October 5, 2012 |
There's a sweet-wine revolution going on, and it's happening in restaurants, in people's homes, and in wine shops. More and more patrons are asking for riesling, moscato, ports, and sherries at local restaurants and bars, and sweet wine is being mixed in cocktails at sophisticated Center City spots like a. kitchen, as well as older establishments like William Penn Inn in Ambler. Demand for dessert wines, such as Madeiras and ports, jumped to 210,000 cases in the last year, a 10 percent increase over the previous year, according to Matthew Schwenk, director of product selection for Pennsylvania Wine and Spirit stores.
April 29, 2010 |
So our supper begins. It hasn't begun so humbly in days, various feasts and celebrations having spirited us to finer tables, in one case concluding in the take-home gift of a hollow dark-chocolate pig commemorating the birthday of a friend born in the Year of the Pig. One sprawling dinner in an Old City bistro included a passed hors d'oeuvre of tiny potato blinis topped with a bud of house-cured salmon, exquisite and sweet. Another, in a cozy townhouse dining room, was an homage to spring foraging - a mince of wild ramps beneath the pecorino in tender ravioli; and baby fava beans slick beside spongy morels in the rabbit dish.
May 3, 2013 |
WHEN IS Atlantic City's famed Boardwalk not a Boardwalk? This weekend, when it will be transformed into the world's largest wine bar. Tomorrow and Sunday, the Great Wood Way will be an oenophile's fantasyland as the first Do AC Boardwalk Wine Promenade is staged along the oceanside pedestrian thoroughfare. "We have created a really unique event that celebrates the beauty and excitement of the Boardwalk through the lens of food and wine," offered Leslie Sbrocco , the TV wine expert ("The Today Show," PBS' "Check Please!"
March 4, 2010 |
There should be little surprise about what's on the menu at Queen Village's Hoof + Fin (617 S. Third St., 215-925-3070), which filled the former Gayle last month. Owner Lucas Manteca, who owns Quahog's Seafood Shack and Sea Salt in Stone Harbor and is chef for Cape May Resort, has opted for a rustic look at his South American-influenced BYOB grill: suspended clear lightbulbs, butcher-block tables, and assorted tchotchkes. Prices are aimed at the neighborhood; figure on under $20 for main courses.
January 15, 2009 |
Darlene Boline Moseng, who did catering and private chef-ing, is into her third week of A La Maison (53 W. Lancaster Ave., Ardmore, 484-412-8009), a rustic French BYOB in the Main Line storefront that was Jewel of India. Moseng, a graduate of the Restaurant School, is keeping it traditional on a blackboard menu - coq au vin, short ribs, steak frites (dinner entrees: $21 to $28). She's backed in the kitchen by Maurice deRamus (Zen in Northern Liberties, Kujaku on the Parkway), and Marabella's alumna Lori Sexton is running the front of the house.
February 28, 2008 |
Pearl , a pan-Asian restau-bar three years in the works, has opened in a former Little Pete's at 1904 Chestnut St. The project from David, Scott and Sean Stein of Old City's Red Sky, with lawyer/club promoter Brett Perloff, is a two-story affair designed by DAS Architects (Rae, Rat's, Le Bec-Fin). First floor includes a white dining room and bar. There are a dark lounge, DJ booth, plus private room overlooking Chestnut Street on the second floor; four large "pearls," or seating areas, allow for bottle service for groups.
April 9, 2009 |
Another steak house is coming down the pike. Win and Sutida Somboonsong - who own Mikado Thai Pepper in Ardmore, Flavor in Wayne, Azie in Media, and Teikoku in Newtown Square - signed a deal for the old Roux 3 site (4755 West Chester Pike) by the United Artists cineplex in Newtown Square. Parker's Prime , a steak house named after the Somboonsongs' youngest child, Parker, will have a wine list put together by winemaker/importer Gino Razzi of Penns Woods Winery. A late summer/early fall 2009 opening is planned.
August 30, 2009 |
Economic forces continue to pummel the restaurant industry, with more than three dozen closings in the region this year. Yet, surprisingly, at least as many eager opportunists have stepped in, checkbooks in hand, to open new ones. "Restaurateurs are, almost to a fault, optimists," said Michael O'Halloran, who two weeks ago opened Kong, a Chinese bar-restaurant in Northern Liberties with a low-priced, small-plate menu. But there is a difference: Unlike the barn-size, $10 million-plus projects like the plush steak houses that were the norm as recently as a year ago, restaurants now on the books tend to have fewer seats, lower prices, and less lofty ambitions.
April 19, 2012 |
WAY BACK in the Paleolithic era of American Wine Drinking — a time coinciding with leisure suits, fern bars and the Carter administration — sweet wines ruled. People loved their cheap Mateus and Blue Nun and Andre Cold Duck. Then, all of a sudden, everyone got all sophisticated and savvy and demonstrated this by eschewing sweet for dry. Basically, you were a moron or a rube if you liked sweet wine. Or at least that's what we were told. I know something like this happened in our home when I was growing up. As a kid, I vaguely remember a moment when my parents started opening bottles of Napa Valley cabernet sauvignon and chardonnay.
October 19, 2006 |
Michael McCaulley is a successful Philadelphia sommelier, which means he makes more than $70,000 annually working three jobs and almost 70 hours a week under conditions that, at times, would seem risible anywhere else in the nation. "From a restaurant standpoint, it's archaic how we buy wine," McCaulley says of operating in a state where the sole seller is the beloved Pennsylvania Liquor Control Board. He's beverage director at Tria, the popular Rittenhouse Square wine bar; sommelier at Northern Italian steak restaurant Davio's; and co-owner of Tria Fermentation School, which opened this week and offers classes and wine tastings.