One Fish, Two Fish, Grill Fish
Grill Fish Cafe 814 S. 47th St. (215) 729–7011
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Grill Fish Cafe 814 S. 47th St. (215) 729–7011
1. Deep–fried butter sticks: Paula Deen has been making deep–fried butterballs for years. But this year, the Iowa State Fair offered deep–fried butter on a stick. This meta dish features an entire stick of butter, on a stick, covered in honey and cinnamon batter, then fried and served with a sugar glaze. What’s that? Yes, it is the sound of your arteries clogging.
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[media-credit id=6564 align="alignright" width="300"][/media-credit]Last year, Pure Fare arrived in Rittenhouse to join the series of cafes that make up Philly's organic lunch scene. Now, they've launched a food truck on Coup de Taco's old turf. Pure Fare's truck is serving up a host of pre–made sandwiches and salads — a small list on which they’ll expand once they get more refrigerator space installed. The Mexican Grilled Chicken Salad ($7.50) came with chicken that was thinly sliced, flavorful and moist served atop mixed greens, jicama, avocado, roasted sweet potato and other veggies. The cubes of roasted sweet potatoes were a nice surprise, since they weren't included in the menu description. Their sweetness complimented the chipotle scallion dressing. The Zucchini “Noodle” Salad ($7) was a strange mix of flavors. These are not noodles, but spaghetti–like strips of raw zucchini paired with cherry tomatoes, edamame, red peppers and chives. We found the lemon miso dressing too sweet for an otherwise bland salad. We splurged for a Roast Turkey and Plum Chutney Sandwich ($7.50), accented with sliced plum and chutney spread. We liked the turkey, chunks rather than thin slices, but overall not hearty enough for the steep price. Plus, the red onions failed to cut through the sweetness of the plum and chutney spread, leaving the overall flavor of the sandwich one–dimensional. The Goat Brie and Fig Sandwich ($7) is a solid vegetarian option. The goat brie, arugula, roasted peppers and caramelized onion fig spread combination was full–flavored and diverse in texture. But like the turkey, this portion was unsatisfactory and left us hungry. Our advice? Stick with Sweetgreen, especially if you’re hungry and like your meals prepared to order.
Switch up your chicken Mix several varieties of mustard with white wine vinegar, chopped garlic, honey and soy sauce. Allow mixture to sit for at least 30 minutes, then marinate cubed chicken for barbecued kabobs. Want a twist? Alternate chicken pieces and sliced sweet potato to boost color and nutrients.
Eating a balanced meal can be close to impossible in college. You no longer live with your parents. Your mom isn’t around to make sure that you finished your steamed spinach or your glass of milk. Don’t freak out! Street is committed to making sure that our readers are eating well. Here is your guide to putting together a balanced meal at the 24–hour campus staple, complete with fruits and veggies, protein and some starchy goodness.
Planning your Super Bowl feast for Sunday? Preordering all the regular football accoutrements? At Street, we anticipated your need for Super Bowl staples: wings, pizza and… nachos. So we did a trial run. The Nacho Taste Test of 2011: two different delivery services, three different restaurants, five different nacho dishes, eight hungry Penn students.
East (Asia), meet West. West (Philly), meet East. The Lai family brought a taste of Vietnam to Baltimore Avenue, and our stomachs continue to reap the benefits. The Lai family opened Fu–Wah Mini Market 31 years ago. A neighborhood staple in West Philadelphia, the Market is also proof that the American dream is possible.
While Pho Saigon Café, commonly referred to as Pho, may not be the five-star restaurant that every Penn student craves, it is close to many hearts. It doesn’t have the friendliest service, and it does not have the most pleasant ambiance, but it does food pretty damn well.
Hometown: Excelsior, Minnesota Age: I’ve been rollin’ around town for 47 years Characteristics: Exotic red and yellow skin, cream-colored flesh, crisp when bitten into, sweet with subtle tones of tart, juicy Ethnicity: Half Macoun, half Honeygold Most Compatible With: Peanut butter, honey, cinnamon Likes: To get baked — in a pie or a strudel Performance: Ripens evenly, notorious for remaining firm and hard for a long time Availability: I’m in my prime between mid-September and mid-October, so I’m ready for some mouth action right about now. You can usually find me at the farmers’ market outside the Penn bookstore on Wednesdays.
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