchored by a CVS store. It is really great and I love the fact that it is literally 10 minutes from my house with no parking issues!
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I made it to the Grey Lodge the other night. I think this is a cool bar with a really good beer selection. Me and my girlfriend sat upstairs and had a good meal and chatted with a cool bartender. Basically they serve good bar food. I had the wings and their burger, which were both good, but I'm not sure they warrant a return visit. It wasn't bad, but there are places in my neighborhood that are just as good. Their beer selection definitely gets them extra points, but I don't think the Grey Lodge beats out my neighborhood haunt, CJ and Eck's, which is my barometer for "good" bar food. All that being said, I will give them one more shot for their cheesesteak. This would be my go-to place if it were in my 'hood because of the beer. Magic Hat is about as exotic as it gets in the Manayunk area.
But did either of you have the fries? If you did, there would be no question as to a return visit. We all have our favorite neighborhood bars and taverns but the fries here are outstanding, really
Oh, and good move to order the rib eye cheese staek, it's really great too.
This isn't exacxtly close to me, about 30 minutes away but I will be back and soon!
Jeff
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Paula Wolfert : The Cooking of Southwest France
LONDON GRILL
Tuesday, March 21st
go to htpp://www.londongrill.com
She knows her stuff, I've tried a few of her recipes in her latest cookbook and they came out great. This is one of my favorite cuisines. I'm going to try to get there for this but midweek is tough.
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This makes me sad. Shola's response to my email
Thanks for your interest.
Studiokitchen will be closed indefinitely at the end of march.
The last 8 dinners have been booked.
The entire schedule for the last month is complete. and nothing is available.
Thanks for your interest.
Studiokitchen
On 2/18/06, Handmc@aol.com <Handmc@aol.com> wrote:
>
> Shola:
>
> After months of reading on Egullet I can't put it off any longer, I have
> rounded up a group who I am sure you can dazzle.
>
> Do you have any dates open in March or April?
OK, maybe this will make you feel less sad even though it was sent back in January:
Date: Mon, 9 Jan 2006 22:41:51 -0500
From: studiokitchen
To: Jeff
Subject: Re: Re: Reservations
Not a problem except over the holidays, my schedule has been fully
booked up through March and I will be leaving the country at the end
of march to go work in Europe for a while.....
perhaps later this summer ?
Thanks
sk
On 1/7/06, Jeff wrote:
> Hi Shola:
>
> I've haven't lost sight of our plans to have you host our party of what now
> looks like 10 folks. Would you mind letting us know your first Saturday
> night availability, keeping in mind my previous email below?
>
> Thanks and Happy New Year!!
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LaBan has very nice things to say about my new favorite Chinese in tomorrow's Inky. Really nice review of what I think is a stand out in an already great Chinatown.
He gives high praise to a lot of dishes such as three pepper chicken and pork in garlic sauce and gives a thumbs up to the "golden coins" that are so wonderful there. I must go back and try the fried banana based on his comment that "at last the burn has subsided"
It is true that the food is quite fiery ( I mean this in the most positive way possible!) and I wish I'd seen the fried banana on the menu cause I left with my mouth on fire.
Congrats to the chefs
Last Meal, Philly Style
in Pennsylvania: Dining
Posted
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.