• Craig LaBan says the crispy hunk of tender pork belly atop Zinc Bistro’s choucroute is “satisfyingly tangy,: and the steak frite “grilled to savory perfection.” [Inquirer]
• At La Locanda del Ghiottone Adam Erace digs into the “meaty mako” and finds an “a clean, keen balance of flavor,” but some “some help in the salt department” would improve the veal impanato’s “natural sweetness.” [Courier-Post]
• The chicken at the Temple University food truck Oriental Gourmet “has less gristly pieces” than the pork, and the “small cup of tangy Nuoc Cham” that comes along with it, makes it a “balanced, full plate.” [Midtown Lunch]