Turney and Safran 13th Street Update

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Valerie Safran and Marcie Turney at a still under construction Lolita | Photo by Jack Cotter

There’s always a lot of going on along the Thirteenth Street empire of Valerie Safran and Marcie Turney, although recently, it has been extra newsworthy.

Craig LaBan visited the post BYOT Lolita and rewarded the Safran and Turney’s original restaurant two-bells, though he predictably does gripe about the noise.

What’s happening at 13th and Locust » 

Treemont Gets Two Bells

Photo by Alex Tewfik

Photo by Alex Tewfik

This weekend, Craig LaBan reviewed Chip Roman’s The Treemont and wonders where all the diners are. Scared off by an unusual deadspot in Center City or dissuaded from the Cheesecake Factory construction site down the block? But for those who have made it in the doors, there are rewards.

If Roman has the financial fortitude to endure the leaner months, the Treemont has the ingredients to become, with refining (and maybe some noise-proofing), a reliable, fine-dining hideaway with quality entrees, fairly priced in the mid-$20s.

Two Bells – Very Good (93 decibels)

Treemont mystery: Good food, few eaters [Philadelphia Inquirer]
The Treemont [Foobooz]

Uneven Barbecue in Ambler

lucky-well-outside

Craig LaBan ventures to Ambler for the promise of barbecue and whiskey at the Lucky Well. What he finds is uneven at best. Chef/owner Chad Rosenthal has trouble with consistency.

I don’t doubt Rosenthal’s passion for BBQ. I could taste those good intentions on the St. Louis pork ribs, the bones dusted Memphis-style with spice, the pink-haloed meat clinging just right. The Lucky Well’s chicken wings also wore their smoke well enough. But I should have stopped there.

Food Network notoriety is no guarantee of culinary genius, a fact made abundantly clear by two meals in which virtually everything else fell flat.

One Bell – Hit-or-Miss

Dining Review: The Lucky Well [Philadelphia Inquirer]
Lucky Well [Official]

13 Diners You’ll Find in Philly

Illustration by Jessi Falcone

The Winos | Illustration by Jessi Falcone

We here at Foobooz certainly enjoy Philadelphia’s food scene but that doesn’t mean we don’t occasionally roll our eyes at some of the other dining room’s tables. Here is our list of the thirteen kinds of diners you’ll find in Philadelphia. Who do you recognize, what behavior are you guilty of?   

Compiled by Isabelle Gallicchio, Ela Torres and Alex Tewfik

Read more »

Two Bells for Crow and the Pitcher

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Craig LaBan enjoys the ampersand cuisine of Alex Capasso’s Crow & the Pitcher where Le Bec Fin’s gilded cheese cart meets up with small plates and burgers.

Capasso’s mussels are easily some of the best in town – clean, perfectly cooked, bathed in a creamy natural broth fortified with vermouth. The house-made charcuterie platter is also satisfying, its chicken terrine creamy with confit fat and leg meat, a heady lamb terrine piqued with olives & silky foie gras cured in Sauternes. Crisp nuggets of tender sweetbreads play against the bitter, roasty crunch of brussels sprouts in bordelaise.

Two Bells – Very Good

Crow & the Pitcher [Philadelphia Inquirer]
Crow & the Pitcher [Foobooz]

Two Bells for Volver

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Craig LaBan weighs in on Jose Garces’ culinary return to Philadelphia. The Inquirer critic calls the cooking at Volvér “egocentric” though he does call many of the dishes three-bell worthy, if he could order them a la carte.

The plates, without doubt, were still camera-ready gorgeous: ember-seared cubes of Wagyu beef posed beside crimson swipes of beet puree; nasturtium leaves floated atop lubina sea bass in a composition of rice and shrimp evocative its own ecosystem; epic salads tweezered into perfect still lifes by talented chef de cuisine, Natalie Maronski. Those dishes were examples of Volvér at its best, in which the inspirations were prime ingredients, not biography. The intricate salad was a naturalistic playground of delicate greens, creamy cauliflower panna cotta, and sublimely sweet carrots drawn from the garden at Garces’ Luna Farms, lifted by tangy Meyer lemon puree and the faux “dirt” of goat-cheese crumbles tinted black with squid ink.

Two Bells – Very Good

Garces’ Volvér overdoes the culinary performance art [Philadelphia Inquirer]
Volvér [Foobooz]

Trey Popp’s four-star review of Volvér [Philadelphia Magazine]

Two Bell Review for CoZara

Photo by Kyle Born

Photo by Kyle Born

Craig LaBan reviews Hiroyuki “Zama” Tanaka’s CoZara in University City. LaBan finds some misses in the izakaya’s very large menu but he finds a bunch of hits as well.

CoZara excels in those simple Japanese comforts done right – a griddled rice ball lacquered in teriyaki, a hearty braised beef and potato Niku Jaga stew (which I’d return for – in winter), the thick chunks of velvety white salt-braised pork belly posed over dark ponzu. And there was something so soul-satisfying about the purity of the ochazuke, a chunk of broiled salmon over rice that almost turned to congee when the server poured dashi broth from a teapot overtop, that I could understand that taste of home Tanaka is going for here.

Two Bells – Very Good

At CoZara, chef puts sushi aside and turns up the heat [Philadelphia Inquirer]

CoZara [Foobooz]

Guide To the Jersey Shore Guides

Photo by Jason Varney

Diving Horse | Photo by Jason Varney

It’s Friday, the ocean is calling your name, it’s going to be absolutely beautiful both today and tomorrow. Leave work now. The Internet has spoken, and here’s all you’ll need to know about where and what to eat this weekend. Read more »

Three Bells for Petruce et al

petruce-940Petruce et al is the ninth three bell review for Craig LaBan this year, a number it usually takes a year to achieve. In La Ban’s review states that this effort by Justin and Jonathan Petruce is one of the best.

Petruce may well become best known for interpretations of some true basics – such as lasagna, roast chicken, and steak that are instantly among the city’s best. The hearty eight-layer lasagna, its fresh pasta ribboned with nutmeg-scented béchamel, is oven-finished to a crunch in cast iron. The simply roasted chicken brings parchment-crisp skin and juicy flesh, with creamy grits ringed by an electric-yellow sauce of slow-cooked yolk thinned by white soy and lemon.

Three Bells – Excellent

Wood-fired excellence at Petruce et al [Philadelphia Inquirer]
Petruce et al [Foobooz]

A.kitchen Gets a Second Look from Craig LaBan

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Not even a stolen purse from next door’s a.bar can put a damper on Craig LaBan’s opinion of the revamped a.kitchen.

[T]he grill’s true stars were whole fish for sharing that are different from any others in Philly. That aji, butterflied and grilled over a Japanese grill grate that blistered the skin over dusky, buttery flesh, is a new favorite. The regal Dover sole, vented for the grill with vertical slashes and served over brown butter-lime vinaigrette – will be a bone-in change-up for older diners accustomed to black-tied servers doing all the fillet work. But the crispy skin and luxurious, moist meat was extraordinary. Like the restaurant’s unconventional wines, this is an a.kitchen challenge worth embracing.

Three Bells – Excellent

a.kitchen: A city gem not undone by a city problem [Philadelphia Inquirer]
a.kitchen [Foobooz]

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