Archive for the 'Food' Category

Friday

Pack a picnic and bring a blanket or lawn chair to the courtyard of City Hall tonight to watch M. Night Shyamalan’s Unbreakable. Movie starts at about 8:30.

Saturday

It’s the opening weekend of English Premier League Soccer and the Memphis Taproom will be opening at 10 am and will be tapping a firkin of Sly Fox Pub Ale for the occasion. And your first pull of the day is just $3.

Sunday

At 9pm on the Food Network it’s Iron Chef America as Jose Garces takes on Bobby Flay. We hear there will be something frozen in each course. Ice Ice Baby!

• Craig LaBan hands out three bells in his review to Maia in Villanova.
• Bella Vista Beer Distributors is headed towards 38,000 sqft of awesomeness.
• Upcoming events at Terrain at Styers are just screaming “Girls Night Out.”
• Ouch, King of Tandoor doesn’t get any love from PW.
• No rest for the restaurant borg. There are lots of new restaurants on their way.
• Fried duck tongues? Meet the How About No Bear.
• Hey wait a second, 96 fluid drams is just 12 ounces. But still not a bad deal at Apothecary’s new happy hour.
• Looking for classic Italian. Hostaria da Elio fits the bill.
• The menu at Mémé intrigues us.

Drew Lazor has a lot more details on David Katz’s upcoming Mémé including some interesting menu items for Fall like, beef tartare, salty potato chips, quail egg and slow-roasted lamb shoulder, ratatouille, potatoes, black pepper lamb jus.

More on David Katz’s Mémé [The Clog]

Daily Candy has a design-centric preview of Root on Spring Garden.

You still want design? Just wait. Installation artist Edward Dormer is setting a tree root into the wall and hanging hydroponic plants in test tubes. Lighting comes from Artemide; server uniforms from Sugarcube.

Get to the Root [Daily Candy]

Messy and Picky get a PhillyCarShare so they can head across the bridge and try out Weber’s Famous Root Beer in Cherry Hill. Mmmmm, root beer floats. [Messy and Picky]

BeXnlog visits New Samosa and enjoys the South Indian specialties. [BeXnlog]

MenuPages has a run down of where to get good mac and cheese on the Main Line. [MenuPages]

Adam Erace writes an ode to Bonté arguing it belongs in that pantheon of Philadelphia foods like the Federal Pretzel, Tacconelli Pizza and John’s Roast Pork.

The scrappy waffles are misshapen, disfigured, scarred in spots where Belgian pearl sugar coating over-caramelized into tacky black patches. They make your fingers a sticky mess and burn the roof of your mouth. But man, are they delicious. Emerging warm from the imported irons, oozing dark chocolate or mashed bananas, the gaufrés make you happy to live here.

Leggo My Bonté [Blogalicious]
Bonté [Official Site]

Mid-September should see Bar 210, the new bar inside of Lacroix make its debut. [The Clog]

Stepen Starr’s Teplitzky’s still isn’t open in the Chelsea Hotel in A.C. A.D. says it is still a couple weeks out. [Ice Pack, City Paper]

Drew Lazor has a photographic tour of the new Pumpkin Market. [The Clog]

Georges Perrier will be closing Le Bec-Fin to update the decor sometime in November. We’d link to the story but the Philly.com link is wrong. Maybe this is an example of that Inquirer first philosophy. Update, found a working link! [Philadelphia Inquirer]

Government records say Julia Child was a spy! [comcast.net News]

It’s Dr. Dog in Rittenhouse Square. Follow last week’s advice from The Bite and rally up a picnic.

Later this evening mix it up with In Pursuit of Ale at N. 3rd where they’ll be drinking Sly Fox Blob beer and watching “The Blob.” Movie starts at 9:30.

One of our total crush objects, Cochon is adding Sunday brunch.

The soft start was last week and starting this Sunday they will be in full swing from 11am to 3pm.

The initial menu is after the jump.

Read the rest of this entry »

Rick Nichols profiles Shigeru Fukuyoshi, the man behind Sagami, South Jersey’s premier sushi destination for more than 35 years.

Yet here stands Fukuyoshi, his Japanese restaurant so novel in 1974 that it was mistaken for Chinese. And here he remains, still dealing with the same two Japanese fish purveyors - one in Pennsylvania, one in New York.

He takes his post at the right end of the varnished sushi bar, obsessively washing down his cases, wringing his washcloth. There is an aspect of the actor Harry Dean Stanton about him, gaunt and world-weary: “I am not the chef,” he demurs, a nod to the three sushi chefs at work down the bar.

But soon he is drawing his blade across the salmon - and yellowtail and flounder - for one more bowl of chirashi, a bouquet of raw slices of fish over vinegar-rice and seaweed, set off with a red dollop of fish roe.

A fresh idea stays that way [Philadelphia Inquirer]