Archive for April, 2006

NEW DECK TAVERN

Tuesday, April 25th, 2006

new deck tavern

After not being able to get a seat at several other University City hang-outs on a Friday night, we decided to try the less-crowded New Deck Tavern. Even though it wasn't super-busy, we had to wait about 15 or 20 minutes while our hosts bustled around with headsets waiting for a table for two to open up. There were plenty of Penn kids out milling around, taking a break from finals preparation and enjoying the unlimited free peanutes that the New Deck provides.

We got a cozy table for two way in the back. Since we had plenty of time to look over the menu (which is pretty much an Irish-infused TGI Fridays type of thing), we knew exactly what we wanted. We ordered the spinach and artichoke dip for an appetizer, and it came out immediately. Picky found it a little too creamy and too salty, but Messy, who was starving, gobbled it up happily. Messy decided to go with a special: the tomato and cheese toasty. It was a delicious grilled cheese and tomato sandwich which was served with a tremendous heaping of unfortunately soggy fries. The sandwich was good, but it was still just a grilled cheese sandwich, and at $6.50, a pretty pricey one.

Picky opted for the less conventional bangers and mash. Unfortunately, they were less sausage-y and more breakfast link-y. Five shriveled up links were lined up on a mound of yummy mashed potatoes. Around the mound was a moat of gravy with peas and a few strings of onions. The breakfast links were disgusting. Just plain disgusting. Picky's used to much better bangers and mash with delicious plump sausages and a ton more onions [Picky loves him some onions]. Picky's pint of Guinness wasn't so hot either. Perhaps the pipes need to be cleaned or the taps themselves. All in all, our meal was somewhat disappointing.

Messy **1/2
Picky **

The final word: Mediocre bar food. . . but free peanuts!

New Deck Tavern
3408 Sansom St
215-386-4600
7 days a week: 11am – 2am

KISSO

Monday, April 17th, 2006

kisso

After wandering around Olde City on Easter Sunday when most of the restaurants that were open had hefty price-tags, were were hesitant to try Kisso at first. But we were also really hungry, and Messy was craving Japanese, so we figured we'd give ourselves a treat. To our pleasant surprise, Kisso is not super fancy: the inside is all rusty orange colored walls with no decorations save for one set of shelves displaying fancy sake bottles. (As far as we know, these bottles were for show only, as Kisso is BYOB). Everything is minimalist and clean (except for the carpet, which is kind of dingy). The space is quite intimate, with room for maybe 30 people or so. The sushi bar was manned by two chefs and a host and hostess who cheerfully greeted each new set of patrons.

The service was absolutely excellent. Our server refilled our water as soon as we got down to 3/4 of a cup. He kindly let us know that our sushi was ready and asked if Messy would prefer to finish her salad first. Speaking of Messy's avocado salad – it was awesome. Not only did it include a full sliced avocado, but it also had all kinds of other goodies like cucumbers, cherry tomatoes, red peppers, carrots, asparagus, lettuce, and a piece of lemon, all topped with a delicous carrot-ginger dressing. Messy also enjoyed the veggie maki, which managed to fit in an inordinate number of fillings: avocado, cucumber, asparagus, tomato, lettuce, and at least two unidentifiable pickled vegetables. It was only five pieces, but they were large and filling. In fact, they were a little too large for Messy to comfortably eat in one bite. Messy also had the inari: tofu skins stuffed with rice, which were sweet enough to eat as dessert.

Picky is slowly branching out in his liking of Japanese fare which is normally relegated to California rolls. After our trip to Morimoto where Picky had his first spicy tuna roll, he's wanted to try another one. He ordered a spicy tuna roll, a California roll and a Philly roll. The Philly roll consists of crab strips, cucumber and cream cheese in an inside out roll, which makes for an odd taste and texture combination. Picky's food was brought out artfully, on a large black stoneware circular plate. The mini kettle holding the soy sauce was an elegant black stoneware piece as well.

Kisso is no Morimoto, but what is? Kisso wins out in it's intimate setting and if you snag a window seat on a nice Spring day as we did, you get a gorgeous view of cherry blossom trees. Neither of us are fans of slabs of raw fish on a hunk of rice so we can't tell you how their nigiri is, but rest assured that the maki we sampled were great.

Messy ****
Picky ***1/2

The final word: Japenese food that looks and tastes good, in a simple, welcoming atmosphere.

Kisso
205 N 4th St
Philadelphia, PA 19106
215-922-1770
Lunch: Mon – Fri: Noon – 2.30pm, Sat & Sun closed
Dinner: Mon -Thu: 5pm – 10pm, Fri – Sat: 5pm – 11pm, Sun: 5p – 10p

RECIPE #7

Monday, April 3rd, 2006

mandarin orange chicken


Mandarin Orange Chicken

Once again, we found great pleasure in a recipe from a Whole Foods flyer. This recipe can be made with chicken or tofu, but if you are making both chicken and tofu, you have to keep a close eye, since they don't cook at exactly the same rate.

Ingredients
1 pkg Extra Firm Tofu, cut into 1/4" slices
OR 1 package skinless, boneless chicken breasts (or 1/2 of each)
1/3 cup Organic Everyday ValueTM Soy Ginger Sauce (you can use any sauce you want, but we figured we better give Whole Foods another shout-out since we love their recipes but rarely shop at the store)
1 TB honey
2-3 madarin oranges, peeled, seeded and thinly sliced (we used one small can and it worked just fine)
1 TB olive oil
1 TB minced garlic
2 cups fresh broccoli flowerets
2 whole fresh water chestnuts, peeled and sliced (again, we used a small can, and it tasted just great)
steamed white or brown rice

Preheat oven to 400° F. Brush both sides of the tofu slices or chicken with sauce and arange in a 6 x 9 baking dish, overlapping as needed. Mix sauce with honey and spoon on top of the tofu or chicken. Top with orange slices. Bake 30 minutes, or until the tofu is lightly browned. In a large sauté pan or wok, heat olive oil and saute garlic until lightly browned. Add broccoli and water chestnuts and cook until crisp-tender. Serve over rice and baked tofu or chicken with additional sauce on the side.