Scrapple is a polarizing food. Some hear the world scrapple and think “I don’t even want to know what that is made out of” and others think “I don’t even care what this is made out of, it’s delicious.” If you are of the latter group then you will be happy to see this list of Philadelphia restaurants cooking scrapple up traditionally or in interesting ways. If you are of the former, well, hopefully this list will change your mind.
Adam Erace shares Mel’s Kitchen with us, a year-old diner that already seems like it has been there forever.
When Mel’s finally opened in November, it was a takeout-only operation, but the neighborhood urged Hannon to add seating. In August, she put in butcher-block tables along the windows and installed the counter that (however ineffectively) divides the customers’ quarters from the kitchen. Today, Philadelphia University students and Umbria Street auto-body mechanics alike visit the 20 red-padded swivel stools for bacon-egg-and-cheeses, twice-monthly jambalaya and sandwiches stuffed with Italian-style roast pork, Hannon’s dad’s recipe.
Tonight the South Street Diner goes in front of the Queen Village Neighbors Association regarding the 24/7 diner’s application for a liquor license.
The meeting will be held at 7pm at the Weccacoe Playground building on Catherine between 4th and 5th.
We caught wind of Silk City’s foie gras scrapple via Twitter and immediately favorited the post as a must-try. Meal Ticket’s Felicia D’Ambrosio beat us to it and has this fine write-up regarding the contrasting brunch plate.
Eat this Immediately: Foie gras scrapple at Silk City [Meal Ticket]
Silk City [Official Site]
Sweetie’s Pie Diner opens today at 1822 Spring Garden Street. It’s an all-vegetarian menu of sweet and savory pies.
The pies are available for breakfast, lunch and dinner. All come with a soup or salad and are made fresh with local organic ingredients. The savory pies top out at $9.50 and the weekend brunch pies are just $7.50.
Check out the menu after the jump.
Adam Erace’s review of Teplitzky’s at the Chelsea in Atlantic City reads like a prototypical one-bell, hit-or-miss review of another reviewer in town. But that’s not to say there aren’t dishes worth doting over.
Two tender matzo balls bob like buoys in the broth. On the shimmering surface, golden droplets of chicken fat-the only way to conjure them is making the stock from scratch, which Murphy admirably does-catch the light like shipwrecked jewelry on gentle Atlantic swells. These magic molecules inform a broth so deep it sends echoes down the esophagus. Now I get why they call this stuff Jewish penicillin. All the single bubbes, put your hands up. I’m available.â€©Â
Adam Erace dines at the soap opera that is the Silk City Diner and finds that despite the kitchen drama, the food delivers.
Silk City’s menu is definitely dineresque — hanger steak, meat loaf, grilled cheese and tomato — but the place doesn’t feel like it’s trying too hard to be cheeky or retro-chic. The food is interesting, flavorful, and unpretentious, not to mention served in inexpensive, obnoxiously large portions.
This is an accomplishment for a kitchen that’s been a veritable Maury show. North 3rd chef Peter Dunmire helmed the ship until Bee hired David Katz, but Katz left within weeks after issues with menu alterations, and in a recent interview, called Silk City “Applebee’s,” in so many words.
This all went down the very week I ate at Silk City, and Dunmire has since returned to re-re-focus the kitchen. According to Bee, I sampled a little of both chefs’ menus, and though these guys got menu-mama-drama, my yummy meal hardly tasted like sour grapes.
Out with the old in with the better as Mark Bee’s Silk City Diner is not the old Silk.
Here’s a more important similarity with Bee’s other joint: The food is remarkable. Chef Peter Dunmire, the unstoppable force behind N. 3rd’s dreamy wasabi-spiked tuna burgers and addictive soba noodles, has rewritten the diner’s menu with characteristic understatement. Burgers, sure. Buffalo wings, whatever. In writing, it all sounds pretty basic. The real impact is at the table, when even a hummus appetizer turns out to be intricately crafted and richly flavored, with a surprise sprinkle of dried chickpeas on top. Formica tables notwithstanding, this “diner” is less Flo and more French bistro.
Rick Nichols profiles the duck spring rolls at Silk City.
Good Taste [Philadelphia Inquirer]
Dan Gross reports today that the Melrose Diner has changed hands. The South Philadelphia institution was sold by Richard Kubach Jr., whose family has owned the Melrose for 73 years, to Michael Petrogiannis. Petrogiannis also owns the several other diners including the Mayfair Diner as well as 5 Michael’s restaurants in the suburbs.