Rich Pawlak

(So what am I supposed to do with the wasabi, anyway?) Everyone knows you're supposed to put it behind your ears. Just ask to make sure.

And you and Russ were there when it all began, at the very first Tour, on that bitter cold day, as the press release link details.

In the next 2 weeks the 10th Anniversary Golden Age of Beer in Philadelphia Tours will be taking place, and today I got the word that Yards Brewing Co. will be making a beer to celebrate our anniversary! The Golden Age of Beer 10th Anniversary Ale will be a Simcoe-hopped pale ale, full of grapefruit and tangerine and floral notes and aromas, with a big hop bite and a silken finish, according to Tom Kehoe, founder/brewmaster. The beer, for those in the Philadelphia area, will be served at stops along the Tours, from March 18 through March 25, the two dates of the Golden Age of Beer tours. The pubs pouring our special beer are scheduled to be: Monk's Cafe McGillin's Olde Ale House McMenamin's Tavern The Standard Tap The Grey Lodge and the Yards Brewery, when we visit. I'd like to say that I'm speechless, but I just wrote the above. But it still feels pretty cool.

You know there are recommendations and then there is what you've just posted. While it's always nice to read what other E-Gullet folks have to say about places, new or old, nothing comes close to the high quality pictures that we've been fortunate enough to behold. Jeff, I seriously think you are missing a career opportunity here. I know you love producing, but dude, think of Gourmet, Bon Appetite, Food and Porn, etc. Keep up the great work, we love it and I'll be checking out Raw real soon. ← I swear, some people have ALL the luck!

The Grey Lodge is spiffy, but for fine ding in the Northeast, I would strongly suggest PALOMA, 6516 Castor Ave. Haute Mexican_French cuisine unlike anything you've ever had before. I would also suggest MACARONI'S, 9315 Old Bustleton Ave, a ridiculous name for a very romantic and fine Italian restaurant.

I'll be saying "hi" Hi. LOL

When Moore Bros. opens on 20th St, you will find them to be a welcome addition for what you're looking for.

Even MEAT COMA doesnt do the day justice, Curlz, but this was one hell of a rodizio experience, if just for the off-the-hook salad bar ( that doesnt even do the term "salad bar" justice) and the superb barbecue. I, too, found the short ribs to the best of show, followed closely by the prime rib, sirloin wrapped in bacon, turkey wrapped in bacon, and sausages. Huge huge kudos to Gary Kritz for pulling this DDC road trip off; it was, for me, a spectacular rodizio experience. Really great dining companions, too.

carmen may be a better businessman than rocco, but if today's experience was any indication, he really needs to get some training for his staff or get an automation expert or something in there. i walked up, no one in line, and ordered myself a delicious special. then i went over to the waiting area. there were a few people there, but not an unreasonable number, or so i thought. after a couple of minutes, they called a number that was about 10 numbers ahead of mine. about five minutes later, the next number. i realized i was going to be in for a long wait. after about 10 minutes, i went over to glick's salads and bought some stuff. came back, waited a few more minutes, and then went to buy some shrimp. came back and my sandwich was ready. all in all, it took 20+ minutes to get a hoagie made, and there were only a few other people around. i mean, getting lunch at delilah's woulda been faster, and you know how slow that stand is. it was brutal--everyone waiting was all grouchy and calling their friends on their cellies saying I'LL MEET UP WITH YOU IN A FEW MINUTES, THIS IS RIDICULOUS, and meanwhile it was like a slow-motion circus in there, with people just kinda wandering around and running into each other, everyone trying to do everything at once, with no rhyme or reason to the thing except for carmen starting each sandwich and handing them off. i don't really mind all that much waiting for it, and of course the result, once again, was a fantastic hoagie. but i hope they can speed things up, or they're gonna piss off a lot of customers. ← It was sometimes a problem at The Bellevue too, as Carmen could only rely on what help he had, sometimes good and sometimes atrocious. I would say something to him discretely, and tell him I told you to , because he really only wants to be as good as possible. He is reputation-conscious.

Sacrilege! Yuengling at Delorenzo's is meant to be drank straight from the bottle! ← It is sacrilege to drink decent beer out of a bottle; good beer deserves a glass whenever possible. Yuengling Lager or Chesterfield Ale, both superb partners with pizza, are such beers.

Stopped into the Grey Lodge last night for a night of Quiz'Em and a few brews, and was simply blown away by a dish I had ignored on the menu, steamed clams in a lime, sun-dried tomato broth. Fabulous in its simplicity, it is served with two hefty slabs of toasted, buttered hoagie roll, which make for great dipping, or as I discovered, and impromptu warm bruschetta with the ample shreds of tomato in the broth spooned over; truly great beer food.

Yes and No... they've got the space, the manager's cool, I'll bet we could set something up. BUT! As Katie's and the Flavor Flav's (and my) experiences demonstrate, it puts the D back in DDC. They could tone it down, which sort of negates the reason for going there, but much of the food is freaking seriously spicy. I actually like it like that, as have others here, but it's just too much for some folks. Of course, we could probably design a banquet-ish thing with a range of heat. Any other opinions? ← But maybe that would be the point: we really haven't done a fire-breathing dinner yet; this could qualify. I remember several years ago a Book and The Cook event at the North Star Bar called "Eat The Heat" with guest chef Jennifer Trainer Thompson, which was all about eating some seriously hot dishes, along with a "buffet" of hot sauces displayed during a cocktail hour. It was a pretty cool event, maybe my favorite TBATC event ever, because it really pushed the envelope of flavor and pain. Not everyone can attend every DDC thing, but it should appeal to the majority of folks, I would think. ← Rich - I was at that "Eat the Heat" dinner too and it was great. I agree that it was one of the most fun B&tC events ever. I'd be happy to go back for a DDC at Tifco's, but I'd want to be damned certain they have their very best staff on that day and make it clear to the manager what our expectations were in terms of range of dishes/heat, minimal acceptable service standards, etc. Hopefully, in spite of my and FF's experiences there more recently, someone there knows something about service and treating customers with some respect. I surely do not want some inattentive surly waiter screaming at me about a soda refill because no one has told him that's inappropriate. That's most certainly not worth the long drive out there and I might go ballistic on management if that were the case. ← Hell, this is sounding more dangerous with every step toward it. Add a few strong beers and I can see the headline in the Inky: "Dining Club Dinner Dissolves into Donnybrook" I LIKE it!

Yes and No... they've got the space, the manager's cool, I'll bet we could set something up. BUT! As Katie's and the Flavor Flav's (and my) experiences demonstrate, it puts the D back in DDC. They could tone it down, which sort of negates the reason for going there, but much of the food is freaking seriously spicy. I actually like it like that, as have others here, but it's just too much for some folks. Of course, we could probably design a banquet-ish thing with a range of heat. Any other opinions? ← But maybe that would be the point: we really haven't done a fire-breathing dinner yet; this could qualify. I remember several years ago a Book and The Cook event at the North Star Bar called "Eat The Heat" with guest chef Jennifer Trainer Thompson, which was all about eating some seriously hot dishes, along with a "buffet" of hot sauces displayed during a cocktail hour. It was a pretty cool event, maybe my favorite TBATC event ever, because it really pushed the envelope of flavor and pain. Not everyone can attend every DDC thing, but it should appeal to the majority of folks, I would think.

I take that back, as they have finally posted details of our 10th Anniversary Tours. Hallelujah! I was starting to get worried, as seats have been selling slowly this year......

I think that I would want the last taste on my lips to be that of a Delorenzo's tomato pie, flawless in its simplicity, with a glass of Yuengling alongside.

Here's a questions that no one's asked: Is this place DDC-worthy?

Troegs Nugget Nectar ROCKS! I'll send you some if you'd like. As for me, dropped into Philly's Grey Lodge Pub for a pint of Stegmaier Brewhouse Bock, and it was everything everyone has said it would be, silken, malty and full of earthy goodness. I grew up where Steg is made, and it's fantastic to see it on tap in Philly.

Well I'll be damned, Greg (many already figure that I am). I forgot to consider the controversial publicity angle. And I agree with you; the only bad publicity is evidence.

I would really hope from your inference here Rich that Ms. Green isn't panning the byo explosion of late due to the fact that she can't count any among her client base. That would be a shame indeed and I hope is not the case. ← That's exactly what I'm saying. BYOBs don't need "consulting" chefs.

I've known Aliza Green professionally for years, but I have no idea why or from where she came to this conclusion. However, it is important to note that she isn't "consulting" any BYOBs. If nothing else, BYOBs, it seems to me, have liberated both chefs and restaurant patrons, and have given Philly and environs a culinary niche of whcih it can be proud. They allow for more entrepreneurship, and presumably make it more affordable for people to dine out more frequently.

ANY of the soups at FULL OF SOUP in The Bellevue's Food Court are transcendant, with amazing combinations of flavors and ideas. My all time favorite of theirs was a Mushroom Barley soup that was pure heroin in a bowl.

I'm still waiting to see if my Golden Age of Beer in Philadelphia Tours will get included on the website. So far, no show, no explanation, either. I should raise heck, I tell ya. Heck!

Poured a bottle of 2004 Mendocino Winter Warmer last night. Oustanding! Rich, chewy and full of mollasses and hops and like drinking a slice of Sacher torte (without the raspberry and schlag, of course), dark, dense chocolate.

Staropromen from the Czech republic is a good decent lager, with a nice hop bite. And get a load of that great Belgian, Brooklyn! Didnt know they bottled in Belgium! LOL! BTW, Leffe is a beer worth savoring.

Who's Bob?