Food & Drink
M‚nage … trois
2624 Brown Street (215) 232-8746 Trio feels like it's in a different city. This romantic little BYO is tucked into a quiet neighborhood near the art museum, a 15 minute cab ride away from Penn.
Drink of the Week
1225 Raw Sushi & Sake Lounge 1225 Sansom Street (215) 238-1903 When was the last time a sake bomb took more than thirty seconds?
This shit is bananas
Banana Leaf 1009 Arch Street (215) 592-8288 As you walk through the glass doors, passing the dark fa‡ade and flashing neon sign, you come across the invitingly large and well-lit dining room of this relatively new BYO.
West meets east
Penn kids rarely take the time to venture beyond the comfort of 40th Street. But I am here to tell you that a short jaunt to the southwest will bring you to a lovely Laotian-Thai BYO, Vientiane Café. Vientiane is perfect for an exec board dinner, girls' night out or a romantic date.
Vietnamese spring rolls
With a mother who cooks only Vietnamese food and a father who will eat nothing else, it was inevitable that Phuong Mai would also master the craft.
recipe of the week
Picnic 3131 Walnut Street (215) 222-1608 The first thing I notice as I walk into Picnic is the colorful hand-written menu on the wall behind the register.
Life's a picnic
If you're anything like me, you like your nature in small doses. for instance, in a Gia Pronto salad.
Drink of the week
Tria 123 S. 18th Street (215) 972-TRIA www.triacafe.com If you must choose one subject in which to beat the curve this semester, why not make it wine?
Recipe of the week
Cooking a three-course meal by yourself is a little daunting. Now imagine cooking a three-course meal by yourself on a boat, with waves crashing against your kitchen and a pack of ravished teenage sailors loitering around.
Overtures
Overtures 609 E. Passyunk Ave. (215) 627-3455 Tucked away in a corner adjacent to busy South Street, Overtures is a quiet and elegant dining experience.
drink of the week
Tangerine 232 Market St. (215) 627-5116 www.tangerinerestaurant.com Tangerine is undoubtedly a Restaurant Week favorite, known for its unbeatable ambiance and food to match.
One fish, two fish
Little Fish 600 Catharine St. (215) 413-3464 When the urge for fresh and affordable seafood creeps up on you, there aren't many places to turn, especially during the rush of Restaurant Week.
Mission Accomplished
Mission Grill 1835 Arch St. (215) 636-9550 www.themissiongrill.com Mission Grill offers an excellent $30 prix fixe menu on Sunday nights that, while lacking the variety of some Restaurant Week menus, makes up for it with tequila - and lots of it. Along with the three-course meal, Mission Grill halves the prices of all of its premium tequilas and its wine list.
Getting Down On The farm
So I've just finished reading the Omnivore's Dilemma, and suddenly the aisles at Fresh Grocer look more like vats of corn than displays of edible food.
Recipe of the Week
Like most Penn students, Elizabeth Wolf earned her childhood allowance selling organic eggs from her family's farm in Newbury, New Hampshire.
Drink of the week
Fresh Squeezed Daiquiri Rum Bar 2005 Walnut St. (215) 751-0404 by Mara Gordon This isn't your typical poolside-in-Cancun frozen daiquiri - it's fresh, it's tart, and it's the perfect way to use the last of summer's fruit. An invention of Rum Bar's owner, Adam Kanter, this daiquiri tastes best with fresh-squeezed fruit juice and a fruit-flavored rum.
Philly Via Italy
Street sits down with Urban Studies professor Domenic Vitiello to get the skinny on Italian Philadelphians, and why it's so hard to get a quality slice in this town. Street: So what was the golden age of Italian immigration, and in which parts of Philadelphia did most Italian immigrants first establish themselves? Domenic Vitiello: The era between the 1890s and World War I were the peak years of Italian immigration to Philadelphia, New York, and pretty much everywhere else.
Of all the gin joints in Philly: Fling
In an effort to combat mediocre mixing around campus, Street catches up with Abbie Feinberg: alcohol connoisseur and mixologist extraordinaire. Street: Why did you decide to learn how to bartend? Abbie Feinberg: At parties I wasn't usually the social butterfly, but I liked being behind the scene, like the hostess or the chef.
