CLYDESDALES ARE COMING!
Pretty soon, you’ve got straight Mezcal in your glass. ³ JOE CICALA gracetavern.com
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soundtrack ditch the Abbruzzese for Americana with classics like Foghat’s “Slow Ride,” John Cougar Mellencamp’s “Jack and Diane” and Bryan Adams’ “Summer of ’69.” Food: Carolina pulled pork, smoked brisket and some genius grilled corn: Cicala pulls back the husks, sprinkles the cobs with salt and chile powder and wraps ’em in bacon before rewrapping the husks and grilling.
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Soundtrack: Cicala’s Labor Day party menu and
2301 FAIRMOUNT AVE . 2 1 5 . 9 7 8 . 4 5 4 5
THE
✚ ’Cue the Music
Title: Chef, Le Virtu
THURSDAY 8/29 PARIS WINE BAR
the naked city | feature | a&e | the agenda
[ food & drink ]
³ BRETT NAYLOR Title: Chef, Oyster House Food + Drink: Naylor is also a fan of corn on the cob — preferably with Old Bay-spiked butter, paprika and lime. In lieu of cans of Bud, Naylor and his wife prefer cocktails of ginger ale and cantaloupe sorbet. Soundtrack: “The Rat” by The Walkmen: “It’s a killer song, and it’s my brother-in-law’s band.” Who knew?
³ GEORGE REILLY Title: Owner, The Twisted Tail Soundtrack: “One Bourbon, One Scotch, One Beer” by
George Thorogood. Drink: Matching shades of brown: “It has to be classic, simple
and delicious — a bourbon Old-Fashioned will do nicely.” ³ BRIAN KANE
Drink: Ditto on the whiskey — in roasted-pineapple whis-
key sours, to be precise. Soundtrack: Kicks off with Bowie anthem “Young
Americans,” then back to the summer of ’96 with Ghost Town DJs’ “My Boo,” and finally My Morning Jacket’s bittersweet “One Big Holiday.” ³ STEVE WILDY Title: Beverage director, Vetri family Soundtrack: The dreamy, hazy “You Know What I Mean” by Cults. Drink: Wildy lays out a highly specific scenario: “Arriving home after a night of roofdeck partying, you realize there’s nothing to drink in the fridge, so you dig into your forgotten trove of knickknack bottles. Not desperate enough to crack open the gag-gifted whipped-cream vodka, you decide on Mezcal, creme de cassis and... sweet vermouth? Needs something, so you douse it with some O.J. and finish it with the last sip of near-flat Champagne you’d forgotten about. Might be the buzz you built up at the party, but you think it’s pretty damn classy, in a loose, sleazy kind of way. The next couple get easier because you keep running out of ingredients, and pretty soon you’re leaning against a wall with straight Mezcal in your glass.” (caroline@citypaper.net)
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Title: Beverage director, Zahav