Below are my ratings of the restaurants for which I have written an entry. Note: the title of each entry is a link to that restaurant's website.
Five stars = excellent
Four stars = very good
Three stars = good
Two stars = fair
One star = poor
FIVE STARS
Union Trust
Vetri
Tinto
10 Arts by Eric Ripert
Percy Street BBQ
Barclay Prime
Butcher and Singer
Oyster House
Famous 4th Street Deli
FOUR and 1/2 STARS
Salento
Osteria
Pizzeria Stella
Morimoto
Philly Cupcake
FOUR STARS
James
The Morning Glory Diner
Distrito
THREE STARS
Supper
Pub & Kitchen
Noble, An American Cookery
Friday, June 11, 2010
Friday, June 4, 2010
Distrito
Distrito, a modern Mexican tapas restaurant of Iron Chef Jose Garces, has the look and feel of a Stephen Starr restaurant - it has a theme, bright colors, waiters in matching T-shirts, and trendy clientele. I loved the energetic vibe, hot pink walls and napkins, and wrestling masks on the wall. The food was great, but nothing like the flavors at Amada or Tinto (also Jose Garces).
Mango salad: Jicama mango, galia melon, orange, pepitas, lemon vinaigrette - It was served like an ice cream sundae and even had lemon sorbet on top. It was extremely refreshing and cool, leaving my mouth feeling clean and ready to start the meal.
Mushroom flatbread: Los Hongos forest mushrooms, huitlacoche, sauce, queso mixto black truffle, corn shoot - This was the best dish of the evening. I didn't think I liked truffle, but this had the perfect amount and really made me appreciate the power of the truffle. The mushrooms themselves were juicy and plump, and the grilled onions were an added bonus.
Esquites: sweet corn, queso fresco, chipotle, lime - Creamed corn. Not much to it other than its presentation.
Los Moles: Poblano: Duck breast on top of rice with mole, which is a weird Mexican sauce that I did not like. The duck breast was delicious, however - nice and lean.
"District Chicken:" organic chicken, chipotle-orange chile glaze, crispy yuca fries, tomato herb salad - A flavor combination that I never tasted before, this recipe was hot and spicy (but not too much that I was looking for blue cheese dressing). The skin could have been a little crispier, but the meat of the chicken was deliciously moist and juicy. I prefer French Fries to yuca fries, which were a tad on the mushy side (despite the title of this dish).
La Bomba: mexican vanilla ice cream, caramel poached bananas, fudge brownie, toasted pepitas, hot fudge - Sounds SO much better than it was. Ice cream had ice chips in it and I did not taste the flavors described above (where was the caramel)? The brownie had the consistency of cardboard, but at least the hot fudge was decent.
Mango salad: Jicama mango, galia melon, orange, pepitas, lemon vinaigrette - It was served like an ice cream sundae and even had lemon sorbet on top. It was extremely refreshing and cool, leaving my mouth feeling clean and ready to start the meal.
Mushroom flatbread: Los Hongos forest mushrooms, huitlacoche, sauce, queso mixto black truffle, corn shoot - This was the best dish of the evening. I didn't think I liked truffle, but this had the perfect amount and really made me appreciate the power of the truffle. The mushrooms themselves were juicy and plump, and the grilled onions were an added bonus.
Esquites: sweet corn, queso fresco, chipotle, lime - Creamed corn. Not much to it other than its presentation.
Los Moles: Poblano: Duck breast on top of rice with mole, which is a weird Mexican sauce that I did not like. The duck breast was delicious, however - nice and lean.
"District Chicken:" organic chicken, chipotle-orange chile glaze, crispy yuca fries, tomato herb salad - A flavor combination that I never tasted before, this recipe was hot and spicy (but not too much that I was looking for blue cheese dressing). The skin could have been a little crispier, but the meat of the chicken was deliciously moist and juicy. I prefer French Fries to yuca fries, which were a tad on the mushy side (despite the title of this dish).
La Bomba: mexican vanilla ice cream, caramel poached bananas, fudge brownie, toasted pepitas, hot fudge - Sounds SO much better than it was. Ice cream had ice chips in it and I did not taste the flavors described above (where was the caramel)? The brownie had the consistency of cardboard, but at least the hot fudge was decent.
Thursday, April 8, 2010
Union Trust
Not only is Union Trust a stunning and elaborate steakhouse, it is one of the best meals I have ever had. I rate it over Barclay Prime, which - for a while - was my #1 steak. Take a look at my pictures of the steak from Barclay Prime; you can tell that it just wasn't as juicy and delicious as this one.
"The Ultimate Tower:" What an incredible way to begin a splendid meal. Stone crab claws, king crab, colossal lump crab, oysters, and shrimp towered over many other seafood dishes I've had. The first time I was at Union Trust, I didn't eat anything from the raw bar (just watched these grand platters being served). When I grabbed the stone crab from the ice, I thought I'd be pulling forever. That huge white hunk of fresh, cold, sweet crab was absolutely delicious and delicate.
Dry-Aged 28 days prime NY Strip (14 oz): Juicy. Flavorful. Better than Barclay Prime. I ate 99% of the entire thing. Would do it again. And again. And again. Also had "Filet King Oscar" at my first visit, which is a filet topped with king crab (amazing!) Can't go wrong with either steak.
In most cases, meals consist of one course that stands out in front of the rest. The reason why Union Trust ranks so highly on my list is because every single bite I had (at both visits) was extraordinary. This mango sorbet (no, they are not eggs even though they look like it!) was so fresh and smooth, I am convinced that a magical garden of icy mango trees is in the backyard at Union Trust. A delightful ending to a fabulous meal!
"The Ultimate Tower:" What an incredible way to begin a splendid meal. Stone crab claws, king crab, colossal lump crab, oysters, and shrimp towered over many other seafood dishes I've had. The first time I was at Union Trust, I didn't eat anything from the raw bar (just watched these grand platters being served). When I grabbed the stone crab from the ice, I thought I'd be pulling forever. That huge white hunk of fresh, cold, sweet crab was absolutely delicious and delicate.
Dry-Aged 28 days prime NY Strip (14 oz): Juicy. Flavorful. Better than Barclay Prime. I ate 99% of the entire thing. Would do it again. And again. And again. Also had "Filet King Oscar" at my first visit, which is a filet topped with king crab (amazing!) Can't go wrong with either steak.
In most cases, meals consist of one course that stands out in front of the rest. The reason why Union Trust ranks so highly on my list is because every single bite I had (at both visits) was extraordinary. This mango sorbet (no, they are not eggs even though they look like it!) was so fresh and smooth, I am convinced that a magical garden of icy mango trees is in the backyard at Union Trust. A delightful ending to a fabulous meal!
Saturday, March 6, 2010
10 Arts by Eric Ripert
Braised Pork Belly: I'm going to describe this dish from top to bottom, since the elements got increasingly better in that direction! Crispy skin on top of a layer of fat - which I did not eat, of course, but it was definitely needed for the meat to be as juicy and tender as it was! In the bottom of the dish was a sweet, almost fruity, sauce. Delicious!
Heirloom Corn Chowder: Smoky and lots of corn. Yum!
Pennsylvania Brook Trout with baby bok choy and hazelnut brown butter sauce: Out of this world and the most unique (in a positive way!) fish dish I have ever eaten. The waiter said that Top Chef contestant Jennifer Carroll (who made it to the final four) is known for her sauces, which is certainly true. The brown butter and hazelnut sauce was divine; like nothing I have ever tasted before. You may think the combination is odd, but it worked and it rocked. The crunchy hazelnuts that topped the fish and the giant portion size (2 large filets and 8x the size of my fish at James) were amazing bonuses.
Rib-Eye Steak with spinach and mashed potatoes: Again, a huge tasty portion. It was really nice to see that we got our money's worth (unlike many other expensive restaurants), and the steak was perfectly cooked and seasoned.
Heirloom Corn Chowder: Smoky and lots of corn. Yum!
Pennsylvania Brook Trout with baby bok choy and hazelnut brown butter sauce: Out of this world and the most unique (in a positive way!) fish dish I have ever eaten. The waiter said that Top Chef contestant Jennifer Carroll (who made it to the final four) is known for her sauces, which is certainly true. The brown butter and hazelnut sauce was divine; like nothing I have ever tasted before. You may think the combination is odd, but it worked and it rocked. The crunchy hazelnuts that topped the fish and the giant portion size (2 large filets and 8x the size of my fish at James) were amazing bonuses.
Rib-Eye Steak with spinach and mashed potatoes: Again, a huge tasty portion. It was really nice to see that we got our money's worth (unlike many other expensive restaurants), and the steak was perfectly cooked and seasoned.
Sunday, February 14, 2010
Noble, An American Cookery
Chickpea Fries - One of the 239 dishes that Philadelphia Magazine says you "must" try. While I certainly agree, the "fries" would really be nothing - and somewhat bland - without the spicy tomato sauce they come in.
Crepes with Nutella and Fresh Berries - I love nutella and these fresh berries were delicious, but the crepes themselves were not hot or thin enough (and yes, I'm talking about food here!)
Frittata with spinach, mushrooms, and cheddar - This block with melted cheese on top may not look very appetizing, but it was delicious! Very hearty and tasty; light and fluffy eggs despite its cubic shape!
Crepes with Nutella and Fresh Berries - I love nutella and these fresh berries were delicious, but the crepes themselves were not hot or thin enough (and yes, I'm talking about food here!)
Frittata with spinach, mushrooms, and cheddar - This block with melted cheese on top may not look very appetizing, but it was delicious! Very hearty and tasty; light and fluffy eggs despite its cubic shape!
Saturday, January 9, 2010
Percy Street Barbeque
I posted pictures for this entry to be consistent, but to be honest, they really don't provide a great depiction of the food. That night at Percy Street, I ate the best BBQ of my life. In the November issue of Philly Magazine is a story about Michael Solomonov, Steve Cook and Erin O'Shea who went to Texas for 3 days and ate at 9 BBQ places. They opened Percy Street BBQ in Philly in November, and boy am I glad they did! It is nothing like I'm used used to - no sauce, just an overwhelming taste of SMOKE which I really loved. I was in BBQ heaven, absorbed by the smell and taste of authentic, smokey, Texas BBQ. I even had a dream about it. Not kidding.
P.S. Check out the 2 red smokers in the first picture (that's where they make miracles happen) and the 2nd picture shows the way Philly does BBQ (a chic picnic setting).
P.S. Check out the 2 red smokers in the first picture (that's where they make miracles happen) and the 2nd picture shows the way Philly does BBQ (a chic picnic setting).
Philly Cupcake
You will smile when you enter this cupcake wonderland, not only because of the friendly owners and bright blue and pink walls, but because of the delicious homemade cupcakes that melt in your mouth. Cupcakes are on display in wall units that look like furniture I had when growing up, yet much larger and more ornate. I had the red velvet cupcake with cream cheese icing, and was impressed with how light and airy both the cake and icing were. I didn't expect much less, however, for $3 a piece (and it was small). Only other complaint - nowhere to sit except on a gold couch against the wall.
Friday, January 8, 2010
Pizzeria Stella
I don't actively seek Stephen Starr restaurants, he just keeps on acquiring more, which I'm certainly not opposed to.
Pistachio Pizza: red onion, pistachio, fontina, extra virgin olive oil - Ingredients are odd, but the flavor was incredible. This pizza was out of this world. I'm not exactly sure what I loved so much (it might have been the cheese), but altogether an outstanding pizza. Made the Margherita look bad.
Margherita: san marzano tomato, buffalo mozzarella, basil - Not nearly as delicious as the pistachio pizza, but still solid (Osteria's margherita was better).
Pistachio Pizza: red onion, pistachio, fontina, extra virgin olive oil - Ingredients are odd, but the flavor was incredible. This pizza was out of this world. I'm not exactly sure what I loved so much (it might have been the cheese), but altogether an outstanding pizza. Made the Margherita look bad.
Margherita: san marzano tomato, buffalo mozzarella, basil - Not nearly as delicious as the pistachio pizza, but still solid (Osteria's margherita was better).
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