johnb102

Anybody have a phone number? Is it open for lunch on Mondays?

You might not be as safe as you think. FORK: Etc. carries their chocolates on the front counter. http://www.forkrestaurant.com/forketc.htm

Stopped in for lunch last week, and the good news is that they were open and the food was as good as ever. The bad news is that it looked depressingly slow, and the place was a mess. The soda equipment was dismantled and sitting around. The dessert case was empty and no desserts were available at all. The case in the front with the side dishes was only half full. They still had all the same sides, but there were only small containers of each, probably because they don't sell that much in a day. The result was that the case looked empty. Overall, I hope they can make it, but it didn't look likely.

I have not tried Good Dog for dinner, but imagine it would be very crowded. There is an upstairs dining room which was open for lunch on Friday and closed on Monday. It probably gets crowded upstairs at dinner too, but I think it is non-smoking which would be a plus.

Based on recommendations here in the hamburger thread I tried Good Dog for lunch last Friday and enjoyed the Good Dog Burger (stuffed with Blue Cheese and topped with carmelized onions) so much that I went back again today for lunch with the family (and ordered the same thing). I actually also tried the Brasserie Perrier burger last week, but as good as it was, I prefer Good Dog. After that giant burger and pile of fries all I could manage was a sliced heirloom tomato for dinner. Luckily I still had room for our trip out to Zwahlens (also based on the recent discussions) and it was worth the trip. The setting is very strange as it is in middle of parking lot surrounded by every imaginable chain and we almost drove right by it. Totally unlike anything else we have around here, and the special flavor today was peach which seems like the perfect flavor for this time of year. Definately worth the 30 minute drive from Chestnut Hill. Followed that with a shared caremel apple for the group, and now I wonder what to eat tomorrow.

I walked by today and the sign on the door says they hope to open elsewhere in the fall.

Actually I think they do normally have it at lunch time too, but it would be worth calling to confirm first.

I have been waiting for a chance to try this place since I first saw those pictures. I made it down for lunch today, and it is a strange place. The "lunch" menu does not have any of the interesting dishes, so you have to ask for the full menu. Also, the "Glazed Pork Shoulder" is not listed that way on the menu - I think they call it the "Sweet Ham" or something like that. Luckily, I had printed the pictures and brought them with me so they could identify the correct dish on the menu. Unluckily, they were out of it. They said that it is usually available, but that they had run out and it takes 6 hours to prepare, so they were not going to have any until dinner time. Instead I went for the Cheng Du chicken. It looked just like in the picture with tons of red pepper that looked hotter than it was. It had a decent amount of spiciness, but not overwhelming. It was worth the trip, but I still really need to go back for the pork. Next time I will have to remember to call first.

I am going to try the new place for lunch next week. The 2 pages of lunch specials look very basic for the most part, but I am hoping you can order off the regular menu at lunch.

Chestnut Hill Coffee Company is a good alternative to Starbucks, and when walking on Germantown Avenue I will always choose it over Starbucks. Even better though is the High Point Cafe in Mt. Airy on Carpenter Lane just off Greene Street (across from the Coop). It is a bit of a drive from Chestnut Hill (5-10 minutes) but in addition to excellent coffee and a nice atmosphere, they bake all their own cakes and pastries, and also make crepes. They bring their coffee beans in from a roaster in Seattle and it has quickly become my favorite coffee in the city (at least a tie with La Colombe).

My mistake. I couldn't figure out how to get the Google translator to work wtihout first getting the page to come up in a search result. While trying, I translated the wrong page. Here is the Google translation of the page cited by mrbigjas. Receipt of Marrowy with the chocolate Preparation: 15 mn - Cooking: 8 mn Ingredients 100 G of chocolate 100 G of sugar 50 G of flour 2 whole eggs 2 egg yolks 110 G of butter To mix sugar , eggs (whole and yellow) and flour until obtaining a homogeneous paste. To dissolve the chocolate with butter . To mix with the preparation To pour in beforehand buttered and farinés ramequins To make cook with the furnace with 210 °C (Th.7) during 8 minutes (attention, so that they are really marrowy, cooking is to be supervised attentively!) - An alternate recipe for this (the one I originally translated) which is also in French is here: http://www.aufeminin.com/w/recette/r486/mo...u-chocolat.html

Here is the Google translation. Ingredients: chocolate 250g serves to 53% cocoa butter 175g sugar 125g freezes 75g of flour 5 eggs Receipt: In a pan, dissolve with the microwave with butter of pieces. In a bowl, incorporate the flour, sugar freezes. Add 5 eggs and mix until the preparation is homogeneous. Delicately pour butter and the chocolate on the preparation. Mix well. To take ramequins in pirex (5cm top and 7,5cm of diameter. Butter the moulds well and farinez to them goods. Pour the preparation in 6 moulds to the 3/4 of the ramequin in pirex. Preheat the furnace with 200°C (th.7). When the furnace is quite hot, charge 7 minutes precise with 200°C. Be useful tepid with a purée of tangerine or an ice vanilla. The Councils: Attention with cooking, cooking critical, is made a preliminary test, the heart of the cake must be running and the cooked turn. You can prepare them in advance but heat to them with the microwave a few seconds with semi-cooking. Take small ramequins, because the preparation is very rich and pour a small ladle in the ramequin

Wow, that is a much better translation than the Google translator which did some strange coversions from the French to the English.

After seeing the pictures of brunch at Lacroix a few weeks ago we had to try it, so we made it there this weekend. It was even more impressive than the pictures made it out to seem, which was hard to believe. So much was great, but my favorite was the warm chocolate dessert that was served across from the ice cream. It was like a large chocolate souffle. I am not sure I have the spelling correct, but think it was a Moellux or Moelleux, but either way I could not find a recipe online. Does anyone know what this was or how to make it?

Is the upstairs non-smoking? Eileen ← Yes indeed! ← But, when we went on a Friday a few weeks ago for lunch they said the upstairs was closed. We were the only people there, but it was still smoky downstairs.