The Dutch’s Dutch Baby | Emily Teel
It all started with drunken omelettes. As the story goes, after a night of heavy drinking, Noord’s Joncarl Lachman and Fond’s Lee Styer had a serious case of the munchies, so they went into Fond’s kitchen and fried up some eggs together. As it turns out, they’re pretty damn good at that sort of thing. Like Best of Philly-good.
And wouldn’t you know it, it’s been one full year of omelettes, uitsmijters, and Lebanon bologna at The Dutch. The crew is planning to celebrate its birthday on April 17th, not with brunch, but a fancy dinner party instead. Read more »
Joncarl Lachman loves fall cooking.
Joncarl Lachman has just begun serving his fall menu at his Passyunk Avenue BYOB, NOORD. Fall is Lachman’s favorite time to cook and he points out that “autumn is ‘Noord Weather'” and we happen to agree. It is also time for snert to be on the menu and snert might just be the favorite word of the entire Foobooz staff. Snert!
In addition to the snert, a Dutch split pea soup served with sausage, bacon and rusk, other fall dishes include Maastrichts Zuurvlees, beer & vinegar braised beef served with vegetables and clove; and Hete Kip Uitsmijter, an open faced spicy chicken sandwich served on milk bread with gouda, sunny-side up eggs, salad and pickles.
Fall menu at NOORD »
Sometimes we wonder how a restaurant could possibly improve–and then it opens for brunch.
If you have never started your morning with shakshuka, a middle eastern dish of tomato sauce, poached egg, vegetables and bread for dipping, you have been doing morning incorrectly. On Saturday October 1st, when Neuf opens for brunch in celebration of its one year anniversary, you will have the opportunity to correct this. Or to indulge in some Paris-brest pain perdu (that’s french toast), a number of elaborate omelettes or an open-faced baguette (which are the same in English).
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The Dutch | Photo by Emily Teel
Breakfast is the last great, untouched frontier. Of all the meals available to us (lunch, dinner, supper, elevenses, fourthmeal, midnight snacks, etc.), breakfast is the most pure, the most un-fuck-with-able. No one in his right mind tries to innovate during breakfast. No one tries to dazzle you with technical wizard-powers or supply lines to long-lost fruits and vegetables. Breakfast is toast and jelly. Coffee. Pancakes. Eggs and bacon. Waffles in all their myriad glories. It is, occasionally, oatmeal. Complicated (but comforting) pastries. Half a grapefruit doused in Wild Turkey. Whatever.
I love congee and chilaquiles as much as anyone, but Americans own breakfast the way the French do dinner. We have stolen all the great ideas ever had about breakfast and made them our own. Americans are so good at breakfast that our canon doesn’t extend merely to regional variations, but to social, religious, economic and historic ones as well. The trucker’s breakfast is a thing. The yoga breakfast. The camp breakfast. The Lutheran pancake social or Continental or Southerner’s petit déjeuner. Breakfast knows no bounds save temporal. And brunch? Well, brunch doesn’t even have those rules to adhere to. Brunch laughs at the notion of rules.
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Joncarl Lachman has been busy lately. He just got The Dutch open with his new partner, Lee Styer. There’s Neuf to worry about in the Italian Market and, as always, his original restaurant, Noord, to see to.
And yet, he still found time to brighten things up for Spring at his home base. This is his new, “warm weather-ish” menu at Noord, which is available right now.
The highlights? So glad you asked. Lachman and his kitchen still have all the favorites (bitterballen, herring sandwiches, the mustard soup), but have now added some satay to the menu. Plus an open-faced pork belly and gouda sandwich with an egg on top that looks like it could be awesome.
There are some more additions here and there throughout the menu. You can take a look at the whole thing below.
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Johncarl Lachman and Lee Styer are going Dutch on Pennsport’s hottest new daytime destination. The pair’s sunny new collaboration, located in the space that briefly housed Andrew Michaels’ Fourth & Cross, is cozy yet contemporary, as natural a fit as though it had been custom built for them. While their collective endeavors of Fond, Noord, and Neuf are much beloved destinations for candlelit dinners, breakfast and lunch are the offerings at The Dutch.
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Yesterday marked the grand opening of Joncarl Lachman’s Restaurant Neuf in the Italian Market. The North African-inspired French bistro opened to a packed house with guests enjoying the food, drink and hospitality.
We’ve got the opening night menu with main plates that range from $20 to $28.
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Fennel Three Ways; one of the dishes at the Restaurant Neuf preview at American Sardine Bar | Photo via Instagram
Joncarl Lachman’s Restaurant Neuf is set to open on Wednesday, September 16th if all goes well. And on Tuesday, September 8th, Lachman and Best of Philly winning bartender, Jesse Cornell (who will be the head man at Neuf) are offering a preview at American Sardine Bar.
Cornell will be testing out several cocktails including a Cynar Sour and a riff on a cognac French 75. While the wine will feature Southern French and even Moroccan offerings, Cornell will play around with French spirits and herbs and spice blends that will also be in the food, but he doesn’t want to get boxed in too much by those ingredients.
And of course there will be food »
Chef Joncarl Lachman is launching his new summer menu tonight at Noord. Familiar staples remain on the menu, but there will be several notable additions including a heirloom tomato salad with goat gouda cheese; pan roasted chicken thighs; and Shellfish Waterzooi, a mix of mussels, shrimp and clams in a beer sauce.
Full Noord menu and a Neuf update »
Figs in vanilla custard with pomegranate molasses
Noord’s Joncarl Lachman has been having a busy time of it as of late. Last weekend saw the always busy Flavors of the Avenue and this past week Lachman celebrated the second anniversary of Noord with sidewalk bitterballen. And then last night, he hosted a pop-up preview of his upcoming North African restaurant, Restaurant Neuf at Drexel’s Center for Hospitality and Sports Management. And for those (like us) who weren’t lucky enough to get to the event, here’s the menu and idea of what you’ll get at Restaurant Neuf.
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