Cochon Epic is coming to Philadelphia on Sunday, July 28th. The event, which is slated for 10 Arts, promises to be a “once in a lifetime epic ‘heritage pork’ experience and features more than two dozen local and nationally known chefs.
As part of the build-up, the Mike Santoro and the Mildred are showcasing a pork-inspired menu now through the end of August. The heritage pork tasting menu is $45 per person and requires the whole table to take part. The tasting menu will change often but look for items like:
- Ratatouille stuffed Squid with Tomato Escabeche and Black Pudding
- Fried Head Cheese with Bread and Butter Pickles
- Porchetta stuffed with Mortadella and Pistachio
Read more »
Last week we told you about the restaurants that added soft shell crabs to their menu. Now, soft-shell season has really heated up. A number of area restaurants have added the tasty summer treat to their menus.
More soft-shell crabs in Philadelphia »
There’s the glitz and the glam, and then there’s the humble and the honest-to-goodness, the unaffected and the unassuming. To each his own, but I prefer the latter.
I get a kick out of the quirky buildings’ awkward seating arrangements and tiny menus—menus that need not say much, and food that says all too much; the chef-driven and food-focused holes, often orienting themselves in such a way that the preparer and prepared are shown off, experienced only through an intimate three-part channel between the chef, his food, and his guest. When done well, the following few weeks (or longer) will pale in comparison. That’s why the tasting menu is so important; it’s a facilitation of exchange between the hand of the cook and the consumed palate it feeds.
Some tasting menus you’ll find in places that don’t deserve them, and others are just a second menu to the main. Some are only available on weekdays, but there are those you can only take part in on a single day: Sunday, perhaps.
An ode to the tasting menus of Sunday »
They insist on calling it a “patio,” we call it sidewalk dining. Either way, these drinks outside the Mildred on 8th Street are alluring.
The Mildred is launching happy hour starting this evening. Specials will include $6 house wines and punch, $2 off draft beers and half off the bar menu.
Also look for cocktail specials that will change weekly. Happy hour at the Mildred will rund Tuesday through Friday from 5:30 p.m. to 7 p.m.
The Mildred [Official Site]
Michael Santoro’s cooking at the Mildred might seem like a departure from what he did at Talula’s Garden but rest assured, Trey Popp finds lots of good work in those cast iron pots.
[E]ven if no one’s tweezing microgreens onto sheets of asparagus gelée at the Mildred, there’s more to Santoro’s homey cooking here than meets the eye.
Take, for example, the pickled dates hiding among rustic sunchoke knobs, sweet-potato tortellini and still-crunchy fronds of flowering kale I had one evening by the barroom log fire, the tortellini’s filling balanced by bursts of sugared acidity. Or the brace of quails served over beluga lentils and diced beets. The pair looked so simple until a knife-stroke revealed them to be stuffed with ground veal and pork, dried cherries and sage, all wrapped in a delicate lace of caul fat. Delicious.
Two Stars – Good
Philadelphia Restaurant Review: American Eats at The Mildred [Philadelphia magazine]
The Mildred [Official Site]
$35 for three courses sounds like a helluva deal. And that’s what Restaurant Week is built around. But say you want to go somewhere awesome without having to deal with the crowds, the restrictions and the stressed-out wait staffs that are also a part of Restaurant Week. Is that possible?
If you happen to find yourself at The Mildred, Mike Santoro‘s Bella Vista homage to cast-iron cooking, it is almost possible. I mean really, really kinda nearly possible. Like maybe if you borrowed a couple bucks or found a five-spot in your pocket that you forgot was there–then you could totally do it. And here’s how…
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Potato roesti at the Mildred.
The Mildred is debuting a prix-fixe Sunday Dinner Menu this weekend. Chef Michael Santoro is offering a special three-course prix-fixe menu for $38 per person, every Sunday evening.
The menu which will change often and this weekend will feature
- Rogout of duck with housemade gnocchi sardi and winter vegetables
- Casserole of tortellini with roasted sunchokes, broccoli rabe and pickled date
- Oven roasted quail with braised lentils and beetroot.
See Mike Santoro prepare the oven roasted quail »