New Chef for Tap Room on 19th

tap-room-19th-girard-estateTap Room on 19th in the Girard Estate neighborhood has received positive note since Michael Strauss and his team took over. Part of that praise included the kitchen, run by Jennifer Choplin. But today, Strauss tells us that Choplin and the Tap Room have parted ways. Strauss has brought on Elijah Milligan who has been working on Nick Elmi’s team at Laurel and before that, succeeded George Sabatino at Stateside.

Milligan begins today and he’ll be getting his cooking out there through the Tap Room’s specials and further down the line, across the menu. According to Strauss, that menu will still include “upscale, comfort, stoner food.”

Tap Room on 19th [Foobooz]

Restaurant Review: The Gaslight

Chips with charred eggplant salsa | Photo by Courtney Apple

Chips with charred eggplant salsa | Photo by Courtney Apple

If you’re comfortable looking a bartender straight in the eye and asking for a Sex Panther, then girl, does Jason Cichonski have the bar for you.

That Granny Smith-and-cranberry cosmo isn’t the only cocktail on offer, of course. You could also order a Red Hot Mama (black cherry margarita) or a Mr. Muffin (gin and tonic with strawberry and sage) — though, as with the Pirate Hooker (red currant Bellini), propriety would seem to dictate tacking a “for my friend” onto such requests.

But then, hitting Old City for the propriety is like going to Thailand for the cheese.

Read more »

Three Bells for Eli Collins and Pub & Kitchen

Photo via Pub & Kitchen

Photo via Pub & Kitchen

Craig LaBan revisits Pub & Kitchen at 20th and Lombard and finds that the corner hot spot has gone from gastropub to restaurant with a bar. And a mighty fine restaurant at that.

A perfectly seared fillet of fluke came over a sweet dice of yellow rutabaga with lentils and whole-grain-mustard crème fraîche. Tiny, tender calamari were stuffed like sausages with spicy house-made chorizo over a milky almond-anchovy puree with grilled celery stalks that had been tanged with lemon. Giant head-on prawns, brushed with a tangy spring barbecue glaze of rhubarb and aji amarillo chiles, paired with toasted farro and a vivid green puree that also snapped with whole fresh sweet peas.

Three Bells – Excellent

A second look at Pub & Kitchen [Philadelphia Inquirer]
Pub & Kitchen
 [Foobooz]

The Butcher and Barkeep Opens Today

butcher-and-barkeepToday is the official opening of The Butcher and Barkeep in Harleysville. The bar and restaurant is being run by two former Standard Tap bartenders, Cody Ferdinand and Gerard Angelini along with chef Jeffrey Sacco, who comes from the Craft Ale House in Limerick.

The doors swing open and dinner begins at 5 p.m., lunch service will start on Monday November 25th.

Read more »

The Food at Jose Pistola’s Reaches New Heights

Photo by Neal Santos.

Photo by Neal Santos.

Adam Erace returns to Jose Pistola’s to try the menu of Adan Trinidad. The former El Vez kitchen-hand has returned to Philadelphia after a stint in New York and he has Pistola’s firing.

Some of Trinidad’s plates, like the glistening tiradito of raw fluke splashed with yuzu and freckled with togarashi, made me want to take a sledgehammer to the overbearing sound system, twist 200-watt bulbs into the overhead sockets and lay a white cloth over my table. Fruity, spicy, sour and fresh, the food demanded a bit more attention.

Thanks to a new chef, the food at Jose Pistola’s lives up to the lofty beer list [City Paper]

Jose Pistola’s [Foobooz]

Thinking About Brunch? Check Out Our New Brunch Guide

Jerry's Bar for Brunch

Photo by Jason Varney

Looking for brunch plans this weekend? We’ve got you covered with our brand new brunch guide. Part of the Food Lover’s Guide, the brunch guide offers brunch suggestions no matter what you’re looking for. Whether it be:

  • Newcomers
  • Gastropubs
  • Stalwarts
  • Weekday Options
  • No Wait
  • Decadent
  • BYOB
  • Day Drinking
  • Fancy Pants

Check all of them out in the new Philadelphia magazine Brunch Guide.

Food Lover’s Guide to Philadelphia Brunch [Philadelphia Magazine]

Jerry’s Bar: Gastropub of the Year

jerrys-bloody-mary

Craig LaBan has plenty of praise for the brunch menu from breakfast savant, Marshall Green at Jerry’s Bar. But LaBan also reminds us that Green’s talents don’t disappear after noon.

Jerry’s menu is also an opportunity for Green, who also worked at Django, Ansill, and Meritage, to remind us of some other moves. Many of them are simply bistro classics rendered with attention to detail, like the soulfully rich French onion soup gratineed beneath a molten Gruyère lid, or a steel crock of oregano-scented meatballs in bright tomato ragu. Tender snails come with an inspired summer touch of Pernod, corn, and sweet crab, which adds an unexpectedly pleasant aquatic edge. Pureed corn soup gets a brilliant, boozy echo from a shot of bourbon corn liquor. Plump chicken wings rise above bar cliche with a distinct pickle brine and a sambal chili glaze with satay peanut dip I’m craving.

Two Bells – Very Good

Jerry’s Bar: Shot-and-a-beer hangout turn fine gastropub [Philadelphia Inquirer]
Jerry’s Bar [Official Site]

Breaking the British Mold at Pub & Kitchen

chicken-pub-kitchen

Adam Erace checks out the second act of the popular Pub & Kitchen where the interior has been redecorated and Eli Collins is the new chef.

“I wanted to get away from the English pub mold,” Collins says of his initial alterations to P&K’s menu, a change echoed by renovations that freshened the furniture and whitened the dining room. There are still tureens of mussels and a noteworthy burger (double patties, American cheese) with fries that are still called chips, but looking beyond, for instance, to the bread service, you’ll find slices of semolina with cloud-like interiors and crusts that crackle like M&Ms shells. Collins scents the loaves with fennel, working honey into the dough for a subtle sweetness, a thread connected by the bee pollen dusted on the softened butter. Ingredients often link up this way on Collins’ menu. Flowering lemon thyme and candied lemon peel reinforced the lemonade-like citrus notes in gingered chicken-liver mousse studded with pickled blueberries.

Pub & Kitchen Gambles on a New Chef and Wins [City Paper]
Pub & Kitchen [Official Site]

Photo via Mark Stehle

Strangelove’s Gets Some Love

Strangeloves-tap

Leigh Maida, Brendan Hartranft, and Brendan Kelly are the gastropub virtuosos of this city, and their transformation of the almost-cursed location is really quite impressive. Brian Freedman had some high praise for the Southern-esque beer bar in Washington Square West:

This is where Strangelove’s finds its greatest success: in its rendering of classics, often with a twist. To that end, fried catfish bites, all creamy and tender inside their crackly carapace, were lovely on their own and even better when dragged through a spicy-tart remoulade. Mushroom torta, constructed on a base of Mexican-style flatbread, proved to be a clever reworking of the more familiar ones that have grown so tired lately. And its topping, like the best of the dishes here, managed to be both restrained and rewarding: arugula, lemon, a truffle vinaigrette and a spread of butter-cooked corn pureed with honey. Even the fried green tomatoes, if their crown of crabmeat ravigote, tomatoes and cucumber was a touch too wet, ultimately won me over with the sheer pleasure of its flavors.

 

Strangelove’s takes bar food to a whole new, exciting level  [Philadelphia Weekly]
Strangelove’s [Official]

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