Rich Pawlak

It's about damn time we rev PIZZA CLUB back up! I would, however, like to add CONTE'S in Princeton to that grouping; recently both Delorenzo's of Hudson St and Conte's made the distinction of rated 2 of the best pizzerias in the country in a new book out of Chicago: Nation's Best Pizza

This will make the second year I missed GABF, one of my favorite trips at any time. Aside from the daytime road trips to breweries and brewpubs in different parts of Colorado (the festival is held on 3 consecutive evenings), and the many parties and receptions that you can find yourself stumbling into after each evening session, it's just an incredible beer tasting experience. I love to scan the winners list for the always clever beer names.

He fancies himself quite the wine aficionado, actually.

I have dined out with Mariani many times over the last 15 years, more so when we were both quite active on Prodigy, and he would ask me to arrange restaurant visits with a group of people, so he could sample as many dishes as possible. Sometimes we would visit 2-4 restaurants a day. None of the restaurants knew he was in our party, unless he decided to introduce himself to the chef (or if the chef knew him already)and he always paid for the meals. Always. He abhored comps and generally refused them, except when he could score a comped hotel room during his stay. I seriously doubt that the PCVB or the GPTMC were ever made aware of his visits.

You've GOTTA hit Clark-Lewis and Park Kitchen, hands down tow of my favorite restaurants of the past year.

Hard to believe that John Mariani in Esquire couldn't find one new restaurant in Philly to write about for his annual roundup of the nation's best new dining spots, but he didn't. Barclay Prime? Majolica? Marigold Kitchen? He did however include two sidebars in his roundup, listing his thoughts on "dining trends" (tilapia, burrata mozzarella, New Zealand Sauvignon Blancs, smoked sea salt, small-batch bourbon, pizzette, frogs'legs, gnudi, Hungarian Tokaji Aszu dessert wine and fish tacos), and, snarkily, his thoughts on "Let's Call A Thousand Year Ban On..." (one more steak house, microgreens, 4-hour meals, Gruner Veltliner--sorry, Katie--, Texas-raised Kobe beef, tofu menus, stemless wine glasses, Tony Bourdain, unisex restrooms, and waiters who tell you how to eat a dish). His roundup is noticably slim, and still includes a bunch of NYC places, which to me is unbalanced and unfair.

Johnny Brenda's, also owned by the Tap folks is a great alternative, but it's a lot "divier" and definitely not in a neighborhood I'd walk to at night, especially in a strange city. If they decide to go there if the Tap is too crowded they should take a cab. Otherwise there's a bunch of other alternatives within a two block radius. ← And it's a hefty, unrealistic walk from ST to Johnny Brenda's.

Rich, I think you're confusing A.A. Halteman with L. Halteman. Two different stores, two widely different levels of quality. L. Halteman sells Pennsylvania Dutch cold cuts as well as fresh meats and local produce; A.A. Halteman sells lesser qualtity fresh meats and low grade Dietz & Watson cold cuts. ← Ahh. You are correct, sir.

Holey Shamoley. Haltenman's is the only surprise to me. What are these clowns at RTM thinking? Ive never been impressed with Franks a Lot or the Sandwich place, and I like the German butcher idea, and the on-premise bakery one, too. But at what cost to the fabric of the place? Yech.

Not really. Their beer lists are around the same size. Tap has more locals, Abbaye has more imports. ← Tap thankfully serves on ly local tap beer. 12 taps by my last count.

Standard Tap's beer menu is far more diverse and wider ranging than the Abbaye's, by a country mile.

hm, maybe i CAN go there all the time. where is it again? ← 217 Chestnut, in the space formerly occupied by Adriatica. Previous to that it was the Textile Commission, the oldest industrial textile company in the US, where I was once the Director of Marketing, and where the Dangerous Dining Club was started in 1988.

Strange about the fries, Holly; they have always been crisp and well-made whenever I have had them.

Based on multiple eating visits to the Abbaye and to the Standard Tap, the Abbaye couldn't hold the Tap's jock.

Wow. 2 cheesesteaks 2 days in a row. How's your cholesterol, Charlie?

Right area, wrong lake. The original Grotto is at Harvey's Lake, where I caught many a fish as a kid. From Grotto's website: Grotto Pizza & the Grand Slam Sports Bar Rte. 415 • Harveys Lake, Pennsylvania (570) 639-FAST (3278) Description: This is where the legendary taste was introduced to the world in 1953. ← Ehh, when you've seen one lake up there, you've seen em all. I always get them confused. My bad.

Lake Ariel is also home to the original Grotto Pizza, now a popular chain in and around Delaware, oddly enough. I have always found the original Lake Ariel version to be the best Grotto pizza. I grew up very near Old Forge, and the pizza there is both idiosyncratic and delicious; in structure it is similar to Sicilian style, but with a light airy crust and a slightly oniony red sauce. Aracaro & Genell's has the best version of the pizza style to my taste, so it is a good appetizer before thier very good old style Italina menu. Other exceptional version of OF pizza are Ghigarelli's, Revello's and Maxie's in adjacent Taylor, PA.

39 is about an average turnout; we sometimes hit the 70s in attendance.

I would be remiss if I didnt post a note here with huge kudos to Charlie Mayer (for hosting and orghanizing) and John Mims and his staff (for an absolutely fabulous meal) for one of the best DDC dinners in a long time. We're lucky, and almost every one of our gatherings have been over the top fantastic, but this dinner was truly superb, start to finish, with chickory coffee to boot! And great cameraderie with a lovely bunch of fellow diners. Truly, a kickass meal, Charlie.

You got something against neckties?

I disagree, but that's why they make vanilla and chocolate. ← Oh, and Brent, Buffalo Bill's doesnt rate that low at all on BA.

I've never heard that Buffalo Bill's sets the standard for pumpkin ales. If you look on beeradvocate.com, it is one of the lowest rated pumpkin ales in the market. In the Carolinas, we get the Cottonwood Pumpkin this time of year which is superb, particularly on draft. ← That's why I dont trust BA; an unreliable and laughable website.

Add Saranac to the list of microbreweries that are dabbling with pumpkin ales this Fall. Saranac Pumpkin Ale, with a big bright jack o'lantern on its black label. But this newcomer rocks! Good pumpkin meat flavor, restrained use of spices (fainter cinnamon, nice hint of nutmeg. Next to the standard against which all others are judged, Buffalo Bill's Pumpkin Ale, this one is a keeper! if you can obtain it, GET IT. A terrific beer with grilled bratwurst, and still my favorite pairing, nachos (yes, I tried both pairings tonight--oofah!)

Marra's is one of the very best pizzas in the city, second to Tacconelli's, and , with ancient brick ovens in both places, that makes sense. The craftsmanship in both places is a lesson in pride and exacting skills that is a wonder to watch. That being said, it's really not fair to compare the city's other pies to these two, they are so far superior to the rest. Philly is still loaded with good pies all over town, and I suspect that there are more places yet discovered. God, I miss Pizza Club....cant believe we havent done one for SO long.

Wednesday night at the Grey Lodge in NE Philly I had this year's edition of Flying Fish Oktoberfish, a truly great year it is too, rich and ,malty with just enough hop bite to make it all in perfect balance. To me, the best beer Flying Fish has made to date.