Life After Death at Resurrection


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Adam Erace enjoys the vegetarian and carnivore fare at Resurrection Ale House but it’s the grilled spicy shrimp with white gazpacho that he goes on and on about.

The Geuze also matched well with a voluptuous white gazpacho that would have definitely made my 10 Best Dishes of 2009 list if I’d only eaten at Resurrection a week earlier. I could’ve eaten a whole bowl of it, but the cool pool was more of a sauce for four skewers of grilled shrimp than a proper soup. Still I spooned the creamy, complex puree of house-made country white bread, almonds, garlic, olive oil and sherry vinegar finished with a sweet little salad of fat purple grapes. The Sriracha and sambal-licked shrimp, perfectly cooked, also happened to kick ass.

Resurrection Ale House [Philadelphia Weekly]
Resurrection Ale House [Official Site]