September 9, 2010
Most prepackaged falafel taste more like cardboard than like the authentic version of this Middle Eastern street food. But these from Falafel Republic are surprisingly fluffy and delicious, made of mashed chickpeas, fava beans, onions, and spices. Just zap them in the microwave and add your own tzatziki sauce. Vegan and gluten-free. Cherries in chocolate John & Kira's chocolates return to the local farmers markets after a respite from the heat. Among the new offerings in their new fall line-up are these: a dried, tart cherry, enveloped in Valrhona dark chocolate with a touch of brandy.
August 4, 1991 |
Eating street food in Mexico - does the idea conjure up the very essence of adventurous traveling, or does it send you rushing for the Pepto-Bismol? If you're like many Americans, the thought is probably about as appealing as visiting a country undergoing a military takeover. After all, doesn't everybody know you shouldn't even drink the water in Mexico? And ordering in a restaurant - even if you're fluent in Spanish - can be adventure enough, without trying to deal with street vendors (who are notoriously dirty, right?
March 17, 2016
When the little Japanese grocery called Maido! closed its original location in Narberth, cooks seeking a local store for kombu, hand-pounded mochi rice cakes, or a wide range of imported furikake rice seasonings went into withdrawal. More important, Maido's lunch counter, known for homey rice bowls topped with chicken katsu in thick curry gravy and for tender gyu don beef stewed in sweet soy broth, was missed. Well, Maido! reemerged in the fall in a bright new space in Ardmore.
June 5, 2015 |
Street food via Vietnam Bucks County-raised chef Chad Kubanoff, having immersed himself in Vietnamese food and culture for six years, has come home to open a restaurant in Northern Liberties specializing in Viet street food. Same Same - a riff on a Vietnamese expression ("it's the same, but not the same," Kubanoff explains) - is at 614 N. Second St., occupying the BYOB that previously accommodated Copper and Koo Zee Doo. Kubanoff kept the open-kitchen configuration, decorating with street signs and objects brought back from Vietnam.
November 22, 2009 |
There was so much syrupy hoisin and sweet sauce streaked across my first dinner at Kong - Northern Liberties' new ode to Hong Kong street food - that it was pretty clear Michael O'Halloran's "authenticator" wasn't having the desired effect. That's a tough spot to put your Chinese mother-in-law in ("authenticator," that is), especially when you and your team of chefs plan to stray as perilously far from the familiar as Kong's kitchen does. But that is exactly the role to which his wife's mother, Suet Ping Chiu, has been elected, the resident expert to lend O'Halloran's wide-ranging menu of dumplings, bar snacks, and noodle soups a little Hong Kong street cred.
January 21, 2010 |
The week of Feb. 1 marks the opening of Maru Global (255 S. 10th St., 267-273-0567), Philadelphia's first quick-serve eatery focused on takoyaki, the puffy, fried crepe balls. The Japanese street food is traditionally studded with octopus, but Tokyo-born chef Ryo Igarashi and his wife, Nicole, both local restaurant veterans, are offering multiple varieties, including Philly cheesesteak, pizza, spicy shrimp, barbecue, and sweet-and-sour miso. The original, based on scallion and red ginger, can be made to order with shrimp, chicken, sirloin, or octopus.
January 28, 2010 |
When I think of the most memorable foods I have tasted around the globe, it's not the decadent, multicourse, four-hour dinner in a Michelin-starred Paris restaurant I dream about - it's the perfectly tender crepe, sparingly graced with cinnamon and sugar and just enough sweet butter to melt it into a slick of caramel, that I bought from a street vendor in the 7th Arrondissment for 1 euro. I long for the charred, sweet and salty aroma and flavor of the just-plucked-from-the-sea lobster, grilled with chiles and lime and tucked into a fresh corn tortilla with a few slices of avocado and crema, that I ate on a beach in Mexico.
July 22, 2016 |
Philadelphia's Chinatown has long been a destination for certain things: implausibly cheap fruits and vegetables, an endless supply of beckoning-cat statues, and banquets of spicy delicacies spinning on tabletop lazy susans. But, fortune cookies aside, it was not really where you'd go for dessert. In the last year or so, that's changed. At least eight new dessert spots have opened (or will soon) within the few blocks framed by Ninth and 11th Streets, Filbert to Vine, bringing whole genres of sweets you didn't know you were craving.
April 1, 2016 |
It might seem odd for a pair focused on Filipino and Hawaiian street food to dabble around ancient Rome for culinary inspiration. But Kiki Aranita and Chris Vacca, co-owners of the Hawaiian-fusion food truck Poi Dog, each majored in classics at Bryn Mawr. So, for them, it's a sensible step in their evolution as chefs, using food to tell personal and political stories. Though Poi Dog's street fare tells the story of Aranita's heritage (she grew up in Hawaii and Hong Kong), this latest endeavor looks at not only what ancient Romans were eating, but why this food was only available to the elite class in their society.
April 15, 2010
As niches in the local food world go, the current demand for the Japanese street food takoyaki is as small as the takoyaki itself. It's a petite delicacy: a globe-shaped puff of pancake batter about the size of a golf ball. But Nicole Igarashi and her Tokyo-born husband-chef, Ryo, already knew the power of this treat before they opened their quirky Japanese street-food storefront dedicated to variations on the genre in February. A great takoyaki - its crust a delicate crisp, its center a melty core of savory batter scented with dashi, mountain yam, pickled ginger, and a chewy morsel of your choice (octopus is traditional)