Trey Popp enjoys the good music and the great drinks at The Twisted Tail, the food, well not as much.
The kitchen’s emphasis is on charcoal grilling and Southern comfort, but the frequent result on our late-summer foray (and other visits) was food heavy enough for the dead of winter. Dishes were variously good (lamb shoulder with a parsnip-potato gratin), bad (rubbery battered cod), and a little weird (duck-chicken-lamb chili topped with separately cooked white beans, then sprinkled with chocolate salt).
One and a half stars – fair to good
Review: The Twisted Tail [Philadelphia magazine]
Photograph by Jason Varney