‘Seasoning and Execution’ Need Straightening Out at The Industry; Veggies Upstage ‘Wimpy’ Mahi Mahi at Blue2O

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Though Pennsports Industry extends an extra-warm welcome to those serving in the hospitality trades trenches, Craig LaBan says you don't have to be a saucier, table-turner, or cocktail-slinger to feel at home there. Just as long as youre not squeamish about the menu being dotted with crispy pig ears, spicy sweetbreads, roasted marrow bones, and chicharrones. Though chef Patrick Szokes menu is fun and adventurous, LaBan thinks that stray details of seasoning and execution need straightening out before it can assume higher ranking in our gastropub pecking order. [Inquirer]

Adam Erace makes a long-awaited return to Cherry Hill seafooder Blue2O, and reports that the crisp Peking calamari averts being passe only because the squid was so nicely cooked. The same wasnt true for the dishes that followed. The wimpiest fillets of mahi mahi were upstaged by wok-fried veggies. A hardwood-fired simply done sea bass was marred by a a greasy citrus-thyme butter. [Courier-Post]