Photo provided by ITV’s Kyle McCormick
There are only two reasons why we get so giddy when soft-shell season comes around, two reasons why we like eating them at all:
- Eating soft-shell crabs is a no-fuss way of eating crabs (which is an otherwise very fussy experience with the shell on).
- It makes us feel alive.
Digging into them with a fork and knife — really, eating any animal whole like that — is a pretty primal experience in itself.
But let’s take it a step further, shall we? Let’s chomp into them without using any utensils at all. Let’s just stuff them between bread and rip into them like the beasts that we are. We’re at the top of this food chain, so we might as well act like it.
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Adan Trinidad rolls out a menu of tortas on Monday
Fishtown’s Sancho Pistola’s kicks off weekday lunch on Halloween day. Chef Adan Trinidad will be serving burritos for perhaps the first time at Sancho’s and he also has a full menu of tortas. Among those tortas:
- La Cubana
Ham, Swiss cheese, pickles, mustard, chipotle aioli
- Grilled Chicken
spinach, thyme, aioli, black bean chihuahua cheese
- Braised Short Rib
black beans, lettuce, chihuahua cheese, horseradish crema
- Egg and Chorizo
black beans, lettuce, Oaxaca cheese, guacamole
provolone cheese, broccoli rabe, long hots, thyme aioli
And in order to properly kick off lunch, on Friday, November 4th, owners Joe Gunn and Casey Parker are hosting a “European Spoils” lunch with epic beers from Cantillon.
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Yada Yada Tacos, tonight at Sancho Pistola’s
Sancho Pistola’s Fishtown Taco Exchange series continues this evening with the Grubhouse crew coming in for “Yada Yada” Tacos. We could tell you what the tacos are but then you might not watch this amazing video.
We will tell you that the Taco Exchange kicks off at 7 p.m. at Sancho’s and $12 will get you two tacos and a sweet treat.
Fishtown Taco Exchange XXII: Grubhouse [Sancho Spielbergo]
Sancho Pistola’s [Foobooz]