Stock

  • 308 E Girard Avenue, Philadelphia, PA
  • Website
  • Cuisine:
  • Meals Served: Dinner, Lunch
  • Price: $$
  • Accepts Credit Cards: Yes
  • Hours: Dinner: Thursday to Monday from 5:30 p.m. to 10:30 p.m.; Lunch: Sat­urdays and Sundays 11 a.m. to 2 p.m.

Latest About Stock

Philly’s Best Instagramming Restaurants

There are a million and one food photos out there on Instagram, but here are thirteen of Philadelphia’s restaurants that do Instagram best.

1. Russet – @russetphilly 

Russet posts a lot of vegetable pics, but makes ‘em look very appetizing thanks to such bright hues.

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Another specimen of the chioggia squash.

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Two for One Reviews by LaBan

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Dizengoff and Stock are both reviewed by Craig LaBan.

This weekend, Craig LaBan offered two reviews for the price of one Sunday Inquirer as he reviewed both Stock and Dizengoff. Each spot focuses on a single specialty with admirable results. 

Stock – Two Bells, Very Good

Where Stock truly excels, and the best reason to hang with Fishtown hipsters at the counter, are the small menu’s beef-free options. The mushroom pho packs an umami punch the beef pho lacks. The shredded green papaya starter is one of the most irresistible salads in town, the crunchy threads and roasted peanuts basking in a tart and funky fish sauce-lime dressing that flickers with chile heat. Of the daily banh mi hoagies, which included tasty chicken meatball and unexpectedly bland pork sausage, the surprising winner was filled with custardy tofu, bright with soy-garlic marinade, pickled cabbage, and creamy Japanese mayo.

Stock: The meticulous beef pho has depth, but is outshone by other offerings [Philadelphia Inquirer]




Dizengoff - Three Bells, Excellent

[T]his hummus takes on its magnetic powers thanks to chef Emily Seaman. The Zahav alum compulsively creates new garnishes daily based on what farmers deliver, with spot-on instincts for textures and flavor contrasts.

Summer corn took on the musky sweetness of fenugreek. Red peppers, simmered with pomegranate, went for a muhammara mood with crushed walnuts. Soft cannelinis were tinted yellow with Yemenite hawaj curry, dusted with smoky black flecks of Urfa chilies. Charred eggplants were cooked to a gloss, then tanged with vinegar and garlic. Fragrant ground lamb, one day topped with pickles, another stewed with orange and pistachios, hit a high with aromatic Persian spice.

Dizengoff: At this 'hummusiya,'  the chickpea puree takes on magnetic power [Philadelphia Inquirer]

Experiencing the Heights of Soup at Stock

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Brian Freedman sings the praises of Stock, the Vietnamese cafe on Girard Avenue in Fishtown.

Beef pho tastes as deep as some sort of soupy Mariana Trench, the liquid exquisitely, exuberantly rich in character. Mushroom pho is built on a stunning umami-rich broth. Both of them, with a generous scattering of herbs and their perfectly cooked rice noodles, are large enough to share but good enough that you won’t want to. 

There’s way more to Stock than simple broth [Philadelphia Weekly]
Stock [Foobooz]

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