The latest issue of GQ features Alan Richman’s ranking of the top 25 new restaurants in the country. Right off the bat, his #25 is something of a surprise: Pizzeria Vetri. Here’s what he likes about the crust:
Alan Richman, GQ Food editor and Philadelphia native has ranked his ten favorite Philadelphia cheesesteaks. In a single day, Richman and his crew of cheesesteak eaters managed to try 23-steaks and ranked the top-ten steak sandwiches in order.
There are plenty of zingers and a top-ten list that will be sure to be criticized. Unfortunately we don’t know which places he went to that didn’t make the list.
GQ comes up with its list of the 50 best things to eat and drink right now. Two items from Philadelphia spots make the list. The pig tails at Alla Spina and Federal Donuts’ blueberry muffin doughnut.
The cooking strutted past tolerable to remarkable. I had no idea so much flavor could be delivered without butter, cream, milk, eggs, and other kitchen staples. Chef Richard Landau’s staff must include a benevolent gremlin or a fairy godmother who sprinkles magic dust over the pots and the pans. I had trouble understanding how vegan food had advanced this far and this fast without an accompanying outpouring of acclaim.
Washington D.C’s Little Serow, a “transformational”Thai restaurant is ranked number one. Hog & Hominy out of Memphis, Tennessee is number two.
Praise is something that Richard Landau and company should be getting used to. The vegan restaurant ranked number three on Philadelphia magazine’s 50 Best Restaurant list and has been widely praised in all the local reviews.
Alan Richman and GQ come up with their 2012 list of the Ten Best New Restaurants in America and Chestnut Hill’s Mica makes the list. Richman says it is all about the food at Chip Roman’s follow-up to Black Fish.
We had Barnegat scallops with white chocolate sprinkled on top, enough to add a smidgen of sweetness, exquisitely done. We had Lancaster County chicken, rolled, fried, and stood upright. So much work. With it was bacon, pearl onions, fingerling potatoes, slashes of sour-cherry puree. Shows Roman’s training, a stint at Le Bec-Fin.
We had foie gras terrine, short ribs with celery-root puree, rockfish with sweet potatoes, black bass in brown butter. All came to the table lavished with accoutrements appropriate to the dish. Nothing showed up twice. Not a sauce. Not a drizzle.
In the article, Roman was able to give a shout out to another Philadelphia restaurant, The Farm & Fisherman. Roman says chef Joshua Lawler “just nails it.”
Richman named Bibou to his 2010 list, and we know how things have turned out for them.