September 3, 1987 |
Hey mon, know where to get some fooood . . . Jamaican food? Uhuru, jus nort o' Market on 52nd Street, das where. The heady smells of incense and the pulsating reggae music usher you into a narrow store selling Caribbean produce, groceries and lots of Jamaican record alblums. The small, simple dining room is in the rear. Uhuru is the place to go if your sense of adventure includes eating things like tripe, goat, and a very strange looking dish called ackee. Start with one of several exotic non-alcoholic drinks.
June 24, 2016 |
Most of the customers at Stargazy, chef Sam Jacobson's British pie-and-mash shop, come in very hungry and leave very happy. Most. "I've had a woman throw a tantrum here," says the relocated Londoner, who opened last fall on East Passyunk Avenue. The trigger for her freak-out: spotting the word tripe on Stargazy's menu board. Jacobson had made a pie filled with bits of the beef stomach, slow-cooked in the French style with cider, cream, brandy, mustard, and herbs, as a daily special.
March 10, 1999 |
The meat cleaver falls with a sharp, swift, bone-cracking sound, separating the chicken into two sections and punctuating the conversation. Chuck Cambria trims some fat from the bird, gives it a neat, clean-cut look, and - in what seems like one unbroken motion - wraps it politely in butcher paper. He's been at his South Philadelphia butcher shop for so many years he can trim steaks, grind beef and pound veal paper-thin while talking with customers or answering the phone. This day he's talking about tripe.
July 17, 1996 |
Yo, Chefs! My family and I love the pepper pot soup from Vitale's Restaurant, in the vicinity of Cottman and Bustleton avenues. They serve it on Thursdays. It is the best I have tasted. Would it be possible to get the recipe? James Tarlton Oxford Circle Dear James, Dave Green, the chef at Vitale's, serves an Italian-American version of pepper pot soup. More traditional renderings of the meal-in-a-bowl soup have been a Philadelphia staple for at least 200 years, since the days when the city traded goods and recipes with the West Indies.
December 21, 1988 |
Q. Can you give me the calorie count for uncooked oat bran? Donna Durrer, Portland, Ore. A. Oat bran has only recently become a very hot item and therefore is not listed yet in any of the calorie tables that I've checked, and not even a miller who supplies oat bran in bulk to health food stores knew the answer. The closest reference that I have been able to find is in Barbara Kraus' book "Calories and Carbohydrates," which lists Kellogg's Cracklin' Oat Bran cereal. Whether the calorie content of this cereal is the same as oat bran bought in bulk remains to be seen.
January 22, 2016 |
Here is an excerpt from Craig LaBan's online chat of Jan. 19, 2016: Reader: Unless you're saving it for review (!), how does the Shake Shack chicken sandwich compare to Chick-fil-A or Federal Donuts? Craig LaBan: No formal review planned. But after first experiences with both sandwiches, I'd have to give my nod to Shake Shack. FedNuts had more interesting flavors going on. But the meat inside was overcooked and a tad stringy. The Shake Shack sandwich was spot-on . . . so crisp on the outside, and really, really juicy inside and very well built from top to bottom.
January 9, 1998 |
For those friends of pho always searching for a different spot to enjoy this traditional Vietnamese beef-and-noodle soup and its numerous variations, there is Pho 97, on the west end of Chinatown. This is not to be confused with Pho 75, the chain out of Virginia, which has two restaurants in town. Or Pho 79, a Vietnamese restaurant that used to operate near Ninth Street. The folks at Pho 97 say they decided on their name because the restaurant opened in 1997. (And just maybe because Pho 75 - 1975 was the start of the Vietnamese exodus - has been so successful.
June 16, 1995 |
When you leave Sam's Cobblestone Restaurant with your leftovers wrapped in foil and tucked inside a brown bag, it's not unusual for you to get instructions on how best to reheat them at home. Sam's also is the kind of place where the servers cater to your whims as if you were a long-lost relative. All of which helps to make this South Philadelphia restaurant a good bet, especially at those times when you feel like giving up the likes of sun-dried tomatoes, portobello mushrooms, and risotto for things such as scungilli salad and tripe.
May 19, 1989 |
Ristorante Longano is Jerry Vale singing "Volare," crisp white table linens, wonderful garlic scents wafting up from the downstairs kitchen, waiters and busboys who say "Yo. " If visiting house-guests want an authentic South Philly dining experience, take them here. If you are looking for a small, cheerful, casual Italian restaurant with superb food for the price, discover Ristorante Longano for yourself. This is no one-sauce-fits-all restaurant. What sets Longano apart from other big-portion, low-price, cigarette-machine-by-the-door places is fresh pasta, some unusual dishes (such as black ravioli stuffed with lobster)
August 7, 1998 |
Some friends were talking the other day about restaurants. A couple of them asked if there was a dining spot truly representative of a typical, old-time South Philadelphia Italian eatery. Well, I told them, there was a classic: Graziano's Ristorante. One problem. Graziano's is in South Jersey, not South Philly. But once inside, you'd never know. Eyeballing the surroundings and enjoying the menu, it could be 10th and Reed, or 12th and Dickinson. Graziano's, on the White Horse Pike en route to the Shore, has been serving a fine and honest version of American-Southern Italian fare for nearly 20 years.