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Of course I love the wonderful, everyday Philly stuff. But the question is "if you could have one meal in Philly..." To me, it's a no-brainer... Studiokitchen

So Katie, where does one find this soup? ← Lee How Fook Tea House, 219 N. 11th St. (bet. Race & Vine Sts.) 215.925.7266 Take a right at General Washington's white horse and a left at Grant's tomb.

Upstairs at the Grey Lodge is recent.

Anybody else remember Eddie, the long-time waiter at Bananas (14xx Locust) before he moved around the corner to Copa Too? If my memory serves me correctly, Philly Mag named him best waiter during one of those stints. A burger with cheeze fries and two brews, served at lunch by Eddie. Somehow, that second draught never hit the tab. When he moved around the corner, Spanish fries replaced the whizzed ones.

Didn't LaBan recently revoke Country Club's bells? I recall something about new ownership and a crack about the prominent posting of the original review.

Check the Newlin Grist Mill. http://www.newlingristmill.org

Of course we made chocolate cokes for ourselves! Almost as tasty as the girl watching during the after school rush. See if Franklin Fountain will make one for you. I'll have to get there for a phosphate.

@ is a commercial at, & is an ampersand Of course, we knew what you meant, Phil.A. Here's more than anyone needs to know about commercial at. (And a preposition is something you don't end a sentence with.) As for Shola closing Studiokitchen, he said he wanted to move on at my first dinner there 3 years ago. I've been able to get back 5 times. Let's see, what are the 4 other meals in my top ten list?

I made phosphates at my first job at a pharmacy soda fountain. You'd take a dime Coke glass (not that little nickel one,) add ice and a couple of squirts of the requested flavor and fill it with selzer from the fountain tap. That's a phospahte. It was a nickel. The flavor syrups were cherry, vanilla, lemon, strawberry, etc. that we used to make cherry Cokes and ice cream sodas. We made the fruit flavors from concentrate and simple syrup, which we also made. A flavor squirt into your nickel Coke bumped the tab to 7 cents. We couldn't sell chocolate cokes. The boss said it was because the chocolate syrup made the glasses too hard to clean, but we knew it was because chocolate syrup was more expensive than the fruit flavors. And what did you do with the 3 penny change with your cherry Coke? Buy candy. Red Hot Dollars, my favorite, weren't cinnamon. They were that red Jujyfruits flavor. (Same company - Heide.) Sweet!

A major paper in a huge city uses a free-lance reviewer. He goes, one time, to a restaurant with a national buzz and orders from the middle of the menu. I don't get it.

The first stop for the first pizza club was at Tacconelli's. A group brought stemware. I don't think anything was crushed by their wine box.

Shola's jokes about his food are almost as good as the food itself.

I'm good for Saturday; subsequent ones get tricky.

The hot dog truck at 24th and Passyunk has fish cakes, 1/3 pound hot sausages and his killer homemade relish. You may want to use a basic dog for the surf & turf, but don't forget that relish! Holly's page

It's a holiday weekend and the Penn's Landing River Jam will add more people and cars to the Liberty Bell visitor jam. But before you get to that area, swing thru South Philly where you can visit Pat's/Geno's and Sarcone's. Even on a Sunday there's no shortage of chow spots in the Ninth Street area. Park like the other cars are parked down there. Then head toward Chinatown on 9th, park in a garage and walk.

We ordered 7 or 8 pies on Saturday afternoon. Crust rigidity, to reuse a term from earlier PC outings, was inconsistent. I only had one piece with a solid crust all the way to the point. Bob, our North Jersey guy, was looking for more char, also. It was disappointing that the weren't doing any more clam pies. A Trenton trip is in order, but that's always the case. Who does a good clam pie in Philly?

Like, man, weren't those beat cheeks? (No Ginsberg jokes, please.) It was a splendid meal. Thanks to Capaneus and Katie; kudos to the gang at Marigold.

The Primanti site links a National Geographic feature that makes me want to take a train to Pittsburgh! How could you eat anything else?

Me, too!

Imagine what Johnstown would look like without the "temporary, flood emergency" liquor tax! To return to topic, I'd get a Primanti Brothers sandwich, because I've never had one.

It's too late to read the reply. Off-topic or some-such thing, I guess. While I trust the palates of both Rich Pawlak and Holly Moore, there are many Philly spots with consistant rave reviews to visit before I'd gamble on new Old Bookies. Of course, my next visitor or some other circumstance could have me there next week.

And I thought he was lookin' to be a dangerous Vesparado...

The chef has probably changed half a dozen times since that web menu was posted...the calendar has.

Well, the one draft could have been Coor's Light.

I did, but they brought a second order of shrimp with lemon grass instead.