Food & Drink
Review: Xotchil
As you walk into the vibrant interior of Xochitl (pronounced “So–Cheet”) in Head House Square, it’s easy to tell that it’s not your traditional Mexican restaurant.
Review: 1601
Getting to 1601 is kind of sketchy. The restaurant looks, from the outside, almost as seedy as the surrounding streets.
Drink Of Week: Crisp Cocktail
INGREDIENTS: 1 Shot Vodka 1 1/2 Shot Fresh Apple Cider 1/2 Shot Pomegranate Juice Squirt of Lemon DIRECTIONS: Mix all the ingredients together and line rim with lemon, sugar and cloves. Ingredients:
Fall Into New Menus
Chef Marc Plesis of XIX Nineteen seems to know a thing or two about how to use the fresh produce of the autumn harvest.
Apple–Tizers
Apple and Blue Cheese Flatbread Ingredients: • 1 ball of pizza dough, or store–bought flatbread/lavash/naan if you’re lazy • 1 apple • 1/2 cup crumbled blue cheese • 2/3 cup olive oil • 1 clove garlic • 2 sprigs fresh thyme • 3–4 chives, for garnish Directions: Preheat the oven to 425 degrees.
Get Your Sauce
TEXAS The Salt Lick Bar–B–Que Sauce The king of barbeque doesn’t disappoint!
Review: Baby Blues BBQ
Baby Blues BBQ brings its California fame back home to Philly with excellent homestyle cooking. The Fischer siblings, a crew of Philly natives who operate the restaurants, transformed the former home of Bubble House to give it a much needed new look. While the front feels like the living room of an old Southern home, the back has a more dimly–lit saloon atmosphere with winding walls and cowbell lamps.
Flava Flaaavvv(ored booze)
Flavoring your own liquor is perhaps a bit aggressive, but is overall cheaper/better/edgier than purchasing it.
Wine For Dummies
So you’re not drinking Carlo from a red cup anymore; congratulations! But you're unsure what to do next.
Review: Biba
Center City wine and tapas bar Tria has been teasing us since last semester with promises of its “cooler younger cousin” Biba coming to our ‘hood.
Review: Pepper Mill Cafe
Log onto the Penn Museum of Archaeology and Anthropology website. You will see pictures of a quaint French-style café with white tablecloths, centerpieces, and fine china.
Tips Of The (Beer) Trade
1. Craft beer comes in cans, too. Yes, canned beer isn’t just for hipsters and frat stars.
Recipe Of The Week: Chocolate Tart
For those interested in a heart attack or just mild angina: homemade chocolate heaven. Ingredients: 1 1/4 cups heavy cream 8 oz.
Review: Noble American Cookery
The greenery on the rooftop herb garden atop Noble American Cookery’s glass ceiling sways in the breeze.
Drink Of The Week: The Arnold Napalmer
Not quite the Tet Offensive, but this shit will fuck you up! Ingredients: Lemonade Four Loko Sweet Tea Vodka (try Firefly or Weeds) Directions: 1.
Recipe(s) Of The Week: Hummus
Though Barbuzzo left us hanging without any hummus, here are some simple twists on our favorite Mediterranean dip. EDAMAME HUMMUS Ingredients: 1 1/2 cups shelled edamame, cooked according to package directions and cooled 1/4 cup water 3 tsp.
Make Me A Match
STREET sent two brave singles on a romantic Restaurant Week blind date at Barbuzzo. The Mediterranean tapas restaurant is the newest endeavor from Valerie Safran and Marcie Turney, owners of 13th Street strongholds Lolita and Bindi.
Drink Of Week:
The perfect start to day drinking. Ingredients: • 1 shot silver tequila • 2 shots Kahlua or Patron Café • 16 oz.
The Fresh Grocer's Nip/Tuck
When it comes to FroGro, we welcome any change with open arms. Questionably prepared food, a nonsensical layout and long lines force FroGroers to crave change in any form.
