If we had a dollar for every time someone asked us where to get crudo in Philadelphia we’d be penniless. But that doesn’t mean the Mediterranean equivalent of ceviche isn’t worth seeking out. Positano Coast has been on the crudo tip for awhile now and Girasole offers a selection as well.

Among the offerings at Girasole:

• Branzino, Mediterranean sea bass marinated with extra virgin olive oil, meyer lemon and mild mustard
• Ricciola, Spencer Golf Hiramasa Kingfish, marinated with fresh blood orange served with tomato and avocado
• Tonno, Port Lincoln Blue fin tuna, lime zests with drops of aged balsamic reduction.

Girasole is also offering prix fixe options for lunch and dinner. The lunch is available weekdays from noon to 2;30 and dinner is available Sunday through Friday, 5pm to 6:30.

Dinner menu after the jump.

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Craig LaBan takes on Novita Bistro, an Italian BYOB that thankfully comes with a Morrocan twist.

[I]t is [Chef Hassan] Zanzoul’s increasing willingness to cook the flavors of his native Morocco that has finally given this pleasant bistro its first air of distinction. The garlicky house-made merguez lamb sausage is among my favorites here, grilled to a crispy brown for an appetizer over a coarse hummuslike mash of chickpeas ringed by vibrant red charmoula sauce. It’s also served as an entree over couscous alongside a brochette of big marinated grilled shrimp. The ever-cautious Zanzoul makes these skinless links with less chile heat than I’d like (and he’d like, for that matter), but this also allows the spice box of other aromatics to surge forth in a chorus of cumin, anise, paprika, and allspice that finds an echo in the tangy charmoula, a citrusy brew tinged sunburst red and smoky with paprika and cayenne.

Two Bells – Very Good

Novita Bistro [Philadelphia Inquirer]
Novita Bistro [Official Site]

David Snyder praises chef Chris D’Ambro’s Mediterranean tapas at Bocca in Old City.

 Take the timeless beef tartare. D’Ambro updates this standard by using hanger steak instead of filet or sirloin, granting the dish rich, gamey flavor. Tiny decorative spheres of balsamic caviar, which D’Ambro makes with agar-agar, a natural structural ingredient commonly found in Chinese food, add delicate flashes of sweetness and acidity. An emulsion (or “air”) of capers adds a subtle puff of brininess. None of these nouveau elements upset the dish’s balance – each bite remains accessible and fun.

Smart Mouth [City Paper]
Bocca [Official Site]

Happy! Happy! Joy! Joy! According to this lede from Thrillist, Bocca brings Manayunk to Market Street.

The Mediterranean and Manayunk have a lot in common: both start with an “M”, and both can take so long to get to that the journey can leave you toothless with scurvy. Bringing their Medi-grub to Market Street, Bocca.

From the owners of M’yunk’s Sapphire and housed in the old Amici Noi space, Bocca’s a 50-seat Mediterranean tapas resto that’s kept Noi’s open layout, marble-topped bar, and exposed brick, while adding modern touches like high-backed brushed suede banquettes, a deep mahogany-hued, raised cutout ceiling; and industrial metal light fixtures flanking a pair of backlit, mirror-image burgundy signs bearing the Bocca logo (”Bocca Bocca”). 

Chew Bocca [Thrillist]
Bocca Menu [MenuPages]

David Snyder checks out S&H Kebab House on Passyunk Avenue of off South Street and leaves smiling.

In my first visit, I had doubts as to whether the food could live up to Kucuk’s showmanship. Baba ghanoush had an unpleasant gelatinous texture; a soupy yogurt sauce drowned manti (Turkish dumplings).

But the generous kebab sampler I had on my second trip — it fed four of us for just $21.95 — made up for it. Lamb and chicken adana (minced meat molded onto skewers) delivered respectable heat. Gyro-like döner, lamb layered with veal, was tasty; both lamb cubes and meatballs were moist and flavorful. Other dishes satisfied, too — I enjoyed the light, dill-spiked Turkish feta wrapped inside fried yufka (Turkish phyllo dough). Although I wished it had more ground lamb, it’s hard to go wrong when the eggplant-based moussaka’s topped with a thick, bubbling layer of kasar (Turkish mozzarella).

On the House [City Paper]
S&H Kebab House [Official Site]

VendrTV launched in February with former Philadelphia resident and voice of Rittenhouse Square, Daniel Delaney searching out great street food around the world. We’ve been waiting for him to come back to Philadelphia and have to say, we’re not surprised he wound up at Kostadinos “Gus” Hristis’ falafel stand at 20th and Market.

Christo’s Falafels [VendrTV]

The Center City District newsletter is out today and offering coupons to Joe Pesce and Joe Beef. At Joe Pesce you can get a Mediterranean leaning three-course meal for $27.95. At Joe Beef, the lunch counter at Joe Pesce buy two sandwiches and get the third for free.

(IN)CC Coupon – Joe Pesce [Center City District]
Joe Pesce [Official Site]

Well if you believe everything or even a portion of what you read online it’s 2 bells for Kanella. But for those who prefer Sunday breakfast with ink-stained fingers, the result is 3 bells. So which result is correct? With all this praise we’re thinking it’s 3-bells.

• “Cyprus’ loss is our gain”
• “several memorable meals”
• “soulful stews”
• “uncompromising conviction of a great folk singer”
• “masterful at redeeming the nearly lost art of the braise and the stew”
• “one of the most profound dishes I’ve eaten all year”
• “humming happily after that meal”
• “I’m still savoring the list of highlights”
• “sublimely tender rabbit”

Update: Three Bells – Excellent is the correct rating.

Kanella [Philadelphia Inquirer]
Kanella [Official Site]

Craig LaBan was off yesterday but he’ll be back handing out bells this weekend. In his sights will be Kanella, the Washington Square West Cypriot BYOB.

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Positano Coast is offering a special 3-course for $33 menu through December. The menu is offered Sunday through Thursday and features highlights from the Old City restaurant’s Mediterranean menu.

Highlights after the jump.

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