The Twisted Tail Celebrates Four Years

Duck nuggets at the Twisted Tail.

Duck nuggets at the Twisted Tail. Because who doesn’t love duck nuggets?

When the month of my birth rolls around, I tend to celebrate for the entire 30 days. The Twisted Tail seems to have the same idea: as July marks their fourth year, they will be celebrating on all the days of the month that have the number 4 in them.

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Edible Philanthropy: Philly Style Bagels Is So Close To Hitting Their Crowd Funding Goal

philly-style-bagels-400Following a year of pop-up bagel days at Pizzeria Beddia (recently named as possessing the best pizza in the United States, which has nothing at all to do with bagels, but we’re gonna keep reminding you anyway), Fishtown’s favorite bagel boys from Philly Style Bagels are in the home stretch of an Indiegogo campaign that will help outfit their new, permanent bake space.

Yes, you read that right. They’ve secured a location right on Palmer Park, but with just a few days left they’re still about $7k shy of the $20,000 they’ll need to buy their own oven, even larger than the one they’ve been using at Beddia, and keep the bagels rolling out hot, fresh, and at reasonable prices.

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Gastronaut: The Case for Crawling

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Illustration by Kagan McLeod

When we were young cooks, none of us could ever stand still.

Work — 12 or 14 or 16 hours. White jackets and checked pants; prep and then more prep and then the first hit, the dinner rush, the long, slow glide toward wipe-down. Crews rolled out the back doors of restaurants, converged on the nearest bars for first drinks, then moved on — looking for salty things and fried things and sushi and pho and flat, floppy slices and weed. We were perpetually unsatisfied, a whole knot of us growing antsy and weird if we spent more than 45 minutes in any one place, because no matter where we were, there was always the chance of something better waiting right next door.

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Philly’s Best BBQ Spots: A Guide to Sides

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Clockwise from top left: Burnt end baked beans from Fette Sau, burnt ends from Percy Street and collard greens from Sweet Lucy’s | Photo by Jason Varney

Even in this Yankee city, barbecue is a summertime staple. And while any dilettante can find good ribs in Philly these days (and brisket, too), a truly great barbecue joint should be judged by how it handles dishes other than the main attraction. Here’s a brief guide to going deeper at the region’s best barbecue spots. Read more »

The Dirt: What To Get At The Farmers Market This Weekend

Carrots

It’s as if the Supreme Court timed things on purpose, because it’s not just the sidewalks of the Gayborhood and your Facebook feed that are going to be filled with rainbows this weekend. Celebrate marriage equality at your local farmer’s market this weekend with the honest-to-goodness rainbow of color (see what I did there?) you’ll find in the brand new market additions for the week.

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North Bowl’s Second Annual Tot Chef Competition Is Coming

Blow-torched s'mores tots at last year's competition.

Blow-torched s’mores tots at last year’s competition.

Like their french fried cousin, tater tots are the ultimate comfort food. Little did we know, however, that tots are also the base around which creativity can flourish. Yes, if you can make a crispy-yet-fluffy tot, you may be able to take a burger to perfection. But why not let tots take center stage some of the time?

North Bowl gets it, which is why they are hosting their 2nd Annual Tot Chef Competition on Saturday August 1st. Think you can make a great tot? Now’s the time to prove it.

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Drury Beer Garden and Opa Get New Summer Menus

Greek Mom's Grilled Cheese | Photo by Opa

Greek Mom’s Grilled Cheese | Photo by Opa

Chef Bobby Saritsoglou is making some menu changes for summer at Opa and the Drury Beer Garden. Drury gets a full new menu and Opa has new lunch options. Drury’s offerings are classic beer garden food: we’re talking burgers, fries, corn dogs and a pork belly sandwich with greens and sharp cheese that sounds delicious. Opa has several seasonal salads along with the Greek classics like gyros, Greek omelets and souvlakia.

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Triangle Tavern Launches Weekend Lunch

red-sauce-triangle-tavern-940For the first time since the original Triangle Tavern’s opening in 1933, the South Philly tavern will begin weekend lunch service this Saturday June 27th at 11 am. Well, they’re calling it lunch, but with options like ham and egg sandwiches and French toasts, let’s call it what it really is: brunch. And a boozy brunch at that.

Don’t worry, your Triangle Tavern favorites will all still be available. Chef Mark McKinney is still serving up classics like juicy roast beef sandwiches and mussels (red or white). But he’s also introducing weekend specials like spaghetti carbonara and the aforementioned french toast.

Similarly, drink service also honors the old while inviting the new. 12 draft beers, an entire list of Negroni variations and Adult Water Ice, available in six different flavors in either a goblet or pitcher, will all continue on from the regular menu. New additions are primarily cocktails and include seasonal bellinis, Blood Marys (garnished with mini meatballs) and house made limoncello.

Triangle Tavern [Foobooz]

Because Sometimes It’s Sunday Morning And Beer Floats Just Don’t Seem Appropriate

CoffeFloatRemember when we wrote about those beer floats being done as a kind of sideways collaboration between Joe’s Steaks and Bottle Bar East? Those were awesome, right? But unfortunately, not every day is a beer float kind of day. Meaning that sometimes it’s Sunday morning and beer, no matter how delicious, just doesn’t seem like the right thing to be adding to your ice cream.

Well, that’s where Weckerly’s Ice Cream and Rival Brothers Coffee comes in.

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