Rich Pawlak

Caught on? He just lasted 10 years at the 10th and Arch location. Depite his showmanship and peripatetic nature, I still think e is one of the unheralded chef geniuses in the city. He cooks with an out-of-the-box, envelope pushing creativity that few chefs really have. His "fusion" cooking, to me anyway, is the only one in the city that isnt derivative.

I am likely going tomorrow for dinner. If anyone knows of any don't miss things, speak to me, please! Evan ← Dont pass up: Lobster bisque the Kobe sliders Sauteed spinach sauteed mushrooms the Gachot & Gachot ribeye the deep-fried cheesecake bon bons

That brewpub is called Barley Creek, and it is still going strong. It even gets some of its beers on tap in Philly; sometimes the Grey Lodge will have a Barley Creek beer on tap. Barley Creek Black Widow is one of my personal faves. As for a brewpub working in NE PA, where I grew up, there have been several failures, and no successes beside Barley Creek. Brewpubs in Scranton and Wilkes Barre have folded, and none are on the horizon. Diminishing population, and a an entrenched blue collar mindset are likely reasons that brewpubs can't compete with the endless number of old style taverns that crowd the region. But this is a good question to ask author Lew Bryson on his website, www.lewbyson.com.

I think McGillins Old Ale House makes a better overall basket of wings, crispier and hotter than Moriarty's. That said, Moriarty's Jameson's wings are exceptional.

The split pea soup with croutons at the Melrose. Etherial.

Oh hell, take him to the Grey Lodge, as much for the draft beer slection as the new Grey Lodge Kitchen upstairs.

A couple of 7 oz pony bottles of Christian Moerlin Oktoberfest. Absolutely fantastic. Found after a tip from Lew Bryson, at a discount package store in PA for $5 a case!

Damn, Victor beat me to it!

You got a bad batch. It is brewed in Lambertville, NJ, actually; I expect that you had this beer at a steak house/ brewpub in Buckingham, Pa, which contracts River Horse to provide its beer. I'd blame it on the taps, not the beer itself.

Ciboulette has been closed for 4 years.

In fact, that's my #1 choice. A terrific, easy-drinking summer beer. You forget, though, I'm also the lazy sort. (Why else would I post here other than to get other people to do my research for me?) Anyway, thanks to everyone for the suggestions. I like the idea of going straight to Yard's... EXCEPT that I was also hoping that I could have the keg delivered. (As I said, lazy.) Okay, time to make some calls, ← I'll throw in with suggestions: Flying Fish Farmhouse Sly Fox Pils Victory Prima Pils or Brandywine Lager Yuengling Chesterfield Ale but I woudl also go with the YArds Philly Pale

I've been curious, what exactly is that?And yeah, the Rendang is great, forgot about that... ← This is a dish of convolus greens, and shrimp paste. Irresistable. Served at the very first gathering of the revived DDC almost 3 years ago. I order it every time I visit a Penang.

Kang Kung Belacan, beef satay, beef randang, roti tellur, squid and peppers

David's Mai Lah Wah Pan-fried dumplings, panfried noodle dishes, black pepper chicken/shrimp/scallops

Oh, how I miss Old Original Levis hot dogs now. Still the best hot dog-fish cake combo ever. The APJ combo does come close, however. And thats' the best we'll be able to do for now. The Mrs Paul's frozen fish cake is acceptable, and with the right hot dog at home ( an Isaac Gellis kosher dog comes to mind), you can prolly make a respectable tribute to the Old Original Levis version.

I'd re-try that Jim Beam Rye, James; I find it to be fantastic stuff, full of rich vanilla roundness and a silken finish. Its hard to find in NJ, but after a few shots of it at the Grey Lodge, I hunted that stuff down ,a dn it makes for a fine sipping whiskey.

Haake Beck and Klausthaler taste the closest to beer to me.

I sampled some of their food for an article I've written, and so far so good; I particularly loved the steak salda and piadine.

The last time I tried to drink a beer while I mowed the lawn, it was a Gordon Biersch Blonde Bock, and it quickly and sneakily knocked me for a loop. It was something over 8% ABV. You should have seen the lawn.

Some of my all-time fave pairings: Middle Eastern/Turkish/Aghan/Persian shish kabob or Greek Souvlaki or Hummus, babaganoush, fatoush salad, paired with Dogfish Head Aprihop; Red gravy Italian and Tsing Tsao; Malaysian dishes like beef Randang with Dogfish Head Liquor De Malt; Spicy Sechuan dishes like beef with dried bean curd or chicken/shrimp with black bean sauce, with Victory Prima Pils or Pilsner Urquell; Cheesy nachos and Buffalo Bill's Pumpkin ale; BBQ brisket and/or pulled pork with Sierra Nevada Pale Ale or Yards Philly Pale Ale and for dessert: Creme brulee and Ommegang Brown Ale.

Did you put in a later appearance? Saw Gary there briefly, who reported that Bryson had come and gone by the time I'd arrived... and there were no signs of you. Not many familiar faces in the crowd, actually, which is a really good thing-- more and more people proving that they care about good beer by turning up for events like this. ← This was the very first FTF I have missed, and I'm really bummed, but personal circumstances took precedence.

Thats the unique pleasure of FTF: packed to the gills but unbelievably pleasant and congenial. It's an amazing chemistry.

Paloma is one of the great secret gems of Philly restaurants, and it doesnt get its due. Positively exciting fusions of Mexiacn tradition and French technique. And I find it very romantic.

Wednesday night I had the best new burger in town, at the Grey Lodge Kitchen, 6235 Frankford. Big and beefy angus burger, great aroma and texture, a half pounder, with fried onions, mustard and ketchup and pickles. Easily the best burger I've had this year, and i've had a few really good burgers, but this number is one of the best in the city right now. No pun intended, but holy cow , it's really good.

The most up-to- date beer menu and schedule for May 13th's FTF: SCHEDULE: 10am Bar opens 1pm Kitchen opens 2pm Tapping of Casks (7 at a time until they are all gone) 12am Likely end of the casks 2am Closing MENU: Brewers Art Proletary Ale, Dogfish Head 60 Minute IPA, Flying Fish Vanilla Ice, General Lafayette Belgian-style Spring Ale, Heavyweight Mild or Stickenjab Alt, Iron Hill oak-aged Oud Bruin, Lancaster Milk Stout, Legacy oak-aged Hedonism Ale, Middle Ages Black Heart Stout, Nodding Head TBA, Sly Fox Ahtanum IPA, Stoudts Scarlet Lady ESB, Troegs Pale Ale, Victory Hop Wallop, Weyerbacher TBA, Yards ESA. Wow.