It is definitely in the city. But not Modo Mio.
No.... although you're right in that I don't think I've seen a crabcake quite as big as this one since Old Original Bookbinder's operated that space. One big difference.. while that OOBb cake was really $$$, this one, listed as an app, is only $15 (!)
You aren't alone. I really like Joe's cooking - and you hit on some of his classics, those Cal-Ital flavors dating back to his Sovalo (and I guess Tra Vigne) days. Hope he does resurface. And you are right that running a BYO can be a tough proposition if all the stars do not quite line up right. For some reason, Ulivo's spot in the middle of Queen Village might have been tucked away just a little bit too much.. not enough traffic to support a restaurant like that on neighborhood business alone. A BYO remains a great place to get started, or take a hiatus to regroup from the grind of a bigger restaurant. But very very few operators with ambition are content to keep that as their sole pursuit for longer than 5 years.
HughE - I doubt your doctor reads this chat, but if he does, I'm sure he'll forgive you for your enthusiasm. Glad to hear that Juniper Commons is making some changes, continuing to evolve and trying to get it right. I'm frankly just not convinced that an '80s restaurant is a sustainable theme...beyond appetizers. But it all comes down to execution. Good food is good food. The room is fun. The service is on the right track. The kitchen just needs to figure out what it wants to be.
This good news for those thirsty funky beer fans waiting and waiting on Tired Hands Part 2, also from Michael Klein: Opens late the week of April 20.
You may be right, rating-wise. But there is a place in town for a restaurant that gives thoughtful revamps and upgrades to American classics in fun and affordable family setting. JC has a fun setting. I didn't find it very affordable considering the food they were cooking. All those factors can be fine-tuned, though. People want well-crafted familiar comforts. If they hit the right frequency, it can still be a hit.
Hi Mazza! Thanks for logging on from the North Country and giving us a peek at your big Copenhagen adventure. It looks very cool, and I hope to visit Denmark someday (though probably not before I revisit Zeppoli!) I believe you should definitely offer a special discount or gift course to anyone who whispers the code words: "Crumb Tracker" Proud of the chat room alumni.
Yeah, that fish definitely takes the crown...and in nice mold form, too!
That's a good report. I'm glad to hear Rex has been expanding on its already well-established sandwich repertoire as a burger specialist. Good pit beef is a beautiful thing. (In fact, the smoked beef banh mi at La Fia kind of reminded me of that...)
Osteria Philly is a classic, and is hard to beat when everything is being cooked as it should... love most everything there, but the dish I always crave is the chicken liver rigatoni.
No, although you're heading in the right direction.... but too late. I'm sorry to say we are 6 minutes overtime, and so this chat is officially over. The missing crumb tracker crabcake clue came from... Noir Restaurant on East Passyunk Avenue. This restaurant bar has made its reputation largely for some of its Montreal-inflected smoked meat/poutine-y bar food. This crab cake, though, was the surprise hit. Really well seasoned. Very moist. Not lumpy,exactly, but full of good sweet crab. And a very good bargain at $15.
It has been a great chat, friends, even if we didn't crown a Crumb Tracker Champ today... You all started out on fire, and I thought it would be over before the half-hour mark. I guess something as seemingly generic as a crab cake threw you off. It's just that... for whatever reason, what used to be such a ubiquitous dish in a town where, just a decade ago, virtually every restaurant had to have a crab cake, the great crab cakes have dwindled to few and far between. I've had better than this one.. but Noir's was very good. Oh well, there's always next week. And I will be back! More good Philly food banter to come. Please join me again. Until then, may you all be well and eat something worth bragging about!
Thanks for coming HughE! Thanks for coming all!
I made it to Juniper Commons. Almost everything you didn't like on the menu has been taken off. They're coming out with a new spring menu soon. I had the fried chicken (my doctor is going to kill me), anyway, it was so good. i couldn't believe how moist it was, all four pieces.
