Off on Good Friday, the GF and I decided to enjoy the rainy day by heading out for a movie at the Ritz in Old City. Feeling a bit peckish, we first decided to stop by Prime Stache for some bar eats. More importantly, I heard the Ron Burgundy was not to be missed by any true pork belly aficionado.
Located across the street from Han Dynasty's new digs, Prime Stache offers a bistro-style menu set in a comfortable and rustic setting - exposed brick, light fixtures, dim lighting, and all. Prime Stache is owned by Eagles Tight End Brent Celek and he's partnered with Chef Hee Chang, who was rustled from Redstone Grill in Marlton.
Rock Shrimp [$9]
Prime Stache tweeted an offer of a free app for diners during lunch, so naturally, I took advantage. The rock shrimp had great snap and were cooked quite well. The tempura fry was a bit limp, but the sriracha mayo had a nice kick that brought nice flavor to each bite.
Mac & Cheese [$7]
With our mains, we felt some mac n cheese was necessary on this rainy day. Prime Stache's version did not disappoint - it had a nice sharp cheddar base, with perfectly al dente macaroni noodles. It's amazing how many restaurants don't take the extra step of providing the extra gooey layer of melted cheese on top. Prime Stache is not one of those - the extra cheese melted under the salamander helped to make each bite even more satisfying. You can opt for some pork belly to top this bad boy for an additional $3, but considering I had the Ron Burgundy to look forward to, I spared the GF from "adulterating" the mac.
Chicken Reuben Special [$10]
On special for the day was a potential new menu item. The chicken reuben featured grilled chicken, melted cheese, sweetly caramelized onions, and a peppercorn sauerkraut that had great kick. The toasted bread housed the innards well and was nicely buttered. The accompanying fries were crisp and well-seasoned.
Ron Burgundy [$14]
Pulled pork, roast pork, pork belly, apple cider reduction, white cheddar, stache slaw
But I was here for the star of the show. The Ron Burgundy probably won't help you grow a 'stache, but it will satiate your craving for pork. Housed within a crusty roll was plenty of moist pork loin, sweetly succulent pulled pork, and of course, pork belly.
The pork belly was unctuous within and was fried to a perfect crisp. All this heft was tempered by the crunch of the slaw and a some acidity from the apple cider reduction. The purported white cheddar was lost amidst all the goodness or perhaps simply absent, but this was a great sandwich nonetheless.
When I'm in Old City, it's a good bet that I'll be back at Prime Stache to slip away in its den of comfort food. Despite the lack of restaurant experience for Celek, it's clear that with Chef Chang at the helm of the kitchen, they've got the food down pat. Easily a place to grab drinks and food with some friends while chatting the night away.