The Other Critics

Tasty Place’s Flounder Is ‘Particularly Memorable’; Shake Shack Serves a ‘Solid Cheeseburger’

• Craig Laban literally goes underground for a look at Tasty Place in Chinatown’s subterranean Asia Market. There Kowloon-born Simon Sei, serves salt-and-pepper chicken wings that are “likely to soon become the object of wing-o-phile pilgrimages to the underworld,” and the wonton soup comes “brimming with dumplings wrapped in skins so sheer [he] could see the pork stuffing inside.” A “velvety white seafood-tofu soup” shows Sei’s “elegant hand,” while a “particularly memorable” flounder shows his “touch with fillets” all under a “humble price ceiling of $10 a dish.” [Inquirer]

• At Cherry Hill’s William Douglas Steakhouse, the “thicket of truffled fries beneath a flow of brown gravy, burrata, wild mushrooms and a fried egg” that made up the poutine had Adam Erace feeling better about dinner out at the just-four-tables-for-the-evening dead offshoot of McCormick & Schmick’s. “Glimmers of creativity” were noticed in the chain’s Chinatown chicken popsicles, but ample portions of lobster and scallops “failed to justify the outlandish price tag” on the lobster cobb salad. That money, he cautions, is better spent on the 22-ounce “cowboy” rib eye. The chicken piccata is the “sleeper hit lurking on the menu.” [Courier-Post]

• With newly opened Shake Shack’s cult following “just ripe for the blogging,” Two Eat Philly wasted no time getting over there. The Shack Burger’s “good melty cheese, meat cooked to order, not oversalted” makes it a “a solid cheeseburger,” despite the size. The cheesy-portobello-mushroom-upgraded Shack Stack was the “unanimous favorite.” The Concretes’ half-serving was “the perfect amount for one,” but the $4.25 price? “Maybe not.” [Two Eat Philly]

Tasty Place’s Flounder Is ‘Particularly Memorable’; Shake