November 10, 2011 |
Man Lam, a veteran of Chinatown's Ting Wong , and wife Shu Jie Lin are first-time owners with M Kee (1002 Race St., 215-238-8883), in a former produce store. They specialize in noodle dishes, pork, and duck - they hang in the window here - in a utilitarian atmosphere that's reminiscent of the original Sang Kee around the corner. Most dishes are under $7 and it's open from morning into the late evening. What's new The brick-oven-pizza and craft-beer spot Birra is open at 1700 E. Passyunk Ave. (267-324-3127)
October 22, 2011 |
YORK, Pa. - Imagine foosball and ping-pong tables, a jukebox, and a Golden Tee golf video game circling a craft-beer bar redolent with the aroma of pulled pork, bratwurst, and sausages. It's the ideal man cave - only public, and coming to the National House, a historic site at Market and Beaver Streets. Scheduled to open in late winter or early spring, the taproom is the brainchild of Scott Eden, 40, of Spring Garden Township, a lawyer who hopes to perpetuate the city's craft-beer movement, spurred by the recent openings of the Mudhook and Liquid Hero breweries.
September 15, 2011 |
Barbecued pork is perfect for the last, lingering days of evening light. This easy dry rub adds flavor in minutes. A blend of spices and peanuts rubbed into the meat forms a crust that is a great alternative to a marinade. The pork can be barbecued or broiled. If you barbecue, heat one section of the grill and place the pork over the unheated section so it cooks over indirect heat. Wine suggestion: This sweet and spicy dish would be nicely matched by an Australian shiraz.
July 28, 2011 |
For years, Lou Cantolupo would coax magic from his backyard smoker for the barbecues he and his wife held for relatives and friends. Fortunate to be among the chosen gaggle, I'd park in front of his house and follow my nose across the lawn, hypnotized by the wafting scent of slow-smoked pork shoulder, brisket, sausage, and ribs. Of the glistening meats he'd pile onto platters, none so enraptured me as the racks of mahogany-hued spareribs. Before biting into one, I would regard it for a second or two, lost in reverie: This royal bone, this meat of majesty, this Pork Rib. And then I would tear into its juicy, smoky, tender flesh like a crazed dog. The best ribs are tender but not submissive.
June 9, 2011
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: Since there clearly aren't enough Beer Week events on the schedule, I decided to hold my own. With master brewer Larry Sidor of Oregon's Deschutes Brewery coming for lunch, I decided to take him to the farthest reaches - and the luncheonette soul – of deep South Philly at John's Roast Pork. It was the third anniversary of good health for John Bucci Jr., after undergoing a life-threatening bone-marrow transplant for pre-leukemia.
April 14, 2011
Also reviewed by Lari Robling: Campbell's Place, 8337 Germantown Ave., 215-242-1818. Inviting neighborhood bar offers reliable pub food with an emphasis on fresh and local ingredients. Salads are a menu highlight, and almost everything is made in-house, including desserts. Care's been taken with the beer and wine lists. Perfect place for a pint and a sit-down if you are shopping along Chestnut Hill's main street. Sunday brunch is a nice option, too. 2 forks (6/26/09) Casa Brasil BBQ, 6222 Bustleton Ave., 215-744-6206.
October 14, 2010
Also reviewed by Lari Robling: Cafe Con Chocolate, 2100 S. Norwood St., 267-639-4506. This small cafe in the western edge of South Philadelphia is often called Mexican-Japanese fusion. Best to say the chef/owner's heritage makes it a mixed menu of Mexican dishes and Japanese dishes. This is a welcoming place that offers a good brunch as well as dinner. Some nights there is a live music venue - check the website listings. Menu is heavier on the Mexican side with some stellar egg dishes and a sweet and spicy mole.
September 23, 2010
I'M KICKING myself because I messed around and didn't purchase tickets for this year's Epicurean Palette at the Grounds for Sculpture in Hamilton, N.J. It's a dang shame, since this is an orgy of food and wine the likes of which we don't see all that often around here. This would have been the year to go, too, since Kevin Sbraga will be finishing up his last weekend there as executive chef of Rat's Restaurant, which is a participant. Sbraga, who last week won Bravo's "Top Chef," is leaving Rat's Sunday to realize his dream of opening his own restaurant.
July 29, 2010
Here is an excerpt from Craig LaBan's online chat: Reader: Went to Bindi last week and had a delicious dinner. That 13th St. has really turned into a dining mecca. Any word on when those ladies will be opening Barbuzzo and what the holdup is? C.L.: I think the upscale modern Indian fusion at Bindi is one of the city's unique concepts. I'm looking forward to their soon-to-open Barbuzzo, too, because I love wood-fired Mediterranean fare (especially with what looks to be a Spanish influence)
June 3, 2010 |
Chimichurri sauce over sauteed pork is a Latin favorite. Parsley, garlic, red pepper flakes, oil, and vinegar are the basic ingredients for this piquant sauce that is used throughout South America. Chimichurri Pork Chops 1. With food processor running, drop garlic down feed tube. Stop processor, add parsley and pulse to chop. 2. Add pepper flakes, olive oil, vinegar, and water and process to form a thick sauce; it will not be smooth. (if making by hand, chop parsley and garlic together and mix in the remaining ingredients.