BarbaraKMarshall

We started off dinner with: House Cured Lomo with blood orange, chili oil and wild arugula Roasted Beets with gorgonzola dolce, grilled scallions and red kale Whole Wheat Bigoli with Shrimp, Scallop and fines herb butter Squash Ravioli with pecans, parm-regg and rosemary Wild Striped Bass with salsa verde, fingerling potatoes and carrots Roasted Whole Poussin with maitake mushrooms, chard and polenta Dry-Aged Ribeye with potato, braised leeks and penn crisp celery Blood Orange Sorbet with thyme shortbread cookies Olive Oil cake- pinenuts, cherries and ice cream I absolutely loved every dish I had that evening. As far as the wine goes, I'm not sure if the wine suggestions are available at the Wine and Spirits on Chestnut but dinner was fantastic with the bottle we took along.

I had the most fantastic valentine's day dinner on opening night. Anyone else been?

Meat and Potatoes airs 3/21 10 p.m.

I wish you'd made it as well, Katie! It was quite an experience. I agree with all of Philadining's comments about the meal. Philadining- Franklin Fountain was responsible for the creation of the ice cream. I too doubt if any of these items will wind up on the menu but also hope to have those ribs again

I went in with Ian monday night for dinner. Han and Mike were there working on the menu. For now, Han's handwritten the menu, it's all authentic and as usual, he's more than willing to order for you. Here's some pics of what we had: Since Ian missed the friends and family I ordered the Cold Beef and Tripe since he has an extra special love for offals. Noodles with Hot Meat Sauce Similar to Dan Dan noodles sauce but with less sesame paste. Peking Style Pork Belly Rabbit in Dry Hot Pot

Here are most of the dishes Han served at the friends and family dinner at the new restaurant. Only 2 things: the Taiwanese Sausage and Sauteed Water Spinach With Garlic were devoured before I could get a pic with my cell phone. Please excuse the hurried posting but as this is my fourth attempt, it's gotten less elaborate each time: One view in the dining room Cold and Spicy Beef Tongue and Tripe Pork Ribs Pickled Cucumber with Dry Hot Pepper Tea Smoked Duck Lion's Head Meatballs Chicken with Dry Hot Peppers Deep Fried Shredded Beef Green Beans with Minced Meat Flounder with Vegetables Fish and Vegetable Soup Han has already made plans with a local farm to have his waste vegetable oil recycled and is also having his mom's floral greenhouse restored to grow veggies for the restaurant. More details to come!

Greg and Katie, Ian and I are thinking about going in tomorrow early evening possibly between 4-5...

Sorry, I've been trying to make a post that included pics from Han's Friends and Family dinner the wednesday before opening but each time the entire post got lost and I frustrated. Word from Han's Manager, Mike, is the liquor license should be in effect by March.

So I'm a little late in making my post as I went for the Tuesday June 2nd soft opening with Green Meadow Farmers Glenn and Ian Brendle. Due to Glenn's injuries from a vehicle accident and love for raw oysters we opted to sit at the Oyster Bar which was quite comfortable and provided a great vantage point to take in the entire restaurant. I started with a Gimlet and Ian with a Manhattan but with Katie behind the bar making cordials from scratch how could you go wrong! Glenn found it easy to make his selections Oysters which he was estatic with and I can't blame him. They were fresh and juicy and the mignonette was a perfect for my taste. I had the rock shrimp which were golden brown and delicous and a remoulade that accompanied perfectly. Ian the soft-shell clams which I was lucky enough to get one of. What a tender delicious morsel it was. I would've done parlor tricks for a second but no luck with that! Glenn also couldn't resist ordering the snapper soup one of his all time favorites. So much so he is on the snapper soup call list of a local restaurant that serves it periodically. As memories of snapper soup danced through his head, unfortunately mine were not the same. Reminicing of the snapper soups of my past and not at all thinking this is Greg Ling, I dreaded the arrival of the thick, gloppy, bland snapper soups of my past. Such was not the case! Upon arrival, this soup not only looked different, the aroma was amazing enough for me to HAVE to try it. Glenn on the other hand, was apprehensive, it wasn't in the realm of his norm. He was sure he wasn't going to like it. Once again, not the case. Not only did he like it, he loved it and so did I! It is true that you can't judge a dish until it is properly prepared. Kudos to you Greg for making me a fan!

Try RX at 45th and Spruce ask for Greg Salisbury 215-222-9590

Best donuts I've tried since I was a little girl... Achenbach's. They are PA dutch style so they do have the rich creamy aftertaste of having lard in the recipe but man are they good. If you're going to eat a donut, you're not on a diet or you're cheating, so you might as well eat one that tastes great. Unfortunately, they're located deep in lancaster county in Leola, PA. There's nothing like them fresh but even day old they're much better than the dunkin variety.