mattohara

I'm going to start apportioning a part of my paycheck to eating here more regularly. It's stupid not to, as it's four blocks away from my place and the meal I had last night was perfect in every way. It was a friend's birthday yesterday and I had to run around figuring out who could be where and when for which festivities. I started off with a reservation for 15-20 at one time that eventually turned into 10 at another time. Everybody was really gracious and nice about it. Service was great, again. We had some of the same dishes as above. The escargots were much more to my liking than last time. Less sweet and they came with a ramp confit. The scallop and sweetbread dishes were the same as above and perfectly done. I loved the crisp sear and the perfect pink on the inside of the sweetbreads. The blood sausage dish I *think* had some small differece but I can't remember what it was. Chef said he sources them now but may start making his own. I had the pork shoulder cause I'd heard so much about it and well, it's all true. Great dish. I also tasted the lamb and it was the most tender piece of lamb I've ever had. Chef also said that he loves to cook for people and usually has some offal laying around so to give him some notice next time and he'd make something up. I'll stop gushing now cause chef has a theory that the more eG people love a place the more likely it is to dissapear! (Pif, Snackbar, etc.)

Molcajete Mixto would, I'm positive, be very happy to receive you. They have garnered some good reviews and I had a nice meal there, but I think their problem is they're more expensive and fancier than the other Mexican places down on Washington so the local Mexicans all go down there. Point is, they have a big dining room, authentic Mexican food, impeccable service (really really) and I think margarita mixes. 8th and Christian. BYOB. Inexpensive. I'd say Cochon but they don't seat that many. Ansill could do it but I think that would be above your price range. What about Ethiopian or a brewpub in west philly?

Holly you beat me to it. I was excited to post: http://dinersjournal.blogs.nytimes.com/200...-foie-gras-ban/

Closed on Mondays! !@#$

Today's Haul: Apricot Pie with marzipan crust: $15 Rhubarb: $2.50/bunch Cinnamon Buns: $5 for six Apple Claw and Cheese Claw: $1 each Masa-Beans-Flatbread with Chicken thing: $6 each Artichokes: $5 each White Asparagus: $5/bunch Large Griggstown Pot Pie: $19 Small Griggstown Pot Pie: $9.50 Handmade Honey Soaps: $2.50 each Not too many vendors today, but some new ones. Taqueria Pueblita didn't have their al pastor setup set up yet. Anybody know what the other things are called? They were very good, even at 6$ each. And does anybody know what the Griggstown prices were last year? It seems to me that a large pot pie was about 5$ less.

You really can't beat two amazing meals (healthy, even!) for $7.50. I just went back again. I work until 6 usually but I remembered to call in at 5:45. The pouring rain and waiting pho combined were a good excuse to take a taxi. I live a couple of blocks north of Cafe Diem so I ran home through the rain. I was sopping wet but the soup warms you from the inside. I never eat *in* the Cafe though. Does anybody want to join me some time to try some of the other specialties?

haha Pedro! i think you've found your nemesis!

Bob, You are a powerful force for good. Thanks so much! See you at the markets.

We try to get there all the time. I would be eating so much more of it if the didn't close *precisely* at 6PM. I've shown up at 6:07 and been told, "no, sorry, closed." But I think they are going to try to stay open later in the summer. But yes, their kung fu is strong. Also Andrew did you put the red sauce that is mixed in with some dark sauce (maybe plum sauce?) into the soupy goods? It increases the heat to a very pleasant level. Also I did *not* like the Bun Bo Hue/Pho Dac Biet from Pho Hoa at all. But I have had other things there that were good.

While they do have lots of beers and I'm sure a cocktail selection I really don't think they're going for a "beer geek joint" and "craft cocktail lounge" vibe. I think it's a restaurant on one side with aforementioned cuisine, a brown liquor bar on the other side and then a late-night, weekend dance thing upstairs. Each just happens to have its own, very nice and well-stocked bar.

Rich I think the quick answer is that it was an opportunity that presented itself to the Evanchick's. I also think the size of the menu is a reflection of the size of the space. It's a bigger restaurant and kitchen than Vintage so that same size menu wouldn't have worked. Like I said in the initial post, I'm pretty excited to expand my rye and scotch knowledge. I will report back soon. Very soon...

Wow. I just copied and pasted this from the other site, not really doing more than glancing over it. In my experience chefs are notoriously bad spellers. Maybe Jason is too! I'll ask Jason/Delphine to have me proofread the menu and look at this post before the official opening date. So...what does everybody think? Besides the shellfish and sage combo?

I had forgotten that I was going to write about my own experience that day. I'm glad I did because someone (not me) should go into a career in food writing. That was a wonderfully evocative review and I couldn't agree more with everything said. You really can't get the baked goods basket anymore? That was one of our favorite parts too.

haha, yes! that's a country club i want to belong to.

The sign is up, the menu is here: http://www.citypaper.net/blogs/clog/2008/0.../#comment-97127 and the inside looks great. For anybody that doesn't know it's in the old Ludwig's spot on Sansom and Juniper. Three very distinct new bars have been installed along with a lot of other cool decor. I know the Jason and Delphine and a few of the people working for them. I have to say that I think it's going to be excellent food (it's the same chef as Vintage and I love the food over there) and a great place to hang. One side is a ll about the brown liquors, with bourbon, rye, whiskey/whisky and single malts galore. The other side will be more about the restaurant and the food is modeled after country club chow but updated. Check out the menu above, I think it sounds fantastic. I hope they make your proper Maine Lobster Roll, Holly! The upstairs is going to be a more late-night DJ spot with dancing. You'll be able to find me at the bottom of a scotch bottle on the first floor though. I'm pretty excited because I love the Brown Liquors and it's across the street from where I work. edit: inspection is passed! They will be open this week! And no, I'm not getting paid for this*. *Though I did drink a bunch of wine leftover from when all the liquor reps came by! EDIT: (added in the menu and the fact that they just passed inspection) # Jason Evenchik Says: April 4th, 2008 at 4:25 pm Here’s sneak peak at TIME’s menu: Starters TIME Shrimp cocktail- Chilled jumbo shrimp served grilled vegetables and a Bloody Mary sorbetto Tomato Mozzarella napoleon Beefsteak tomatoes, fresh mozzarella and basil leaves piled high with baby spinach fire roasted tomato coulis Oysters Rockefeller Panko encrusted oysters fried and served with smoky spinach artichoke dip Cucumber Salad Thinly sliced English cucumbers marinated in a dill vinaigrette, served with a lime sorbet Steak tartar Finely sliced tenderloin served traditionally with toast points The Country Club Braised pork belly, turkey bacon, and proscuitto served on toasted brioche with a roasted garlic aioli Brandied Seafood Bisque Rich and creamy with a tarragon crème fraiche Crab Cakes Crab Mousse, breaded and seared, served with sautéed leaks and pickled jalapeño Antipasti platter A selection of fine cheeses and meats served with traditional accompaniments New England Lobster roll Fresh tail and claw meat tossed in a lemon aioli, and served on a new England roll with sage brown butter Dinner 10 oz. flat iron steak Rubbed in adobo served with hand cut fries tomato confit Time’s Signature Burger 10 oz. sirloin patty, topped with crispy pancetta, Lancaster cheddar served on a whole wheat bun 8 oz. filet mignon Beef tenderloin encrusted with grated horseradish and served with a Creole bouillabaisse and scalloped potatoes 16 oz.Porterhouse Topped with a fresh gremolata and served with a butternut squash ravioli and peppered watercress 12 oz. NY Strip Served with grilled leaks, gorgonzola butter, seared risotto, and a fried quail egg 16 oz. Cote de Boeuf Bon-in rib eye served with Time’s signature mashed potato, haricot verts, and topped with marrow and red wine jus Venison Tenderloin Marinated in aged bourbon and served with a celery root puree, pickled mustard greens and a raspberry-basil coulis Braised Veal Cheeks Braised in a local IPA and served with fava beans, seasonal mushrooms and a bourbon glazed fig confit Wild Boar Rack Encrusted in pine nuts and served with black olive fritters, tomato confit and black truffle oil Mako Shark Filet of Mako shark served with shaved Brussel sprouts, pancetta, and lemon tarragon butter Free Range Chicken Breast cut, served with sweet potato biscuits, creamed corn and a grilled leak coulis -Vegetarian options upon request using seasonal ingredients-

sarcone's is ready to go by 9:30. if you go i recommend the Turkey Sicilian special.

We stopped by Chick's late last night. It seems every time I go I find a new favorite cocktail. This one is called The Green Demon but if you search for that phrase online you find nothing like what Katie made me. Herbsaint and... She also made a new favorite for Karen. Something with Ginger Beer. Help, Katie? I really dig those valdeon-stuffed bacon-wrapped dates, so we got those to snack on. The smoked mussel tart with green apples, frisee and goat cheese was really nice. Nice mix of textures and temperatures. Plus hot melty goat cheese!

WOW! The Haul: Some Ahmad teas (my dad likes them) Gipsy Salami [sic] Hunter Sausage (like Landjager except not all dried out and wrinkly, mild like a good ole Beef Stick Americain) Moskovskaya Sausage (a salami with some pepper) Vareniki (Potato, Cheese and Cherry) Veal and Pork mini-franks (for Pigs in Babushkas!) Half-Sour pickles (I would have spent the whole wallet in that aisle, had to be restrained, see pic below) Grape Leaves (for Dolmares in Babushkas!) Pickled wild garlic (very mild stalks) Plugra (it was cheap, 2.99) Banana Bread (my dad threw it in the cart while speaking in a fake russian accent about how russian banana bread was so much better than american. he was totally oblivious of the sinister-looking rusky in the black leather jacket right behind him) Goose Pate (hiding beside the banana bread, it looks like a tin of chewing tobacco and we haven't tried it yet) Chocolate (with a picture of a baby in a babushka) Blood Orange Juice Sour Cream. I'd gladly go there once a month if it hadn't cost us 30$ for a PhillyCarShare car. Please PM or email me when you're going, friends. Behold, the Pickled Aisle: EDIT: and Kvas! we also got Kvas! It's like a mix between barley-water and root beer.

wow! thanks for the pics. i assumed it would be much smaller-something like Bitar's. i'm really excited to go to Bell's in two weeks when my folks come in to visit.

I understand that Mr. Vetri reads these boards. Perhaps your criticism will be noted.

they charge 4.00$ for a loaf of bread. i love the place too but that's too much for a loaf.

It was a pleasure to match some faces to names. Does anybody remember the name of that delicious creamy blue? Or want to hear some more bad jokes? I'm glad I wrote down the names of some of those wines. Now I just have to buy a car so I can go get them!

I enjoyed the snails very much but not as much as Pif's. I thought there was something a bit too sweet and thick about the sauce, almost like a barbeque sauce. The lack of presentation was very bistro-y but I like a little color and style with my food. If given the choice between some goop in a bowl and some snails swimming in a garlic bulb pool accompanied by tomatoes well, you know which one I'd choose. But the goop in a bowl was still pretty tasty. We also had the duck pate (i think liver and confit and cognac were some of the ingredients) which was mild and complex. The aformentioned livers were a highlight as were the fried oysters which were on special (giant, tender, served with some aioli). The frites with the steak were great but the steak itself, apparently a specialty of their butcher, was not my favorite cut. Perfectly cooked MR though. I should also add that it was our anniversary and the service was wonderful. Gracious, accomodating, not overbearing, etc. He apparently told Karen at some point that he remembered me from Pif, so he obviously has good taste as well.

That aioli with the fries is killer. And so is the burger of course.

Veracruzana has an excellent selection of dried chiles and probably anything else you could need for a mole.