Andrew Fenton
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Posts posted by Andrew Fenton
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I also like Satellite Sushi. Satellites are hi-tech, shiny and clean, all things I associate with Japan. They go round and round, obviously. And they're sorta cute, which is super-Japanese.
Sushi Nation is a good name, but it'd be better for a book than a restaurant (I suppose I'm thinking of Prozac Nation here): what are the visa requirements to enter the Sushi Nation?
"The Nation of Sushi"? No, that could get you into trouble, I think.
I also sort of liked Sushi Revolver: "do ya feel lucky, punk?" Okay, maybe that's not the image you want.
See, it's just so much easier to think of bad names for a sushi restaurant:
Discount Sushi
Sushi Barn
Cap'n Paul's Sushi Shanty
Tickle Me Fugu
Arkansas Sushi Kitchen (credit: herbacidal)
and so on.
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We still doing this tomorrow?
Hellz yeah! 12:30 at Zep's: 9965 b-b-b-b-b-b-BUSTLETON Avenue.
Don't be distracted by the Georgian pastry shop next door, folks, or the picklearamas nearby: we're on a mission. From the pizza gods.
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I think bringing your own glasses is tacky and pretentious but I understand if you must.
Well yeah, I never bring fancy-schmancy glasses to a restaurant. But then again, when I'm at home I usually drink out of a dog bowl on the floor, so just about anything is a step up.
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p.s. only kidding, bill. just bring your bottle in, hand it to the waitress, and things progress from there pretty naturally. while, as cheriev said, django's service isn't like a super-high-end fancy restaurant, it is definitely casual and professional and you won't be made to feel out of place at all.
What mrbigjas said, of course. One point: Django is notorious for using crappy stemware. If you won't be happy without GIANT RIEDEL GLASSES or whatever, you could probably bring your own, though I've never seen anybody do that.
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No, no, the important thing to do is to make sure your server removes the paper bag from your bottle of Mad Dog 20/20. Then you can ask, "hey, would the goat cheese gnocchi or the fish chowder go better with this fine bottle of Pink Grapefruit?"
you're drinking the pink grapefruit 20/20 with the fish chowder? philistine. everyone knows that the kiwi-strawberry night train is the wine of choice for that.
Dude, I was made to break all the rules. Except, of course, "Pantera Rules!"
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Containment
in Beer
And Andrew- please don't tell me that you drink beer from the bottle. I know people in the Philadelphia area who are perfectly capable of laying the smackdown on you the next time you try itUsually I prefer to drink directly from the keg, like the sweet sweet mother's nipple that it is.
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No, no, the important thing to do is to make sure your server removes the paper bag from your bottle of Mad Dog 20/20. Then you can ask, "hey, would the goat cheese gnocchi or the fish chowder go better with this fine bottle of Pink Grapefruit?"
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I do have one question before I go. How does the whole BYO thing work (we don't have this sort of thing in DC)? DO you just walk in with bottle(s) and give them to someone?
It all depends. If you have a particularly good bottle, you should stride boldly into the center of the restaurant, proudly lift your bottle into the air and shout
"I am Bilrus, King of Kings! Look on my liquor, ye mighty, and despair!"
Then everybody will know just how cool you are.
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Containment
in Beer
I'm happy to see the case made for canned beer, and would be happy to see more microbrews switch over, for all the reasons given in the thread, plus another: cans are much easier to clean up and dispose of. Cleaning up after a party where people have been drinking from bottles is a way bigger hassle than cleaning up cans.
That said, I don't really like drinking out of cans. Something about putting cold metal to my lips just creeps me out; for the same reason, I don't like drinking out of metal cups. So when I buy canned drinks, I usually pour them into a glass.
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Ha! I walked by this evening and thought, "ooh! Greek church lady cookin' this weekend! How many times can I eat there before Monday?" Unfortunately, I was still full-- six hours later-- from the lima bean hoagie, so no Greek delicacies tonight. And then I thought, "gotta post to eGullet when I get home! I wonder if anybody will want to have lunch there on Sunday?" But you beat me to it.
Anyway, in past years, I've found the lamb shanks to be a consistent winner. Here's a post from a couple of years back and Holly's description of the doin's.
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since this thread kinda became the 'odd not-quite-a-hoagie' thread
I believe the term of art is "stunt hoagie".
Anyway, I tried Salumeria's lima bean hoagie today. I confess, it's a pretty damn good sandwich. First, I think (but wouldn't swear to it) that the limas are Greek gigantes. They're more like that than normal limas, at any rate.
I was worried that the hoagie would be dry and/or mealy, on account of all that starch. Not to worry, though! The marination made the beans pretty tender and relatively moist. Also, Salumeria makes a really wet hoagie: the house spread, the pepper spreads and the artichokes all make for sloppy, oily, wet deliciousness, which are a good complement to the limas.
Actually, I'd be tempted to just order a platter with limas and maybe their antipasto salad. While I like Salumeria's hoagies, their bread isn't anything special, and I'd be just as happy with a plate of beans and cheese.
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Collect your winnings, Andrew.
Whoo hoo! I'm-a goin' to Disneyworld!
The calves at bobolink were happily walking about in an acre size pen. The two infants were still with their moms in the multi-acre field with the bulls. Jonathan was quite pleased that the drained whey from cheesemaking goes to the calves, it's highly nutritious stuff.Yeah, that's the picture I remember from the eG barbecue back in the fall. The calves seemed pretty content, gamboling in the fields and all that. I didn't know at the time that they were being raised for meat. (and, I suppose, neither did they...)
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I for one don't mind your grammAr lesson if you don't mind my spelling one.
Well, if we wanted to be picky, we might point out that "grammer" with an "e" isn't so much an incorrect spelling as an archaic one-- it was spelt that way at least as late as Shakespeare. "Accept" and "except", on the other hand, are almost antonyms.
(But we don't want to be picky, so we won't point that out.)
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I am sincerely interested in this. The mainstream "No-Veal" lobbying groups including Farm Sanctuary, Humane Society of the US, and National Humane Education Society say that is is essential that veal calves' movements be severely restricted to prevent muscular development otherwise the meat will be quite tough; they must also be fed a diet that causes anemia so that the meat is "white". If Jonathan has done some groundbreaking here, that is certainly very noteworthy, and more details about his techniques should definitely be forthcoming.
Dude, veal is just meat from a baby cow. People have been eating veal for thousands of years now. You don't have to keep a calf in a box to raise an animal that will produce tasty meat; and not everybody has a Joe Pesci-in-Casino-like fetish about pure white veal.
I'm willing to lay some heavy odds that Bobolink doesn't keep its calves in tiny cages and doesn't raise anemic calves either. But if you're concerned, why don't you email or call the dairy and ask? Or go visit?
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Angelo Brocato Ice Cream
The Gelato is outstanding.
And they have zuppa Inglese gelato! I don't think I've ever seen that in the US.
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Jonathan loves his animals so much and has named all of them. I can assure you that he treats his calves humanely.
What Rosie said. A visit to the farm makes it obvious that the animals at Bobolink are treated with respect, care and love.
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Than on the other side of things, the full-on veggie places in Chinatown: Harmony, Cherry Street, or Kingdom of Vegetarians, have decent food, it's not too hard to find something good without meat. I steer clear of the meat-simulations, the vegetarians like them and keep insisting that it's "just like the real thing" but that's only because they haven't had the real thing in a long time.... but there's nothing wrong with sharing a few good vegetable dishes at one of those places.
I'd actually recommend steering away from the vegetarian Chinese places, which in my experience run the from "disappointing" to "sucky", and instead recommend Charles Plaza. It's not the greatest Chinese in the city by a long shot, but it's respectable, and a place where the vegetarian and the omnivore, like the farmer and the cowman, can be friends. Lots of meat-free options, as well as good seafood (I like the steamed fish) and poultry. They can also easily handle a big group, if that's an issue.
Rangoon is really good too, and some of their best dishes (tofu triangles, 1000 layer bread) are meat-free. But make sure your friends ask before ordering: some of the tofu dishes, for example, also contan meaty goodness.
If your in-laws aren't the type to get snippy about limited options, you'll find that most of the BYOBs will have one or two vegetarian dishes on the menu as well. Rx is pretty good in this regard, as I recall.
The veggie burgers at Monk's are awfully good. The usual caveats (hard to get a table, smoky) apply, though.
edit: Afghan is a good bet, either Ariana, Kabul or Sansom Kebab House.
Also, while the in-laws clearly won't be eating a roast pork sandwich, Tony Luke's has a vegetarian version (aged provolone, greens, maybe peppers) that's killer.
double edit: Y'all should totally go to Tria. Terrific wine and beer selection, great cheeses and a menu that's heavy on meat-free options. It's perfect for a light, moderately-upscale meal.
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Anybody who's concerned about protecting their ice cream should walk, nay, run, nay... er, CLICK on this page selling the Ben and Jerry's Pint Lock. Guaranteed to keep your chubby hubby's paws off of your Chubby Hubby.
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One question...
"Was this an eGullet outing and if so, why did I not know about it?"
It's not that hard to set up a dinner at Studiokitchen. Seriously, just email Shola (studiokitchen@gmail.com) to find a date, and then get seven or nine friends to join you.
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spoon? we don't need no steenking spoon. don't you know about squeezing the cup?
Barbarian.
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Is water ice anything like RI frozen lemonade?And yes, Water Ice is kind of like a frozen lemonade, like a sno-cone, but, you know, better.
I just had frozen lemonade for the first time this weekend. It's clearly related to water ice-- let's call them first cousins-- but water ice is less icy and slushy. It's firmer, too: you can drink frozen lemonade, but good water ice has that creamy texture, and you need a spoon to eat it.
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Welcome, Paul! I'm looking forward to reading about your experiences. There are all kinds of interesting issues that will, I'm sure, come up. I'd be interested to hear other local restaurateurs chime in, especially on Philadelphia-specific issues.
Kegger!
in Pennsylvania: Dining
Posted
I'm going to be having a party, and I want to get a keg. Thing is, I'd like to get something good: say, a small (half or quarter) keg of Yards, Victory or the like. I've been happy in the past with Springfield Beer Distributor, but that's been buying bottles; I've no idea what the keg situation is (there or anywhere else) in terms of availabilty or price.
What's my best bet for a beer distributor in Center City?