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Last Sunday, The New York Times named Philadelphia as the third most important destination in the world to visit this year, and it is the No. 1 place to visit in America.
Philadelphia “is the making of an outdoor oasis” was the headline. The new Dilworth Park with skating rink and café by Jose Garces, the Delaware River development, Schuylkill River Park and boardwalk and outdoor beer gardens were just a few bon mots that the world now has read.
I assume the editors had no room to mention the ever-growing restaurant scene. I think 2015 is going to be a banner year with a bumper crop of diverse restaurants popping up like hearty root vegetables. I am looking into my culinary crystal ball and have come up with a wish list. Brussels sprouts and kale jumped the shark the instant these items appeared on every bar menu in the city and outlying counties. I would like to see multi-colored roasted carrots, parsnips, Swiss chard, leeks and other seasonal winter vegetables.
Although I enjoy a juicy roast chicken, I wish a few chefs would bring venison back. Pheasant is delicious as well, but alas we can get only the farm-raised variety.
Using fruits in season should turn up more often on the dessert list. Cheeses, especially local ones, are sometimes listed as a starter, but I prefer them at the end of the meal and before dessert.
Someone should invent a “restaurant tracker,” an instant device that lets us know about all the new restaurants we are looking forward to visiting this year.
I have yet to visit Palladino’s, which opened last month on East Passyunk Avenue, but chef Luke Palladino’s online menu made me so hungry, I had to run downstairs and make lunch.
I am counting the days until Ben Puchowitz and Shawn Darragh open Bing Bing Dim Sum, 1648 E. Passyunk Ave. Their inexpensive, tasty and warming dishes I so enjoyed at their Cheu Noodle Bar make it the kind of place I could visit several times a month.
Last spring, chef Joncarl Lachman, who opened Noord in May ’13, told me he was eyeing a spot for a French/Moroccan bistro. He expected to visit France and Morocco for culinary inspiration. Looks as if he has succeeded. Lachman will open a fully-licensed restaurant at 943 S. Ninth St. French bistro dishes, tagines, lamb and goat may take pride of place when he opens this spring.
The long-shuttered Frankie Bradley’s will get new life this year. It was once an old-fashioned steakhouse where politicians gathered for Scotch, martinis and good American fare.
Jose Garces has resurrected Old Original Bookbinder’s and re-christened it The Olde Bar. The restaurant had a “tourist trap” air about it for so many years but when I was a girl, the great American seafood menu was first-rate. Bring back snapper soup, oysters and clams, and I will be content.
I think the city has exhausted its tap on burger places. It may be America’s favorite sandwich, but I would welcome a simple place for unusual sandwiches along with a hot bowl of soup on a winter’s day.
For me, pizza is a food group. I never tire of it. I would not be surprised if new pizza restaurants popped up around town this year.
Last fall, Andrew Knowlton, restaurant writer for Bon Appetite, named High Street on Market as the second best new restaurant of ’13. My brunch there in November of that year was one of the finest meals I had in recent memory. Chef Eli Kulp and owner Ellen Yin have put together a casual spot where dishes are turned out using local, in-season ingredients. Now Kulp is at a. Kitchen. I should make a return visit.
Center City Restaurant Week begins Jan. 18 to 23 and continues Jan. 25 to 30. The third annual East Passyunk Restaurant Week will take place Feb. 22 to 29.
Stay tuned.
Contact the South Philly Review at editor@southphillyreview.com.
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