Restaurants Can Break Your Heart, Too

Team Foobooz was at the South Philadelphia Tap Room two weeks back — as one of us noted in our column this week — and their lack of Newbold Spuds spurred a spirited discussion, which we’re in turn spurring right back in your direction.

Have any of your favorite restaurants or bars made the mistake of removing a beloved or signature item from the menu? For no good reason? Where was it? What was the item? Why did you love it?

After all, it’s not just other humans that can break your heart. Just in time for Valentine’s Day, we want your stories of menu betrayal. Comment away…

  • Lola

    Dmitri’s stopped serving the shrimp pil pil “special” for a few months because the company that made the hot pepper sauce went out of business. Fortunately, its back, but with a new sweeter hot pepper sauce…its still good, but its not the same.

  • Joy

    Yes! Rembrant’s used to server something called “Tuscan Fries” that were like heaven. The fries were tossed with pecorino romano, balsamic, garlic and herbs. RIP Tuscan fries.

  • jagee77

    el azteca used to have frijoles azteca which were soooo good
    it was like a stew of pinto beans, tomatoes, onions, cilantro and chorizo
    sooo good
    it was like a side dish

    just one day they stopped making them

    a very sad day

  • elisabeth

    i was never a huge fan of the SPTR’s newbold spuds, BUT i absolutely LOVED their grilled cheese. they took it off the menu. i haven’t been back since, cause the sandwich they supposedly “replaced” it with SUCKED.

  • elisabeth

    i was never a huge fan of the SPTR’s newbold spuds, BUT i absolutely LOVED their grilled cheese. they took it off the menu. i haven’t been back since, cause the sandwich they supposedly “replaced” it with SUCKED.

  • SWK

    Joy, good call on Rembrandt’s Tuscan Fries! They really were the best thing ever. In fact, in memoriam, I think I’ll crack out the deep frier and replicate them at home…

  • EmmKay

    My story is not one of a removed item, but simply a changed item. Eulogy used to have the most amazing hand-cut frites. Then they went to the frozen kind.
    A few months ago, they went back to the hand-cut which were awesome, but I think the frozen has now returned. Bleh.

  • Pedro

    I guess I’m dating myself… When I first moved to Philly, I lived right around the corner from the RTM. The Down Home Diner was housed in an old transplanted prefab metal diner. They had two items that played a big part in my life: their strawberry shortcake, berries on a sliced biscuit with vanilla sauce, got me through a couple of rough patches (the waitresses were nice enough to serve it anytime, though it was supposedly only available for lunch); and they had big jars of sour cherries on every table that were endlessly addictive.

    Place never recovered from the move to its new digs, unfortunately.

  • rory

    Fear not, fellow Rembrandt’s lovers…the tuscan fries are seasonal. I went through a mini-depression a couple winters ago when i first went to Rembrandt’s without the tuscan fries. A kind waiter told me that they return after the winter, and a couple months later, there they were. Now if this spring is different, I’ll join you in the agony of loss.

    Briefly, Matyson had a butterfish with huitlacoche grits dish (I think. I might be mixing the two dishes, but i think it was huitlacoche and grits). As much as I still enjoy Matyson, every time I go, I feel a little sad I can’t get that dish again.

  • kara

    Royal Tavern used to have an amazing brisket sandwich on the menu. I had it once a week for 18 months and my figure reflects this. Each time I find a favorite item on their menu, it is removed within 3 months now.

  • http://findingphilly.com mattohara

    20 Manning had a killer escargots fondue. :(

  • claire

    The Johnny Brenda’s Corn Muffin Delight is hugely missed: a giant corn muffin with sauteed peppers and onions, egg, and cheese on top. Even better if you sliced off half of the muffin, butter it, and put maple syrup on it, moving all the savory toppings to the other half and topping them with hot sauce. Truly, brunch greatness.