• Spencer ETA Burger’s toppings make every burger served there “drunk-food par excellence.” Even the veggie burger, topped with sweet roasted bell peppers, a tangle of spinach capped with tomato and grilled eggplant, funky black olive tapenade and tangy feta, onion-chickpea-cucumber slaw, and roasted garlic aioli, proved a “solid option” for PW’s Brian Freedman. [PW]
• Phyllis Stein-Novack writes that the “the culinary gods were smiling upon us,” when she and hubby Edward managed to snag a seat at the always busy Honey’s Sit ’n Eat. And the mug of “strong La Colombe coffee” was “just what the culinary doctor ordered.” She tipped her toque to the Honey’s chefs for “respecting the egg.” The “yolks oozing” on Edward’s plate “hit the mark,” and the grits she ordered were the “real Southern deal.” [South Philly Review]
• With what they suspect was an addition of annatto seed (achiote) to the coating, Midtown Lunch-ers were awestruck by the “great savory flavor” of Rio Cobre’s fried chicken. It with a side of mac and cheese, with “a ton of gooey cheese,” makes the lunch box specials there, a “great option.” [Midtown Lunch]
