Mummer

Is Cohon de Lait something like Rocky Mountain oysters?

You might find what you want at Maia. It certainly is an interesting concept.

Han Dynasty is worth the ride, but I'd go into Chinatown rather than to Exton from Bryn Mawr/Haverford. Sang Kee in Wynnewood is my go to place over Yang Ming. I dunno about the Dragon place but I was surprised to see an Elaine Tait quote on Margaret Kuo's web page. I guess we could ask Ben Franklin where to have a pint on Old City.

Down was where Rick a year ago when he lost his lease. Since then - . He wasn't stuck with his landlord's legal cost despite the judge ruling that he didn't have a leg to stand on, . He added 16 additional months operating a thriving cash business while . Not paying penalties for violating his lease. We'll never know the "real" lease story, but I nominate Rick as savvy businessman of the year for all the juice he managed to squeeze from those lemons.

The judge issued summary judgements for market management on everything except $1500 in site improvements. RTM was heavy handed with a difficult merchant, but Rick didn't protect his franchise effectively. He had a lease, not a legacy. Now this divorce is final, lets leave this bitterness for the participants and hope the next cash cow in that spot offers great eats for all of us.

Gotta say, jas, that Smitty's (in the former Kreutz storefront,) blew us away with fatty brisket and beauty-rare prime rib as they opened on a Saturday morning in April. We then went to Kreutz where the brisket tasted like grandma's overdone pot roast. Saturday noon - no fat, no moisture, no shit! My sis has lived in Austin for a dozen years and it was her (and my) worst experience there. They have added a japaleno/cheese sausage to the menu that moved them from an F to a D+. I hope they're not coasting. Then we rolled south to Luling, where third time was the charm and TX BBQ was not Sears BBQ. (Nod to the late FZ, floss not necessary.) dude! lockhart, tx! brisket dry rubbed over post oak. man oh man. that's the jawn right there. ←

If Le Virtu can host, jump on it!

With Philly busy, you might try Al Dar Bistro in Bala Cynwyd. I was the piano man at a party in the back room a couple of Saturdays ago. The butlered apps during the cocktail hour (lamb chops, crab cakes, chix or shrimps on skewers, more) were first rate. The host insisted that the photographer and I order entrees - what a guy! My rare filet was as good as any I've had outside a fancy steak house. And the staff were most accommodating. Two friendly servers had a break and chatted with the photog and me as we dined outside. I've no idea about the cost, but I was pleasantly surprised by the product.

Esquire made an addendum to the list of sandwiches in this month's issue (apparently based on readers letters). For the local establishments, I seem to remember that they added Tony Lukes. Don't kill the messenger... ← I'm not killing anybody, but it seems too soon for a follow-up. Sandwiches appeared in March and the April (current; Clooney cover) letters are about February content. What are you remembering about Tony Luke's?

While we're talking lists, Esquire recently listed their "Best Sandwiches in America." The Philly ones were John's roast pork with provolone and Shank's & Evelyn's chicken cutlet. Esky Sammies

I had a hot roast pork from the Ardmore Primo today. The meat is heated to order so it doesn't have that au jus wetness one gets from the big three, but I'm thrilled that I don't need to go into town for a pork Italiano fix. They had a good crowd on a Saturday at 1:30. I'm gonna start phoning in my orders.

Wit? Perhaps fried onions solves the rabe vs. spinach discussion. My experience is that Mom at John's thinks rabe is too bitter while Tony Luke's and DiNic's let the customer choose. I'd like my pork sub with American, lettuce and tomato. NOT!

There's a new Primo Hoagies franchise in the Ardmore West strip (between the two buildings behind the camera store.) Open until 7, 3 on Sundays. 610.645.5500 - delivery available with a small eat-in area. I had a Sulmona today - like the one pictured upthread. Fresh mozz, bunch o'salami, pepper shooters, seeded roll, mmmm!

It was probably filled with water...

Two truths - sellers have what you want. Honest salesman have skinny children.

If Harry Ochs gives you exactly what you want, save yourself the trip. If you've an unmet need, or you just want to try something different, give Main Line Prime a call.

Michael Klein has a different story today... "After regaling the Free Library crowd with tales of culinary derring-do Saturday, food adventurer/personality Anthony Bourdain visited the Rose Tattoo (19th and Callowhill Streets). Server Leanne McGinley says he needed no menu and ordered chili and raw oysters, plus Yuenglings." Inqlings 12/4

Here are some additional details about our meal, from a follow-up e-mail: "The fried dough is called pizza fritta - we've been serving it plain and, time allowing, sometimes filled with a little cheese and/or sage and/or a little anchovy. The shellfish prep is really her personal flourish on the acquapazza ("crazy water") presentation, for visual interest. The branzino and shellfish are sauteed. The bread is from Nino's, but the linguine you had (al cartoccio, with the shellfish in parchment paper, yes?) is dried pasta from Abruzzo (DeCecco!). Typically, dried pasta is used in conjunction with seafood, as the toothiness of it stands up well to the flavor and texture of seafood. The olive oil is an organic DOP from Loreto Aprutino in Abruzzo (the producer is a friend whose farmhouse we use as a tour stop: www.lemagnolie.com)." The tour stop refers to the proprietors' travel business -http://www.goabruzzo.com/ .

I don't see an edit option anymore, so I guess I need to repost. I sent an e-mail to the owners to get some details on the specials we had, but I'll give you what I can. There are about 10 wines by the glass, an extensive SLO wine list and 5 or 6 beers on tap - none of that yellow crap. The place is gorgeous with attentive service on a Wednesday night. Since I know the owners from the music world, I wasn't a guy coming in from the street, but I don't think that made any difference. They certainly weren't fawning over that guy from the fourth estate at the expense of the rest of us. This food, with an iced tea and two cappuccinos, was $95 before tax and tip. Hope to go back soon. I had a multi-layered dish at one of the soft openings, I think it's called Timballo di Scrippelle, that I want again.

1927 East Passyunk Avenue 215.271.5626 ...gonna dream now...

That your Primo tuna starts as a tin (or 2) of tuna, rather than a mayo/tuna emulsion, lets you fatten it to your taste. Sharp prov and roasted peppers are two of my faves. There's a photo upthread...

Primo Hoagies is my favorite local chain. Planet Hoagie has served me well, also. Corporate vs. franchisee ownership as well as store management can cause inconsistancy even among small chains. Wawa, (the largest local chain - corporate ownership) has some stores where the employees can't/don't read the hoagie build list on the computer screen in front of them. Even when properly executed, the result is just ok. But the stores are usually clean and well stocked. Good managers hire good staff because they're not threatened. Poor managers hire poor staff so they're not threatened.

Today's Inky has a story about a cheesesteak site. Funny reading, twice. I admire a man who admits to being involved with The Archies, but a gig's a gig.

Based on this thread, that I had fasted for blood work this morning, and that Popeye's is next door to the medical center, guess where I had lunch today. While I still prefer DeBreaux for my local fix, I didn't have to wait 45 minutes for my spicy plate. BTW, those fixes will remain few and far between due to the summer job I had at KFC many years ago...I usually get fish from the pink truck at 30th Street, but I'll probably give their bird a try in a few months.

It's in Manayunk. You turn left after crossing the Green Lane bridge rather than right onto the main drag. There's a map on their webpage I linked above. Here it is again. Marchiano's