Constitutional (?) in the kitchen.
It didn't take long for the restaurant industry to express "deep disappointment" after the Supreme Court announced its decision today to uphold Obama’s future health-care plans. That's because, according to the law, food and drink establishments with 50 or more full-time employees must now offer health insurance to all of their workers. Depending on which side of the weeds you're standing on, this a major turn of events (come 2014). [NRN]
The psychedelic paint job comes with the truck at no extra charge!Photo: Honest Tom's Taco Shop
Philly food truck pioneer Tom “Honest Tom” McCusker, is getting out of the mobile munching business to focus his efforts on the blossoming bricks and mortar operation he launched in West Philly late last year. And since he will no longer be making the rounds with his truck, he’s getting rid of it. But he’s not selling it. Did you really think a guy that goes by Honest Tom could drive a hard bargain? No, he’s planning to give it away! Right now McCusker is asking interested parties to email him at honesttoms@gmail.com, and explain why he should choose you to take the rig off his hands. The deadline is Monday, July 9, which means he won’t accept any requests after the clock strikes midnight on Sunday, July 8. [Honest Tom’s/Facebook]
Earlier: Honest Tom’s Now Open, Serving Tacos and Burritos in West Philly
The Diablito at El PuebloPhoto: Collin Keefe
With temps hovering in the nineties and a proven history of drawing large mobs of food-focused folks, there’s a good chance that tonight’s Italian Market edition of the Food Trust’s ever-popular Night Market could devolve into a crowded, hot and sweaty scene. Should you find yourself seeking relief, we recommend venturing south on 9th Street just past Elsworth to El Pueblo (1149 South Ninth Street), and slip into one of its Diablitos, a well-flavored and piquant tamarind-spiked concoction that’s made with shaved ice, tamarind seeds, fresh-squeezed juices and spices. The ice cools, and the fiery spiciness provides a little fight-fire-with-fire defense against the heat. “It’s a specialty of the Puebla and Mexico City area,” El Pueblo owner Cristobal Romero told Grub Street. “It’s not very sweet, it’s a little acidic and sour because of the tamarind, but it’s refreshing in the summer heat.”
Artisan Boulanger Patisserie
Rumors that Table 31 and Mia honcho Chris Scarduzio is about to takeover of the bricks that house Artisan Boulanger Patissier on South 12th Street — right in the heart of the booming East Passyunk Ave. restaurant row — has been churning in the mill for several months, but now it’s looking like it’s going to really happen. That’s what the folks at Foobooz are reporting. Scarduzio is looking to transform the space into a seafood-focused casual Italian affair with outdoor seating and a liquor license. But it will have to wait, first for Artisan Boulanger to complete its move to 1218 Mifflin Street, and later top to bottom renovations. [Foobooz]
You don't get the red apron until you've achieved a master rank.Photo: Virginia Sherwood/Bravo
Usually, when I recap a show, I take copious notes on my laptop computer. But this week’s episode happened to coincide with me stuffing my face with multiple slices of extremely greasy pizza, so what follows is based entirely on my rickety memory. Any mistakes are due to my advanced age, not my lack of enthusiasm for AtWi80P. ALSO: Curtis Stone, my inner goddess is still in love with you.
Jose Garces
Last we checked in with Jose Garces, the Iron Chef was plenty busy with restaurant openings in Palm Springs, Scottsdale, AZ, and Revel in Atlantic City. Next up is the still unnamed “jewel box” going into the Kimmel Center later this year, or more likely sometime in early 2013. Though he was sort of cagey about long-overdue Frohmans Wursthuas, the perpetually stalled brats and beers joint that was supposed to open in the old Letto Deli space in Midtown Village, he told us it was still, sort of, a go. But from what we’ve gleaned from Inquirer critic Craig LaBan’s online chat this week — an excerpt appears in today’s print editions — the project is likely going to remain on hold for good.
The internet is full of tabloid-worthy crime stories that take place in and around restaurants these days. Take last week's tale of the London chef who dosed a bunch of kids with Ecstasy. Or the Del Taco employee near L.A. who stabbed a customer in the gut because he complained about his order. The thing is, this is nothing new. Here now, a brief tour through restaurant-crime history, including chefs both murdered and murderous, and the scandals and tragedies that have rocked the food world over time.
Barclay Prime's NY strip steak flightPhoto: Barclay Prime
As awesome as they may be, those steaks at Barclay Prime don’t come cheap. Starr’s luxe steakhouse’s signature Gachot & Gachot ribeye sets you back $43, and the Mishima Ranch NY strip, a 16 oz. slab of U.S.-raised waygu beef, goes for $85. However beginning today, budget-minded beef buffs can get a taste of BP’s high steaks without incurring too much damage to their bottom line. For the (fairly) reasonable sum of $110, carnivorous eaters can get a flight of specially cut five oz. NY strips that includes a wet-aged LaFrieda, a dry-aged LaFrieda, and a K+K Australian wagyu. The flights, which are meant to school the curious about the differences between each cut, are perfect for sharing and provide a way to dip your toe in the beefy waters before going for the full plunge.
“Pizza is alright”
The food is alright... there honestly is no "atmosphere" since it consists of just an oven, two small tables and a television.
“Everything a restaurant should be!”
Others talk the talk, Derek has always walked the walk.
“My other spot”
When it comes to the generals...(chicken that is) they'll make you sign up for recruitment
