Lucifer Burger and Japanese Fried Chicken sandwiches at Tap Room on 19th
Three chefs are shaking things up this summer and rolling out new menus at their new spots.
Chris Ritter, who has most recently been at Westmont’s Keg and Kitchen after stints at Grubhouse and Brauhaus Schmitz is back in South Philly manning the burners at Tap Room on 19th. Ritter has already made changes to the menu including the pictured Japanese Fried Chicken sandwich and Lucifer burger with 1732 Meats garlic bacon and Lucifer spice pickles.
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Tenaya Darlington will be at Twisted Tail
Love cheese? Well, on Sunday, May 1, George Reilly of the Twisted Tail will be hosting a cheese and cocktail tasting with food writer and cheese aficionado Tenaya Darlington, aka Madame Fromage.
From 12 p.m. to 2 p.m. there will be a sampling of Darlington’s favorite cheeses along with three cocktails inspired by her book, The New Cocktail Hour. She is also the author of another book, DiBruno Bros House of Cheese: A Guide to Wedges, Recipes, and Pairings.
Tickets are $45 and include a signed copy of The New Cocktail Hour. They can be purchased online or by phone at (215) 558-2741.
Twisted Tail [Foobooz]
Bacon Grease Popcorn at the Khyber Pass Pub.
Having snack options at the movies other than popcorn are great, but popcorn is still our snack of choice. And since it is National Popcorn Day, we figured it was a good day to list our favorites.
Here are our votes for best popcorn in Philadelphia.
Best Popcorn in Philadelphia »
Bring home this turkey and Percy Street will donate a turkey to a local food bank.
Not looking to get that blood pressure above 120/80 or your stove above 425º, then here are some Thanksgiving suggestions for the cooking averse.
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Duck nuggets at the Twisted Tail. Because who doesn’t love duck nuggets?
When the month of my birth rolls around, I tend to celebrate for the entire 30 days. The Twisted Tail seems to have the same idea: as July marks their fourth year, they will be celebrating on all the days of the month that have the number 4 in them.
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So weird that we’d have a whole month to celebrate a bunch of 16th century French and Spanish kings. I mean, Henry the IV? He was a good guy. Made a lot of work for portrait painters. Penned the Edict of Nantes granting rights to Calvinists. But a whole month?
Oh, wait. We’re talking about the drinking kind of bourbon? Well that’s WAY better. And the Twisted Tail (which certainly stocks a fair amount of drinky bourbon) is running all sorts of specials throughout September to celebrate.
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This Saturday, July 19th, the 3rd Annual Dog Days of Summer Cook-Off is back and bigger than ever. Last year’s event featured 11 restaurants and food trucks, and this year’s will feature 20. The judges’ decision will be much more difficult and as a visitor, your stomach will be much more full.
Starting at 1 p.m., guests are welcome to sample the hot dogs, enjoy craft beer from Victory Brewing Company, jam out to live music and even vote for their favorite dog of the day. General admission is free, but food/drinks tickets cost $10 for 4 and $30 for 15. Or, if you’re looking for that VIP treatment, spend $30 and get early access at noon, a VIP gift, and 20 food/drink tickets. Proceeds will go to the preservation of the Headhouse Square Shambles. To purchase tickets, click here.
Check out the participants »
With Thanksgiving looming and the holiday season descending upon us, we bet you’re going to need some new drink recipes. In the December, 2013 issue of Philadelphia magazine we asked George Reilly of Twisted Tail, Phoebe Esmon of Emmanuelle and Lê of Hop Sing Laundromat to help us create twelve winter holiday drinks.
The 12 Best Winter Holiday Drinks [Philadelphia Magazine]
The Grit Invasion of Philadelphia may be long in the tooth by this point, but that hasn’t kept new armadas from lashing the city with ever-growing waves of cream-soaked, butter-fatted, cheesed-up swells of coarsely milled corn.
And with each new entry into the city’s unofficial shrimp-and-grits competition, you could be forgiven for wondering if grits should be classified now as a dairy product rather than a grain. That’s all fine and good, as its goes. Not exactly shocking that restaurant kitchens still like butter and cream in 2013.
But consider the recipe provided by Anson Mills–the South Carolina grain specialist whose grits have become the gold standard in high-end restaurants. It’s a simple ingredient list: grits, a bit of salt and pepper, and water. Plus a pat or two of butter to mix in at the very end. Pretty austere, right?
The thinking at Anson Mills is straightforward: too much dairy fat eclipses the flavor of the corn they take so much pride in growing and milling.
This philosophy sprung quickly to mind not long ago at, of all places, The Twisted Tail, a blues venue that got an awful lot wrong about Southern cooking back when it opened two years ago. But those memories of mediocrity faded away in the light of many of new chef Leo Forneas’s dishes, not least his Louisiana-style shrimp and grits.
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Back in 2011, on the day Joey Vento died, I attended a “media night” at Twisted Tail with a dozen or so other writers. That night, I walked out before the entrées came, because the food and service were just plain terrible. Subsequent reviews by critics pretty much backed me up on that. Well, I am happy to report that a recent meal—featuring both a new chef and a revamped menu—was remarkably better. Standout dishes included the oxtail rillettes, a fantastic Pennsylvania trout, charcoal-grilled corn and oyster mushrooms, and a simple but delicious mac-and-cheese that had our table of six fighting over the last bite. Quite the turnaround.
509 South 2nd Street
First appeared in the October, 2013 issue of Philadelphia magazine.