Crunchik'n

For those in the know, Korean Fried Chicken wings are all the rage these days. Typically twice fried, these wings don't seep out grease at first touch, the meat stays incredibly juicy, and there are often a variety of glazes. Relative newcomer to the Jefferson East area is Crunchik'n and I'm here to tell you that they've got the bomb "KFCs."

What's the story behind co-owners Jon & Jen? Jon was a retiring theology professor and Jen had recently finished grad school. Jon convinced Jen to open up Crunchik'n and now they're providing that homemade touch, while executing to high-quality perfection on all fronts. I recently had the chance to meet up with Jen and try some of their menu offerings.

Clockwise from Top Right: Korean Fried Chicken Wings | Crunch Ball! | Oven Baked Galbi or Spicy Wings | Crunchik'n Spread

Do start with their wings and the whole or half chicken. The batter is light & crunchy and the meat is marinated for 24 hours. The glazes range from mild to spicy and are all tasty. They've even got an oven-baked version for those that are attempting to be health-conscious and thankfully, they're just as tasty. The galbi version of the oven-baked ring was sticky, sweet, and delicious - all thanks to Jen's dad's homemade marinade. Looking for a fried ball of goodness? Check out the Crunch Balls which have bits of veggie or beef. Top that jawn with some spicy mayo and you're set.

Co-Owner Jen of Crunchikn | Spicy Tuna Rice Bowl | Homemade Dumplings | Kimchi Cheese Fries

The ricebowls are beautifully presented with everything you could ever want. We loved the spicy tuna version, which came with a bed of rice, Korean japchae noodles (sweet potato glass noodles), a fried veggie dumpling, salsa, crisp veggie, and guac. Definitely filling and you'll probably have leftovers. Be sure to try some of the homemade veggie, meat, or kale & spinach dumplings, made by a family friend! Looking for that next level comfort food? The kimchi cheese fries provide that fusion-level goodness with the spicy funk of the kimchi and the cheese sauce all over the batter-fried fries.

Be sure to stop by and say hi! The staff is so warm, welcoming, and you can clearly get a sense of the pride and homemade touch to what they do. Most important, the food is delicious and clearly Crunchik'n has plans to be a mainstay in Philly.

Crunchik'n

212 S. 11th Street

Philadelphia, PA 19107

(267) 886-9373

www.crunchikn.com

Ariana Restaurant Media Event

This past Wednesday, I was invited to Ariana Restaurant for a media night. The ignorance clearly lies with me as this restaurant is an Old City stalwart with almost 20 years of service under its belt. 'Ariana' is the old name of Afghanistan and the Hashmi family along with owner Beheshta have been serving Afghan cuisine to Philadelphia since 1999.

Bottom Right: Belly Dancer Ewelina | Bottom Left: Owner Beheshta & the always lovely Kate of Philly PR Girl

A big part of Afghan culture is hospitality and it clearly shows though Beheshta's passion and cooking. A melting pot of eastern European influences impart flavor and soul into the dishes, with Persian, Indian, Asian, and Mediterranean cultures all playing their part. Think less spicy then Indian, but with the familiar flavors of the Mediterranean. 

Clockwise from Top Left: Aashak Dumplings | Sambosa Pastries | Bulanee Gandana Turnovers

Along with wine (Ariana is BYO!!!) to start, we enjoyed several Afghani appetizers. Aashak are steamed scallion-filled dumplings topped with a spicy yogurt and mint sauce, with fresh mint sprinkled on top. Delicious and a definite must order. Sambosa were deftly fried and stuffed with chickpeas, ground beef, and a tempered hit of spices, served alongside a cilantro sauce. Bulanee were crisp turnovers filled with scallions and herbs - perfect to top with the accompanying yogurt sauce. I'd definitely recommend starting off your meal with a few of these bites. 

Clockwise from Top Left: Chalow Sabzi, Kadu, & Palow | Bread | Chicken Kabob | Kabuli Palow 

With our mains came fresh bread that had a nice crisp texture on the exterior, yielding to a light, fluffiness within. Slightly sweet, it was perfect to sop up the vegetarian sides that accompanied our entrees. These sides included spinach sauteed with sun-dried lemon and garlic (sabzi), pumpkin cooked down and topped with yogurt (kadu), and seasoned eggplant with tomatoes (palow). For my main, I opted for Afghanistan's flagship dish - the Kabuli Palow. Lightly seasoned chunks of lamb were interspersed throughout a lovely mix of brown basmati and topped with almonds, pistachios, carrots, and raisins. A delightful mix of savory and sweet. 

Firnee - Afghan pudding with ground pistachios, almonds, and rose water

To end our meal, we were treated to two desserts. I've never had firnee before, but I enjoyed the texture that was slightly firmer than flan but just as enjoyable. The rose water permeated throughout with some texture coming from the ground nuts. 

Baklava

And who can say no to baklava, with the thin layers of pastry dough housing plenty of syrup and walnuts. 

In addition to being a BYO, Ariana also offers late-night hookah and they're able to hook(ah?) you up for private events, including entertainment. On this particular night, we were treated to a performance by Ewelina, a local belly dancer. She had most of the patrons up and dancing by the end of the night, including yours truly (I'll spare you shots of that). And while I'm sure we all have a favorite spot in Old City, if you've never had Afghan cuisine or are looking for great food beyond your typical haunt, be sure to hit up Ariana. 

FTC Disclaimer: Special thanks to Beheshta of Ariana Restaurant & the Philly PR Girl team for hosting me. Regardless, my opinions are mine alone and, therefore, unbiased. 

La Viola Bistro Review

Philly's filled with Italian BYOs and one of the most attended has to be La Viola. In fact, it's so popular that a second location across the street was opened (La Viola West), where a more expanded and affordable menu is offered. 

From what I hear, the West location also accepts credit cards unlike the original Bistro location. 

The GF and I decided to go to the Bistro, mainly because we wanted to try the spinach gnocchi, which isn't offered at La Viola West. Being that it's a BYO, we brought along a bottle of prossecco. The dining area was a single room - homey and fit the bill for a Philly Italian BYO.

Bread Service
 

Bread service entailed nice, crusty Italian bread, along with olive oil-balsamic. 

Insalata Trecolore ($9)
Radicchio, arugula, Belgian endive, shaved parmigiana, lemon dressing

 

The GF enjoyed the three color salad, which came with bitter radicchio, pepper arugula, Belgian endive, all lightly coated in a lemon vinaigrette and topped with huge slices of shaved parm. Not bad for under $10! 

Pepperoni Arrosti ($9)
Homemade sweet roasted peppers, Gaeta olives, anchovies, EVOO

I opted for a heartier starter of homemade sweet roasted peppers, along with briny Gaeta olives and anchovies.

Gnocchi al Filetto di Pomodoro ($14)
Homemade spinach gnocchi, ricotta cheese, fresh tomato basil sauce

Obviously, Vetri, this was not. However, the gnocchi were pillowy and imbued with a light spinach essence. The tomato sauce on top was sweet and studded with fresh ricotta. 

Penne alla Caruso ($14)
Pencil point pasta, vodka and tomato sauce, peas, pancetta

The penne were nicely al dente, with thick bits of pancetta that ate more like pepperoni. The sweet peas were a nice touch and I also appreciated that the vodka sauce didn't overly drench the pasta. But don't worry - there was plenty of leftover sauce to mop up with bread. 

Vitello Pomodoro ($18)

Breaded veal cutlet, fresh mozzarella, plum tomatoes, tomato sauce 

Sure the veal cutlet was huge, but sadly more than a bit dry and tough. Topped with mozzarella and plum tomatoes, this veal pomoro didn't do it for me. It lacked in flavor and execution. The dish also came with roasted potatoes and snap peas hidden underneath. 

Cappuccino ($3)

Faux pas be damned, the GF ended the meal with a cappuccino.

Overall, I can see why this Italian BYO is popular, especially with the younger demographic. While there were a few misses, it's affordable, the ingredients are fresh, and you get the sense that everything's homemade. 

Pumpkin Review

Valentine's Day is the time when most restaurants provide set menus that are often overpriced. So navigating the glut of options for a romantic meal that won't set your wallet back too far or leave you feeling overly stuffed can be harder than you might think. But one of my favorite places to go? Pumpkin on South Street. Better yet? They're BYO - so bring on some bubbly to enjoy with your meal.

We brought one of favorites - Moet Nectar Imperial Rose - subtly sweet, lightly tart, effervescently fruity - easily quaffable.

Valentine's Day Prix Fixe [$75 pp]

Pumpkin had us put down a deposit of $50 ahead of time on a credit card. But that's less cash to have on hand since they're a cash-only BYO! 

Bread Service

Our meal started off with sourdough bread that came with some fruity olive oil and a confit garlic clove. 

Cauliflower Soup 
Apple, celery, hazelnut

From there, the GF enjoyed her creamy cauliflower soup that was accented by the fragrantly rich hazelnut and balanced by the bright acidity of the apple and the freshness of the celery leaves. 

Spanish Rock Octopus 
Citrus, squid ink, couscous

Pumpkin's take on octopus reached gustatory heights in my book and was easily one of the best iterations I've had. Lightly charred on the outside, the octopus cut like butter and was incredibly unctuous and satisfyingly savory. The squid ink provided some backbone to each bite, while the pink grapefruit segments offered some sweet acidity and the watermelon radish offering some countervailing balance. The couscous were moist pearls of caviar, filled with a moist and savory broth. Delicious.

Castle Valley Mill Grits
Taleggio fondue, saba, roasted grapes

The GF and I both enjoyed this next dish, which featured wonderfully local and stone ground heirloom grits. The sweet, yet nutty corn essence could not be denied and was wonderfully paired with the rich taleggio fondue. The saba and sweet roasted grapes were a surprising, yet welcome element to the dish, providing a wonderful juxtaposition to the rich cheese. 

Wild Striped Bass
Leeks, beets, salsify

The striped bass was wonderfully cooked - the fish was moist and the skin was crisp. The dashi broth was poured tableside and added some nice smoky elements to each bite. The leeks and salsify complemented the broth nicely, while the beets offered a break in the form of some subtle sweetness. 

Wagyu Culotte Steak
Escarole, pearl onion, potato terrine

American wagyu was on offer tonight and came appropriately medium rare. Well-seared and seasoned, the sirloin cap featured some great beefiness. The accents of star anise in the bordelaise wine sauce were stellar, with the caramelized pearl onions imparting some additional savoriness to each bite. Technique was showcased in the form of the creamy and crisp potato terrine, which was topped by a sharp cheesy fondue. 

Goat Cheese Cake 
Citrus, pistachio streusel 

The goat cheese cake had a wonderful tang and I appreciated that it wasn't overly sweet on its own, though the tart raspberry sauce and the citrus segments helped to bring it back to traditional dessert territory. The pistachio streusel offered nice crunch and nutty butteriness to each bite. 

Malted Milk Pot de Creme
Peanut butter, chocolate, praline

The malted milk pot de creme tasted like an elevated Reese's peanut butter cup and brought forth some childhood nostalgia. Great consistency and smoothness, with the toffee praline and chocolate offering a textural sweetness I enjoyed. 

Always appreciated, the meal ends with some toasted, salted pumpkin seeds to take home. Service was impeccable and extremely knowledgeable about each dish. Definitely need to stop by for Pumpkin's Sunday Prix Fixe and not just for Valentine's Day! 

Khmer Kitchen Review

"You've got to try that Cambodian restaurant in South Philly." Never knowing the actual name of the restaurant, I kept hearing people repeat this recommendation. Recently though, I came across Khmer Kitchen and put two and two together. So glad I did! 

It was also fortuitous that it was time for a couples' date night with some friends. We were all excited to see what lay beyond Philly's typical dining scene. 

Khmer Kitchen is a family restaurant, with one of the sons serving the room and the rest of the family, from brothers to grandmothers, cooking in the back. I loved the attention to detail and appreciated that we were told which dishes each of his family members prepared! FYI - Khmer Kitchen doesn't take reservations and seating is limited. So be prepared to wait a bit - it's worth it! 

Once you get your table, pop open a few bottles because it's BYO. I loved this Shatter Grenache 2011  that I was gifted by some co-workers. It had a nice spiciness that complemented the sweet and sour flavors of the dishes to come. 

Prah Hok Kateeh [$9.49]
Caramelized ground pork, coconut cream, fish paste 

Please start off with the Prah Hok Kateeh - the caramelized ground pork is marinated in the prah hok fish paste, which provided additional savoriness that belied any fishy expectations. The coconut cream balanced the pork really nicely. A veritable meritage of cabbage, red pepper, carrot, green beans, and cucumbers were offered as scooping vessels. The raw eggplant was surprising to me, but in combination with the pork, it worked.

Kah-Puh Ch'in [$11.95]
Lightly battered, salt and pepper shrimp, coconut curry sauce 

We decided on a starter of battered shrimp as well, which were crisp and lightly seasoned. The shrimp themselves were snappy and succulent. The star element of the dish? The coconut curry cream sauce, which was somewhat savory and delectably sweet. In combination with the fresh red cabbage and lettuce, along with the snappy shrimp, this was easily enjoyable.

Cha Kr'ung with Beef [$12.79]
Stir-fried beef, lemon grass, galonga, Kafir lime leaf

A table favorite was the stir-fried beef, especially for those that prefer their beef well-done. Even cooked at that temperature, the beef was nicely juicy because of the marinade. The prototypically Cambodian flavors of Kafir lime and lemongrass were all there. A true balance of flavors. Easy eating with some of the accompanying rice! 

Bok La-Hong [$6.95]
Papaya salad, tomatoes, fresh basil, cabbage

If you're at a Northern Thai or Cambodian restaurant, you've got to try the papaya salad right? The fish sauce definitely permeated throughout, but I found it to be a great counterpoint to the savoriness of the rest of the meal. The freshness of the crunchy green papaya was undeniable.

Pleah Sak-Koe [$10.99]
Thinly sliced choice eye-round beef marinated in lime, lemon grass, fresh herbs

One of the surprising standouts was the eye-round beef, essentially served ceviche style. Marinated in lime, it's lightly "cooked" and in great balance with the herbs. Sweet, savory, acidic, and lightly spicy, all the flavors were there. In fact, if you weren't told that the beef wasn't traditionally cooked, you probably wouldn't know! 

Off Menu Coconut Curry Chicken
Chicken, coconut curry cream, green beans, onions, red peppers

An off-menu recommendation was easily my favorite dish of the night - perhaps in recent memory! The moist, juicy chicken contrasted in texture with the crispness of the veggies. Sweet, savory, and rich, the coconut curry cream sauce was ridiculous and tied it all together. Could easily eat this 24/7. 

Pro tip: They're closed on Mondays and the last seating is at 8PM, with the exception of Sundays when the last table is at 7PM. It was approximately $20-$25 per person including a 25% tip, so don't let your wallet stop you. Khmer Kitchen is definitely a South Philly gem that needs to be checked out! If you aren't willing to wait for a table, they do deliver on Postmates! 

Russet Review

For New Year's Eve 2014, the GF and I decided to relax and have a late dinner around Rittenhouse. We'd been meaning to try Russet and figured that this was the perfect time to try the dishes offered by the husband-wife team of Chef Andrew Wood and Pastry Chef Kristin Wood.

Russet's a BYO and one of the few that takes credit cards. And in the spirit of NYE, we decided to bring a bottle of our favorite champagne. Crisp and very fruity with a medium finish, Moet's Nectar Imperial Rose is quite quaffable.

NYE Menu [$75 pp]

But on to the food! Russet was offering 5 courses for $75 pp, including some supplements which I took full advantage of. 

Bread Service
 

The rustic bread was nice, but served cold - perhaps it's because we had a 10PM reservation. The pat of butter was at room temp though, which I appreciated.

Heirloom Squash Turnover

Caramelized onions, pumpkin seed-arugula pesto, black walnut

The GF started off with the squash turnover which was buttery and delicious. The crisp texture of the turnover and the black walnuts contrasted nicely with the rich caramelized onions and squash. The pumpkin seed-arugula helped to brighten up each bite.

Oyster and Scallop Gratin

Celery, chervil, shallot

I went with the oyster-scallop gratin, which was served on a bed of salt. The mix of shallots, cooked celery, chopped oysters, and scallop was nice - briny and oceanic, with the bread crumbs providing some texture. The chervil helped to add some herbaceousness.

House-Cured Prosciutto

Local quince, grissini, pickled mustard seeds

I appreciate that Chef Wood house-cures his own ham and the prosciutto here was luscious and teeming with the porcine goodness you're looking for. The balance of the local quince and the pickled mustard seeds provided some brightness against the heft of the prosciutto.

Seared Foie Gras [+ $10 supplement]

Blood orange, thyme, buckwheat-meyer lemon madeleine 

The foie gras was prototypically luscious and rich, with the blood orange providing the proper foil. But the real star? The buckwheat meyer lemon madeleines churned out from Chef Kristin Wood. They were buttery, subtly sweet, and had a wonderfully crumbly texture. 

Woodland Jewel Mushroom Raviolo
Ricotta, Loc Tran's egg

The GF and I were looking forward to an oozing egg in the middle of her raviolo, but alas - it was only filled with ricotta, without much seasoning. The pasta itself could have used another minute in the water - more starchy than al dente. The sauce had some depth, but overall, each bite lacked seasoning.

Hand-Rolled Pici with Perigord Black Truffle [+ $18 supplement]
Roasted langoustines, leeks, pistachio, sauce Americaine  

Russet was offering a Perigord black truffle supplement for the pasta dishes so I opted to top off my pici pasta. A generous portion of earthy truffles was provided and though I prefer black truffles to be cooked to release more of that intense aroma, this added some nice depth.

The deliciously, buttery veloute coated the pasta well. However, while the langoustine claw was meaty and well-cooked, there were more than a few pieces of shell found interspersed in the pasta. I normally don't bring much attention to gaffes such as this, but it was so egregious, I did cordially mention it to the server. Alas, either the server didn't understand that I was pointing at about 4 pieces of shell on my bread plate or he couldn't care less ... 

Seared Branzino 
Caramelized parsnips, grilled vidalia onions, kale, parsley jus 

For her main, the GF went with the fish. Online, the offering appeared to be halibut with uni, but for actual dinner service, branzino was on offer sans uni. Regardless, the fish was moist, delicate, and flavorful. The caramelized parsnips and grilled vidalia onions added some texture and sweetness to each bite.

Slow-Roasted Border Springs Lamb
Floriani corn polenta, romanesco, green coriander, tomato fondue
  

I don't know if it's because it was 11PM on NYE or it was a NYE menu, but unfortunately my main was a disaster. I was really looking forward to the "slow roasted" lamb, which was incinerated beyond belief. About half of it seemed fried and the meat was not tender at all. The romanesco was bright and the corn polenta cake was decent however. But momma didn't raise a vegetarian - disappointing.

Bittersweet Chocolate Budino
Cranberry compote, cassis cream
  

Luckily though, pastry chef Kristin Wood salvaged the rest of the meal. The GF ordered the budino based on her infatuation with Chef Turney's salted caramel budino. This iteration was in cake form, with a nicely bittersweet chocolate ganache within. The cranberry compote provided acidity to balance the richness of the cake and the chocolate, with the currant cream providing some levity.

Mascarpone Panna Cotta
Blood orange, Grand Marnier syrup, oat crisp
  

My mascarpone panna cotta had the proper jiggle and was light and subtly sweet. The caramelized sugar oat crisp had nice texture and the Grand Marnier syrup wasn't overpowering or cloyingly sweet. The blood orange provided a bright tartness that was an appropriate end to the meal.

Russet is housed in a quaint Rittenhouse townhouse that was surprisingly bumping with conversation and music. Other than the gaffe with the langoustine pasta, service was just fine, especially considering most of the reviews on Yelp fault the restaurant on this point. Clearly, some of the courses on this particular night were disappointing, but I appreciated that Chef Kristin Wood was able to bring our meal to a nice close. Definitely willing to try Russet again.