The Leftovers: Double Knot

DoubleKnot2

Stray thoughts, random musings and extraneous details from this week’s review of Michael Schulson‘s new izakaya/cafe, Double Knot.

  • “This is one of the best restaurants in Philadelphia!”

That came from the comments on yesterday’s review, and the guy who wrote it is absolutely right. It is one of the best restaurants in Philadelphia. It’s one of the most ambitious, the most daring, the most exciting in a long time. So why didn’t it score 4 stars?

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What Lies Beneath: Double Knot Reviewed

In the basement of Double Knot | Photo via Double Knot

In the basement of Double Knot | Photo via Double Knot

Breakfast, 9:30 a.m. // Like Garfield and 10,000 novelty t-shirts, I don’t do mornings. Particularly not ones that haven’t snuck up on me accidentally—the sun rising while I’m still out doing whatever it is that insomniac food editors do—and caught me still in last night’s clothes.

One of the reasons I became a writer was so I’d never have to get up before noon. Sadly, somewhere in my youth I missed an important distinction. Some writers get to sleep the mornings away, sure. They’re generally the ones who own more than zero berets and have strong opinions about pencils. And then there are the ones who actually have to make a living.

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Hop Sing Laundromat Is Not Closing

hop-sing-laundromat-wall-mike-persico-940

There are some rumors floating around out there in the restaurant world that , the most recognizable face behind Hop Sing Laundromat (and occasional spokesman for the North Korean government), is closing down his Chinatown bar and moving on.

We can say with confidence that this is not true.

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Noord Rolls Out A New Spring Menu

joncarl-lachman-noord-400Joncarl Lachman has been busy lately. He just got The Dutch open with his new partner, Lee Styer. There’s Neuf to worry about in the Italian Market and, as always, his original restaurant, Noord, to see to.

And yet, he still found time to brighten things up for Spring at his home base. This is his new, “warm weather-ish” menu at Noord, which is available right now.

The highlights? So glad you asked. Lachman and his kitchen still have all the favorites (bitterballen, herring sandwiches, the mustard soup), but have now added some satay to the menu. Plus an open-faced pork belly and gouda sandwich with an egg on top that looks like it could be awesome.

There are some more additions here and there throughout the menu. You can take a look at the whole thing below.

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Learning Curve: Sate Kampar Reviewed

Photo via Sate Kampar

Photo via Sate Kampar

This is what you do. You go to Sate Kampar on a first date. You save it for someone special—for when Tinder, the phone psychic, your matching Deadpool tattoos or shared fear of dying alone and being eaten by raccoons tells you this is the one. That it’s going to go the distance.

You go to Sate Kampar and you drift down into the hard-backed wooden chairs, under the soft yellow glow of the lights. You order off the sate menu (satay is how you spelled it, always, until seeing it done this other way in a place that probably knows), because meat on sticks? That’s easy. That’s just a little bit foreign but still approachable, good for a first date.

You go for the kambing (the goat) because it’s that kind of night and you’re willing to take chances, and then the ayam (the chicken) for safety.

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Field Guide: Where to Find the Best Fried Chicken in Philadelphia

Fried Chicken from Fat Ham Philadelphia

Fried chicken from Fat Ham | Photograph by Vanessa Beahn

While Philly isn’t a traditional bastion of poultry excellence, its fried chicken game has gotten strong. Today’s restaurants have innovated, resurrected classic styles, and even won awards for dunking birds. So check out these joints (some new, some old) next time you feel like getting a little fried chicken in you. We give you: the best fried chicken in Philadelphia.

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Chef Bobby Saritsoglou Rolls Out New Menus At Opa And Drury Beer Garden

Peinirli from Opa

Peinirli from Opa

It’s been just about a year since chef Bobby Saritsoglou took over the kitchen at Opa. And now, he’s making some changes to the original menu he rolled out, and adding a few things to the board at Drury Beer Garden as well.

One of the biggest things he’s trying? Making peinirli, which is being described as, essentially, Greek stromboli.

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Tunnel of Love and Dumplings: Tom’s Dim Sum Reviewed

The Scallion Pancakes at Tom's Dim Sum | Photo by Claudia Gavin

The Scallion Pancakes at Tom’s Dim Sum | Photo by Claudia Gavin

There are a lot of restaurants in this town that I go to because it’s my job. There are some I find myself in because life is strange and sometimes the lesser of many evils is a plate of greasy mozzarella sticks and a hip flask of Jim Beam and Coke at 3 a.m. Others I go to because I get caught up in the excitement just like everyone else—the frenzy of the new—and want to be there to see what all the fuss is about. To weigh this particular fuss against the fuss of last week and whatever fuss might be coming along next.

And then there are places I go to because I simply can’t not go. Because something in them draws me like gravity—a comfort beyond simple sustenance, strong drinks or good company. The bar at Bud & Marilyn’s is like that. Ting Wong in Chinatown. El Rincon Criollo. This little sushi place in Suburban Station that I love just because all the sushi is made by robots and I love robots. Stargazy, which I sometimes dream about because the banoffee tart blew my mind once and I can’t ever get there often enough.

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Third Time’s A Charm: Garces Is Headed Back To Atlantic City

Tropicana Casino in Atlantic City

Photo | Dan McQuade

So, I’m guessing no one has told the Iron Chef that Atlantic City is going through a bit of a rough patch, huh?

Or maybe Jose Garces just doesn’t care. Maybe he knows something we don’t. Maybe, at the tail-end of a $40 million renovation, the Tropicana in Atlantic City just looked like too good of a bet not to take (see what I did there?).

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