November 20, 2014 |
In Paddy's Old City Pub, where neon beer signs gleam through the cigarette smoke, Mick Kae has a decision to make. "I don't know if I should write to my exes or what," Kae says, plucking an envelope from a stack provided by Casa Papel, a stationer in Northern Liberties. "I'm debating whether to actually kick a dead horse. It seems to make them angry when I communicate with them, no matter what the form. " He decides to give it a shot. After all, making connections is the point of Publetters, a series of free letter-writing events held at bars around the city.
June 22, 1986 |
This story is dedicated to Sal, Tony, Denise, Pat and Carmine and all the gang in South Philadelphia. Yo! And maybe the next number should be dedicated to the gang in the Burg. South Philadelphia isn't the only heavy-duty Italian enclave in this part of the world. In New Jersey's capital - that's the city on the north side of the bridge spanning the Delaware with the sign that says Trenton Makes, the World Takes - there's another one: a section of town known as the Burg.
July 1, 2010
Baba Ghanoush . . . 4 Chicken With Lime and Cilantro . . . 4 Fennel and Radiccio Salad . . . 2 French Potato Salad . . . 2 Steak and Portobello Sandwich . . . 3
July 10, 2006
EVERY DAY, I pick up the paper and read about Geno's and their sign. I don't understand why people go there in the first place, not because of the sign, but because of the fatty piece of meat they call a cheese- steak. Ever hear of Steve's or Chink's? Now that's a good steak. Jim Kantner Philadelphia
July 1, 2010 |
Steak, mushrooms, and sweet onions make a great, quick summer dinner. The steak, mushrooms, and onions are sautéed in the same pan. The balsamic vinegar-and-garlic marinade becomes a dipping sauce for the sandwich. Steak and Portobello Sandwich Makes 2 servings 1. Remove visible fat from steak. Mix garlic and balsamic vinegar in a self-sealing plastic bag. Add the steak and mushrooms. Marinate 10 minutes, turning bag over once. 2. Meanwhile, spray bread with olive oil and toast for one minute.
July 15, 2010
You go to Bitar's in the Italian Market for top-notch gyros and kebabs, thereby avoiding the cheesesteak glut two blocks away. But when in Rome . . . . Amin Bitar says the new Bitar steak and potato sandwich wrap started as a joke, as a customer asked for a Lebanese riff on a steak sandwich. It starts with a fresh-baked pita, spread with a moderately spicy harissa mayo, and topped with thinly sliced, char-grilled sirloin steak, sauteed onions, and red and green bell peppers.
July 8, 2010
Milan salad redux Under the orange umbrellas at Table 31's al fresco sibling, The Plaza Cafe, outside the Comcast Center, diners steeped in Philadelphiana can be seen smiling at the menu listing for the Milano Salad, a satisfyingly retro bowl that has passed this way before. It is quite simply - quite classically - a pile of crunchy iceberg lettuce tossed with lightened-up Russian-ish dressing, adorned with cubed tomato, hard-cooked egg, a sprinkle of peeled shrimp, and a shred of bacon - all the fun of a BLT, plus shrimp.
April 10, 2002 |
H. & J. McNally's Schmitter is legendary among Chestnut Hill pub-goers. Like any legend, the sandwich has inspired a few myths. Some folks believe it's named for former Phillies third baseman Mike Schmidt. Women in their ninth month of pregnancy have sworn eating a Schmitter induces childbirth. But here's the real story behind the Schmitter. One night in the late '60s, former Chestnut Hill Hospital ER worker and McNally's regular Dennis Krenich asked bar owner Hugh McNally for something different on his cheesesteak.
July 31, 2008
Q: I cook at home a lot and enjoy all types of cooking, especially grilling. How in the heck do you get a steak at home to taste like a great restaurant steak? Is it even conceivable? - Mark C. A: Mark, I've learned that things usually taste a little better when someone else waits on you, cooks for you and cleans up after you. I've tried to convince my wife that cooking at home is just as good as or better than eating out. But she always says, "Honey, we don't have prep cooks or people who wash dishes here like you do at work.
March 13, 2008 |
When it comes to beef, some restaurants are finding that bigger is better and that bigger and better is best. The philosophy may run counter to restaurant and food trends - small plates, more fresh and local vegetables and fruits, even vegetarian fare - but, in the ongoing scramble for consumer bucks, some restaurants are beefing up their menus, with prime, aged and specialty beef such as Kobe and Wagyu. And, in spite of the looming recession, the carnivores are buying, at prices up to $100 an entree.