2016 Spring Dining Guide

March 30, 2016 34st.com

DINING GUIDE SPRING 2016

spring 2016 dining guide DINING GUIDE

table of contents 3 Copa History 7 Bakeries 8 Food Boy

roundups

14 Ice Cream Sandwich 18 Bars 19 Most Photogenic 24 Bagels

FOOD BABYFROMTHEEDITOR

As you flip through the pages of this dining guide you’ll see chicken tikka masala pizza (p. 31), lemon curd pie (p. 27), red velvet pancakes (p. 19) and more. I see a bucket list.

I’ve been able to put the looming date of graduation out of my mind for a while, but with each page turn comes a reminder of May 16th. How could I have possibly considered leaving Philly without trying Barbuzzo’s famous salted caramel budino?

Reflecting on my life pre-budino (p. 19), I only now see how young and naïve I was.

And where would I be today if I didn’t know you could put the borderline absurd flavor combination of sour apricot, toasted marshmallow, and almond into an ice cream macaron sandwich (p. 14) à la Sugar Philly?

This publication is more than just an excuse for Street to gain a few pounds, it’s a

chance for us to try something new. Then we get to tell you what went right and what didn’t, so you can maximize your taste enjoyment per dollar (okay maybe it is time for me to leave this place).

As for me, I’ve got a month and a half left to eat my way through the next 30 pages. I’m not cowardly enough to dare to graduate without tasting the chocolate babka from Bakeshop on 20th (p. 7), a slice of pizza the side of my head from Pizza Brain (p. 31), a heavy drink from Fiume (p. 18) and a cashew sriracha aioli covered bowl from Yoku (p. 28) in a weak attempt at health. If you want in, find my insta and DM me. Food is better with friends, and yes I follow back.

26 Wings 27 Pies 30 Pizza 4 Revolution Taco 5 Beefsteak 6 Gia Juices

reviews

10 Snap Custom Pizza 11 Tredici 12 Double Knot 21 Vientiane 22 Renata's Kitchen 23 Clarkville 25 Wahlburgers 28 Yoku 29 Suga

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34TH STREET MAGAZINE Dina Zaret, Dining Guide Editor Madison Bell-Rosof, Dining Guide Editor Emily Johns, Editor–in–Chief Mikaela Gilbert-Lurie, Managing Editor Giulia Imholte, Audience Engagement Director Jeffrey Yang, Design Director Remi Lederman, Design Director Corey Fader, Photo Director Nadia Kim, Design Editor Sofie Praestgaard, Design Editor Alex Fisher, Photo Editor Katie Dumke, Photo Editor Isabel Zapata, Photo Editor Sara Thalheimer, Copy Director Elana Waldstein, Copy Director Sola Park, Copy Editor Chloe Cheng, Copy Editor

COVER PHOTO: by Isabelle Zapata from Sugar Philly Contacting 34th Street Magazine: If you have questions, comments, complaints or letters to the editor, email Emily Johns, Editor–in–Chief, at johns@34st.com.

You can also call us at (215) 898-6585. To place an ad, call (215) 898-6581. www.34st.com ©2015 34th Street Magazine, The Daily Pennsylvanian, Inc. No part may be reproduced in whole or in part without the express, written consent of the editors (but I bet we will give you the a-okay.) All rights reserved. 34th Street Magazine is published by The Daily Pennsylvanian, Inc., 4015 Walnut St., Philadelphia, Pa., 19104, every Thursday.

A HISTORY OF COPA DINING GUIDE

A how–to guide for becoming Penn's favorite margarita spot in less than a decade.

By Mark Paraskevas | Photos by Brinda Ramesh Penn is a campus with some pretty old traditions, many of which extend to where we go to drink. Some of our favorite recurring shit–shows, like Hey Day, have been around for a hot second, while Smokes’— they call themselves “the Pennstitution” for a reason— prides itself on having served “of–age” Quakers for over 80 years now. But there are a few institutions—like Chipotle and Theos—ubiquitous to our Penn experience that are 21st– century innovations. Copa falls into the latter category.

The Copabanana that we know and love was founded in 2004 by Brian Phillips and Mitch Whitaker, after they bought what was formerly a cheesesteak joint called Billy Bob’s. As Nicole, Copa’s manager who has worked there for six years, tells me, the beloved margaritas haven’t changed since the beginning.

It’s no secret that Penn students and Copa have a pretty tight, symbiotic relationship.

Nicole says “at least 50%” of Copa’s customer base is Penn students, especially on Wednesdays for half–priced burgers and on Mondays for $5 Mexi-

can entrees. They also have a Penn graduate student, Dr. Srimix, who DJs on Thursdays.

Student groups also throw parties in the basement, sometimes with an open bar. While in the summertime things do get a little slower, that hasn’t been happening as much in recent years, as more and more Penn kids are sticking around on campus to take classes or work in Philly. Copa has tried to cater to the audience by adding more craft beers to the menu, although Nicole notes that most students are just into “whatever’s the cheapest.”

Some students have an even better relationship with Copa than most. Nicole told me that the restaurant always has a great relationship with the students who live upstairs.

While it’s usually a different student group every year, one particular group made a lasting impression. The restaurant ran a “Jameson Pickleback Challenge” a few years ago, which dared patrons to take 100 Jameson Pickleback shots.

The group from the upstairs apartment took the challenge together and got their names on a plaque, and every sum-

mer, they come back to take a picture with it. Hopefully the restaurant will run the promotion again for all the kids who don’t want to dedicate their entire senior February to getting their name on a Smokes’ plaque.

Penn students’ enthusiastic support of local businesses can sometimes attract a little too much attention. On April 19th, 2012, Copa was raided and 30 minors were cited for underage drinking and/or possession of false identification.

This is par for the course for a bar in University City, however: as Nicole says, “most or all of the bars in this neighborhood have been raided at least once.” The Blarney Stone was similarly hit with the RICO back in 2013.

As a result, the restaurant now sometimes asks students to sign a waiver confirming their age. “It’s just a waiver where if the person at the door or the server thinks that it’s real, but they have a little bit of an inkling of [doubt],” Nicole explains. “We do it every once in a while if it’s iffy.”

Usually, it doesn’t come to that. “Obviously there are a lot of ones that you can pick out [as fake] right away,” Nicole says with a laugh. “Our door guys are really good with IDs and stuff. Although I know college kids these days are much better with [realistic–looking fake IDs] than they were in the past.”

As for what ID is most common?

“I’ve heard through the grapevine that

Illinois is the new big one that people are getting.” (Ed. note: Slow down on that group order, tight–knit Riepe hall.)

Whether you’re sipping on the best marg in University City, wolfing down a half–price burger, SABSing al fresco in the outside seats or perhaps all three, most Penn students can

instantly conjure up an image of themselves enjoying their time at Copa. How blurry that memory is will depend on their activity of choice, but it goes without saying that Copa is as "Penn" as it gets.

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REVOLUTION TACOS:

DINING GUIDE

was bountiful but not flavorful enough to compensate for the lack of cheese. Although we ate them, we would not recommend them.

up too much oil. The soy glaze seasoning added an interesting twist of salty and sweet, while bringing in a new, foreign flavor to a classic Mexican dish.

Philly’s new one-stop-shop for tacos and guac.

Lining the bottom of the soft,

By Elana Waldstein and Madison Harrow | Photo by Corey Fader CHIPOTLE BBQ BRISdouble–shelled taco was a really KET TACO... $9 FOR tangy and sweet barbecue–tastFONTINA AND SPINACH CHIPS WITH GUACAAs students in Philly, we 2/$12.5 FOR 3 ing sauce that paired really well EMPANADA ($4) MOLE AND SALSA ($7) all know the feeling of We almost didn’t order these with the rest of the ingredients Holy wow, this was mind– The chips were average and standing outside in the tacos for fear they would be and packed an extra punch. blowing. This cheese–filled pie lacked the proper amount cold waiting in the long overwhelmingly spicy due to On top were different pickled of salt. The salsa was highly line outside of a food truck nailed every aspect it needed the chipotle and jalapeno.

We vegetables smothered in their to. The crust was crispy and generic: tomatoes and onions during the lunch rush. were also wary about the unique tofu mayo, bringing crunchy combined to be an agreeable, Three successful food truck deep fried, but not to a gross combination of Southern and juicy texture to round the extent. The inside was oozing acidic addition to our chips owners—Carolyn Nguyen American and Latin American taco out. with an even mixture of cheese and tacos, but was no differof Street Food Philly, Taco cuisines.

But fortunately, when Whether you’re a carnivore at and spinach, which stayed away ent than pretty much every Mondo’s Michael Sultan, we asked which tacos were the heart or a vegetarian looking Alan Krawitz of Say Cheese from being too hot and oily that other salsa I’ve ever ordered at a most popular, the employee in- for a new meal to expand your it might burn us when we bit Mexican restaurant. The most Philadelphia—recognized sisted that we order the brisket eating horizons, I would be into it. This appetizer was defi- memorable aspect of this side this struggle and the high tacos. Good thing we took a careful not to miss tasting these nitely not too big to eat before was the guacamole. But all of demand for quick, quality risk!

We were all pleasantly surtacos. They’re a new spin on a a full meal and was an essential us disagreed about whether we food. Together, they deprised by the succulence of the classic dish, exemplifying what cided to take their fast and dish to top off the experience. enjoyed it simply because guatender, juicy brisket.

It started the owners meant by the word casual food truck offerings 10/10 would nom again. camole is never bad or because off sweet, but left our mouths “Revolution.” indoors. this guacamole was special in feeling satisfactorily hot thanks any way. Some of us wished it was chunkier, and we all wanted to a hidden kick. The filling was TL;DR: A new fast, kitchen– plentiful, as well—more than countered style taco shop that more bang for the buck—the enough to satisfy our cravings. offers convenience on top of portion was very small.

We could not have asked for a delicious, fresh and healthy more perfect taco! foods.

SMOKED CHICKEN DON’T MISS: The empanaTACO...$7 FOR 2/$9 FRIED TOFU VEGAN . . das, brisket tacos and tofu tacos FOR 3 $7 FOR 2/$9 FOR 3 SKIP: The chicken tacos, the When we read that goat cheese I haven’t always been huge salsa, and only get the guacamowas going to make an appearon tofu, but due to my more le and chips if your meal doesn’t ance in these otherwise boring limited Kosher palette, I’ve been stuff you completely chicken tacos, we couldn’t exploring the vegetarian options WHEN TO GO: Between have been more excited to Located on the world of hits and misses—these lunch and dinner try them. But, alas, we were corner of Spruce tacos were a definite hit.

The litLOCATION: 2015 Walnut disappointed—there was only & 23rd for 19 tle cubes of tofu were perfectly Street a hint of the pleasant tang of years fried and crispy without soaking PRICE RANGE: $ goat cheese. The salsa verde

CHANGING PHILLY'S TACO GAME

Philadelphia’s first authentic allwood-fired brick oven pizza

Hand-made daily with the freshest ingredients Gluten-free and soy cheese pizza available!

215-735-7357

2229 Spruce St.

La Famiglia Russo Grazie 4

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DINING GUIDE

BEEFSTEAK, MINUS THE

BEEF...AND THE STEAK New veggie-centered restaurant to open in Houston

By Dani Blum| Photo by Alex Fisher Houston Hall is getting bougie.

Beefsteak, a veggie-centric restaurant that will soon open near the lower entrance of Houston Market, claims to provide “crave-worthy food.” Between the Insta–friendly bowls of steaming quinoa and gleaming vegetables (good luck finding the right lighting in Houston, though) and the convenience of Bursar-ing what you would normally pick up at Sweetgreen, Beefsteak already has a niche in the Penn community. And it’s not just Penn students who are excited–Philly Mag’s food blog and The Philadelphia Inquirer have been hyping up Beefsteak’s opening since last fall. Maybe Penn’s dining options, of all things, will attract more visitors to campus.

Any Whartonite can appreciate the beauty of Beefsteak’s business model.

The chain joins the trend of “casual fast” dining– the idea that fast food doesn’t have to ruin your spring break diet or include enough processed ingredients to horrify your middle school health teacher. Beefsteak comes to campus at a time when Chipotle is a less appealing option (or at least you’d think—the E. coli outbreak hasn’t seemed to shorten the line on Walnut Street) and Penn students increasingly flock to lunch at Pure Fare or Honeygrow. We’re so enamored with the concept of vegetable bowls that even Cosi’s started selling them. Add in Beefsteak’s propensity for food puns–case in point: “Frida Kale” (a bowl with rice, pumpkin seeds, cranberries, scallions, corn nuts, cherry tomatoes, black bean and spicy tomato sauces, and, of course, kale), and we’re hooked.

Beefsteak’s appeal also lies in its founder, celebrity chef Jose Andres.

What exactly qualifies someone as a celebrity chef? This guy was on Time’s list of 100 Most Influential People in the World–plus he’s got his own show on PBS. Beefsteak will become the second celebrity chef–branded restaurant on campus (remember Frontera?

That place where all your dining dollars went? What we’d do for another seemingly–free queso torta), leaving us with only one question: When can we get Jamie Oliver on Locust?

TL;DR: A new Vegetarian spot in

Houston brought to you by celebrity chef Jose Andres.

DON'T MISS: The home-made juices SKIP: Feeling guilty about being ten minutes late to DRL so you could wait in line.

WHEN TO GO:: As soon as it opens!

We’re predicting a grand opening sale (fingers crossed).

LOCATION: HOUSTON MARKET

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THE BEST NEW DETOX IN TOWN SPONSORED CONTENT

FACT: One Penn purifier neutralizes three slices of buffalo chicken pizza.

Your one stop shop on campus for salads, soup, sandwiches and coffee has added yet another reason for you to forget about your dining plan. Kitchen Gia’s new juices feature seasonal ingredients straight from the farm whenever possible, add-ins like avocado oil and whey protein to actually fill you up and absolutely no artificial sweeteners.

They’re made fresh as you order them, so you can see the whole fruits and vegetables going into your drink instead of the pre–mixed blends other stores often use. These juices aren’t trying to trick you into thinking they’re healthy; you can see for yourself that they

When you were in VP until 3 a.m., and are back at it six hours later: Protein Shake + a double shot of espresso The beauty of a place with this many options is being able to add La Colombe espresso when you need that extra kick.

The coconut oil will slow down the absorption of the caffeine to keep you going longer.

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actually are. But don’t worry, if you’re in a rush Kitchen Gia will also have pre-bottled juices made fresh every morning for you to grab and go. The masterminds behind these juices have seriously thought through it all.

The cherry on top of it all is the three day cleanse that Marco Lentini, the Founder and President of Kitchen Gia, just finished over which (we kid you not) he lost nine pounds in three days and still felt energetic to boot. This is no starvation diet; this is a timed out and well–planned combination of six juices and two shots. You wake up to a G. A. L. K. (ginger, apple, lemon,

By Dina Zaret | Photos by Corey Fader

kale) shot to get your day going with some anti-inflammatory goodness. The juices then start out on the greener side, and slowly add more fruits to give you more energy as the day goes on. You finish the day 30–60 minutes before going to bed with a high protein and healthy fat (non–dairy) shake.

The raw organic cacao, dehydrated peanuts, almond milk and coconut oil will help you recover from the day and make sure you don’t wake up hungry in the middle of the night.

To make it easy for you, we’ve analyzed the juice options to determine the best time to pick one up:

To get you through the mid–afternoon crash: Watermelon cucumber limeade The refreshing cucumber, watermelon, lime and mint combo will give you the pick– me–up you desperately need.

At the same time it’ll minimize bloating, and watermelon juice’s high citrulline (an amino acid) content has been shown to interfere with the accumulation of fat in cells.

If you’re missing spring break: Pineapple coconut smoothie This baby’s got pineapple, coconut milk, coconut water, coconut oil and chia seeds all in one drink. It’s basically the healthier version of Buddy the elf’s four basic food groups (candy, candy canes, candy corns and syrup).

After an aggressive night at Smokes' (or even the Quad): Penn Purifier Dwight Schrute swears by beets for a reason—the beet juice in this drink will help detoxify your poor, poor liver.

Mix that together with kale, green apple, celery, cucumber, and lemon, and you’ve got yourself a veritable hangover cure.

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Stop by Kitchen Gia to try these out for yourself! $8 for a 16 oz juice, $1-2 per add–in, and $55 for one day of a cleanse.

DINING GUIDE

SATISFYING YOUR SWEET TOOTH:

A LOOK AT PHILLY BAKERIES

When you’re in the mood for a different kind of wake and bake.

By Jillian Karande | Photos by Brinda Ramesh

SWEET FREEDOM BAKERY

1424 South St.

Sweet Freedom is gluten free, vegan, soy–free, corn– free, peanut–free, refined sugar–free,and kosher so we’re honestly not 100% positive what’s actually in their sweets but we do know they’re pretty tasty. If you’re really craving the satisfaction of a good old fashioned cupcake, this place may not be for you.

These treats have a different taste and texture than normal baked goods, which might

not be to everyone’s liking.

Definitely check it out if you want to pretend to be healthy, or are just looking for an excuse to hang out on South

Street. But be warned, fancy foods don’t come cheap.

Don’t miss: The S’mores Cupcake and the Salted Caramel Cupcake

BAKESHOP ON 20TH 269 S 20th St.

With twists on classic treats and a friendly, hometown feel, Bakeshop on 20th is the bakery you absolutely need in your life. We’re convinced that there has to be some secret ingredient Bakeshop uses to make all their food taste like magic.

Biting into their sugar cookies is a straight up heavenly experience. The bars are rich and flavorful without being overwhelming. They even have a wider variety of

sandwiches on fresh baked bread if you’re lacking a sweet tooth. This bakery is an absolute daymaker.

Don’t even second–guess it.

Just go.

Don’t Miss: The Rittenhouse square, the chocolate babka, the maple bacon scone

MIEL PATISSERIE

204 S 17th St.

If you’re having withdrawal from your semester abroad, get your Parisian flavor fix at Miel Patisserie. With plenty of table space, Street may have just found our new favorite study spot, and at $1.75 per macaron this little cafe isn’t trying to rob you. What’s refreshing is that Miel Patisserie doesn’t try to be too funky with their food, and instead their classic French pastries

keep things simple and delicious.

Don’t Miss: The wide

selection of macarons (if only for the aesthetically pleasing Instagram), the creme brulee

KERMIT'S BAKE SHOPPE

2204 Washington Ave.

The banana cream pie cheesecake bar had the perfect texture but perhaps was a bit too overwhelming flavor– wise. But fear not, this bakery–pizzeria hybrid has plenty of other goodies available, from ice cream sandwiches to breakfast hot pockets.

Kermit’s isn’t extraordinary but it’s a solid bakery where everyone is bound to find something they’ll enjoy. Just know that the Bake Shoppe is carry out only with nowhere to sit inside the restaurant,

or really anywhere around the area either. It’s a secluded neighborhood, but if for some reason you’re hanging out at the dilapidated and abandoned chocolate factory across the street, you can’t miss Ker-

mit’s adorable rose–painted entrance.

Don’t Miss: The brownies, the sticky buns, the red velvet cupcake

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3736 Spruce St. | www.hubbubcoffee.com | 215.387.0700 M A R C H 3 0 , 2 016 3 4 T H S T R E E T M A G A Z I N E

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FOOD BOY: DINING GUIDE DIY DINING GUIDE

A big part of my creative process when it comes to formulating new recipes is seeing what flavors and ingredients actual professional chefs pair together and mimicking those in my own. So, naturally, I love to go out to restaurants and try the most unusual or adventurous dishes on the menu. I was inspired by some great dishes from local restaurants, so I’ve recreated them here Food Boy–style so you can DIY at home! These recipes are not by any means meant to replace the experience of enjoying these fantastic restaurants, but they instead offer a more budget–friendly alternative to the budding home chef or the graduate who’s no longer in Philadelphia. More so than any other city, Philly is defined by its eclectic and vibrant food scene (what other city is known for something as outrageous and exceedingly unique as the cheesesteak?), so these recipes will allow you to bring a little piece of Philly with you wherever you end up this summer or in your post–Penn life.

BY FRANK AUGELLO

TANGY ROASTED BRUSSELS SPROUTS ~Inspired by the Roasted Brussels Sprouts from Zavino~ Zavino’s sprouts are delightfully crunchy and have fantastic depth of flavor from the charred outer leaves. Roasting vegetables is a great way to bring out their natural flavors and allow them to blend with any added ingredients. It’s also one of the healthiest ways to prepare vegetables.

While Zavino roasts their Brussels sprouts at 900°, I’m assuming most people don’t have a wood–burning pizza oven to do this (but idk Domus might), so I scale back the heat a bit without sacrificing flavor.

Ingredients (serves two):

½ pound of fresh Brussels sprouts ½ of a red onion, diced 2 tablespoons of extra virgin olive oil 1 ½ tablespoons of red wine

vinegar Salt and pepper

Procedure (15–20 minutes):

1. Preheat the oven to 450°.

2. Cut the Brussels sprouts in half or quarters for larger ones, discarding any outer leaves that fall off, and dice the onion.

3. Toss together with the oil, vinegar and a generous amount of salt and pepper.

4. Spread the sprouts in a single layer on a baking sheet (lined with aluminum foil for easy cleanup) and roast for 10–12 minutes.

WARM GOAT CHEESE SALAD ~Inspired by the Goat Cheese Salad from Serafina~ Serafina’s goat cheese salad hits all the right notes: tangy goat cheese and sweet honey pair Tips and Tricks: together quite harmoniously Unlike most of my other recipes, this one actually requires in this spinach salad. For my an oven; a toaster oven isn’t able recreation, I start with the same base with spinach salad with to uniformly maintain such a honey vinaigrette and instead fry high temperature. Also, sherry breaded goat cheese medallions wine vinegar would be great to add a nice crunch. This twist instead of the red wine variety, but I couldn’t find any near Penn allows a bit of uniqueness while also retaining the sheer elegance for the life of me, so go ahead and experiment to see what you of the original. Serve this salad as a first course at any dinner party, and you’re guaranteed to seem way classier than you really are!

Las Cazuelas Restaurant

We’re bYO, offer authentic mexican food, and are perfect for large groups 426 W Girard Ave | www.lascazuelas.net | 215-351-9144 8

like best. In terms of serving, I recommend serving this dish as a light and piquant side with a hearty and/or creamy pasta dish to make a meal as well–rounded as our college apps. The high roasting temp is a great way to warm up your abode during the winter months as well!

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Ingredients (serves two): ½ bag of fresh spinach 1 5–oz log of goat cheese ½ cup of Triscuit crumbs 1 egg 2 tablespoons of olive oil 1 tablespoon of red wine vinegar 1 tablespoon of honey Salt and pepper

crumbs. Chill the rounds for 15 minutes in the refrigerator.

4. Heat 1 tablespoon of olive oil over medium–high heat. Sear both sides of the goat cheese rounds in the hot pan for 30 seconds per side. Remove from the pan and gently blot with a paper towel to remove excess oil.

Whisk the red wine vinegar, honey and remaining olive oil with some salt and pepper, and dress the spinach with this mixture.

5. Serve the salad with 3 goat cheese rounds per serving and any garnish (chopped walnuts, diced tomatoes) you like.

Tips and Tricks:

It’s true—I have a weird vendetta against normal breadcrumbs. I just think they’re flavorless and not useful. So I’ve swapped them out here for some Triscuit crumbs instead, which adds great flavor and a more satisfying crunchy coating. I used the original flavor, but try any of the varieties you like.

PINEAPPLE AND SHRIMP FRIED RICE ~Inspired by the Thai Pineapple Rice from Banana Leaf~ For something as commonly adored as fried rice, it’s also a dish that most people (until Procedure (25–30 minutes): recently, myself included) would rather just order from a take– 1. Slice the goat cheese log into out place instead of trying it at ¾-inch thick rounds. You should home. However, it’s no secret be able to get 6 rounds out of that take–out food is more exa 5–oz log. pensive and less healthy for you 2. Beat the eggs in a bowl than home cooking. So, I took a with a tablespoon of water to cue from Banana Leaf’s fantastic thin it out. Smash the Triscuits pineapple fried rice and came up (~8 crackers will yield enough with a simple recipe that’s as easy crumbs) and spread evenly on a as putting stuff in a pan (if that plate. still sounds difficult, you’re a lost 3. Dip the goat cheese rounds cause). Save money and cut cals in the egg, shake off any excess, with this easy alternative! and coat with the Triscuit

Ingredients (serves two):

½–lb of shrimp 2 cups of cooked rice 1 cup of diced pineapple 1 egg ½ of a red onion, diced 4 cloves of garlic, diced 1 bunch of scallions, chopped 3 tablespoons of olive oil 2 tablespoons of soy sauce ½ cup of chopped roasted cashews

Procedure (20–25 minutes):

1. Heat a pan with 1 tablespoon of olive oil over medium heat and scramble the egg.

Remove from the pan and set aside.

2. Add another tablespoon of olive oil to the pan and cook the shrimp until pink and firm, about 5–7 minutes. Remove from the pan and set aside.

3. Add the onion and pineapple to the pan with the rest of the olive oil. Cook until the onions are soft and the pineapple begins to caramelize, about 4–6 minutes.

4. Add the garlic and the scallions and cook for another 3–5 minutes.

5. Add the egg and shrimp back to the pan and toss everything together with the soy sauce.

6. Mix in the rice and cashews and serve in a hollowed out pineapple if possible.

Tips and Tricks:

To kick the spiciness level up a notch, add some crushed red pepper flakes at Step 4. When I make this dish, I use cooked and frozen rice and thaw it for a few minutes before adding it to the pan. Also, feel free to add bell peppers, spinach or really any vegetable you like.

DINING GUIDE

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DINING GUIDE

SKIP THE POST-RUMOR ALLEGROS

Upgrade your drunk eats with Snap Custom Pizza’s delicious, custom personal pizzas.

By Keara Jenkins | Photos by Alex Fisher We all the know the feeling: it’s lunchtime, you need to replenish the brainpower that Van Pelt robbed from you and you’re tired of eating at Sweetgreen, Honeygrow, Metro or Greek Lady once again.

You’re looking for a place that checks the Penn student boxes: a casual location with quality food that’s under or around ten dollars and comes quickly.

This assembly line pizzeria, with both prepared and make– your–own pizzas and salads, offers variety and novelty alongside low effort decision making. While not necessarily convenient to Penn’s campus, Snap Custom Pizza and Salads makes a great alternative lunch or dinner–time spot. Better yet, the $7.49 pizzas and $6.99 salads feel like a treat without

bitterly reminding you of why you still need a summer job.

The cozy, newly–opened Center City location welcomes you with stools, long tables and cafeteria–style seating. The white and gray painted walls, gunmetal grey accents and wooden tables give the restaurant an artisanal and organic but modern and industrial aesthetic. They serve the personal pizzas, Instagram–ready on a wooden palette resembling a pizza brick.

While there’s not enough seating for a large party, versatility makes Snap Custom Pizza an attractive choice. You could bring friends, come on casual date or pop in while running errands and sit alone at the bar.

Gluten–free pizza lovers will appreciate the accommodating

crust option (an added $1) and non–pizzas eaters will enjoy the variety of salad choices. If you’re dining with children, the $3.99 kids’ pizzas and soda fountain with fun flavors will surely entertain them.

Perhaps relevant for Penn students, Snap Custom Pizza is BYOB and provides wine glasses. Be sure to stop in on Wednesdays after 5p.m. for a complimentary glass of wine with your pizza. Most importantly, they’re open until 3a.m. on Friday and Saturday nights.

Did I mention they’re located right next door to Rumor?

Lamentably, they’re not open late on Thursdays, but in the rare occasion you’re leaving Rumor on a Friday or Saturday night or bar hopping in the area, this is a superior spot for

drunk eats.

On our visit to Snap Custom Pizza, we discovered an unexpectedly great brunch option. Sampling The Good Egg pizza—with sweet Italian sausage, egg whites, mozzarella, provolone, San Marzano tomatoes and red pepper chili oil—proves that breakfast can taste good in a pizza. The sausage dominates this pizza, best described as breakfast with a kick, but if you’re a meat and spice lover you’ll enjoy it.

Even more delicious, the Kennett Square pizza offers a classic combination of perfectly assembled ingredients: herb butter, roasted local mushrooms, baby arugula, shredded mozzarella, crumbled goat cheese and truffle oil. This dependable winner has the savory taste bud performance of a sit down meal, alongside the convenience of a personal pizza. What makes these upscale pizzas unique is that they come with flavorful, not too thin, crunchy crust that’s not too doughy, and won’t leave you with a food baby.

If you venture down the custom route with your pizza, the toppings are so good that even the average non–culinary person could be trusted to create something delicious. With ingredients like veal meatballs, cilantro lime crema and whole milk ricotta, your one of a kind creation is sure to hit the spot.

On the side, we enjoyed the Thai Crunch salad—a blend of peanuts, spicy vinaigrette and vegetables—but you wouldn’t come all the way down here for it.

Finally, while the $4.99 Nutella dessert pizza sounds and looks tempting, skip it. We couldn’t even taste the drizzled Nutella on the overly–dry crust, and the watery whipped cream felt underwhelming.

Somehow, the cold banana slices—the most healthy and theoretically least appealing part of the dish—were the only part worth picking at. All in all, the savory pizzas certainly steal the spotlight here, and the BYO and late night option make it an even more attractive choice.

TL;DR: Great pizzas for great prices; versatile, convenient lunch spot DON'T MISS: The Kennett Square pizza SKIP: The Nutella dessert pizza WHEN TO GO: Lunchtime, on Wednesday nights for a free glass of wine with your pizza, for drunk eats until 3a.m. on Friday and Saturday LOCATION: 1504 Sansom Street, next to Rumor $$$$$

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DINING GUIDE

TREDICI ENOTECA IS THE ANTITHESIS OF THE SCENE Zavino’s newly opened sister restaurant fails to impress.

To start off, I’m sort of a food asshole—a friend and I started a group called Elite Eating Club so that should pretty much tell you what you need to know. I’m also gluten intolerant, so I’m the worst kind of asshole. However, this day was big for me because I was really excited to throw my cares to the wind and eat some arancini. I regret everything.

When I walked into the newly opened Tredici Enoteca I was impressed first by the bar—maybe it was because my eyes immediately went to the Domaine Canton and the selection of craft liquors and the trendy couple sipping cocktails (clad head to toe in lululemon and Ralph Lauren).

I was expecting great things.

The owners of Zavino opened their third restaurant in December, and as a huge fan of Zavino, I was sad to say that Tredici was not great. It won’t be causing any sexy dreams like Zavino’s gluten free flatbread (with ricotta) does.

Upon my arrival, there were some green olives put in front of me. The lack of bread was not a problem, but I could see where the carb minded would be upset.

A quick glance at the beer and

cocktail list, and I ordered the Ace Pear Cider ($5). The pear flavor was very pronounced, but upon further consumption it started to taste like the green jolly ranchers that always get left in the bag. I decided to order one thing off their small plate list, then two veggies.

The Saffron Arancini ($9) was covered in parmesan, and served over a tomato sauce.

The sauce was the best part— super fresh and tomato–y. I cut into the ballz and was met with bright yellow, steaming arborio rice. I was excited to eat it.

My happiness ended when I put it in my mouth. (Ed. note: that's what she said.)

The Arborio rice was definitely overcooked. There was great saffron flavor—kind of like paella in a crunchy ball, which had so much potential but was ultimately very sad. I tried to love it, I really did. It all went downhill from there.

The Roasted Cauliflower ($9) was served in a wooden bowl and tossed with a honey chili oil and served with a

By Hannah Noyes | Photos by Corey Fader

lemon yogurt sauce. Lightly brown around the edges, they seemed to be cooked nicely.

Upon taking my first bite, I was surprised at how spicy the little vegetable was. My next feeling was anger towards the perfectly contoured waitress who didn’t warn me that the cauliflower was going to be so hot. I kept trying to change my own mind, but the spice was overwhelming and didn’t compliment the cauliflower at all.

I would love to report that the Cumin Carrots ($9) saved the day. They were so cute.

But the carrots were lukewarm and bland, which was puzzling because cumin is such a flavorful spice. Not even the yogurt dip (which was suspiciously similar to the cauliflower’s dip) could save these. I was rooting for you, we were all rooting for you!

I expected more from the

sister restaurant, but since it is located directly next to Zavino, it was like a warm beckoning to immediately leave and go there.

TL;DR: We were sadly disappointed by the new sister restaurant to Zavino.

It serves primarily small plates with an Italian/ Mediterranean influenc.

Maybe you should go if you want to SABS/have a nice insta picture, but otherwise stick to Zavino.

DON’T MISS: Uh, the cocktail list?

SKIP: The food (lol, sorry) WHEN TO GO: They open at 4p.m.

Maybe go and sit at the bar around then.

LOCATION: 13th and Sansom PRICE RANGE: $$$

Celebrate your

GRADUATION WITH US! Brunch 11am-5pm Dinner 5pm-10pm

Call 215.222.1657 to make a reservation Specials from our Chef

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For assistance with large groups and private reservations, reach out to pa.events@garcesgroup.com

3945 CHESTNUT STREET, PHILADELPHIA, PA 19104 (215) 222-1657 • philadelphia.distritorestaurant.com DistritoPHL

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DINING GUIDE

DOUBLE KNOT, TRIPLE YUM! Another restaurant to add to your Gayborhood bucket list.

By Dina Zaret | Photos by Katie Dumke We walked into the month– and–a–half old Double Knot for happy hour and found the bar area already packed. Chef Michael Schulson, of Sampan and Independence Beer Garden fame, has, at the very least, mastered the trendy aura. The bar has dim mood lighting but a prominent couch to keep it from being too intimidating and uptight.

Faced with $4 happy hour food specials, all normally $7, we couldn’t help ourselves from

becoming a little trigger–happy and ordering four different appetizers before even seeing the dinner menu. The pork belly bao bun was fluffy, cloudlike and just crispy enough. The shallots added some depth to the sweetness of the pork belly. And like sweet lemonade on a hot summer day, the mint added a little kick and cooled it down.

That first bite into the edamame dumplings will hit you with the truffle, but like a playful hit between two flirting middle

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schoolers. The edamame and pea shoot keep the dumpling familiar, and the sake broth warm and hydrated.

I’ll be honest, when I see Brussels sprouts on a menu my heart skips a beat. Naturally I couldn’t pass up a shot at love. The initial taste of fish sauce, puffed rice and chili made me think perhaps this was the one. Alas, the saucey flavor faded pretty quickly and I knew this wasn’t meant to be more than a casual fling. If you’re a natural Brussels kind of person, maybe you’ll have better luck.

If you’re just going for happy hour but are a little hungrier than your friends, throw in a sushi roll for good measure. I got the plain tuna roll ($6 non– Happy Hour) and you honestly can’t go wrong. Or maybe you can (@Nara #tbt), but not here.

The plates aren’t huge, but there are more menu options than you could ever need to make up for it. Definitely use your waiter or waitress as a guide, they know best. The robatayaki section has grilled veggie, seafood, chicken, pork, meat and game skewers for your enjoyment. The miso eggplant ($4) has that gentle, hearty eggplant flavor mixed with the classic Japanese soup taste. The mahi– mahi ($5) was a little tough after the soft sushi, but the fish is clearly fresh and the dab of teriyaki–esque sauce goes a long way. You only get one skewer per order though, so just a lil taste.

At the end of the day I’d say pass on these to try one of the more than 3–bite dishes and save your fish eating for sushi.

It quickly became clear that Double Knot makes a bomb aioli, and they know it. The shishito peppers ($6) blew everything else way out of the water. Perfectly dressed with chili to spice it up and salt to distract, they honestly didn’t even need the aioli—but I guess Double Knot said YOLO and we thank

TL;DR: These creative Japanese dishes can add up pretty quickly, but you’ll love the ride.

DON'T MISS: Tuna tartar, shishito peppers, anything aioli.

SKIP: Robatayaki meats WHEN TO GO: For happy hour when you’re not starving, or with the parentals.

LOCATION: 120 S. 13th St. $$$$$ them for that.

Next were the tempura shrimp tacos ($9), and come on were these really ever going to be bad?

They have some chili to pump up the heat, and the shrimp is perfectly crunchy. Just the right amount of radish on top keeps them lively and light.

The last dish (shoutout to our waitress for telling us we couldn’t miss this) was the tuna tartar with avocado, chili oil, rice pearls and our BFF aioli. Tuna and avocado is arguably my favorite food combination to begin with, and, man, did Double Knot get this right. The creamy AF avo and the generous chunks of tuna ended the dinner on the best possible note.

As far as drinks go, the Two Lovers Knot ($9 happy hour, $11 regular) was refreshing and simple. The champagne masks

the orange vodka, and the raspberry and yuzu make it crisp. It was like a classier version of the André, Svedka, Tropicana mix I hold so dear to my heart.

The namesake Double Knot ($13) mixes bourbon, rye, sweet and dry vermouth, bitters and barrel stave smoke. Yes, you read that correctly: they pour smoke into your drink. It smells like Christmas. Drink this if you’re a dad or trying to impress a date.

We ended the experience with the mandarin tart with blood orange. The mandarin filling had a thin caramel texture and was sweet yet tangy, which the blood orange sauce took to the next level. In the basement of a Center City restaurant, the whipped cream dollop on top managed to spark fond memories of creamsicles, an impressive feat.

DINING GUIDE

Domino’s

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ORDER ONLINE

Get your favorite pizza, oven-baked sandwiches, and cheesy bread at our two locations!

215-662-1400 4438 Chestnut St. Philadelphia, PA

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Open Late, Deliver Late: Sun-Thur 10am-2am • Fri & Sat 10am-4am Any delivery charge is not a tip paid to your driver. Our drivers carry less than $20. You must ask for this limited time offer. Delivery Charges and Tax may apply. Prices, participation, delivery area and charges may vary. Returned checks, along with the state’s maximum allowable returned check fee may be electronically presented to your bank. © Domino’s IP Holder LLC. Domino’s Pizza ® and the modular logo are registered trademarks of Domino’s IP Holder LLC.

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DINING GUIDE

THE ICE CREAM YOU'VE BEEN SUGAR PHILLY 38th and Walnut St.

YO U R R E WA R D

F O R T H I N K I NG AHEAD.

Early dining plan sign-ups are here Something good to put on your to-do list: Sign up for next year’s dining plan today and watch the prices melt away.

Price Freeze Take advantage of last year’s pricing - we’ve frozen our prices from now until June 9th.

Price Meltdown The more people that sign up early, the more money you’ll save on your plan. Tell your friends - when we hit each level, you’ll all get to enjoy ADDITIONAL savings.

200-499 sign-ups: Save $100 500-799 sign-ups: Save $150 800+ sign-ups: Save $200

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Dining Dollar$ Discount New for next year, you’ll get a 5% discount every time you use your Dining Dollar$ instead of cash or credit at select retail locations.

That means more savings to use for more food.

Sign Up: campusexpress.upenn.edu

The Sugar Philly truck is hidden away on 38th Street, right next to TEP. I almost missed it, assuming it was just another halal truck, but thank god I didn’t. The menu is simple: French macarons, crème brûlée, tiramisu cake, and macaron ice cream sandwiches. They switch up the flavors all the time, so you can always try something new.

The ice cream sandwiches though, man. On a nice Spring day (or even on a shitty one), these will hit the spot. The ice cream is homemade and full of bits: ginger in the hibiscus melon, hazelnuts in the chocolate, bloobs in the blueberry burrata, etc. We chatted with

head chef Dan Tang about his creative process (as any seasoned college vet can agree with, a few drinks never hurt) and all things Sugar Philly.

My personal favorite was the chocolate hazelnut, closely followed by the sour apricot with toasted marshmallow and almonds, but rumor has it the chocolate hazelnut had turned into a peanut butter chocolate espresso by the next day.

To summarize, you basically have zero reason not to come here every day since you’re pretty much guaranteed to try something new. If you're looking for a quick dessert while out and about on Walnut (or dying in Huntsman), don't miss out on these.

DINING GUIDE

SANDWICH ROUNDUP WAITING FOR CAPOGIRO

Ice cream sammy szn is the new SABSing szn.

By Zoe Albano–Oritt, Jillian Karande, Steph Barron, Dina Zaret Photos by Julie Cheong , Allex Fisher, Isabel Zapata

3925 Walnut St.

KERMIT'S BAKE SHOPPE 3925 Walnut St.

The Funfetti Ice cream sandwich at Kermit’s is definitely inventive. Instead of sprinkles mixed into the batter to get that classic funfetti look, Fruity Pebbles are used.

It’s a lighter sandwich that isn’t too sweet because of the cereal and the ice cream tastes like a cold, buttery frosting

with the slightest saltiness to it. If you’re not so into Fruity Pebbles or want something that tastes a little more like a classic ice cream sandwich, try one of Kermit’s other flavors—like the Carrot Cake or Cookies and Cream ice cream sandwich.

I also went to Capogiro in pursuit of an amazing DIY ice cream sandwich with their giant cookies and creamy gelato.

The choices were almost overwhelming, with a few different flavors of cookies and the vast

array of gelato flavors that they have. I ended up going with peanut butter cookies and chocolate peanut butter gelato (sorry that my choice was so boring, I thought they were snickerdoodle cookies).

The combination, however boring, was still incredible.

The gelato in the middle of the cookies was so cold and fresh which contrasted nicely with the drier cookies.

I only have two complaints.

One, the cookies were not very soft, so when I bit down into the sandwich gelato would squeeze out the sides, and it made a huge mess. Two, the price. The two cookies, along with the gelato (of which I got the smallest and least expensive size), ran me $12 altogether.

The DIY ice cream sandwich was so delicious, but maybe next time I’ll BYO Pillsbury.

WECKERILY'S ICE CREAM SANDWICHES AT GREEN LINE CAFE (Photo on opposing page) 4239 Baltimore Ave

My friend and I walked over to Green Line Café last Wednesday after a long day of watching the sun stream through the windows of our stuffy lecture halls. They had two flavors of Weckerly’s Lucky Pig ice cream sandwiches: local rosemary and dark chocolate on crunchy deep cocoa cookies, and roasted apple laurel ice cream and wyebrook bacon caramel on lard shortbread cookies.

Both were a weird blend of sweet and citrus, and the

second one was (unexpectedly) better. However, the best thing about Green Line is not its ice cream but its location, right across the street from Clark Park, where my friend and I sat as we ate, people and dog watching. Definitely go there. But maybe order the exceptional iced coffee instead.

To summarize: weird flavors, weird location—but in a good way. Come with your friend who really needs to escape the Penn bubble, or when you do.

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DINING GUIDE

university square for a complete list of retailers, visit

this destination district includes over 100 businesses, cultural and recreational venues, and public spaces in and around penn’s campus, along the tree-lined blocks of chestnut, walnut and spruce streets between 30th and 40th street.

ucnet.com/universitysquare

DINING GUIDE

dining au bon pain 421 curie blvd.

kitchen gia 3716 spruce st.

auntie anne’s 3405 Walnut St.

kiwi frozen yogurt 3606 chestnut st.

beijing restaurant 3714 spruce st.

mad mex 3401 walnut st.

ben and jerry’s 218 S. 40th St.

mediterranean cafe 3409 walnut st.

blarney stone 3929 Sansom st.

metropolitan bakery 4013 walnut st.

brysi 233 S. 33rd st.

nom nom ramen 3401 walnut st.

cavanaugh’s tavern 119 s. 39th st.

o’chatto 3608 chestnut st.

cosi 140 s. 36th st.

philly pretzel factory philly is nuts 3734 spruce st.

doc magrogan’s oyster house 3432 sansom st.

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hubbub coffee 3736 spruce st.

pod 3636 sansom st.

dunkin donuts 3437 walnut st.

qdoba 230 s. 40th st.

federal donuts 3428 sansom st.

quiznos 3401 walnut st.

fresh grocer 4001 walnut st.

saladworks 3728 spruce st.

greek lady 222 s. 40th st.

saxby’s coffee 4000 locust st.

harvest seasonal grill & wine bar 200 s. 40th st.

smokey joe’s 210 s. 40th st.

hip city veg 214 s. 40th st. honeygrow 3731 walnut st.

taco bell 3401 walnut st. wawa 3604 chestnut st.

3744 spruce st.

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DINING GUIDE

DUMPS, DIVES & DRAGS Bars you need to try.

Fiume (pronounced Few– May): Good luck finding Fiume the first time you go looking for it. You have to walk in Abyssinia, past the main dining room and up the stairs. The ambiance of this place is lovely. In the corner by the window overlooking 45th and Locust is a band playing bluegrass tunes, and I find myself whistling along. Seemingly everybody here besides my friends is a regular: the bartender greets everyone by name and knows most of their drinks. The small tables are full, but everybody has a seat, and for a tiny space, it doesn’t feel overstuffed.

The most important part of the experience is easily the drinks, because they pack a hell of a punch. The cocktails at Fiume are some of the best I’ve ever had. Prepared by a friendly bartender who knew how to explain to me in the most genuine and eager way possible that the new $22 bourbon–aged beer had just a hint of marshmallow underneath its full body, the Flotsam and Jetsam ($13) is a potent beverage. The fifteen– year–old El Dorado Rum is not your average Solo Rum from PV; even after mixing it with Apricot Brandy, seltzer and a handful of other ingredients, the darker coffee and pepper notes still shined through. The drink and ambiance were worth the (steep) price, and after one of these, I was definitely feeling it.

By Brandon Slotkin | Photos by Isabel Zapata

Philadelphia Club that I probably would not walk down if there weren’t an oasis of alcohol on the other side of it. But trek down that dark tunnel and you end up at Graffiti Bar, a little outdoor nook that has a very charming atmosphere. There are space heaters and glass panes to keep the hot air in, and as the name would imply, there is graffiti everywhere. I’m not sure this could be an all–night destination—the beer list is short and the cocktails looked pretty meh—but I would definitely stop in again as part of a Gayborhood bar crawl.

Milk Boy: Milk Boy isn’t really a bar; it’s primarily a music venue. But given how cool their secondary business is, I wouldn’t wait to go see a show there.

They offer a variety of Citywides (beer and whiskey combos). I stuck with the $6 Yuengling– and–a–Whiskey original version, but the El Jefe (Patron Silver and Tecate, $13) could be an interesting take on the tried– and–true favorite if I could handle my tequila. That’s exactly why I didn’t order the Marshall Stack Manhattan (Anejo Tequila, Carpano Antica and Agnostura Bitters, $13) which the friendly barkeep recommended but would not sit well with yours truly. If you’re feeling adventurous, or just catching a show upstairs, definitely try one.

Graffiti Bar: There’s a small Local 44: It’s startling that a alley in between Sampan and the random poll of my friends— 1 8 3 4 T H S T R E E T M A G A Z I N E M A R C H 3 0 , 2 016

I’m not great at bars. I love going to them, but the range of drinks I’m willing to consume is pretty limited. I’m good with a nice IPA or a Gin and Tonic, and while I’ll experiment with cocktails, I usually stay away. So here’s a list of bars that occasionally talks about drinks, but mostly doesn’t.

ended many a night here when 2 a.m. feels too early to return home. This place is sometimes called “Legion Bar” because it’s run by a post of the American Legion (the soldiers from the post who have died in service are memorialized on the wall above the pool table), but some locals have assured me that which is highly scientific and it’s really called The Pit. Those definitely representative of the locals, by the way, are very much Penn population—showed that not so many people know about not Penn students, so if you go, this terrific crafts and drafts bar don’t be obnoxious (general rule of thumb, but these guys can at 44th and Spruce. So let me and will kick your ass). Shoot implore you to gently prod at the constraints of the Penn Bub- some pool, put something on ble and go try some damn good the jukebox and enjoy a $3 beer at a place with a thorough, Yuengling. but not overwhelming, beer list Dirty Frank’s: The fact that (lookin’ at you, Tap House).

I’m even writing up Dirty Though if you do feel like being Frank’s is a little internally conoverwhelmed by choice, the flicting.

This old Gayborhood next–door bottle shop has every haunt has the feel of a place that beer you could possibly want. used to be a major part of the The food is phenomenal, and I community but is now slowly highly recommend coming for being co–opted by yuppies.

Happy Hour (5 p.m.–7 p.m.)

There was an interesting vibe for $3 and $4 snacks, and $3 local beers. I got wings, fries and when I went: half the bar was a beer for $10. That’s a hell of a old people and locals, the other half was young Society Hill meal. button–downs. They seemed to get along very well though. The The Pit: There are two types music was on point—I heard of dive bars: The hipstery ones that have a rundown aesthetic and dark mood lighting that have been open for, like, a year; and the ones that are literal holes in the face of the Earth. The Pit is the latter.

An industry bar that’s only open for alcohol between 1 a.m. and 4 a.m., I have

everything from the Rolling Stones to Britney Spears, with some Metallica in between. Stick around for the Dirty Frank’s special, which is a shot of a vodka/ triple sec/lime juice concoction and a 7 oz High Life for $2.50.

The Trestle Inn: The Trestle Inn is a whiskey and go–go bar in an old warehouse underneath the Reading Railroad viaduct— in other words, is the kind of dive bar that is assuredly not The Pit. But that doesn’t mean it’s bad; far from it. I tend to avoid whiskey, so I didn’t really try much of anything, but I had a great time sitting and peoplewatching. There are go–go dancers in each of the room’s four corners; three different projectors show old movies, music videos and tv shows with actors who somehow all have feather boas and intricate costumes; the crowd is all over the place. If you want a new experience vaguely reminiscent of that time David Bowie went on Soul Train at a bar that sounds like something out of a Stefon sketch (this is better than it sounds, I promise), head out to the Trestle Inn.

THE MOST

PHOTOGENIC

DISHES IN PHILLY DINING GUIDE

AKA where to Insta for the most likes

By Dina Zaret| Photos by Isabel Zapata & Katie Dumke

6

2

3

4

1

5

1. GREEN EGGS CAFÉ: Red velvet pancakes

$15, 212 South 13th Street.

2. THE FARMACY:

Build your own eggs benedict + s’mores French toast $12, $14, 4443 Spruce Street

3. BLUESTONE LANE: Avocado Smash

$12 (+ $2 to add poached egg), 1701 Locust Street

2

4. LIL POP SHOP:

Vietnamese iced coffee, birthday cake and coconut hibiscus popsicles $3 per pop, 265 South 44th Street

5. BARBUZZO: Salted caramel budino $9, 110 South 13th Street

6. LA COLOMBE: Cappuccino 130 South 19th Street

For more details on what the fuck you're looking at, head to 34st.com.

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DINING GUIDE

ORDER ONLINE

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(267) 292-2255 SUN-THURS 11AM - 10PM FRI & SAT 11AM - 3AM 2 0 3 4 T H S T R E E T M A G A Z I N E M A R C H 3 0 , 2 016

GETTING THE

DINING GUIDE

ON VIENTIANE CAFÉ’S SPEAKEASY SCANDAL (and then a dish on the menu, too)

By Madison Bell-Rosof|Photos by Julie Chu Cheong

They named the restaurant after the capital of Laos to honor their homeland.

To find out what happened when they opened the café, go to 34st.com

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neighborhood to get back on their feet, they partnered with a place on Drexel’s campus called Buffalo Bills, and took over the restaurant while the owner ran the bar. In 2003, they opened Vientiane Café.

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MONDAYS FOR SPECIAL EVENTS TUESDAY–THURSDAY 7:30–1AM FRIDAY & SATURDAY 7:00–2AM SUNDAY 7:30–1AM

CABARET HOURS

6th & BAINBRIDGE STREETS, PHILADELPHIA

CREPERIE HOURS

venient. The immigrants all used to be farm workers, and so that’s what they did when they came to Pennsylvania.

They farmed all day long and so when they came home, they felt no need to leave the neighborhood. The Blue Tent became a place for refugees to hang out with friends and family of similar backgrounds and enjoy a taste of home.

Not surprisingly, Penn and Drexel students caught word of this mysterious backyard speakeasy. Sunny remembers, “at first when the college students started showing up I thought it was cool. I was used to being around my Lao and Cambodian neighbors and it was neat to be introduced to new people.” Except, along with their business, the students brought too much attention. One fateful night, a cop went to write up a crowd of cars parked in front of the Phanthavong house, and noticed there was something going on in the backyard. He called the station to ask if there was a licensed business on the street. There wasn’t. “While they didn’t do anything harmful to my family, there was a serious police shut down that night,” says Sunny.

The community was just as devastated as the Phanthavongs. “People would knock on our door everyday, begging for our food. Sometimes we let them in, saying ‘just pretend you’re a family guest.’” They did that for a couple months, sitting people in their living room, until acknowledging this set up was completely unsustainable. With the help of the

N G E ★B E S T F I R S T

The backyard was dubbed the “Blue Tent.” “My dad built a tent over the backyard and we fenced it up with wooden sheets all around so people wouldn’t see,” says Sunny. The whole family pitched in. At 13 years old, she became the front of the house, the wait staff, the dishwasher, the cook and everything in between. Running around under the tent with Sunny and her sister were their cats, dogs and one chicken.

She explains, “He didn’t have a name, we just called him Chicken.”

The regulars would warn the newbies that they needed to know exactly what they wanted before sneaking in.

They cooked the food to order, offering Pad Thai, Curry and Basil Sauce with a choice of either tofu or chicken. Since meat is expensive, Lao food is traditionally based around vegetables or tofu. “Not to scare you off,” says Sunny, “but the main protein back in Laos was bugs. They were cheaper.”

She explains that although the food is similar, there is an important distinction between Thai and Lao cuisine. When deciding which culture you are tasting, the proof is in the sticky rice. While Thai people eat white Jasmine rice, Laotians make rice by steaming it in a basket covered by bamboo. The result is smaller grains with a naturally sweet flavor that can be rolled into balls with only a spoon. The spices are also different. “We use more bitter notes, and more chili pepper,” says Sunny.

Aside from the authentic food, the Blue Tent was con-

TL OU

Vientiane Café on 47th and Baltimore Avenue has been satisfying Penn students’ BYO and asian noodle needs for 13 years. But they’ve been serving a different kind of community long before that.

In the corner of the small restaurant, decorated with elephant tapestries and potted bamboo plants, Phoxay Sidara sits reading a book, a cup of tea on the table in front of him.

His daughter, Sunny Phanthavong, commands the counter.

She wears a black t–shirt and her ombréd hair is tied up with a bun. She is constantly busy running the restaurant, but this slow afternoon she can make time to talk. She likes to discuss her family’s history with the customers who are interested; she is worried it will get lost.

Sunny is the first generation in her family to have lived in West Philly all her life. Her parents were refugees from the communist regime in Laos, and so when her mom, Daovy Phanthavong, came to Philadelphia, she brought with her knowledge of Lao food and culture. After dabbling in a string of odd jobs, Daovy decided she would retire to take care of Sunny and her sister, Manorak (or Many). At her home at 45th and Sansom Streets, she began to cook.

She would invite friends over who, after tasting her creations, would then bring their friends.

By word of mouth, Daovy and her daughters began to use their backyard to serve traditional Lao–Thai food to the immigrant neighborhood.

Photo by Rob Kopf

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DINING GUIDE

RENATA’S KITCHEN: RISING FROM THE ASHES A West Philly staple is back and better than ever.

By Steph Barron|Photos by Julie Chu Cheong

Last year, “Café Renata,” a favorite BYO brunch spot for Penn students, shut its doors after kitchen towels, warm from the dryer, caught fire at 1 a.m. and set the restaurant ablaze. Just six months later, chef Yasser Aiq and manager Kate Aiq opened “Renata’s Kitchen.”

The new location, formerly a Subway, enabled more outdoor seating and a chance to revise

L O C A L , S E A S O N A L , S U S TA I N A B L E

S er ving Penn since 1983

the menu, something they had always wanted to do. “The canvas was a little cleaner than the one we had before,” said Executive Chef Yasser Aiq. “So we thought, ‘Let’s gamble on our ability to go the full length.’”

Yasser and Kate, who are married to one another, agree that dinner is their “rising star.”

While “Café Renata” focused on brunch, the new “Renata’s Kitchen” has a full dinner menu, mostly consisting of Mediterranean–style small plates.

The couple strive to create a place where people feel at home; from the large world map hanging on the wall to the soft peach tiles of the floor, each piece of the eclectic décor means something. “We come from everywhere,” says Kate, referring to her hometown of New Jersey, her husband’s Palestinian and Israeli background and their shared home in West Philly. “I think the neighborhood vibe is a big part of what makes us feel so homey,” she said. “People feeling welcome and at home here is one of the most rewarding parts of our job. From the two little kids that practically knock me down giving me hugs every time they come in, to the Penn seniors psyching up for a job interview with some breakfast and even the bleary–eyed hung–over bros rolling in at 2:30 for eggs and bacon, I'm always reminded that being a happy part of these peoples' lives, even in the simple way we are, is why we reopened in the first place.”

RENATA'S KITCHEN

4533 Baltimore Ave

3420 Sansom Street • 215.386.9224 • whitedog.com 2 2 WD_DailyPenn_Spring Dining.indd 34TH STREET M A G A Z I N 1E M A R C H 3 0 , 2 016

3/23/2016 1:15:46 PM

Weekdays: 7a.m.–3p.m., 4p.m.–10p.m.

Weekends: 8a.m.–3p.m., 4p.m.–10p.m.

CLARKVILLE: DINING GUIDE

WHERE PIZZA AND BRUNCH ARE TRYNA FUQ.

You might be down to join this kind of three-some.

By Chloe Shakin and Emily Hason| Photos by Corey Fader

CLARKVILLE

4301 Baltimore Ave

DON'T MISS: Pizza Frittes.

They’re basically the love– child of beignets, churros and Jesus Christ himself.

Amen.

SKIP: Potato pizza. The sour cream and lack of cheese confused us. Also, the brunch salad was weird and defeated the purpose of getting a salad. Just don’t.

After excessively stalking Clarkville’s Yelp reviews and online menu, we were very eager for our meal. At first glance, Clarkville looks awesome. With its bright industrial interior filled with colorful art, modern decor and chalkboard walls, this restaurant provides a fun, young and alternative dining setting. However, known for its weekend brunch, Clarkville on a Sunday afternoon was less crowded than we anticipated.

Our waitress escorted us to the second floor, where our food journey began. We immediately decided on the shakshuka ($10) and brunch salad ($12) but could not make the most important decision of them all: which pizza we would get. After much deliberation, we settled on the first pizza our server recommended, the potato pie ($14), to complete our meal.

The shakshuka came out first: two poached eggs in a sweet tomato sauce, topped

with fresh arugula and accompanied by two slices of grilled house–made foccacia. We added fennel sausage for $1, which gave the sauce a spicy kick and transformed it into something more resemblant of a ragù.

One egg was overcooked, but the finger–licking sauce made up for it. The dish was very well seasoned and came out sizzling hot, and we ate the whole damn thing. #noragrets (not even one letter), until our next dishes came out.

The potato pie looked epic yet slightly daunting. Topped with sour cream, crisp yukon gold potatoes, scallion–pine nut pesto, shaved ham and sea salt, this pie unfortunately sounded much better than it tasted. There was something off from the first bite onward: the tang of the sour cream overwhelmed the other flavors and was slightly nauseating. Plus, there wasn’t any actual cheese on the pizza, which was heartbreaking for two cheese–lovers, and made us question if it even

qualifies as a pizza (Ed. note: for more info on what qualifies as pizza, see page 30).

The brunch salad disappointed as well. Other than also not having cheese (our poor hearts couldn’t take this), this salad was over–dressed and had far too much black pepper.

The lone poached egg was buried in soggy potatoes, onions and a salty ham specimen that was not the bacon we were promised in its description on the menu.

Even though things seemed dismal, we weren’t ready to give up on Clarkville just yet.

From the very beginning, we had our eyes on the pizza frittes ($6) listed under desserts.

These warm cinnamon sugar– covered fried doughnuts were little bites of perfection pushed over the edge by the accompanying salted caramel sauce. We started eating the sauce plain after the doughnuts were gone, making it the first time ever where a bad ratio was more than acceptable.

WHEN TO GO: Brunch. Sat-

urday and Sunday. 11a.m.3p.m.

BONUS: Add an egg to any pizza for $1. Runny yolks are never a bad idea.

PRICE RANGE FOR A NORMAL BRUNCH PER PERSON: $$$

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DINING GUIDE

LIFE, LIBERTY AND THE PURSUIT OF A GOOD BAGEL Now you have no excuse to eat at Starbucks.

By Madison Bell-Rosof| Photos by Corey Fader

Being from New York, I admit it’s taken courage to explore Philadelphia’s bagel offerings. I’ve been loyal to the same suburban bagel shop for years. When I walk in the owner knows my name, that my favorite flavor of iced coffee is hazelnut, and that I prefer poppy seeds over sesame seeds. So, naturally when I went away to college, I was nervous. What if the bagels of Philadelphia couldn’t live up to what I was used to?

My mission to find the ultimate bagel has been a wild ride, and I wouldn’t take it back for a second. If you, too, wake up on a Sunday craving a taste of home, Street has carefully chosen four bagel shops you can go to that won’t disappoint. Each of these places have their own unique story and style, since let’s face it, Philadelphia isn’t New York. And we’re glad it’s not—because this city is doing its own dough thing.

1. Spread Bagelry (Picture: Bagels in Wood Fire Oven) Location: 262 S 20th Street since 2013 with a new location at 3602 Chestnut Street soon.

Store Hours: 7a.m.–4p.m.

Monday–Sunday The “Montreal Style” bagels that Spread Bagelry is known for are thinner, smaller and have a sweet, smoky flavor that you won’t find in New York.

If you dig the acquired taste of this Canadian technique, you will probably be excited to find there is no small space on their Everything Bagel that is not covered in some sort of seed.

They’ve even come up with the perfect bagel for those who

can’t make up their minds: the Nova Scramble is an egg and tomato sandwich on top and a bagel with cream cheese and lox on the bottom. The combination works surprisingly well if you can manage to bite into the monstrous sandwich at one time.

If you are not yet convinced Spread is worth the trek to 20th and Spruce Streets, another location is opening on Penn’s campus on 36th and Chestnut Streets, where Pizza Rustica closed. The second Spread will have a new and improved menu that takes bagels to the extreme—hot dogs with bagel buns, chicken breaded with sesame bagel, and grilled steak

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with a side of bagel.

What Sets This Bagel Apart From the Others: The Montreal style bagel is made with a honey-glaze and baked in a wood–fire oven. The result is a crunchier consistency that gives a nice contrast to the chewiness of regular “New York Style” bagels.

Best selling bagel: “I would actually pick a breakfast sandwich. Bacon Egg and Cheese on an Everything Bagel.”

Important Note: BYOB on the weekends, and if you go on Sunday from 11:30a.m.– 2:30p.m., you get to listen to Pawel play his accordion.

2. Philly–Style Bagels Location: 1451 East Columbia Avenue OR by order from Caviar Store Hours: 7a.m.–2p.m.

Monday, Thursday, Friday, Weekends 8a.m.–2p.m.

Philly–Style Bagels has answered a question that everyone so far has been too shy to ask: why boil your bagels in water when you can boil them in beer? Founders John and Collin met at a beer store called the Bootery in Northern Liberties where they worked for five years. They started their career making homebrewed beer and curing meat. John explains, “We had all the salmon, but we didn’t think about what we were doing with it.” In that moment, they decided to make a batch of bagels, and they were the tastiest bagels they had ever had. They started by making 5,000 for an event at The Little Shul synagogue. Then, they asked their friend Joe Bedia

from Pizzeria Bedia to try a one–time pop–up. “Before we knew it we had a line out the door.” Giving the people what they wanted, John and Collin opened their store in Fishtown last January.

What Sets This Bagel Apart From the Others: When John and Collin researched what kind of water New Yorkers boil bagels in, one thing that came up was malt syrup. “We thought, beer is essentially just malt sugar.” They realized they could combine their passion for beer and their passion for bagels, and thought,“Wow. We could do something that no one else has done before.” And so was born the Bagel made with Yards IPA. They describe it as having a “special malted flavor.”

Best selling bagel: The Everything Bagel is at least half of the orders per day, and John thinks you should opt for the Scallion or Veggie cream cheese.

Important Note: They advertise their bagels on their website as if it were a designer clothing boutique. As someone who might want to flip through a catalogue of fancy cream cheese as opposed to handbags, and who hopes there are people like me out there, I encourage you to check out phillystylebagels.com

For Schmear It and WilCaf deetz check out 34st.com

DINING GUIDE

HEY WAHL’S UP HELLO It strikes when you least expect it—the overwhelming desire to bite into a juicy burger, layered with cheese and tomato and lettuce, between two perfectly toasted buns. When this happens, Street has already taste– tested a solid option for you to go indulge and give in to your chock full of carbohydrate cravings.

Although the Wahlberg brothers (yes, that Wahlberg) haven't opened up a location yet in the Philadelphia area (but it's coming soon!), we can enjoy hamburger heaven thanks to the easily accessible food truck, WahlWheels.

The truck's hours and location varies weekly, but the information can be accessed online. (www.wahlburg-

ersrestaurant.com).

Street ordered "Our Burger," the menu's $8.50 staple ⅓ lb. black angus beef burger topped with onions, lettuce, tomato and government cheese. Yes, I skipped the pickles, but that's just a personal preference. The burger also included "Paul's signature Wahl sauce." Unclear what's in it and I didn't ask, but if I could I'd probably pour that on everything from breakfast oatmeal to Sweetgreen salads. I'm also a big fan of really good bread, so I need to bring up the fact that the Hearth Bakery artisan bun was straight fire.

I also had the tater tots side, and let me say this: tater tots are hard to pull off. So many things can go

wrong. They can be burned to a regrettable crisp, or be mushy and gross. Even so, the Wahltaters (trying to figure out how many things I can put Wahl in front of and see if it becomes a thing) were pure perfection. Crispy on the outside and soft on the inside, I could probably live on them for the rest of my life. Or maybe until age 30 when I die of a heart attack as a result of only eating tater tots­­—but hey, it would be a life well lived.

If you don't want a hamburger and/or don't eat cows, the food truck also has two other options for an entree: Alma's Favorite Chicken ($9.45), a seared chicken breast with lettuce and tomato drizzled with buttermilk dressing and served on an artisan bun, and a Portobello Mushroom Cap ($8.92), a portobello mushroom cap with onions, mushrooms, cheddar cheese, lettuce and tomatoes served on an artisan bun and drenched in Wahl sauce.

Our only qualm is that we wish was the menu was more

Jason Bourne’s Burger Business! ...wait

By Syra Ortiz-Blanes| Photos by Corey Fader

expansive. But since it's an offshoot of a real chain, especially one that will open up a restaurant here soon, it makes sense that the truck only covers the bare necessities. And, to be honest, we couldn’t have eaten anything more. Never to fear, the Wahl-bros on wheels will have you wanting coming back for more.

TL;DR: Proper family business where anyone can feel at home, soon to have a full dinner menu.

DON'T MISS: The tater tots, they’ll change your life WHEN TO GO: When you’re craving a late night burger LOCATION: Varies. Check website for weekly updated schedule $$$$$

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M A R C H 3 0 , 2 016 3 4 T H S T R E E T M A G A Z I N E 2 5

DINING GUIDE

STREET WILL GIVE YOU WINGS

Have you ever noticed that the KFC face is a big head on a little body? Now you have.

By Brandon Slotkin| Photos by Amanda Suarez Tap House, 3925 Walnut St. Look, we all know Tap House at this point. Seniors and people with fakes have been there a million times. If you’re neither of the above, you just have to figure out the trick to sneaking into campus’ easiest bar (*hint* come in the terrace side door). It’s a bit pricey, it probably skews more toward grad students and their beer list is extensive. If you choose to get food there, you’re in for a minimum $15 check.

But if you should so choose to splurge, the Ten Spice Wings ($13) merit your money. The item listing is a bit of a misnomer: these are wings dipped in a dry rub comprising ten spices, not ten wings in spicy sauce (I only got nine on my plate). But that dry rub is what you’re paying for. I got hints of paprika and cinnamon underneath a decent coating of

brown sugar, and there must have been some pepper and chili powder in there to give these wings some heat. The dry rub will miss every once in awhile—my smaller bites had far too much rub, which made me feel like I had just bitten into some chewy sugar.

But pair this with a crispy, slightly sour IPA and you’ve got a hell of a meal, even if it’s a little expensive.

the wings were phenomenal.

Their hot–n–honey sauce Cavanaugh’s, 119 S. 39th St. was exactly that, but wasn’t If you’re looking for a as heavy and filling as a lot cheaper on–campus alternaof honey–based wing sauces tive to Tap, take a page out of your weird Drexel friend’s are. The wings are crispy and book and head over to Cav’s. tasty, but for what they have I’ve been saying for years that in taste, they lack in size. I’d rather have a small wing that this is the best sports bar on campus, so I went on the first doesn’t taste like steroids than Thursday of March Madness a large one that does, though, so these were just fine. and camped out in front of a whole wall’s worth of TVs, Moriarty’s, 1116 Walnut St. each turned to a different At Moriarty’s there isn’t a game. The atmosphere was catch—no special sauces, no calm, the beer was cheap and dry rubs, no special drink pairings. They keep the wings attached, so when you order 8 wings, you really get 8 flats and 8 drums, which makes these a pretty great deal.

You’d think that this would

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make the wings hard to cook (the thicker drums would take longer than the thinner flats) but the wizards in the back of Moriarty’s manage to pull it off well. These wings have the perfect amount of crisp on the skin, the perfect amount of heat in the buffalo sauce and have a ton of meat on the bone, the perfect amount to put you in a food coma.

and sliced celery. While the pre–cut celery and absence of dipping sauce might be a jarring wing experience for some, I thought it was a welcome break from the usual style. The skin was perfectly crispy and the meat cooked throughout, and even though the wings were pretty small in size, the $11 seemed to cover the seven or so pieces present on a single appetizer plate.

Plus, Tria Taproom has iPads Tria Taproom, 2005 Walnut St. for their beer listings and I never thought a plate of elegant–ass little jars to put chicken wings could look as your finished bones in. What sexy as they did here. Plated more could you want out of a beautifully in a pyramid Center City yuppie haven? shape, the wings and drumsticks are covered in a green TL;DR: All of these wings chili sauce and finished off were good. with gorgonzola chunks

KEEP YOUR PIES ON THE HORIZON DINING GUIDE

After all, this is America.

By Orly Greenberg | Photos by Corey Fader Pies are the most classic of all desserts. But for some strange reason, they’ve never gotten the fashionable remodel that other desserts have (I’m looking at you, cronut, you overrated, pompous hybrid). I may be one of the few pie–thusiasts out there, and I can’t accept that. Am I really the only one who, as a little girl, daydreamed about her wedding, complete with a wedding pie? And mini wedding pies for party favors? Pies deserve more recognition, and with Philly’s crop of bakeries serving up wedges of perfection, they’re about to get it.

Magpie

Situated comfortably on 16th and South Street, Magpie is more of a cozy home than a bakery. Pie pans and bird nests hang on the walls, and aprons hang snugly on hooks. I slid onto a stool with a vague hangover and a desperate need for pie. But nothing—not even years of pie admiration and consumption—could have prepared me for my server to use an ice cream scooper to pile on neat domes of whipped cream onto my slices of Lemon Curd ($5.50) and Butterscotch Bourbon ($5.25). Yes, the whipped cream was that thick, and yes, there were tears on my end. The lemon curd was precisely what a lemon pie should be—crisp, tangy and bright. The crust was flaky and light, and somehow didn’t get soggy underneath the mound of creamy lemon above it.

The butterscotch bourbon reminded me a little of myself that day: it had the faint scent of alcohol, and wasn’t unhappy about it. It was rich and velvety, balancing the kick of bourbon with the caramel–y sweetness of butterscotch. My dining partner ordered the seasonal Cookies and Cream ($5.50), which was the perfect complement to the crisp, acidic lemon curd. We also tried one of their savory pies, a Broccoli Cheddar Macaroni & Cheese Pot Pie ($9.50), which included a swirl of cheesy noodles housed in a flaky pastry bowl.

The rich, creamy noodles (and broccoli, see, I’m healthy!)

were the perfect antidote to the concerning amount of sugar I’d ingested.

1622 South St.

with ice cream on top and running down its sides, melting down the warm exterior. The apples are just soft and tender enough, not rubbery, as some apples tend to get when baked.

Jones The pie is a perfect blend of While I do love a savory pie, contrasts: the pie is warm and you can’t quite keep me away the ice cream cold, the dough from sweet ones. Jones is faflaky and rich and the apples mous for their comfort food— sweet and crisp. their décor is cozy and eclectic, 700 Chestnut St. and they serve a meatloaf so homey I could’ve sworn I lived in that very restaurant. But More pies to try: their ultimate accomplishment is the Double–Crust Apple Stargazy, 1838 E Passyunk Pie ($7.50). True to its name, Ave. the pie is completely covered in a warm, buttery crust, top Wishbone, 4034 Walnut St. included. The crust is spectacular. It is swirled and carefully Fat Ham, 3131 Walnut St. compact. It is sculpted by the pie gods. The dish is served M A R C H 3 0 , 2 016 3 4 T H S T R E E T M A G A Z I N E 2 7

DINING GUIDE

YOKU: CHOOSE YOUR OWN

FOODVENTURE General Tsao’s Cauliflower is now a thing. By Mike Coyne | Photos by Corey Fader

Stepping into Yoku—operating out of Pure Fare—you’ll find warm, but fairly stripped back décor. Yoku follows Pure Fare’s logic of cutting out white sugar and white flour for more nutritionally utilitarian ingredients, but with Yoku it takes the form of Southeast Asian–inspired flavors and dishes (i.e. noodle/rice bowls, as well as soups, drinks and some dessert options). At this point you might find yourself thinking that anything this unabashedly health–conscious isn’t going to be good. How does it feel to be so, so wrong?

We started with Yoku’s main attraction of rice and noodle bowls, where you can either make your own or, if you’re still recovering from your midterm—or last night—and can’t think, try one of their curated

creations ($8–10 depending on your choice of protein). Each bowl comes with a base, three sides, a protein, a garnish and one of several sauce options.

We loved the coconut jasmine rice and sweet potato noodles as bases. Don’t underestimate a vegetable based noodle y’all; Yoku’s sweet potato noodle might as well be your normal noodle order, they held up when mixing up the bowl and were subtle enough in flavor to serve as a perfect canvas for all of the amazingness you can add on top.

When it comes to proteins, Yoku didn’t skimp on the portion sizes and offer vegetarian and vegan options. The ginger beef gives you the richness you want from red meat, but the slight cut of the ginger kept it

from feeling heavy while the slightly crispy General Tsao’s Cauliflower adds some interest to a vegan bowl.

The vegetable sides solidly contribute to the heartiness of the bowl as well, but the sauces are what really caught our attention and got our mouths watering (god, we hope no one noticed that).

While all of Yoku’s six sauce options are dynamic and layered, often with a bit of a kick at the end, we did have some favorites. The cashew sriracha aioli is creamy, spicy and will feel super familiar to anyone who loves a spicy mayo. Next, the lime vinaigrette, with just enough acid to keep you interested without being caustic, would be perfect for someone looking to build a lighter bowl. Finally, the Hoisin

Join us for brunch at

sauce, with tomato, plum, coconut sugar and sriracha, surprised us, both savory and a little sweet, as if you could just barely taste the fruitier elements.

The black rice pudding truly deserves some attention here. It’s hard to explain, frankly, but the stickiness of the rice makes it feel substantial while the coconut and simple syrup lend just enough sweetness that you want one more bite until it’s all gone.

It’s honestly a little addictive.

At the end of the meal, we didn’t feel stuffed, but we weren’t still hungry either. Yoku will leave you feeling comfortably full, satisfying your hankering for Asian flavors without the unfortunate side–effects of delicious, delicious MSG.

YOKU

119 South 21st Street

TL;DR: Clean, Asian–inspired food that won’t leave you needing 30 ounces of water and a three hour nap.

DON'T MISS: The bowls; the black rice coconut milk pudding with mango (confusing but delicious).

SKIP: Curried Green Soup, not bad, but not as good as the rest of Yoku’s offerings.

WHEN TO GO: Early afternoon or when you’re trying to get back on track with the New Year’s health resolutions you lied about following through with.

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FOO FIGHTIN’ Bitch is back with her new restaurant “SUGA.”

By Elena Modesti| Photos by Alex Fisher

I love Han Dynasty just as much as the next girl, don’t get me wrong. But sometimes it’s nice to take a break from Asian meals where you can’t leave the house for the next four hours because of severe indigestion and inevitable immobilization. Enter Susanna Foo, saving one Penn adolescent from fatal gastronomic turmoil at a time. Susanna Foo, beloved Philadelphia chef, recently opened a high end Asian emporium in Center City she seductively named “SUGA.” At first look, you read the title and picture a side restaurant at a strip club with a creepy buffet table. Or at least I did until I was greeted with the rich aromas of soy, dumpling dough and sesame upon my arrival at the new establishment. Aka, my kind of “strip club.”

I put on my “I’m over 12 years old” voice and was promptly seated at a sleek wooden table. The décor was certainly Asian inspired but subtle, unlike the ostentatious paper lanterns and breathing dragons that can be found at P.F. Changs or Square on Square. As we sat, the lights dimmed right on cue. I quickly had to remind myself that I wasn’t on a romantic date. And thank god I wasn’t, because I was fully prepared to eat upwards of eight handcrafted dumplings—in my past experience this doesn’t go over very well when at dinner with the opposite sex. I immediately

knew I could trust this establishment when the waitress opened up with “and what cocktail can I get you tonight?” Unfortunately my wallet screamed “No!” to the fifteen dollar glass of wine, but I eye–fucked every specialty beverage that exited the bar and was not displeased in the slightest (anything that doesn’t come out of a plastic bag and a cardboard box is like caviar these days.)

There are so few high–end Chinese establishments in the Philadelphia area, so I was very unfamiliar with the menu options. Where was the Sesame Chicken and the General Tso? Where was the creepy tea that Beijing usually brought out before the meal? This was uncharted territory. Luckily, SUGA made it easier on me by including a simple Dumpling Sampler ($22) for the amateurs.

The words “For Two” were included kindly next to the title of the dish, but I never trust that suggestion. That said, this sampler was definitely for two. The assortment came with dumplings filled with either chicken, wild mushroom, shrimp, lamb or fresh vegetables, all fried uniquely and with complimentary sauces: mushroom, curry and ginger soy. The dumplings were crunchy on the outside and warm and welcoming on the inside–like biting into a hug. But word to the wise, BYOS (bring your own salt.) You are probably asking yourself, “But Elena, how

DINING GUIDE

on earth did you not have a panic attack choosing which dumpling to dip in which sauce?”

But to every problem there is a solution: make sure to triple dip your dumpling. It’s the only way to get the full experience.

This also prevents you from shoving the whole thing into your mouth at once.

The next courses arrived in the middle of my conversation with the photographer about “the man who ate 418 cheddar biscuits at Red Lobster.” I was beginning to relate to this man’s urge to do such a thing, but with dumplings, so thank god they forced me to move on when they did. Per the waitress’s suggestion, we ordered the Shaking Beef ($19) as our next entrée, along with the Shanxi Cat Ear Pasta ($16) with Jamison Farm Lamb Ragu($21). Yes, the terms “shaking beef” and “cat ear” on a Chinese menu seem ominous but I assure you, both dishes will make you want to kiss Susanna Foo on the mouth (was dangerously close to doing so when she asked us how the dishes were… yes we met the goddess herself.)

The beef was succulent with a strong Asian flavor portfolio. It was all too simple to fork it onto my plate—the moistness was not for the faint of heart. The pasta dish reminded me of tiny little floating carb clouds, but lightly coated in a “China meets Italy” lamb Bolognese. Those two regions should get together more often, why is Foo the first one to realize this? The meats in both dishes were cooked to perfection, and from my experience in the Radian kitchen, that's harder to do than an Engineering problem set when you’re in Wharton.

New life motto: Have Faith in

Foo. We had one more impromptu order coming to balance out the experience: the Chinese Eggplant with shishito pepper and Thai curry ($10). All I can say is there’s never an instance where you shouldn’t add Thai curry to something. The dish was bursting with the flavors of the curry and the already perfect equilibrium of bite and softness that only a good purple eggplant can have. Four for you, eggplant.

You go, eggplant. I dipped the “not really meant to eat” garnish into the remains of the curry, and asked the rest of the table to not look at me as I did so.

We had one more order of

business. For some odd and yet not so odd reason, I couldn’t leave the restaurant without ordering the chocolate mousse.

And dear God did Foo deliver on that wish. This decadent dessert was a layered mousse cake with a cacao nib shortbread on the bottom and vanilla crème anglaise on top, paired with a Chantilly ice cream. It was like a chocolate covered cylinder that held the secret to world peace within it. For full effect, have the love of your life feed this to you while you bathe in bath salts, sip champagne and watch The Proposal.

TL;DR: Um, it’s gourmet Chinese food less than two miles from your bed, I don’t know what else to say. You shouldn’t know what else to say.

DON'T MISS: The Diet Coke with lime. Best lime wedge in the Philadelphia Metropolitan Area. Also Susanna Foo’s cute little face.

SKIP: The $30 budget. Stop buying $12 salads from Sweet Green for a week and save up for something that will fill you up for more than 45 seconds.

WHEN TO GO: Monday through Friday from 5–7 p.m. (or Friday–Saturday from 10 p.m.–1 a.m.): $7 cocktails and wine, $4 draft beers and snacks. In short, there really isn’t a time NOT to go.

LOCATION: 1720 Sansom St, Philadelphia, PA $$$$$

serving Philadelphia

for over

25

years!

City’s Most Popular Indian Buffet

Welcome

Welcome Lunch Buffet Welcome $9.95 CLASS OF CLASS OF CLASS OF Dinner Buff et For Fast Delivery Call 215-386-1941 For Fast Delivery Call 215-386-1941 For Fast Delivery Call 215-386-1941 $12.95 Exp.2/23/12 4/11/12 Exp.

Exp.2/23/12 4/11/12 Exp.

Exp.2/23/12 4/11/12 Exp.

2016 2016 2016 * Closed Mondays*

Exp.2/23/12 4/11/12 Exp.

For Fast Delivery Call 215-386-1941 Exp.2/23/12 4/11/12 Exp. Exp.2/23/12 4/11/12 Exp. For Fast Delivery Call 215-386-1941

4004 Chestnut Street or Order Online @ newdelhiweb.com

For Fast Delivery Call 215-386-1941

For Fast Delivery Call 215-386-1941 M A R C H 3 0 , 2 016 34TH STREET MAGAZINE 29

DINING GUIDE

THE BEST PIZZAS Street taste–tested so you can make better pizza decisions—wait is this what consulting is?!

ZAVINO

FLAVOR IS OUR SIGNATURE DISH.

BURGERS, SALADS, SHAKES AND MORE COOKED-TO-ORDER GOODNESS From Bobby Flay

Zavino is a perfect blend of casual and classy; nice enough for actual professional adults to go to for a business lunch, but still accessible to the humble college student that hasn't figured out what they want to do with his or her life.

While pizza isn't their only (or even primary) menu item, their dedication to producing a magnificent pizza shines through in both the ingredients they choose (high gluten flour, Saporito tomatoes) and their preparation (850 degree cooking temperature, simple tomato sauce recipe). With reasonable prices for a sit–down restaurant and only a couple blocks away from Penn, there's no reason not to check it out.

Is it a real pizza?: Margherita (mozzarella, crushed tomato, basil–$15): JMN: Unequivocally.

The Stache (whole wheat crust, pistachio pesto, mozzarella, parmesan, lemon vinaigrette, baby arugula–$18): JMN: Unconfirmed. But it’s good as frick, so I’m not going to question it.

BS: There’s no tomato sauce, so no.

The Joey (berkshire pork sausage, mozzarella, crushed tomato, spinach, garlic, chili flakes, provolone–$17): JMN: Yes. And lil spicy in

3925 Walnut Street • Philadelphia, PA 19104

3 0BBP_uPenn-DailyPennsylvanian_MAR.indd 3 4 T H S T R E E T M A G A Z I N E M A R C2 H 3 0 , 2 016

2/24/16 3:21 PM

the best way you could hope for.

BS: Yes, ma’am.

Atmosphere: Spacious on the inside, with pleasantly airy outdoor space. At lunchtime on a weekday, the restaurant has a mishmash of professional adults as well as college students.

Overall, a very pleasant space.

When you should eat this: If you have class in DRL: it’s only two blocks away and you’re going to need some incredible pizza to nourish your soul after the horrors of that building.

Go hungry and try multiple.

Treat yo' self.

Ranking: The Stache: 4/5 Margherita: 5/5 The Joey: 4/5

INDEBLUE

Amid a menu of savory Indian cuisine, Indeblue’s take on the classic Italian staple is the pizza gem you didn’t expect to find. Their naan pizza, a seasonal dish that is currently tabbed as a Chicken Tikka Masala pizza ($9), packs the same spice–intensive flavor one would expect from a typical Indian dish, but on a soft, naan crust. Topped with curried chicken, roasted red peppers, caramelized onions, mozzarella and red chili flakes, this pizza truly had us wishing their serving sizes were a lot bigger.

highbrow ego food & drink film feature music arts lowbrow highbrow ego food & drink film feature music arts lowbrow highbrow ego food & drink film feature music arts lowbrow

DINING GUIDE FILM FILM FILM

34 3434

YOU’VE NEVER HAD DO DO DOYOU YOU YOUPAY PAY PAYPER PER PERVIEW? VIEW? VIEW? ST STST

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One of us [is a snob that] has a very strict definition of what pizza is: It must have gluten, tomato sauce, and cheese. One of us is a plebe that doesn’t understand why people make fun of Papa John’s. One of us thinks pizza, at its core, is really ornate bread and

By Brandon Slotkin, Genny Hagedorn, Johanna Matt– the you term flatbread is really just fancy pizza.

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We We We Penn Penn Penn students students students dles dles dles aren’t aren’t aren’t es es seven esseven seven mov m place a lot, and will probably sloshed some Philly is debate surrounding the thanthan onethan option. oneone option. option. to match your favorite New 0 0 0it good?: Yes. We tried the are are are too too too busy busy busy procrastinating procrastinating procrastinating that that that bad, bad, bad, I I I every every every semeste semes sem Was be taking up our own advice on bars before walking down to legitimacy of its status as York neighborhood spot. More Penn onPenn Penn InTouch InTouch InTouch and and and designdesigndesign- Forbes Waggensense (mozzarel- Pizza Brain and drunk guess. guess. guess. proves ticproves proves that the pre–concert meal. binging tictic pizza, Indeblue’s Chicken Tikka importantly, chef Lauren Weit- onon ing ing ing funny funny funny lacrosse lacrosse lacrosse pinnies pinnies pinnies for for for entertainment entertainment entertainment accessible accessible accessible and and and The The The average average average Penn Penn Penn student student student to to watch to watch watch said sas la, fontina, grana padano, fresh through some za.

Masala creation pleasantly man really knows her stuff. Af- thethe the clubs clubs clubs we’re we’re we’re involved involved involved in in to in to to inexpensive inexpensive inexpensive to to anyone to anyone anyone with with with an an an (who (who (who is anything is is anything anything but but but average, average, average, if if if than than than at at the at the th R basil, smoked pepperoni–$20), Ranking: These were excellent Final thoughts: Food coma. surprised us. The red chili flakes ter explaining exactly what part leave leave leave the the comfort the comfort comfort of of our of our our beds beds beds to to to AirPennNet AirPennNet AirPennNet account. account. account.

Wouldn’t Wouldn’t Wouldn’t you you you ask ask Amy ask Amy Amy Gutmann) Gutmann) Gutmann) watchwatchwatchtional tional tional $20 $20 $20 les which is pretty consistently on foodstuffs, we will reward them delivered a spicy Indian twist of the pig capicola comes from of of popcorn ofpopcorn popcor an and complemented the other and how that muscle affects the notnot not included includ inclu flavors without overpowering taste of the meat (New Jerseyans tions). tions). tions).

The The Th lo them. Similarly, we enjoyed the and fans of The Sopranos know inging seven ingseven seven mom soft and airy texture of the naan it as “gabagool”), she drops the lessless less than than than 3030 b bread, a base that defied the Capicola pie in front of us. many many many conven conv con conventional need for pizzas to paid paid paid services service servi have crispier crusts.

Is it a real pizza?: inging ing interrupt interru inter Atmosphere: The restaurant’s BS: The Capicola pizza for buffering buffering buffering and a dim lighting and dark colors sure was (Slow–cooked tomato immunity immunity immunity to give it a sophisticated and digsauce, braised dandelion greens, and and and most most most imp im nified feel. Tables over, a group Molnari Capicola and smoked inging ing to towait towai w of middle–aged professionals mozzarella–$14). We also tried watching watching watching 727m were enjoying what appears to the Mushroom (Mixed wild, onon Megavideo onMegavid Megav be a business lunch add to this Not Not Not to to me tom roasted mushrooms, asparaobservation. price price price to to pay topap gus and Fontina Val d'Aosta, Dine-In, Dine-In, Dine-In, Catering Catering Catering &&Delivery &Delivery Delivery When you should eat this: It’s finished with a wood-fired egg thethe big thebig picture bigpict pic a solid first date spot if you’re savings savings savings of of tho & truffle oil–$15), about which Happy Happy Happy Hour: Hour: Hour: Mon-Fri Mon-Fri Mon-Fri 5-7 5-7 5-7 looking to go downtown. students students students who wh w I have my reservations. It didn’t Indeblue’s small plates are services services services rather rath ra have tomato sauce, but the Lunch Lunch Lunch Special: Special: Special: Mon-Fri Mon-Fri Mon-Fri $8.95 $8.95 $8.95 reasonably priced and great for movie movie movie theater thea the wood–fired egg was an incredsharing. tween tween tween $196,1 $196 $19 ible addition.

Early Early Early Bird: Bird: Bird: Sun-Thur Sun-Thur Sun-Thur $10.95 $10.95 $10.95 Final thoughts: Sit(ar) your depending depending dependin on GH: I personally don’t think ass down at this Gayborhood Netfl Netfl Netfl ix ix or ix or iT or of pizza as very veggie–heavy, establishment and try this pizza. but by my own inclusive definiMoral Moral Moral of of the ofth judge judge judge if you if ifyou yo ju tion, it was a pizza.

Ranking: How was it?: The Capicola was • 215.387.8533 • •215.387.8533 *A*A*A simple simp sim PattayaRestaurant.com PattayaRestaurant.com PattayaRestaurant.com 215.387.8533 Chicken Tikka Masala pizza: a little heavy, but the Mushof of 100 of 100 100 Penn Pen P 5/5 • University • •University 4006 4006 4006 Chestnut Chestnut Chestnut Street Street Street University City City City room was nice and fresh. Both surveyed surveyed surveyed to to c pies had an excellent base and 8 8a 8 their their their film film fivie lmv 34TH STREET Magazine December 1, 2011 34TH STREET Magazine December 1, 2011 34TH STREET Magazine December 1, 2011

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