December 20, 2009 |
When you are weighing the choice between two entrees, it's never a good sign when the server leans furtively toward your ear to advise sotto voce that (surprise!) the more expensive cut of steak is a better bet. My first waiter at Parker's Prime, though, managed to elevate the hard-sell to a new level of crass. The $40 "zabuton" cut of Wagyu beef, he said, was so sublimely marbled from its famously pampered breeding, "I want to marry a Wagyu wife to feed me beer and give me massages.
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 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.
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 7, 2014 |
A romantic meal out should be a big deal no matter where or when it happens. But chef Terry White knows date night at the Shore can carry extra resonance. "Maybe they've circled that day of that week on the calendar when the grandparents can watch the kids," he says. "They've saved up to splurge, and it's a meal they're going to remember for the rest of the year - one way or the other. " When things go right? "That's when people remember you during the winter. " After what seemed like one of the cruelest, coldest off-seasons in memory, White, a longtime veteran of steak houses and the high-volume Princeton in Avalon, has reemerged in Cape May with an airy perch overlooking the sea and some inspired contemporary cooking that should be remembered quite fondly in December.
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.