Monday, June 30, 2008

Naked n' Chilly

The other day (one when it was 3,000 degrees outside) a friend and I decided to peel ourselves off the steaming coffee shop sidewalk and trudge through the pea soup of a day. We intended to indulge our sweet tooth and decided on Naked Chocolate.

Upon arrival I came to find that Naked Chocolate offers a surprising array of iced drinks. I decided on a smoothie. It was an impeccable specimen of smoothiehood. Bananas, raspberries, strawberries, blueberries and an apple juice base (real fruit + fruit juice = one damn good time).

My friend make the more decadent decision (possibly the smarter of the two although certainly a caloric mistake) and ordered a cold drinking chocolate.

Sweet heavens to Betsy it was GOOOOD. It was an iced chocolate drink but it tasted like real live chocolate. Not the fake stuff. It was bitter and sweet and smoky all at the same time... and of course all icy-like. Ow guuurl.

Mind you, I only had two sips so I can not tell you how I would have felt after drinking an entire one (did I mention they are topped with a shit ton of whipped cream and chocolate flakes), but By George those two sips were a little like what I would imagine heaven to be... or if baby angels carried you on a cloud... and you were on muscle relaxers... and someone was giving you a back massage to the sounds of happiness.

Naked Chocolate Cafe - 1317 Walnut St Philadelphia, PA 19107
(215) 735-7310

Tuesday, June 24, 2008

Grasshopper Fiesta

Not so long ago I went to the Frida Kahlo exhibit at the Philadelphia Art Museum and then to Tequilas for dinner.

It was supposed to be an evening paying homage to the cultures of Mexico but it ended up being an evening paying homage to David Suro from Tequilas - Frida I could have done without. Tequilas was fan-fucking-tabulous.

I had the Mar Y Tierra - grilled and butterflied langostinos smothered in a light garlic butter sauce all served along side a small tower of white rice and a beautiful little 'packet' of simple steamed vegetables.

It was so deliciously and simply prepared that I imagined that the chef had a personal love affair with my particular langostinos. It seemed he had dressed each one tenderly and with great care just for me. He may have even cried to see my plate leave the kitchen. The dish was close to perfection.

The highlight of my meal though was the special appetizer Chapulines or grasshopper tacos.

These are a Mexican delicacy and, I kid you not, they were phenomenal. On top of a perfect moist corn tortilla a little guacamole and minced onion created a bed on which the grasshoppers rested. The grasshopper itself was cut into pieces and sauteed with garlic.

It was one of the best things I have eaten in a long time.

I encourage you to go... and then to eat.

Tequilas Restaurant - 1602 Locust St., Philadelphia, PA 19103

PHOnly One Place

There is only one place for Pho in Philadelphia as far as my friend is concerned. You must only know that my friend is the undisputed king of pho connaisseurs. He has spent more time consuming the Vietnamese breakfast soup then anyone I have ever met and anyone I ever care to meet.

Simply put, the place is Pho75.

Everything there is great (assuming you like Pho) but I order "only brisket". It isn't on the menu, you have to ask for it.

You also HAVE to order a coconut juice to go with it. The spiciness of the pho is cut by the cool sweet coconut juice which is full of tender pieces of young coconut.

And if you haven't had enough liquids (I always get water and tea too) order a Vietnamese coffee. Sweet and smoky and strong.

Mwa! (me kissing fingers). SO good.

Did you know that if you are using predictive text "pho" will show up as "sin"??? Just asking.

Pho 75 - 1122 Washington Ave # F, Philadelphia
(215) 271-5866

I'm Like Freakin' Nostradamus Over Here

...with my premonitions and shit.

So what is it with all of these Irish vineyards popping up all the hell over California?

I called it in my WD-50 entry but I'm calling it here too so that I look smart later when everyone else starts scratching their head and asking WTF. Just saying.

Broome Street

Has anyone eaten at Tailor in NYC? I am hearing a lot about it these days and the menu looks crazy good. I went in for drinks but was too full to eat anything...

Check out their gallery:

(Plus, their cocktail -Agua Verde; made with tomatillo juice- was featured in March's Bon Appetit issue and was created by their bartender who is named Eben. Which is also my brother's name. Which is also totally random and pointless and rambely so forget I said that. Sorry.)

Also right down the block on Broome Street in NYC is Ruben's Empanadas. $3.75 for a pocket of delicious is not a bad price to pay if you ask me.

Tailor - 525 Broome St (btw Thompson St. & 6th Avenue) New York, NY, 10013
(212) 334-5182

Ruben's Empanadas
- 505 Broome St (At Watts St.) New York, NY 10013

Good Idea Round Deux

Having a dinner party but you hate your guests so you don't want to spend a lot of money on them?

Have you run out of time for cooking and just need something quick and easy that can be done when the guests are there?

Are you entertaining young humans?

OOORRR do you just want something phenomenal that is going to blow your f*cking mind along with all of the minds of your guests?

Well then go to Ianelli's on Passyunk below Washington (between Ellsworth and Federal) and buy some god damn pizza dough.

A ball of dough costs just a few bucks and it tastes like somone's little old Italian grandmother made it AND like the recipe she used has been used by her ancestors for centuries.

You know why it tastes like that? Probably because that is exactly what happens.

It either tastes exactly like that or like it has been squeezed from the teet of a Roman god.

One or the other.

So here's the deal. Just buy a hunk of dough, roll it out, throw anything on top and then bake it.

I topped mine with my famous anchovie sauce (by famous I mean I really like it) and then added some fried egg plant, mozzarella and parmigiano reggiano.

I'm telling you, the shit made my eyes roll back up in my head.

Just think how fun that would be for the kitties too and they can't fuck it up too bad so it works out well for the full sized humans.

Bravo Ianelli's!

Iannelli's Brick Oven Bakery - 1155 E. Passyunk Ave.

Sweet Tweet T' weet (get it?)

Did you ever eat anything from Artisan Boulanger Patissier on 12th and Morris?

I double dog dare you.

I will also guarantee that you won't be disappointed. You can quote me on that.

They have breads, rolls, and mind blowing pastries. The Vietnamese coffee is zer gut too. You will thank the ba'jesus out of me I promise.

Artisan Boulanger Patissier - 1648 S 12th St Philadelphia, PA 19148
(215) 271-4688

Monday, June 23, 2008

Like What You're Doing Giwa!

I love what Giwa's about. They're bringing Korean food to the masses of Philadelphia.

If you don't know, it's a very small and very charming lunch spot on 16th and Sansom. They serve simple Korean dishes. No frills, not many choices, just dependable quality food. Everything is chocked full of veggies so it's healthy but it's also tasty, filling, and hot.

A friend told me that I had to try the Dol Sot Bibimbop ("Special Sizzling Stone Bowl"). He assured me that it would "change my world", and it did.

For $9.95 you get a choice of beef, chicken, or tofu - or for $10.95 you can have shrimp. If you ask me, I think that is a wee bit pricey for lunch. Although, I rarely buy anything other then a salad around the noon hour so maybe that price is competitive in the hot-lunch-arena... shrug.

If you're getting a "Sizzling Stone Bowl" they cook to order and place the bowl directly on the grill to get good and hot. In the bottom of the bowl is a scoop of white rice and then the veggies and the meat go right on top. The veggies are not stir fried but are a mixture of raw and sautéed, including lettuce leaves, carrots, red cabbage, mung beans, etc. The very best part is that the rice forms a golden crust on the bottom from the hot bowl. Mmm!

The dish comes with a side of kimchi, which tasted like old rubber, but that was a small price to pay for the veggies, the rice, and the piping hot steamy goodness.

Yummy. We like you Giwa!

Giwa - 1608 Sansom St, Philadelphia PA 19103

Stephen Starr has bought the Broad Street Diner

Is Stephen Starr going to take over the universe? It makes me feel funny on the inside that he owns so many of our restaurants. It's like Berlusconi and Italian TV or you know Stalinist Russia or something.

Is there a ban protecting against a potential restaurant monopoly in Philadelphia? Are we destined to be a city full of sub par but extremely theatrical dining establishments?

Ahhh!!! Let me know if anyone wants to picket. I have always wanted to do that. And by 'do that' I mean not really but the thought of wearing one of those big cardboard sign things was kind of funny for like a second.

Broad Street Diner (soon to open as another crazy Stephen Starr show) 1135 S Broad St Philadelphia, PA 19147
(215) 334-1611

Don't Leave Me

Striped Bass, why did you go?

For some reason I am personally touched by the loss of Striped Bass. I never even ate there.

In fact, I was only in the restaurant once and I was with a handsome male skate boarder friend and they kindly informed us that the kitchen was closed a little early that night... AKA asked us to leave because of his hoodie and DGs. Pretentious Dicks.

Still, I'm touched by the loss. It is kind of like when Heath Ledger died. I have no fucking clue who he was but a little part of me died too that day.

Bye Striped Bass. I will miss you.

I feel better. I'm over it.

Striped Bass (Soon to open as Butcher & Singer Steak & Seafood) - 1500 Walnut St Philadelphia, PA 19102
(215) 732-4444


I can't stop eating at Panang.

It's just so gooooood.

... although one note. If they keep refusing to make my shit spicier I'm going to freak out. PUT SOME GOD DAMN SPICE IN IT! Why don't they trust me? I'm telling you, I know my tastes buds very intimately. We have spent some time together. I can take the spice. You have my word. SO PUT SOME GOD DAMN SPICE IN IT!

Mmm... Order #1. The Indian pancakes will make you weep.

Penang Philadelphia - 117 N. 10th Street, Philadelphia, PA 19107 (just above the arch)
(215) 413-2531 & (215) 413-2532

Sunday, June 22, 2008

WWJD? Who Cares. What I really want to know is WWWDD

I've been reading about Wylie Dufresne for years and my inner food fanatic has been dying to get to WD-50 for what seems like an eternity.

A few months ago I decided to get something on the calendar. My foodie friend and I often go visit her brother in NYC so I decided I would make reservations for our next trip.

It was tough going but I managed to score 7:30 reservations about four weeks out (early by city standards but better then the 11:30's they had offered me for every other weekend night). As circumstances would have it both of my dining partners ended up canceling on me but I decided, come hell or high water, I was still going to go.

At the last minute another friend decided to join me. She agreed to go on one condition - that we order the chef's tasting AND wine pairing. She said she would only go that far and spend that much if we were going to see what Wylie could really do. As you can imagine there were no arguments here and I happily agreed.

My excitement grew as the date approached. I began having daydreams of biting into a perfect forkful of Iberian Ham with a Green Olive Tartufo and weeping at the sheer brilliance of it all. I imagined begging the waiter to let me kiss the hem of Wylie's apron and fawning over the sommelier's ability to perfectly marry the acidity of the ceviche with an organic Alsatian style Pinot Grigio. Sigh... it was going to be good.

Finally the day arrived. I didn't eat for a day and a half in preparation. I wanted to be sure that my stomach was empty and my palate was primed.

The weather was perfect and the crowds were lively as we strolled up Clinton in the Lower East Side. I spotted the unassuming restaurant facade and hurried in.

My first thought was that the place was too casual (the wait staff were wearing jeans!) for a meal that I know I was going to spend $250 on, but I shrugged off the thought. I reassured myself it was all really about the food anyway.

We were seated, and I was delighted to have a seat allowing me to gawk directly into the kitchen and at Wylie himself with his long goofy hair. Alright I thought - get ready for a true food experience.

Our adequate, but not overly friendly, waiter (IN JEANS!) handed us menus and provided a few opening words.

We immediately paged to the tasting menu to get a peek at what we were in for. I was shocked to see that the tasting menu here was the same (word for word) as the tasting menu that I had been studying online for the last few months. It hadn't changed a bit!?!?!

Now I must veer slightly off course... The concept of a tasting menu that doesn't change baffles my mind. One pays a lot of money to partake in a chef's tasting. You pay this money in exchange for getting something really special. It is like an agreement between you and the chef - I pay more, you show me what you can really do. WWWDD? Apparently the same thing he has been doing for months. Really Wylie?

Yes, of course certain dishes should stay the same, but some should change - didn't he see something particularly beautiful at the produce market last week or wake up in the middle of the night and realize that the the Chilled Beet and Blue Cheese Soup should REALLY be Endive Topped with Grilled Skate Served with a Lemon Caper Vinaigrette. Dammit!

Really, isn't that why we wouldn't just order À la carte? Double Dammit!

Sorry. Back to business. We announced that we were here to do the tasting ($125) and wine pairing (additional $75.00).

I'm not including the technical names of the wine and courses here as they all live on the website (insert me giving a raised eyebrow look).

Almost immediately "bread" appears in a long wooden box. The "bread" was paper thin crisp pieces of salty dry flat bread covered in oodles of sesame seeds. Each piece melted on the tongue upon contact. Yum.

Next came our first wine - a ruddy, sweet and fizzy brut called 'Rosat'. The waiter informed us that all 12 courses come paired with a 2 oz. pour.

The first course came beautifully presented. It was small. Laughably small. It was a forkful (I am being generous in using the term forkful - more like a fork-tip-ful) of smoked mackerel with a cucumber twirl. I asked my dining partner if I had misheard that this was our first "course" thinking that it must be the amuse-bouche but she assured me that I had not.

To be honest, I'm not sure how I can report on the quality of this "course" since there really wasn't enough food there for an honest opinion of the taste. Shrug.

We finished up our 'Rosat' and were wondering aloud what our second wine would be when out it came. Our server poured us our second wine pairing, this time... 'Rosat'...? Yes. The same wine again. Hmm... Strange.

The second course was something called Pizza Pebbles. It was a series of dime sized "pebbles" (three or four) which tasted, as my dining partner so comically and uncouthly commented, like "the inside of those little soft pretzel things you make in the microwave".

They were served on a smear of uneventful sauce with tiny flakes of crisp shiitake mushroom chips. The saving grace in this dish was the tiny oregano leaves which provided a deep fresh flavor. The problem was that they were about the size of a pencil eraser and there were only two or three of them. The whole dish was, once again, enough to fit on a fork.

We kept trying to flag down the waiter to get a description of all the intricate tastes on the plates (black tea flakes, kimchi paste and pine needles abound) but we were having a hard time getting much help with descriptions. The wait staff (of which we had several) were not forthcoming with descriptions even when prodded, save one server who was more then happy to describe the dishes. Unfortunately he was from Senegal and very hard to understand above the hustle and bustle of the restaurant. At one point one server actually draws back from us and says that he has a menu for us to take at the end of the meal and that he prefers to withhold it in order to maintain an air of "surprise".

The next wine was a light crisp French white which was the highlight of the pairing. It was quickly followed by course three - a Hamachi tartar. This dish was my least favorite. The Hamachi was just plane fishy and the dish was garnished with a grapefruit-shallot jelly which made it all very bitter.

Yay wine. Boo stinky fish....

Next was a foie gras "knot". Imagine a thin piped line of terrine of foie gras which was tied into a knot. This knot was then covered in "rice crisps" providing a crunch to the previously soft terrine.

This course was strangely paired with an organic sake. I don't really know what to say about this one. The pairing seemed weird to me (sake smack in the middle of the wines seemed disjointed) and the foie gras was good but can you really make foie gras NOT taste good?

A new face appeared to server our next wine. He was in a suit so I asked if he was our sommelier. There was a awkward stumble before he said that yes, he was.

I asked him his name. He said Aaron. I said "Aarooonnn...." (as-in the international sign for what is your last name) again he hesitated. Is he yanking my chain? I thought. I mean, if you are the sommelier at one of the best known restaurants in the city don't you think you would b

e used to giving your full name? Strange.

He served our next wine, a Pinot Noir from Oregon. He said that it was from the O'Reilly vineyard. I mentioned that I had been noticing a trend of more Irish vintners. He looked confused and didn't seem to have any kind of comment one way or the other. Lastly my dining partner asked if he got to travel to purchase the wines and he laughed and said no but that he has met with a few reps that come into the restaurant. Hmm....

Even though this was a jarring encounter I was soon distracted by the next course which turned out to be my favorite course of the evening. It was simply titled Eggs Benedict.

I thought this was the course that best supported Wylie's reputation for dabbling in molecular gastronomy. Our waiter described the plate as cubes of fried hollandaise sauce with towers of egg yoke. He warned that the cubes were still sauce inside. I cut one with my fork the cube turned immediately into sauce, as if magic. The towers of egg yolk were
bright yellow, translucent and beautiful. It looked and tasted wonderful. Bravo.

Out came the sixth course. The courses were now coming a little too fast and we actually had to ask our waiter to create a short 5 minute break.

The same wine (Which I will remind you was a robust red) was repeated for the next course - A sort of 'ravioli' or soybean noodle which envelopes a "crab tail". All of this was submerged in a bowl of fragrant clear broth smelling strongly of cinnamon. The dish was good, not great, and was very light.

A hearty red wine paired with such a light dish was a surprise. If they were trying for surprise then they won. If not, then boo.

Next came a
Grenache from Australia called "Tir Na N'Og"... again with the Irish. I didn't ask and they didn't offer an explanation. It was served with the "Chicken liver spaetzle" which tasted good but looked like hell. Chicken liver puree piped into worm-like pieces... Double boo. The courses were getting extremely rich as well. We were getting icky meat/wine belly.

The same wine was repeated for the next course (third repeat of the pairing). This was our final savory course and by far the best.

The tongue. Ribbons of tongue adorned the plate along side oyster noodles, fried quinoa pieces, and candy sized pieces of jellied cherry-miso. The savory meat matched with the sweet cherry jelly made for a perfect marriage. It was different, and delicious, and beautiful.

We were full as hell but there was still sweets to come.

Next came a pre-dessert. An long brittle tube of olive oil filled with a Greek yogurt lay in the bowl like a cigarette atop ribbons of dried candied rhubarb. The dish only slightly hinted at sweet and really did provide a perfect bridge between the savory and sweet courses. No wine came with this course.

Next came a sweet German Riesling and a banana dessert with jasmine custard. Both un-cataclysmic.

A final glass of wine came alongside the winner of the entire event - Toasted coconut cake, carob, smoked cashew, brown butter sorbet. It may have been the best dessert I have ever had and it made me want to give Alex Stupak a kiss on the mouth. Yum it was good.

And that was the end of that. We were drunk, we were full, and we had had a pleasant evening judging the hell out of everything.

They offered us a cup of coffee and my dining partner accepted.

We were high on life and ready to stroll.

The bill came alongside two final bites - a ball
of "Yuzu ice cream with marcona almond" and a little edible packet filled with something sweet.

The edible packet looked like those seaweed packets that I used to search for at the ocean that popped when you stepped on them. The taste was nothing special but the strangeness of it was noteworthy.

The bill was over $500 with tip. They charged us for the coffee. After all of that spending they charged us $3.50 for a 20 cent cup of coffee. Nice.

Maybe WD has lost his spunk. Maybe he never had it. Maybe I just was the unfortunate victim of another Saturday-night-in-NYC-dining-experience. Regardless something was off. Ah well, all said and done it was a very pleasant evening. I had amazing company, I was inarguably full to the brim, I was content and most importantly, I got an answer to the question - WWWDD?

WD-50 - 50 Clinton St New York, NY 10002
(212) 477-2900

Friday, June 20, 2008

Two New Lessons

Last night I went to Fadó. I was scared. A friend suggested it and I was scared to go. I'm not a fan of dochebaggyness. We actually sat in that weird little room with the open doors so at least there was a breeze to cut through the terroir of popped collars and shiny shoes.

They also had Philadelphia Brewing Co.'s Rowhouse Red which was delightful.

I was with a British friend who had never had a car bomb so we had those too although I didn't realize the Irish Creme clotted if you didn't drink it right away. I'm probably the only person on the planet that didn't know that. Yeah. Gross.

Fadó Philadelphia - 1500 Locust Street Philadelphia

Thursday, June 19, 2008

Lion Inside of Me

So. I'm here to deliver it people. Life is grand. Last night I ate Lion. Yes, yes I did. To all of you who think that's cruel go F*CK yourself. It was delicious.

Last night was the Flinstone's Dinner hosted by Zot. It was a meatcentric, meatastical, meat festival of glory... a meatabration if you will. Among other things turtle, python, black bear, antelope, yak and lion were on the menu.

Now, mind you, I generally steer clear of the meat which is for no other reason then I like vegetables. I'm the kind of person whose apartment may have never known the smell of sizzling beef and I am a big time cook. Having said that, I love food and when I heard about this event I thought 'how the hell could I possibly pass up the chance to eat Lion!?!?!?!' I never would have been able to look myself in the eye again (which is weird in the first place cause I am me and that would be weird). So I went.

One noteworthy bit was that, of the four people I managed to drag with me (I say drag because there was a whopping $95.00/head price tag for the event), one was a vegetarian.

We got there early. 6PM was the starting time for the reception. We threw back the big yellow wooden door to Zot and were greeted by a very pleasant and very professional hostess who showed us to our table but urged us to visit the bar and get ourselves a glass of champagne. I for one was not going to argue with that.

Drinks were served by a man in a caveman costume (insert joke here) and there was a choice of two reception drinks. The first was a glass of Cremand de Bordeaux champagne (we actually had an option of white or a Rosé) which I thought was good, although I know more about a monkey's ass then I do about wine and claim no different.... if you asked the importer Mark Monaco (and the person who donated the reception drinks) he thought it was "a little young". Shrug. Whatever.

The other drink was the Barney's Breakfast, or some such ridiculousness, made with smoked-apple-wood-bacon infused vodka and tomato juice (that's a mouthful - pun intended). It was served "on the rocks" which meant w/ a pebble in the bottom of the glass. The bartender warned us not to choke on the stone which was nice of him (come on, that was funny). The drink tasted like bacon - or like a "meat milkshake" as one of my pals described it - and it was as thick as paste but I was impressed by the meat-right-out-of-the-gates attitude. Bravo.

There were pickey things running around - duck sausage served on a crostini and drizzled with an aged balsamic was one - and dinner started just after 7PM. Delayed slightly, we were told, since the Lion was still in the oven. Nice.

Our host Bernard (owner of Zot) delivered a few enjoyable opening words about the meal in an enjoyably thick accent and a Fred Flinstone costume (hmmm...) and then the eating began.

Each course was paired w/ wines from Robert Kacher Selections but you will not find their names here for two reasons - A. My intention here is not to bore you to tears and B. Please see reference to monkey's ass' above.

Strangely enough the rep from RKS who paired the food and wine was also a vegetarian... one who didn't break that stance for the evening. This was strange and probably resulted in shitty pairings, but again, WTF do I know? The first wine was too sweet for me and then we got to the second glass and you know, we were all drunk already so.... (don't forget to add the meat milkshakes and the champagne to the equation).

Anywho, I digress. So the food. The first course was Wild Snapper Turtle Soup. The snapper was smoky, and savory, and gamey and richly flavored the light broth. It appeared alongside a basic mirepoix. The onion, carrot and celery were cut just right - tender but still with some body. The soup was garnished with a healthy dose of cilantro which provided the magic touch. Yum.
Turtle was a little pedestrian as far as exotic meats go but I saw what they were doing... slow and steady.

Next came the good stuff. Python. Python Molurus Bivittatus & Foie Gras to be exact ("The Burmese Python (Python molurus bivittatus), is the largest subspecies of the Indian Python and one of the 6 biggest snakes in the world..." as stated on wikipedia). I have major problems and major delights with this dish.

Let's start off with the bad... cause... you know, that's what I'm going to do. Bernard admitted right off the bat that this was a tough one (again, pun intended). He said the meat was really... well... tough and that they played with the recipe for a week to try to serve it in a fashion that wasn't deep fried. Well, it came deep fried (boo....!) and we all know that you could deep fry a cat turd and it would be good. In addition it was served with a sauce made too sweet with vanilla bean.

After dipping a piece of Python into the sauce the vegetarian friend remarked "Wow. Python strangely tastes like funnel cake." Having said that, the dish was pulled off exceptionally well given the toughness of the snake (not your fault Bernard! We'll take that one up with Jebus.)

First of all, it was beautifully plated. Second of all it came with a heaping portion of foie gras, which is most certainly the way to any meat lovers heart. It was all served atop fava beans and when you took a bite of python, bean, foie gras and sauce everything came together. I LOVE when chef's nail this and it is apparently a difficult thing to nail. To all the chef's of the world - FOOD WHICH APPEARS ON A PLATE TOGETHER MUST TASTE GOOD... TOGETHER!!!!! (Thank you for letting me get that in there. I feel better really.)

I was impressed. Next we moved to the Black Bear In Greens. It was actually black bear bacon and it was served over frisee with a light lemony dressing. The bacon was fatty but I guess that would have been preferred by some as the fat was tender and melted on the tounge. Bernard actually walked around with a pot of "extra bear" and graciously offered seconds to all of us carnivores, or 'vores', or better yet, 'carnis'.

The Braised Nilgai Antelope Ribs were tender-fally-freakin-aparty and smothered in a special sauce of Asian flavors... basically just dreamy. Mmm! They were served with what the waiter described as 'fried asparagus grass' which was a delicious and impressive addition.

I'm glad the Antelope was so good because the next course, Yak & Gnac, was not-so-much. Again, I don't know how much this had to do the man upstairs. I mean it was Yak for Christ's sake. Also, please keep in mind that at this point we have already had four gigantic meat courses and a meat cocktail and appetizers of meatyness.

The yak was served on a skewer and prepared in Armagnac (hence the name). It was just tough and... and... I don't know... just ick. BUT it was served with Creme Fraiche (which I l-o-v-e) and a fresh fig which were both a delightful compliment and cut through the richness of the meat.

Finally the motherload. The meat of all meats. The holy grail if you will... and let's face it, the reason I came to the event in the first place. It was simply titled Lion Stew and was simply prepared in true stewy fashion and served over gnocchi (I'm a sucker for gnocchi). What can I say. It was lion. And now it's inside of me.

Dessert (Bread Pudding) and dessert wine came next but who gave a fuck? We carnis had lion inside of us.

Zot - 122 Lombard Street Philadelphia, PA 19147
(267) 639-3260