May 16, 1986 |
Jimmy Katz brought sun-dried tomatoes and goat cheese and pesto sauce and marinated-shrimp pizza with three cheeses back from Los Angeles. Yo, Adrian, at least he didn't bring the smog and the traffic and Valley girls to wait on tables. Though show biz fame and fortune may have eluded Katz in Hollywood, he had the good sense to latch onto what was fresh and flavorful on the cuisine scene. And that's what he's brought to Jimmy's on Front, his intriguing new restaurant. Most of the food looks good and tastes good.
November 27, 1998 |
Even without a zoot suit or pleated skirt, you can swing into the new Eden Roc complex near 15th and South and order a full-course dinner late-night at midweek. The supper club, an art deco haven whose heart is in the '40s, fills three floors at the space that used to house Foggia (formerly Rodz). Dominick DeSimone - he's the chef - owns and operates the music-drink-food compound with his wife, Adrienne. The menu sports some Florida influences, and the first floor features a long narrow bar called South Beach, a color-splashed room due for some Latin jazz with Al Arguilla today.
November 20, 1987 |
There are all types of restaurants, and restaurants for all types. But never have I run into a restaurant that simply called itself Types. At least until I happened to stroll down Quince Street recently, just around the corner from the Forrest Theater. In quarters that once housed Dave Shore's - a Philadelphia landmark for many years - I found Types, a two-month-old, moderately priced restaurant. What is even more interesting than its name is that it appears on the verge of doing some very good food things.
March 21, 1986 |
Who says you can't teach an old dog new tricks? Take Arthur's, Philadelphia's 50-year-old steakhouse, for example. Its new, innovative menu offers something for even the most cholesterol-conscious among us, while still maintaining those prime beef selections on which it used to "steak" its reputation. The dining room still has that large, clubby look, but it literally sparkles. Tables are arranged so that your closest neighbor couldn't touch your bread or appetizer even if he were the Boston Celtics' Kevin McHale.
January 7, 1994 |
South Street lost a bistro when Alex on South closed late last year, but gained another when Adrienne's opened not long afterward one block to the east. Like Alex's, Adrienne's has hearty food, big portions, moderate prices and a casual air, even though the dark-hued, 48-seat dining room hung with equestrian prints has the clubby look of a Ralph Lauren home furnishings showroom. Husband-and-wife proprietors Wally and Adrienne Hertler are on the premises - he working the front of the house, she in charge of the kitchen.
November 30, 2008 |
'I wish," the chef tells me, "that I could have just called it 'Bob's.' " Or "Nick's" might have worked just as well to avoid the confusion, considering his name is Nick LoBianco. But pure marketing theory was never quite in play when the chef and his wife, Stephanie, decided to open a New American bistro with an Italian-sounding name in downtown Collingswood. In Collingswood, where it seems a new Italian restaurant opens every few minutes, the arrival of a place called LoBianco isn't likely to raise many curious eyebrows.
April 12, 2012 |
Chef Patrick Feury unwrapped the disks of Yellow Springs Farm goat cheese and wiped them down with the gentle touch usually reserved for newborns and puppies. It's all part of his process of aging the product himself, something he learned at cheese school in Vermont last year. When he picks up the goods from the Chester County makers, they are two weeks young. He matures them for two to three more weeks. "Part of serving them is making sure that the characteristics are at their best," says the chef of Nectar, in Berwyn.
January 30, 2005 |
As its name implies, Catherine's is a friendly, neighborhood kind of place. Catherine's, a dinner-only BYO in Unionville run by a young married couple, is more refined and sophisticated than gregarious and down-home, however, partly because of its feng shui d?cor and mainly because of its eclectic cuisine. The nine-entr?e menu includes all the favorites that define 21st-century dining - sea scallops, rack of lamb and tuna steak, among them. They are prepared with a great deal of originality and simplicity in mind.
January 16, 2005 |
Phoenixville was founded on ethnic diversity. Now, it can be described as an emerging culinary haven for diverse tastes. In a short span of time, it seems, the borough's landmark eatery, the Columbia Hotel, has received a makeover and new places ranging from hip bistros to sports bars have opened in the heart of the borough. The latest addition is a restaurant that takes its name from a popular pottery made in the 1880s by the Phoenixville firm of Griffen, Smith & Hill. Majolica brings what could be described as a little bit of South Street and Brooklyn's Park Slope to a borough that has worked hard to escape the fate of many former steel towns.
January 25, 1987 |
New York is a city in which some people unflinchingly pay $20 a pound for a designer lettuce known as mache. White strawberries from Chile sell out at $6 a half-pint; wild mushrooms at $30 a pound never have time to wither on store shelves. And so when the Reagan administration announced that it was planning to slap a 200 percent tariff on some of the necessities of Manhattan life and set a date of Friday, the news was greeted in true New York fashion: People are complaining, but they're not going to stop buying.