EARTH Bread & Brewery

As part of my hubby's 40brews40days tour, we headed to a place called EARTH Bread & Brewery, a microbrewery that focuses on flatbreads for their food and is into the local sustainability movement.  What's there not to like?

Turns out that they have some nice brews on tap, but the one that I liked the most??  The Philadelphia Brewing Company's Pharmhouse Arrest.  Okay, so I might like the name most, but it is quite arresting.  Admittedly, it was quite a while ago, so it's hard for me to remember, but I'm solidly in the Belgian Ale camp, and I do remember thinking that it had characteristics of a Belgian brew, and there was a bite to it that was, indeed, Arresting...

We started with some appetizers - the Cheese plate and Olives.  There were three types of cheese, but the one I remember the most was the one on the far left - a Pesto Gouda, I believe.  It was creamy with a brilliantly potent pesto flavor.  Quite amazing.  My only beef with the Cheese Plate is that it's not a very good value.  There were little slivers of cheese, barely enough for 4 people to have a good, accurate tasting.  The olives were quite good, with a good variety.

We ordered three kinds of flatbreads - A Chicken Mole, White Cheese, and Mushroom & Turkey Sausage.  Of them all, I thought the White Cheese, below, was the tastiest.  It had an acute simplicity that was perfect.  The Mushroom was decent, but nothing to salivate profusely over, and the mole?  Well, it was rather disappointing, I must say.  I had just come back from Mexico and had had my fair share of Mole, and this did not have the sweetness or the chocolateyness I would expect. 

But the surprise of the evening?  We asked for red pepper flakes or anything with some heat, and they brought over Sriracha sauce, and I was blown away at how well it went with pizza!  Man, I gotta cross cuisines more often!!  What a find.  I'm going to start using that heated goodness with more impunity from now on and see where it takes me.

Earth Bread + Brewery

7136 Germantown Ave, Philadelphia (Mt. Airy)
215.242.MOON(6666)

Beers of a Perfect Summer Friday

Which photo is more inviting?  This one?

Or this one?

Either way, there are solid microbrews at Dock Street Brewery.  Eric got the sampler of everything on tap, and there were two that I deemed to be perfect for a sunny Friday afternoon - the Bubbly Wit and the Summer Session.

The Summer Session had a great refreshing taste - more than a hint of ginger and lemongrass.  Delicious. 

Ultimately, though, I chose the Bubbly Wit, a great Belgian-style beer.  But Warning-Will-Robinson - it's flush with alcohol.  8%, if you must know, and you should, because after half of the beer, I had never felt so great.  I was talking about how I would make a difference in the world, and how I would do it from that exact seat, as long as the weather remained just so.  From Eric's point of view, it was utter babble.  Perhaps it should be better named - Babbly Wit?  But it didn't matter, because just a pintfull of it makes everything okay...  But I'm not sure the thin, elderly woman sitting at another outside table thought so.  I looked up when I heard her fall from her chair and crumple to the ground.  What the heck?!?  And then I saw it.  I saw the empty Belgian glass, and I just knew she got in over her head. 

Respect the Bubbly Wit.

Dock Street Brewing Company

701 South 50th Street

West Philly, PA 19143

Ragingly Kickin' Hot Szechuan

Has it really been longer than a week since I've provided a posting?  For shame - I'm behind on a number of things I want to share. 

But this one... I just experienced this yesterday, and I'm so in love with it that, like a Netflix queue, I moved it to the top of the list.

Yesterday, Eric and I went to Philly because I had an interview with the Customs Border Protection for its Global Entry program.  Membership will allow me to enter into the country in the "fast line."  And as much as I travel, I'm all about it.  I did feel a smack of Big Brother when they took my fingerprints, but hey, I'm a law abiding citizen who pays her taxes, so I don't really have much to hide.

Anyway, we made a stop in Chinatown so I could stock up on some of my necessary sundries.  Because of the ever-so-useful Yelp app, I found the Szechuan Tasty House.  When in Minneapolis a few weekends ago for our good friends' Tony & Sari's wedding, we partook in the rehearsal dinner at a Szechuan restaurant that was eyebrow-raisingly good, and we've had Szechuan on the brain ever since.

Now I have Szechuan Fever.  The meal was so phenomenal, so tremendous, I find myself salivating over it as I think about it.  This is a place that is NOT TO BE MISSED!!

Starting with the Hot & Sour soup, this actually recalibrated my tastebuds as to what Hot & Sour soup is supposed to taste like.  Here in Lancaster, PA, I've found that I like the one at Hong Kong Garden the best, but as I've said before, theirs is reminiscent to a stew, and not the actual soup that I grew up with in the heart of Chicago's Chinatown.  This was spicy, of the right viscosity, still chock full of the right ingredients, but unlike any other I've had, it was masterful in its ability to create a slow burn.  The first sip is spicy, for sure, but it succeeds in overtaking you slowly and with subtlety.

Next up - the Dumplings in Spicy Sauce.  I asked the server - whom I loved because she took my bad Chinese in stride, but continued to converse in Mandarin, even correcting mine along the way - which dumpling dish, of the many listed, she would recommend, and without hesitation, she pointed to this.  This is a majorly YUM dish.  Abundant pork filling with minced garlic swimming in a slightly sweetened sauce of chili oil and probably some kind of hoisin sauce.  I typically try to just eat a few, to save the stomach space for the coming treasures, and yet, I couldn't stop.  It was addicting.

This is the Beef with Cumin dish.  Stir-fried with scallions and dried chili peppers, I was utterly impressed with the use of cumin in a Chinese dish, but it was fragrant, unique, altogether delicious.  This would be, perhaps, a good time to talk about the whole "ma la" hot, which translates to "numbing spiciness," and a distinctive aspect of Szechuan cuisine.  The Szechuan Pepper is like a round berry and has a component, inherent in its makeup, that creates a tingling sensation that leads to the slight numbness that "ma la" refers to.  It was also used in this dish:

I don't remember seeing it on the menu, but our waitress recommended it as one of the dishes she thought we would like.  I like chunks of fish, and I like tofu, so what the heck, bring it on!  It was such a good get.  The fish showed signs of having been seared, probably coated with some cornstarch first.  Then it was all laid into a dish with very soft and silky tofu, then bathed in an oily red-hot sauce and topped with cilantro.  Tender, delicate, with a subtle but searing spiciness that begins to overtake you only too late into the meal.  And then at that point, you totally surrender to it and accept the pain.

Amazingly, every dish was spicy, but in a very different way, which showcased the breadth of variety and skill required within the Szechuan cuisine.  As for the restaurant, everything was alluring, even the rice, which I found to be of the perfect texture.  I took it all down with the fervor of a UFC fighter.  And given the opportunity, I'd do it again. 

Szechuan Tasty House
902 Arch St. - at 9th St.
Philadelphia, PA 19107 

La Viola - Consistently Good Italian

Several years back, several of us gals were in Philly for a Girl's Weekend, and someone made reservations at La Viola.  One taste of their steak special, and I was hooked.  And since it's a BYOB, it's such a great deal.

To celebrate Eric's graduation day, we met up with some friends at La Viola.  Parking was a serious issue that evening so we got to the little bistro late and found our friends jammed into the back of the restaurant.  It's a charming little place, where a table for six is taking up a fairly significant percentage of the space.  It's New York City tight, where if you really wanted to, you could enjoy the conversation of the folks sitting right next to you.  But along with the classy white tablecloths and napkins, there's a loud boisterousness and chatter - you are in an Italian joint, after all! 

After popping the corks, we got down to business.  I was sorely disappointed to find there was no steak special.  Their beef special was "Rack of Lamb."  Not sure what part of the cow that comes from...

I started with the Three Mushroom dish, a mixture of Cremini, Porcini, and Shiitakemushrooms. This dish was piping hot and lavishly indulgent.  It had a very creamy and viscous gravy that was well carried by the meatiness of the mushrooms and was also very good when sopped up by the bread.

And here's a smattering of their pasta entrees.

This was a spaghetti pasta dish with a Puttanesca-like sauce.  Tart, salty and delicious!

Orecchiette Pasta with Sausage and Mushrooms.  Perhaps my favorite of the evening.  Nice melding of all the flavors.

Homemade Gnocchi with a simple tomato sauce.  Spinach?  Some other green herb?  I can't quite remember, but it was a nice, lovely dish.

Okay, I admit that I was disappointed that I didn't get my steak.  Pasta wasn't quite the substitute I was looking for, but if I had to have pasta, I'm glad I was having it at La Viola.

La Viola‎ (Cash Only)
253 South 16th Street
Philadelphia, PA 19102
(215) 735-8630‎

Persian Grille - Sweet and Sultry

Eric and I were roaming about in the Philly area and found this Persian restaurant off of 476.  I'm not a Persian cuisine expert, but I thought this was mighty tasty, as my friend Laura would say.  I did find it to be a bit cloyingly sweet, which made me wonder whether this had been "Americanized."  My experience with General Tso's Chicken in several Chinese restaurants in not-so-populated-with-Chinese areas in the US has made me equate "too sweet" to "Americanized."  Rightly or wrongly, at least you know where I'm coming from.

Before I get into the food, I found a note on the front page of the restaurant charming:  "Persian food is very easy to like.  Mostly low in fat and calories.  No hot spices or fried meats.  Nutritionally balanced, easy to digest and very delicious."  And very sweet...

We started with the Halim Bademjoon (on the right) - eggplant is grilled over an open charcoal flame, then the meat of the eggplant extracted and mixed with shredded chicken, sautéed onions, mint and walnuts.  Ii expected the eggplant to come out in grilled slices and was surprised that it came as a mixture.  It was in no way less delightful.  On the left is a cool yogurt with mint and cucumbers stirred in.  We used the warm pita bread as the food delivery vehicle.  I particularly liked the combination of the hot eggplant mixture topped with the cool yogurt.  The sour hint of the yogurt mixed well with the savory eggplant mixture.

Eric ordered the Shereen Polo - Basmati Rice infused with Saffron (which they apparently import from Iran), slivered almonds, candied orange peels, carrots and pistachio nuts.  That was served with a whole roasted hen that was served with a sweet orange sauce poured over it.  According to the menu, this is served at Persian weddings, and I know why.  It's sumptuous.  The meat was so moist and tender it just fell off the bone.  In combination with the citrus flair and the Saffron rice, it was delectable.  Because of the sweetness, I was partaking in far more carby, but delicious, rice than I would have liked, but I had to get the balance under control.  Unfortunately for Eric, that meant I was eating quite a bit of his dish.  That, I have found, is one of the greatest advantages of marriage to a generous person.  

My dish was Chicken Fesenjoon - Large chicken pieces were stewed in a sauce made of pomegranate and walnuts, then served over Saffron-infused Basmati rice.  In both entree pictures, you can see these dark burnt slices of something - they're the sections of rice that stuck to the bottom of the cooking pot.  They border on burnt, but they're crispy, crunchy planes of ricey goodness, and I think they are something to be savored. Yum!  In this dish, the chicken wasn't nearly as interesting as Eric's whole hen, but nevertheless, the chicken was moist and tender.  The sauce was, as you may guess, even sweeter than Eric's candied orange sauce, but it was rich and flavorful.  I wouldn't have tasted it and said - ah yes, pomegranate - it was subtle and well balanced with the savory elements.  Still, a little of the sauce went a long way, and once I gained the right ratio of rice to sauce and added the yogurt tartness to cut the sweet, it was thoroughly enjoyable.    

I would love to go back again.  Next time, I wonder if I can ask them to make it less "Americanized."  I'll let you know if they laugh and nod knowingly or if they cock their head in confusion...

Persian Grille

persiangrille.net

637 Germantown Pike
Lafayette Hill, PA 19444
(610) 825-2705

Trax Cafe - 5 years later...

5 years ago, Eric and I met at Trax Cafe for our very first date.  Recall, I had just had LASIK surgery, and because all things rare happen to me, both fortunate and not so fortunate, the procedure had temporarily broken the blood vessels in my eyes, rendering all the whites of my eyes a bright blood red.  It was so apparent that when I went to the washroom that evening, I looked into the mirror and scared myself.  The fact that Eric would tolerate such a sight all evening, and still want to see me again was a testament to his character.  And so 5 years later, we were back for Valentine's Day.  I loved the meal back then - a filet mignon steak stuffed with Stilton blue cheese and paired with a lovely Solera Cabernet - and I loved the meal now...

Is there anything better than a tastefully delicious French Onion soup?  When it's clear that time had all it wanted to take with the dish, and it's topped with scallions and deeply caramelized onions, I don't think so... unless you're eating this dish:

Look at these gorgeous sea scallops.  And I'm sorry, I'm sorry, I'm sorry, but I can't seem to remember what the accompaniments are.  At the time, I thought, this risotto is so fantastic I won't forget.  And, this is the most perfect ___ cream to pair with the scallops; I won't forget.  Alas, I did.  Shameful, I know.  I can tell you it's not wasabi, and I'm fairly certain it's not pesto.  Perhaps cilantro or parsley?  

Flash-fried rice pudding in a spring-roll wrapper with strawberries and cream, drizzled with chocolate.  I'll have to admit, I'm not much of a dessert fan - I think my meals should end with an appetizer.  Perhaps I should call it Appessert?  This was good, but the outer shell became soggy quickly.

Trax Cafe - BYOB
27 West Butler Avenue
Ambler, PA 19002-5701
(215) 591-9777

Osaka - Chestnut Hill, Philadelphia

I love Japanese. I love sushi. I love it so much that I once told some friends that I could eat only sushi for the rest of my life and be so pleased and happy. So they bet me that I wouldn't love it so much after even 3 days. And they were utterly mistaken. I got sick of it after 4 days...

Some photos from our visit to Osaka, a Japanese restaurant in the Chestnut Hill area of Philadelphia. And can you believe it - I got so excited about the sushi that I didn't take a photo of it. It was decent - better than anything in Lancaster, of course, but don't get the Squid. It's kinda rubbery there. The Uni, though? Excellent. Of note is the North Shore roll. It's wrapped in cucumber instead of the rice and seaweed typical of rolls. It's fresh, crisp, and delicious.

I always love a good sake, and often hem and haw between getting sake and a nice Gewurtraminer.

Wakame Salad - it's a seaweed salad with beanthreads and sesame seeds tossed in. It's dressed in a light vinaigrette dressing, and it's as clean and delicious tasting as the algae is good for you.

Spicy Seafood Udon - I love the udon noodle. It's toothsome, as my friend Chris would say, and substantial. I was impressed with the nice size of the seafood in it. Togarashi is the Japanese version of Chili Powder, and it's what gives it its spice. Yum! But be careful, it doesn't turn everything red, but you'll know it's there.

Osaka Japanese Restaurant

8605 Germantown Avenue

Philadelphia, PA 19118

215-242-5900

www.osakachestnuthill.com

Ocean Harbor Dim Sum

When I moved to Lancaster, I quickly went to work in creating my own social outlet. "Social," in my vocabulary, is always associated with food. Good food. So I asked a select few coworkers, who looked like they would appreciate good food and wouldn't complain about a potentially jaw-dropping bill occasionally, whether they wanted to start a monthly Dinner Club. We would each take turns choosing the culinary experience--anything goes, unless someone is deathly allergic to something.

This month, we all journeyed our way to Philly's Chinatown for some Dim Sum on a beautiful, brisk Saturday for lunch. We met at the Ocean Harbor restaurant on Race St., and it did not disappoint. It isn't in the same league as the Dim Sum in LA or in NYC, but to go from farmland to a cosmopolitan city's Chinatown in less than two hours continues to amaze me.

Dim Sum literally means "a little heart" in Chinese, and it's associated with Hong Kong and the Cantonese, to be specific. It is to the Chinese what Tapas are to the Spanish. Carts wind their way throughout the restaurant filled with little appetizer sized dishes of unparalleled variety -- delicately wrapped dumplings to fluffy filled buns to rice steamed in bamboo leaves to sweet little egg custards. You choose what you want and share everything at the table.

We overdid it a little this time around mainly because when you're with people who are experiencing Dim Sum for the first time, you want them to try all it has to offer. And there's a lot to experience. But something else occurred to me that day, and it didn't really have to do with food.

The Dinner Club has been going strong for almost a year now. These things typically peter out after a few months from sheer apathy. The difference here is that, yes, we are all passionate about food, but more importantly, we genuinely enjoy each other's company. We're an extremely diverse group of people, from ethnicity to sexual orientation. We may not see eye to eye on every issue that pops up, but we care about each other. We all understand that what happens at Dinner Club stays at Dinner Club. Great food and great friendship. I'm so glad I can have my Dim Sum and eat it, too.