Hummus from Dizengoff; Townsend Wentz of Townsend | Photos by Arthur Etchells, HughE Dillon
Philadelphia’s Dizengoff and Townsend are among the 50 nominees for Bon Appetit’s “America’s Best New Restaurants 2015″ list. Dizengoff gets the nomination for its hummus, which is described as “preposterously smooth, ethereally light, very generously drizzled with olive oil, and guaranteed to spoil you for the grocery-store stuff forever.”
Over at Townsend, Bon Appetit is thrilled to see that French food and white tablecloths still have a place in American restuarants.
The 50 nominees will be whittled down to the final list of ten on August 18th.
Host of the Travel Channel’s Bizarre Foods, Andrew Zimmern is in town. Yesterday the chef and writer posted photos on his Instagram feed of Rieker’s Prime Meats in Northeast Philadelphia as well as at Le Mandigue, an African restaurant at 6620 Woodland Avenue. That wasn’t Zimmern’s only stop on Woodland Avenue. The gutsy eater tried also ate Liberian grilled chicken from a sidewalk grill.
First off, no. This is not a joke. Michael Solomonov’s little-hummusiya-that-could, Dizengoff, is extending its hours beginning Wednesday, April 1. At that point, Diz will be open daily until 7 pm (or sell-out)–a full three hours longer than usual, and just in time for warm weather and outdoor seating.
On the first evening of Rosh Hashanah this year, BuzzFeed posted a video called “The Jewish Food Taste Test.” In it, Gentiles sample iconic Ashkenazi dishes. Gefilte fish comes first. “It’s like a cold sausage with sour paste on the top,” one goy cringes. “I’m not quite sure what meat it is,” confesses a hoodie-clad Asian dude. A vaguely Nordic-looking hipster delivers the kicker: “It tastes like a grocery store smells.” Suffice it to say that these people were not eating the gefilte fish on offer at Abe Fisher.
Chef Yehuda Sichel, a longtime loyalist of Abe Fisher co-owner Michael Solomonov, stuffs rainbow trout with a delicately nutty forcemeat of striped bass, smoked trout, walnuts and matzo. After poaching the trout whole, he cuts them into what amount to three-inch-thick boneless steaks, crisps the skin, and glazes them with a sweet reduction of carrot juice and port wine. Smoked Hungarian pepper wafts from a slaw of carrot shreds and pickled raisins piled on one side. Underneath it all is a subtly mustardy puree of butter-roasted carrots, accented with horseradish—lest anyone complain that the “sour paste” is missing.
Shawarma platter at Hummus; Pastries from Manakeesh | Photos by Neal Santos
Middle Eastern flavors have long been a rich vein mined by chefs working in any number of styles. And Middle Eastern restaurants — whether of the wheeled or brick-and-mortar variety — have been a staple on the Philly scene for decades. But while you might think there’s nothing to this cuisine beyond chickpeas and falafel, here are six places that will prove you wrong.
Lunch rush at Dizengoff | Photo by Michael Persico
You’ve got to understand something about Israeli cuisine right from the start: It’s not something that existed in the American consciousness a few years ago.
Really, it’s not something that exists there now. Not in most places. You’ll find a few spots in and around New York where Israeli dishes get to shine. And there have always been delis where you could get your brisket and your matzo ball soup, but that’s more about Jewish cuisine than it is Israeli. Like the thing about thumbs and fingers, all Israeli restaurants are Jewish but not all Jewish restaurants are Israeli.