The second annual East Passyunk Restaurant Week will run from Sunday, February 23rd through March 1st, 2014. The week of restaurant deals will include Noord’s Joncarl Lachman and Laurel’s Nicholas Elmi for the first time.
Twenty-four restaurants will participate in total, offering brunch, lunch and dinner menus for $15, $25 and $35. Look for specific menus to start being announced on the official web site on January 29th. Reservations are now being announced.
The participating restaurants »
Illustration by Alex Fine
What makes Philadelphia different from the other big restaurant cities, like New York or Chicago?
Joncarl Lachman, Noord: “I lived in both of those other cities and cooked in both, so I’ll be talking from real experience. There’s a camaraderie that exists in Philly that doesn’t exist in other cities like Chicago and New York. Not just between restaurants and the people, but between chefs and the other restaurants. Maybe it’s the size of the city combined with the Philly personalities, but it doesn’t quite exist anywhere else that I’ve worked.”
The January, 2014 issue of Philadelphia magazine is devoted to food. The issue serves up frequently asked questions and insightful answers about Philadelphia’s food scene. Check out the sneak peek online, it includes answers from Peter Serpico, Anne Coll, Scott Schroeder, Joncarl Lachman and others.
Look for the full issue hitting newsstands next week.
A Matter of Taste [Philadelphia Magazine]
Noord has achieved its fair share of positive reviews throughout the spring and summer but there’s no doubt that the Dutch/Nordic cuisine of the Passyunk BYOB is going to be best suited for cooler months. Here’s a look at chef Joncarl Lachman’s first fall menu, it’s all about the snert! Not really, it’s just that we love saying snert.
Read more »
Before he opened Noord, Joncarl Lachman shared a draft of his menu with a chef friend in New York to get an outside opinion. The feedback he received wasn’t exactly a huge surprise. “She told me I needed to take some of the mustard off,” he told me back in July, laughing.
Hard as it may be to imagine—considering an opening menu packed with dishes like mustard-laced pork balls, scallops in mustard soup, and trout with mustard three ways—Lachman actually followed her advice. Noord is actually less mustardy than he originally envisioned.
Read more »
Trey Popp dines at Johncarl Lachman’s Noord. He finds that the East Passyunk BYOB is more Dutch than Scandinavian but worth the visit nonetheless.
Pickled and smoked fish are the standouts. Lachman’s broodje haring is mercifully restrained: He leaves the aggressive funkiness of the genuine article in Amsterdam and brings to Philly a light pickling liquid that’s longer on wine and water. From this, the Icelandic herring fillets he was getting in early summer emerged with a sprightly tang that was an ideal answer to the heat wave. There was also wet-smoked salmon, velvety and rich, and lean smoked trout—part of a trio of open-faced fish sandwiches showered with tiny carrot crisps.
Two-and-a-half stars – Good to Excellent
Philadelphia Restaurant Review: Noord’s Northern European Homeyness [Philadelphia Magazine]
Noord [Official Site]
Photo by Courtney Apple
Brian Freedman reviews Joncarl Lachman’s Noord and finds the latest addition to East Passyunk’s restaurant scene is another bright spot.
Though an entree of rabbit leg confit was too much to finish in one sitting—but what a lunch the next day!—I didn’t miss a drop of the creamy sauce at the bottom of the plate; floating with thyme-tinged aromatics, it was a distillation of all that Noord does so brilliantly. As for the rabbit, it maintained a moistness and delicacy that the notoriously difficult-to-cook meat rarely does. Forked with zuurkool (think of sauerkraut) as well as a coin of smoked pork sausage and maybe a tender carrot slice, this was as hearty as it was thoughtful.
Noord brings East Passyunk its first hub of Dutch and Scandinavian cuisine [Philadelphia Weekly]
Noord [Official Site]
Craig LaBan heaps three-bell praise on Jon Lachman and his Northern European BYOB, Noord.
The veteran chef’s innate skill, though, is evident in his ability to transform otherwise familiar foods into something memorable. The mussels, for example, come Amsterdam-style, infused with the haunting perfume of star anise. A pair of thin pork chops become irresistible with tangy apple gastrique and shatteringly crisp potatoes. Even mundane salmon is elevated by a creamy Norwegian lohikeitto, a chowder sauce redolent of leeks and coriander that was somehow flavorful without being heavy.
Three Bells – Excellent
Noord Eetcafe: A chef-owned BYO’s ode to the North Sea [Philadelphia Inquirer]
Noord Eetcafe [Official Site]
Saturday was the Flavors of the Avenue on East Passyunk and it served as the first chance many people have had to try the food of Joncarl Lachman and his upcoming NOORD. Lachman was serving up a mini-herring sandwich (pictured above) with cucumber and pickled onion. Lachman told us the sandwich is the Dutch equivalent to the hot dog. And after one tour around the twenty-five restaurant strong festival, we found ourselves back in front of NOORD’s stand and couldn’t help but get another bite.
NOORD is aiming to open on or near Wednesday, May 8th. NOORD is at 1046 Tasker Street, just off of the singing fountain, across from Fond.
NOORD’s exterior »
Native Philadelphian Johncarl Lachman is coming home to Philadelphia to open Noord, a BYOB on East Passyunk Avenue. Tuesday night, Samuel Sherman, executive director of the East Passyunk Revitalization Corporation gave members of the media a preview of the Noord space. It still looks very raw inside but Sherman asures us that the 40-plus-seat restaurant with open kitchen will be ready to open the first week of May.
The design of the restaurant will be slightly reminiscent of Fond’s redo (especially the exterior), also an East Passyunk Revitalization project but will feature a large communal table down the middle of restaurant. Lachman will cook and interact with guests from Noord’s open kitchen. Outdoor seating will also be available.
The food and menus »
“It won’t be a Noma knockoff. It will embrace ingredients and techniques found in traditional Northern European cookery, but will ultimately be far different from the New Nordic schtick made famous by René Redzepi. He said to think of it as American bistro fare with touches of Dutch, Danish, and other Scandinavian influences. Smoked fish, pickled vegetables, and rotisserie meats are some of the dishes he rattled off as examples.”
Just a little bit of what was learned when Grubstreet‘s crew ran into Lachman at the Pub on Passyunk East. The whole interview is up now and worth a read.