Posted by Foobooz on March 27th, 2013
Posted by Alex Tewfik on November 28th, 2012
The broth’s flavor intensity is what does it for me, but to others, it could be another component. Maybe it’s the crunch from the Moyashi that contrasts so soundly with the delicate beef and supple noodles. Maybe it’s the thai chili’s heat cut by its tart lime counterpart. But most likely, it’s all of it. There’s a reason pho has the following it does — it’s a perfect mixture of ingredients, and its balance is unparalleled.
So when Marcos Espinoza (Side Project Jerky) and Chef Sean Magee (Executive chef at Time) ran into each other at a thrash metal concert, they threw a few back between sets, and parted ways when it was over. It wasn’t until Sean Magee saw that Espinoza had an interest in chef collaborations that he emailed Side Project with his idea. As a self-styled pho addict, he decided to create pho flavored jerky.
Posted by Foobooz on October 4th, 2012
Adam Erace revisits Time on Sansom Street after a less than stellar first impression. Now he’s back to see how the restaurant has changed under the tutelage of chef Sean Magee.
Magee takes risks, both on the nightly menu and in the five-course ($45) and seven-course ($65) tastings of on-the-fly caprices and percolating experiments. The risks don’t always pay off, but I’ll take one dud for every four inspired successes. That creative spirit is what makes Time more relevant as a dining destination than it ought to be, best exemplified by the Kung Pao bone marrow, a long canoe of jellied beef fat brushed, while roasting, with soy sauce and brown sugar and fortified with Szechuan peppercorns and Chinese chilies. Crushed peanuts, chopped scallions and shards of crystallized ginger released their essential oils over the hot marrow’s surface, creating another layer of flavor that drew me in bite after bite after bite. I loved the ginger in particular, sneaky little grenades of sugarcoated fire.
Posted by Foobooz on October 3rd, 2012
Time is offering a fun addition to Restaurant Week this evening as they are tapping a special firkin of Brooklyn Brewing Bitter. They’re also offering a slew of other Brooklyn beers includingPost Roadd Pumpkin, Oktoberfest, Lager, Brown Ale, Weiss and East IPA.
Posted by Aubrey Nagle on August 14th, 2012
Growlers, the new pub coming to 8th and Fitzwater from Jason Evenchik (Time and Vintage Wine Bar) and Jay Willard (Dandelion, El Vez), officially has a chef. Jerry Donohue, formerly of Spamps and Blue Bell Country Club, will be at the head of the kitchen. Growlers will open in the first half of September and aims to be a neighborhood hangout. We caught up with Donohue about what to expect on the Growlers menu and about what is in store for his team at the Yards Smoke ‘Em If Yous Got ‘Em competition, where he will be the defending champion. Read the rest of this entry »
Posted by Aubrey Nagle on June 22nd, 2012
Suddenly Jason Evenchik has an empire. The man behind Time/Bar/Vintage and the upcoming Garage in South Philadelphia is also partnering with Jay Willard (Dandelion and El Vez) to open Growlers in the previous home of Vesuvio and Little Bar at 8th and Fitzwater.
Evenchik tells us that Growlers will be a gastropub with a living room feel. The wood burning fireplace in the dining room will be a focal point.
Posted by Foobooz on December 30th, 2009
Posted by joy manning on October 27th, 2009
Stephen Starr has entered the pizza stage with Stella, and though the warring pizza-style factions all have opinions as to its success, everyone who loves pizza (which is to say everyone) agrees that it was high time that someone took on our pizza problem in a serious way. Let’s face it, Philly: We are pizza poor.
Related: Uncategorized, Blackfish, El Balconcito, Good-Dog-Bar, Joe-Pesce, Johns-Roast-Pork, Las-Bugambilias, Maia, Memphis-Taproom, Philadelphia-Brewing-Co., Reviewed, Time
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Posted by victor fiorillo on October 7th, 2009
I’m usually pretty hard on vodkas. It’s not a product that tends to need a lot of publicity, and when it comes to clear spirits, I am a gin man, hands down. But the other night I bumped into a liquor representative from Capital Wine & Spirits who was toting a bottle of Stoli’s brand new Gala Applik gala-apple-flavored vodka, which just hit State Store shelves this week at $20.99.