[Now drinking: this.]
21 May, 2010
Amanda and I went to Girard Avenue's Kraftwork for lunch last monday. We happened to sit next to the owner, manager and head chef as they were discussing how to get a 2-bell review out of Laban. Judging on the quality grub we lunched upon I don't think that will be too difficult. The "BL...Trout" was awesome, 'specially if you love rainbow trouts like I do. The Lefthand Polestar Pilsner paired perfectly. ALLITERATION!
For Papa Egan's 65th we went whole hawg and got bbq pulled pork and chicken from Bebe's BBQ in the Italian Market. On Sunday, Austin and I waded through a sea of humanity (also known as the Italian Market Festival) to the 9th St. shop. While we were waiting for our 4 (!) pork shouders and 5 (!) whole chickens (way, way too much for a bunch of yanks but so damned good) we were treated to complimentary pork sandwiches and this delicious tidbit: Bebe's is getting in on the food truck game. They've purchased an old Tastykake truck and are in the process of tricking it out. No word yet on when/where it will be rolling.
Also, we've been steady brewing some damn good beer. We supplied some of our Pale Ale and our Coffee Stout for an event at a local urban farm. The brews went over pretty well and we're hoping to do a couple other parties or events this summer. Next up is a Thai-inspired wit beer. Its our first time adding spices and fruit to the mix. Hope it turns out!
19 May, 2010
Resurrection Ale House is justly celebrated for its top-notch beer list and its inspired kitchen. But on a menu full of ambitious bistro fare, the hamburger stands out for its simplicity: a beef patty on a challah bun with pickled red onions and, if you want, Swiss cheese. A generous pile of fries sits alongside, flanked by a ramekin of curry ketchup. Compared to some other burgers around town, this plate is audacious in its austerity. No fancy bacon. No mushrooms. No lettuce or tomato.
And this burger doesn't need any of that stuff. It's so damn good, just as it is. The beef is clearly of high quality, even if Resurrection doesn't brag about its provenance on the menu, and perfectly cooked to order. The cheese adds richness, the bun is pliant but sturdy enough to sop up the juices, and the pickled onion brings the finishing touch of sour depth. The fries are nicely cooked. The curry ketchup -- I need to find a recipe. It's addictive.