ferky

Is the Oyster House now open and taking dinner reservations?

I have very little to add except to say that I work at 19th & Market and the cart guy at 20th & Market is absolutely and completely off the reservation. Some days he seems angry and miserable and mute; other days he'll sing, shout and talk to you nonstop, even though his thick accent makes it VERY hard to understand what he's saying. I generally just nod and pray to the heavens for him to hurry up (it can be a long wait if there are more than 2 people in front of you). Having said all that, his stuff is really inventive, fresh and incredibly flavorful, although I think he's a little heavy-handed with the garlic. You never quite know what you are going to get, but it always blends perfectly, is made with the freshest ingredients (he is a stickler for only natural and fresh stuff -- if you want to hear a rant, start talking about processed foods and fast food restaurants!) and the grilled chicken is out of this world.

Has anyone tried/reviewed Alison Two in Montgomery County? We have enjoyed Alison at Blue Bell many times and have been looking forward to seeing what she will do with her follow-up sister restaurant.

I'm interested in knowing how else you would suggest running a mixology class when you've got anywhere from 5 to 15 students at a time practicing everything from pouring to shaking to stirring to garnishing. . . . Given the shear volume of liquid that I know my class went through when I was certified so many years ago, I can't imagine how expensive the class would have been. There is something liberating to a student when they know that they can experiment with their own techniques and not have to be concerned with how much those 17 previous screw-ups actually cost. Number of fake Long-Island Iced Teas made in practice: 350. Number made during my short professional bartending career: 2. On the other hand, any good teacher worth a cent will be able to identify which particular drink ingredients have a specific affect so they can caution against relying too much on what the "fake" version looks and feels like. I would hope that teacher would acknowledge that you may have the right technique for making a grasshopper, but it sure isn't going to look right when made without cream and liquor. Is it really such a bad teaching method to use water, water and a plastic olive when making a martini?

Not too many suggestions considering both the number of times this thread has been viewed and the number of wonderful restaurants that Philly has to offer. We decided on The Fountain for our complimentary meal. We haven't been there in many years and trust them for a great romantic evening. Thoughts?

I have been offered, as a gift from a vendor, a complimentary meal for myself and my wife in the restaurant of our choice in Philly. With so many wonderful choices, many of which are usually out of the question for a normal, Saturday night out, what would your top choice be?

I just wanted to boast that I will be dining at StudioKitchen tonight for the second time. Below is the menu that Shola emailed out, but there will be some modifications as two diners (myself included) are allergic to nuts. > > Carrot Ginger Soup > > Miso Glazed Fuji Apples > > Vapors of Orange > > > > Mushroom Risotto > > Rabbit Confit > > Almond Milk > > > > Roasted Maya Shrimp > > Asian Pear, Yuzu Kosho > > Lemon Brown Butter > > > > Wagyu Beef Tri-Tip Steak > > Short Rib Ravioli > > Onion Marmalade > > Parsnip Mousse > > Jus Roti > > > > Chocolate Chestnut Sorbet > > Butterscotch Fondue > > Crispy Rice, Smoked Cocoa Nibs

Makes you wonder how Shola does it so well considering that he can't eat shellfish either! An interesting revelation to find out that he has that allergy as we were devouring his delicious rissotto with peas, edamame, crabmeat with truffle foam.

My first EG post. . . . My wife and I recently lucked into a StudioKitchen invitation for tomorrow (Fri) night. We have never been but we're really excited. There are two problems though: 1) My wife doesn't drink at all; hates it, always had. I drink but due to some painful stomach problems, I can't drink wine. I'm a beer and gin (not together) guy. I don't want to seem inappropriate or uncouth, but would there be anything wrong with bringing some beer or even (shudder) a small bottle of gin to pour over some ice? 2) I have a severe nut allergy. It's always hampered my eating habits but I get by. The last thing I wanted was for my allergy to affect the 7 other SK diners (4 of whom I've never even met), but according to the couple that set the dinner up, Shola is aware of my allergy and will make the appropriate adjustments to just my meal so no one else has to be left out. Hope he doesn't forget; nothing ruins a good night like a visit to the emergency room. Here is the menu that we were sent. Looks like there are a few repeats or slight variations from what he's been trying recently, but I'm sure that just means that he's had time to improve them! CANNOT WAIT! > Torchon of Foie Gras and Unagi > Sorrell Salad > Miso Lemon Gelee > Black Bread, Indonesian Long Pepper > Lychee Vinegar Froth > > Truffle Risotto > CrabMeat, Edamame > Almond milk > > Wild Striped Bass > Potato-Serrano Ham Crust > Chestnut Cream > Black Trumpet Mushrooms > Jerez Sauce > > Wagyu Beef 3 Ways > Applewood Smoked Flatiron "Cuit Sous Vide" > Sweet Parsnips, Thyme Oil > > Kabocha "Niku Jaga" > > Braised Oxtail Ravioli > > Crustless Chocolate Tart > Black Sesame Seed Praline > Espresso Scented Chocolate - Chestnut Sorbet > Black Pepper Orange Streuse