December 17, 2009
The ever-improving Sidecar Bar, a pioneering gastropub in Graduate Hospital, took another step forward this fall with the addition of chef Brian Lofink. Formerly co-chef at Matyson off Rittenhouse Square, Lofink hasn't upscaled Sidecar's inventive bar fare so much as tweaked it with better ingredients. His nachos - usually a dish I dread - were an irresistible example. The gooey jack cheese has been replaced with a genuine Mexican melter - asadero. The salsa, a green tomatillo zinger studded with pineapple, jalapeño, and cilantro, was inspired by Lofink's brief stint with Bobby Flay.
August 5, 2016
Nachos from grill to table Making nachos layered with cheese, beans, and pico de gallo is so doable with this new grill-top plate. Designed for making nachos, it will also work to sear foods you want to protect from the flame or from falling through the grates. The plate is porcelain-coated steel, has holes to allow smoke and heat to permeate, and lands nicely as a serving dish. - Samantha Melamed Steven Raichlen Best of Barbecue Nacho Plate/Searing Plate, $19.99 at smokenfire.com And for the authentic fixings Skip the grocery store and head to South Philly for the real-deal ingredients: freshly made tortilla chips (the best in town)
January 22, 2016 |
Few dishes are abused as much as nachos. At its worst, this iconic border cuisine fiesta-starter represents all that's wrong with Americanized Mexican food, a pile-it-high mess of flimsy chips, processed cheese, and canned jalapeños. But every so often, I'm reminded why good nachos can be great. And that's exactly what happened at Cantina Feliz, chef Tim Spinner's original Feliz, where quality ingredients and meticulous construction brought magnetic harmony to the pile. Chef de cuisine Greg McColgan begins with house-fried tortillas, then layers them with cuminy drizzles of sofrito-infused black bean puree, roasted poblano rajas, three cheeses blended for texture and tang (jack, cheddar, and Chihuahua)
April 24, 1987 |
For lovers of the likes of chimichangas, burritos and enchiladas - good news. Casa Lupita, on Street Road near Philadelphia Park Race Track in Bucks County, whips up some dandies and feeds them to you in a south-of-the-bord er atmosphere that could double as a Hollywood set from a 1950s Technicolor musical. More good news. The prices are about as pleasing as the setting. This relatively new Casa Lupita is one of a growing chain of Mexican-style restaurants. There are two branch villas across the Delaware River, in Marlton and near Princeton, N.J., and I understand that they are equally charming.
January 13, 1989 |
What's your food rut? You know who you are, you restaurant customers who always order the same dishes at your habitual haunts. It may be something you can't make at home. It may be something you occasionally crave. Or maybe you're such a spent bullet after work that you wouldn't brave even an unfamiliar sandwich. At the North Star Bar, 27th and Poplar streets, I always used to order nachos or a salad. Always. But I've just found a new favorite thing there, and I recommend that you do likewise in this new year.
June 2, 1988 |
The charm setting of Chestnut Hill was turned up a notch recently with the opening of the cute-as-a-button Rosebud's Cafe, where patrons can eat and drink al fresco as the Route 23 trolley rumbles by on Germantown Avenue. Rosebud's story is a lesson in how Chestnut Hill fights to keep its commercial strip from becoming malled. This vigilance - which regards neon signs as disdainfully as new money - makes the area a delightful place to visit and a great, if expensive, place to live.
April 7, 1998 |
After a three-year fight, the plaintiffs in Minnesota's tobacco trial yesterday finally got their hands on 39,000 of the industry's most closely guarded papers. Just hours after the U.S. Supreme Court refused to block the handover of the documents, attorneys for the plaintiffs began sifting through them for material that could bolster their case. Yesterday's order meant all the documents - totaling some 200,000 pages - must be surrendered to lawyers for Minnesota and Blue Cross and Blue Shield of Minnesota.
August 26, 1987 |
On a patch of green, a bunch of guys in tight white pants and unflattering plastic hats are running around trying to catch a small white ball sent flying into the air by a long stick. This is baseball, America's favorite pastime and, for Joey Galagher, 8, it's the best excuse around to giggle with pals as they terrorize folks balancing nachos and beer and hot dogs and popcorn on teeny cardboard trays. "Sorry," he called out with a toothy grin, scampering down the aisle after causing one balancing act to topple.
January 24, 2003 |
Life was a lot different 100 years ago. Back then, only 14 percent of American homes had a bathtub. The average worker earned 22 cents an hour. And 90 percent of the doctors had no college education - but you could buy marijuana, heroin, and morphine at the corner drugstore. Come to think of it, that's not such a big deal. You can buy all that on the corner right this minute, and you don't even have to go inside a store to do it. A hundred years ago the first World Series was played, Sanka was accidentally created when a shipment of coffee got drenched in sea water, and helium was discovered, without which there would be no Goodyear blimp, no balloons on the ceiling at children's birthday parties, and no parents at those parties doing bad Mickey Mouse imitations.
September 26, 1997 |
If anyone should know what good Tex-Mex eating is all about, it would have to be folks who hail from that legendary food belt - a slice of geography that runs like melted chihuahua cheese along the Texas-Mexico border. People such as the creators of Don Pablo's Mexican Kitchen, who opened their first restaurant in Lubbock, Texas, back in 1976. The good news is that, 92 Don Pablos later, this nicely authentic rendition of a much-maligned regional cuisine is available here. The newest Don Pablo - and the second in these parts - opened in August on Woodhaven Road, across from the Franklin Mills Mall.