The Philly Mag 5046. BlissBliss always takes us by surprise. It’s oddly placed on Broad Street, has an already slightly outdated dining room, and proffers a world of flavors. (Dumplings and empanadas? Hmm … ) But the kitchen is kicking out solid food, dressed up with hints of chorizo, truffle or ginger. It’s priced right, too. Make a reservation now
47. SovaloOne rarely considers Northern Liberties a destination for Italian food, but Sovalo should cause a rethink. A salad of fennel, apples and speck, ethereal gnocchi, and crispy chicken cooked under a brick exemplify the elegantly simple, seasonally sensitive dishes chef Joseph Scarpone does masterfully. The lovely space, the fresh interpretations of Italian standards and beyond, and a well-chosen, fairly priced wine list with an Italian and California focus will help break any red-gravy habit. Make a reservation now 48. LolitaIt’s not just about the excellent BYOT margaritas. It’s about the hole Lolita fills in the increasingly crowded Mexican dining scene: more sophisticated than a taco joint, less ambitious than upscale gourmet projects. Even when the flavors get muddled, or the plates are loaded up with everything in the kitchen — like the enchiladas with mushrooms and cheese and shrimp and beans and rice and salsa and … — Marcie Turney’s nouvelle Mexican food is ultimately enjoyable. For more information49. BluefinFanatics crowd this nondescript Plymouth Meeting strip-mall spot, cheap sake in hand, even on a Monday night. It leaves the uninitiated a little bewildered. But beyond the neon “Got Sushi?” sign, sometimes lackadaisical service, and pedestrian iceberg-lettuce house salad, Bluefin has confident chefs who know their (often hard-to-find) fish. Their talents shine in simple preparations like hamachi kama yaki (grilled yellowtail cheek) and straight-up sushi. For more information
50. NanChef Kamol Phutlek’s menu at this University City BYOB has remained frozen in time, offering Thai and French standards and dishes that merge the two. Though the ideas are no longer novel and the execution’s a little rote, this is fusion that actually works, and Nan’s takes on traditional satay, classic escargots in puff pastry, and Peking-style duck in a tangy vinegar sauce still taste great after all these years. Plus, it’s a bargain. For more informationOriginally published in Philadelphia magazine, February 2008 User comments
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