What to Eat This Weekend: Soup
The sleek Bella Vista spot offers pho, the classic Vietnamese soup, in beef or chicken versions; both are served with the DIY accoutrements on the side: cilantro, onion, bean sprouts and Thai basil.
Le Viet, 1019 S. 11th Street, 215-463-1570
Strap on your lederhosen and dig into the Hungarian goulash at this German spot on South Street. The hearty stew is made with beef stock, beef cubes, sweet and hot Hungarian paprika, red peppers, onions, potatoes and red wine, all slowly simmered until the beef is tender.
Brauhaus Schmitz, 718 South Street, 267-909-8814
The butternut soup, made from local squash, is poured tableside at this Phoenixville BYOB. It’s garnished with butter-poached lobster meat and a small array of fresh herbs.
Majolica, 258 Bridge Street, Phoenixville, 610-917-0962
Chef-owner Mitch Prensky’s unusual carrot and orange soup is totally vegetarian; it’s made with carrots and fresh-squeezed orange juice, then garnished with a slice of orange, mint and a toasted homemade coconut marshmallow.
Supper, 926 South Street, 215-592-8180
The lauded chestnut soup at this Rittenhouse tapas spot is made with shallots, roasted garlic, brandy, thyme, chestnuts, honey and truffle oil is poured tableside over a hash of caramelized onions, shredded duck confit, wild mushrooms, a quail egg and crushed pistachios.
Tinto, 114 South 20th Street, 215-665-9150
Our Best of Philly award winner for Best New Suburban Restaurant has a carrot-ginger soup on the menu this weekend.
Sycamore, 14 South Lansdowne Avenue, Lansdowne, 484-461-2867