NaFairge

you will be missed sir. hopefully shola will bring his camera!!!!!

wine pairing $20. 3 oz pour. 1. terrazo pinot grigio 2. fuchs gruener veltliner (bridging with 3rd) 3. 4. bonny doon rose 5. spires barrosa valley shiraz 6. dow's lbv * *2 oz pour for tasting menu october 1 2007.

restaurant seats 40. we are devising a split seating, ie we have some guests already booked who are nonaffilliated with each other and we will seat them early. after a reservation is made via jam@phillysnackbar.com, you will be contacted that same day about the timeframe. my experience from marigold kitchen (please keep going there......if you haven't been recently then shame on you!) taught me that most people show up with a LOT of wine. one guy showed up with at least his weight in different bottles. this creates a ton of work, glass washing and organization on our part. be patient....we will work something out to make everyone happy.

katie.........love the vouvray. one of my faves right now is bordeaux blanc from ed addiss. its a blend of sauvignon blanc, semillion and muscadel. sick stuff. matt.........deconstructed treacle tart in homage to english grandmothers as brought to my attention by paul liebrandt. treacle (as you know) is a syrup similiar to molasses. there are a number of varities and flavors (think honey with all its strains and developments). the treacle tart seems to be a loose for-runner of the pennsylvania dutch shoefly pie. elements: lyle's golden syrup treacle samuel smith's chocolate stout in the manifestation of ice cream earl grey tea as an infusion with sugar and egg whites via an isi foamer shortbread crumble flavors: sweet bitter buttery tannic salty the end result is very satisfying and familiar, albeit with different textures. cheers.

sheesh! just want to cook guys. i have plenty of arguments but i feel that matt, tod and doc have all touched on sufficient topics. we might add a wine pairing. however, we know that many of you have unique cellars and preferences. being enthusiasts, we want to leave it up to you. it's about the food really. if everyone is content with the current offerings of the 3,642 byobs then i applaude you. they make it very easy to drink well and have a good meal. my food is not better. it's just different. we are slipping into a 'cookie cutter city'. SOMEONE PLEASE JOIN THE REVOLUTION!!!! risk=some failures=some successes=some change my recipes are open. my kitchen door is open. my mouth is open. lets eat!

snackbar will be offering a progressive tasting menu the first monday of each month, by reservation, beginning october 1st. we want to get back to edgy side of cooking for those who are interested. we will also feature guest chefs from philadelphia, new york, south carolina and florida over the next year. the details: price is $70 per person for the seven course menu. our new wine and beer list will be available in addition to the full bar but we would like to present the oppurtunity for bringing your own wines. the corkage fee is 20 per person but feel free to bring as many bottles as you would like. the menu is available below. request reservations via email at jam@phillysnackbar.com. the staff will call you back the same day to confirm. the menu. hamachi crudo. campari caviar. passionfruit. preserved orange. not-so-tossed salad. shiitake soil. toasted lager viniagrette. chicken wing confit. eggplant. white chocolate-goat cheese. poached black cod 'albufera'. pumpernickel. sour cherries. lamb top-round (csv). chickpea yoghurt. minted consomme. bleu des lacqueilles. port wine brulee. cocoa. treacle pudding. shortbread. earl grey foam. (no substitutions) (no shellfish) we are very excited to share our ideas with you. please feel free to post questions or comments and i will respond in the forum. jonny mac

is tim still cooking at Rx?

vegetarians can throw down big time at snackbar. just ask.

as a waiter at brasserie perrier, i always had a little bit of change in my apron. small bills as well. if someone asks for change of a 5 or 20 on a busy saturday, there is no way i am going to stand at the service bar and request small bills or coins from the bartender. i know a lot of waiters who do this. also...... new chef at loie. brenton wallace. anyone been in the past two weeks?

pimm's iced tea: in a shaker with large ice cubes pour a 2 count gin, 4 count pimms, one half a lemon-juiced. shake and strain over diced cucumber in a martini glass or a rocks glass (chef's preference!). top with ginger ale. it tastes like iced tea.....drinks like iced tea.....sneaks up on you like a long island iced tea!

the red wine smear is syrah fluid gel. octopus still sous vide, charred on the pick up. mushroom soil on the pork belly. steak looked a little sloppy, sorry about that guys! i guess that's what happens when the chef takes off for a night. the pimm's cocktail is called a 'pimm's tea'. gin, pimms, lemon juice, cucumber and ginger ale. try the 'charbandos' named after our dishwasher. tequila, hibiscus tea, pineapple juice, jalapeno. you would also love the cocoa nib/mace scented sweetbreads, carrot puree, french lentils, chocolate mint. thanks for the feedback, p-dinin. bangers and mash, mac and cheese, pork belly/scallop duo, pomme frites, all in in the works.

thanks matt. i have a book on foie gras by andoni luiz aduriz of mugaritz. it's very romantic and includes artwork and recipes dedicated to title. he studied liver at the university of bilbao (i believe it was there) to better understand the organ. his foie dishes are something else.

there is a lot of stuff on youtube.com that may be giving people misinformation. i am sure there are other propaganda videos out there as well. does anyone have a **reliable** source about the honest-to-god production of foie?

our time has just not yet come. instead of feeling disappointed, we should be glad that we got a nod. anyone who writes travel pieces can't possibly hit ALL the spots in a three page spread. i am stoked that she put some effort into it at all. it would have been great if she had talked to more chefs, though. get the low-down. who's doing what, etc. what we really need is more of what april white wrote about a few months back in philly mag about the process of diners stuck in a rut and therefore holding back the chefs who are bleeding to cook differently but can't because everyone wants another burger or bowl of pasta or filet with mash.... and a large problem, as a close friend of mine says, is the lack of 'people density' in philly. there just ain't enough peeps to go around.

thursday night sat at the bar with m'lady and grubbed. foie mole, duck pastrami; lamb loin, pork belly. ridiculous. really really good. i've eaten at wd at least a dozen times and this was by far the best. not sure why; it just all came together. i have ordered the pork belly EVERY SINGLE TIME. i ate the belly with spaetzle and gruyere consomme 5 or 6 times in a row. i just love pork belly. and this one is amazing too. sweetside..... creamsicle, coffee cake, soft chocolate, lemon. damn the kid can cook. great drinks.....rye and quince, malta fizz. loved the bonarda by the glass. more people should eat at wd-50.

larger plates offered now at snackbar. more entree friendly. look for new menu items in a week or so.......... brunch on the way mid-april.

ate there on monday. sat in front of the pizza oven at the counter. tremendously romantic evening. pizza: marc's sausage and egg. ridiculous. salumi: prosciutto, lardo, porchetta, soppresatta. damn damn damn fine. you could taste the cure on the lardo like i smell my girlfriend's perfume in my coat closet even after she's gone. and all the meats minus the prosciutto are housemade. ribeye for two. wicked big, perfectly cooked, amazing flavor. honestly a wonderful steak. ..........best steak i have ever consumed........ desserts: polenta bread pudding, cannoli, chocolate flan. after the steak, i could not pay attention to the sweet. polenta stood out. flavor profile was wonderful.......unique texture: creamy but with bite. wine: bottle of rivello. 60 bucks. fine with that cause it rocked with the steak. mostly cab blend but it did not drink like cab. leathery, big, dark jam, some smoke..........my kinda wine. would have loved a vin santo or co. afterwards. as far as the prices go.........whatever. i want good food. hell i spent 40 bucks at giwa the next day for lunch. i feel the prices are right on. ever had steak and pasta at davio's? you'll spend a lot more.

kirsten henri, pw "But I’m not sure I can swallow paying $8 for a tiny bowl of polenta and two leaves of lettuce. Or $5 for a dainty ramekin of the same garlicky pickles you get free with a sandwich at a good deli." ### the pickles at snackbar are from guss' pickles in the LES. as we all know, when you pay $9 for a deli sandwich the pickles are not 'free'! fact checking would have told her that. it would also have given her the correct spelling of the chef's name. critics........gotta take the good with the bad.

fran derby is a wicked good cook. ya'll ready for this!?!?!?

snackbar. 20th and rittenhouse. jonathan makar and jonny mac.

i think that paul's food can be very forward and "unusual" for some people. i remember the oxtail gelee dish or the foie in beet glaze with quince and nori croquant. however i also remember the poulard with butternut and truffle and albufera or the ribeye with cocotte of winter veg......... it's not all crazy and there was always balance overall.

chef, at the ICC you talked about the dematerialization of food, as opposed to the deconstruction of food. many cooks like to have a point of reference from historical cooking for their modern dishes. how do you 'find' what goes on the plate? where do your ideas come from?

just snackbar. lower case, one word............

no worries two dogs. anything i find i will pass along. still looking............ i have found some nice goat milk. the flavors work well of course. but it lacks that TANG..... citric acid? or would it curdle? i would rather have a natural component. maybe garnish with lemon balm or petit sorrel or sour cloves? that would bring the brightness. thoughts, gentlemen?

some research unveiled interesting facts about sheep farming. turns out american sheep are much smaller and produce much much less milk as opposed to their european counterparts. also, the demand is low. http://agalternatives.aers.psu.edu/livesto...#39;s%20milk%22 check it out.....