Twisted Tail

  • Cuisine: ,
  • Alcohol: Full Bar
  • Meals Served: Dinner, Lunch
  • Price: $$
  • Accepts Credit Cards: Yes

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Twelve Drinks for the Holidays

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Twelve Drinks for the Holidays

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With Thanksgiving looming and the holiday season descending upon us, we bet you’re going to need some new drink recipes. In the December, 2013 issue of Philadelphia magazine we asked George Reilly of Twisted Tail, Phoebe Esmon of Emmanuelle and of Hop Sing Laundromat to help us create twelve winter holiday drinks.

Cheers!


The 12 Best Winter Holiday Drinks [Philadelphia Magazine]

The Revisit: A Second Chance For The Twisted Tail


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twisted-tail-logoThe Grit Invasion of Philadelphia may be long in the tooth by this point, but that hasn’t kept new armadas from lashing the city with ever-growing waves of cream-soaked, butter-fatted, cheesed-up swells of coarsely milled corn.

And with each new entry into the city’s unofficial shrimp-and-grits competition, you could be forgiven for wondering if grits should be classified now as a dairy product rather than a grain. That’s all fine and good, as its goes.  Not exactly shocking that restaurant kitchens still like butter and cream in 2013.

But consider the recipe provided by Anson Mills--the South Carolina grain specialist whose grits have become the gold standard in high-end restaurants. It’s a simple ingredient list: grits, a bit of salt and pepper, and water. Plus a pat or two of butter to mix in at the very end.  Pretty austere, right?

The thinking at Anson Mills is straightforward: too much dairy fat eclipses the flavor of the corn they take so much pride in growing and milling.

This philosophy sprung quickly to mind not long ago at, of all places, The Twisted Tail, a blues venue that got an awful lot wrong about Southern cooking back when it opened two years ago. But those memories of mediocrity faded away in the light of many of new chef Leo Forneas’s dishes, not least his Louisiana-style shrimp and grits.

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