The Deck at the Moshulu Preview

This summer, step aboard the newly renovated decks of the Moshulu to enjoy a waterfront experience that can't be achieved anywhere else in Philly. The Deck at the Moshulu is opening on Wednesday, May 17th and you definitely don't want to miss out! In addition to spectacular views of the city skyline and the Ben Franklin Bridge, The Deck is the ideal spot for drinks and bites, whether you're bringing your coworkers for Happy Hour or celebrating a special occasion.   

The Deck at the Moshulu Preview Party, with owner/restaurateur Marty Grims holding court [Bottom Left]

Happy Hour will be offered from 5-7PM throughout the week. And I can't imagine a better excuse to pop some bubbly and enjoy the boat life. But in case you've got the tickle for a different type of tipple, they've got plenty of specialty cocktails, including the You Old Sailor, You, featuring bourbon, rum, cinnamon, grapefruit, and angostura bitters. 

And yes .... The Deck at the Moshulu has wine ice pops! Genius pairings include the Scarlet, which marries sparkling wine and Cointreau with a white peach and lemon verbena ice pop. The Giselle has sparkling rose and St. Germaine with a pineapple-passionfruit ice pop. Something tells me these are going to sell out nightly! 

Obviously, this being a Fearless Restaurants production, delicious bites will also be offered on The Deck. For lighter fare, Chef Anthony Benett has hand-rolled sushi and poké. A juicy 10 oz. prime burger with caramelized onions is also on menu, along with a ribeye French dip! 

In addition to small plates, The Deck will also be offering dinner and brunch service. We're talking about prime real estate up on The Deck, so I'd recommend booking your table in advance for dinner and brunch! And in case you're wondering how you'll satiate your sweet tooth, don't fret. Pastry Chef Sandy Valentine has ice cream shakes on board! Think Bassett's ice cream, Goldenberg's peanut chews, Tastykakes, soft pretzels, whipped cream, and chocolate sauce. Or if you're feeling pink, the Wild Thang features strawberry ice cream, vanilla orange cake, strawberry KitKats, pink caramel cake, and vanilla whipped cream.

The Deck's also featuring yoga on Sundays from 10:30 to 11:30, followed by brunch! And of course, there will be a DJ on Thurs - Sat nights. So set your Happy Hour calendars for the Opening of the Decks on Wednesday, May 17th! It's an approachable, casual, and exciting experience you definitely won't want to miss! 

Dietz & Watson #ChooseTheTable: Top Chef Nicholas Elmi

Dietz & Watson is a Philly-based institution of premium & artisanal delicatessen foods. They notably ensure that no artificial flavors, colors, fillers, or extenders are ever used. Founded in 1939 by Gottlieb Dietz, the company passed on to daughter Ruth "Momma Dietz" Eni to become a national brand. It's now in its fourth generation under Dietz' great-grandchildren. Employing over 1,000 people, Dietz & Watson continues to do Philly proud. 

This past Monday, they kicked off their #ChooseTheTable campaign, which is their commitment to bringing everyone together, starting at the dining table. And with #ChooseTheTable, Lauren Eni, VP of Brand Strategy, is encouraging people to spend more quality time - and food - together: "With today's hectic pace of life, finding time to connect with family and friends can sometimes seem like a struggle." To support their campaign, Dietz & Watson partnered with No Kid Hungry to connect children across the U.S. with 1.5 million meals. And at this kick-off event, we started off with drinks and a kaleidoscope of Dietz & Watson products that certainly whet our appetites! 

Spicy Bourbon-Citrus Cocktail & Blackberry Mojito

The spicy bourbon-citrus was definitely my favorite of the night's specialty cocktails - smooth with the undertone of dry vermouth. There was plenty of citrus from the grapefruit juice and lime, along with some heat from the fresno chiles, which helped provide a bit of kick on the finish. The GF's mojito was effervescent, with the foundation of rum and a freshness from the muddled blackberries and mint.

Whiskey Pomegranate & Spicy Bourbon-Citrus Cocktail

The whiskey pomegranate featured rye, with wonderfully warm spice notes from the freshly ground cloves and Peychaud's, as well as some sweetness from the Luxardo maraschino liqueur and honey simple syrup.  

After the pre-dinner drinks and snacks, we were welcomed to the communal table, where dinner was served, along with a wine pairing.

2013 Cotes Catalanes D66 Grenache [Maury, France]

Speaking of wine, in true family style, generous pours (and re-pours!) were had by all. We started off with a wonderful Grenache blend. The nose was fruit and cocoa, with spice notes that finished with jam.

And with the vino poured. Chef Elmi came out to introduce his first Dietz & Watson-inspired course, which he humbly described as "just a salad."

Grilled Butter Greens

Pistachio, cured egg, crumbled wurst

If this was just a a salad, I'd definitely be eating more greens! The light grill on the butter greens imparted subtly savory undertones, with the cured egg offering up weight and depth. Pistachio provided texture, along with the the crumbled wurst, which was was the baco-bits of your dreams. Crunchy, and crisp, they brought forth salty flavor bombs to each bite.  

Fresh Ricotta Gnocchi

Fine herbs, green garlic, sopressata

Elmi's well-known for his ethereal gnocchi and I was glad to see them here, but with a green garlic kick to your palate. Veering towards an enjoyably raw flavor, the rich sauce and sopressata helped to temper any abrasiveness. And the gnocchi themselves? Pillowy clouds of heaven, as per usual.

Rosemary Ham & Sottocenere Panini

Truffle Potato Bisque

Dietz & Watson's rosemary ham was showcased to great effect in one of the best grilled cheese's I've had. First off, the bread was deftly drowned in butter and then crisped perfectly. And within, the ham and mild sottocenere created a meld of flavors that paired well with the accompanying truffle potato bisque. Comfort food easily elevated by Elmi.

2014 Chateau de Sancerre Sauvignon Blanc [Sancerre, Loire Valley, France]

It's clear why sancerre's a favorite, especially now that it's getting warmer. Citrus forward, with a crisp acidic tang on the finish, this was easy drinking that served as a nice intermezzo between the grilled cheese and the next dish.

Kielbasa-Wrapped Pork

Mustard, bacon-braised kale

For our final savory course, moist pork was wrapped with ground Dietz & Watson kielbasa, with the bacon-braised kale offering up the primary punch of flavor and mustard crisps providing the perfect foil.

Moet & Chandon Brut Rose Imperial Champagne [Champagne, France]

Always an elegant end with Moet, the Rose Imperial emanated rich raspberry and strawberry, with an effervescent and lingering finish.

Green Apple Espuma

Horseradish, yuzu curd 

Even Elmi's dessert showcased Dietz & Watson, with their horseradish providing an interesting and "biting" counterbalance to the sweet tang in the green apple foam and the citrus custard. Expected no less from our city's Top Chef! 

Curious as to how you can #ChooseTheTable with some of the best Chefs in your city? Just enter on the Dietz & Watson website! Phoenix, AZ is up next on June 13th, with Chef Cullen Campbell highlighting his coastal Italian takes while utilizing premium Dietz & Watson products. The campaign extends as far west as Seattle, WA, so be sure to regularly check their website! 

FTC Disclaimer: Many thanks to Lauren Eni and the entire Dietz & Watson family for hosting this amazing event. Regardless, my opinions are mine alone and, therefore, unbiased.

Moshulu Brunch Review

As the world's oldest and largest floating square-rigged sailing vessel, the Moshulu has been a stalwart backdrop to the Delaware Waterfront. It's the only restaurant venue on a Tall ship and has been serving diners since 1975, though with a well-executed and modernized menu. Other claims to fame? After being confiscated by the U.S. Navy during WWI, Mrs. Woodrow Wilson herself re-named the ship, the Moshulu. And nearer and dearer to Philly's heart? It's featured during one of Rocky's workout sequences! 

Moshulu's well-known for its holiday brunches, where you'll find a myriad of options to satisfying any diner's cravings, from carving to omelette stations. And during the summer, the deck is where it's at. There's no better spot to enjoy a cocktail or a glass of champagne a la Andy Samberg because, yes you're on a boat.

Champagne 

Speaking of champagne, I stopped by with the GF to check out Executive Chef Anthony Bonett's new spring brunch menu and were greeted with a few flutes of bubbly. I've got to say that service is top notch here as I saw several tables celebrating special occasions, with the managers and servers similarly elevating their experience.

Bread Service

During brunch, expect a sweeter touch for bread service. The housemade coffee crumb cake is crumbly indeed, served with a pat of whipped butter. Butter + coffee cake. Who knew? The Moshulu did and I'm glad. Great texture and buttery, yet with a nice lightness from within.

Shrimp & Crab Bloody Mary Cocktail [$13]
Cucumber, avocado, tortilla chips 

The GF started off with the shrimp and crab cocktail, enhanced with a bit of kick from the Moshulu's Bloody Mary recipe. The sweetness of the crab and the snappy shrimp was contrasted nicely by the texture of the ripe avocado and the crispness of some shredded lettuce underneath. Easily enjoyed with some of their just-fried tortilla chips. 

Crab Mac n Cheese [$12]
Truffle bread crumbs

If mac n cheese is on the menu, you know I've got to order it. And I'm so glad I did. Moshulu's version was especially creamy, with the base of the cheese sauce coating the al dente cavatappi noodles. There were wonderfully sharp notes from the cheddar, along with an innate sweetness from the bits of crab studded throughout. Loved that Chef Bonett didn't inundate the actual mac with truffle oil and deftly accented it with truffled bread crumbs instead. Long story short? Get the crab mac. Hopefully it'll make an appearance on a Happy Hour deck menu! 

Bloody Mary [$10]

Brunch is always better with the punch of a good Bloody Mary. And Moshulu's got three iterations to cater to your inner lush. The GF went with the regular vodka Bloody, which showcased their house-made mix - clearly fresh and had a spicy kick that didn't uncomfortably linger. Definitely not the sugary tomato juice mix from the store. I enjoyed the sweet smoke that came from the bourbon in my Kentucky Bloody. And for fans of tequila, check out their Bloody Maria! 

Pro tip: For $14, the Moshulu offers bottomless Bloodies and mimosas. There aren't many places in Philly that can say that - or at that price! 

Charcuterie & Cheese 

Chef also sent out a gorgeous charcuterie plate, which included house-cured salumi - coppa, bresoala, and luxurious duck prosciutto that simply melted upon mastication. Adorned with pickled pearl onions and carrots, crostini, mustard, and pickles, the smorgasbord was paired with a half-wheel of baked brie with roasted golden raisins, honey, and Marcona almonds. I know I'll be baking my brie at home with golden raisins from here on out! 

Crab Cake Eggs Benedict [$24]
Creamed spinach, chive hollandaise, Canadian bacon, English muffin 

For my main, I went with the crab cake benedict. I'd highly recommend you do the same. A healthy portion of lump crab cake is without much, if any, filler. It sits atop a crisp English muffin and Canadian bacon, with the heft of the dish amplified by creamed spinach, perfectly poached eggs and a rich, creamy hollandaise. Served with Moshulu's tender hash potatoes and some acid provided by well-dressed greens, you can't go wrong with this dish if you're a fan of eggs bennies.

Multigrain Banana Pancakes [$16]
Peanut butter, toasted peanuts, chocolate chips, double cut bacon, maple syrup

The GF opted for a bit of sweet with their hearty multi-grain banana pancakes, which were studded with ripe banana slices, chocolate chips, and dusted with powdered sugar. It was also served with amazingly thick and crisp bacon to provide that perfect marriage between salty and sweet. The only way to enhance the bite? A healthy drizzle of maple syrup. 

Moshulu Hash Potato [$5]

 For you carb lovers out there, try their potato hash - lightly crisped on the griddle and creamy within, topped with chives. 

Chocolate Lux Layer Cake [$12]
Dark chocolate mousse, cherry vanilla chocolate chunk ice cream 

Don't neglect the dessert menu! If you're looking to end your meal with chocolaty decadence,  my money's on the luxe cake. Adorned with a disc of milk chocolate and gold leaf, the moist cake has a dark chocolate ganache and chocolate butter cream. The accompanying cherry vanilla ice cream had a great mouth-feel and broke up the richness of the cake. 

Along with the great food and execution by Chef Bonett's kitchen, the service was top notch. Unsurprising because this is a Marty Grims / Fearless Restaurants operation. So if you're looking for the perfect venue for a riverside brunch, look no further than the Moshulu. They recently renovated the deck, with plans to offer a la carte dining up top. There's even got a retractable roof for inclement weather. Be sure to be on the look out for their Happy Hours as well!   

FTC Disclaimer: Thanks to the Fearless Restaurants and Moshulu for hosting us. Regardless, my opinions are mine alone and, therefore, unbiased. 

The Twisted Tail Review

Our friend was visiting for the weekend, so we obviously had to hit up a boozy brunch. Not having tried the Twisted Tail just yet, I booked us an outdoor table for Sunday brunch. An added incentive? The boozy champagne popsicle cocktails I've been seeing all over Instagram! 

Champagne cocktails aside, this Headhouse Square hotspot is a Southern-inspired bourbon house and juke joint, with plenty of American whiskies and bourbons on offer. You can dine al fresco and enjoy the sights and sounds of the Headhouse Square farmer's market or listen to live music as well. 

Champagne Popsicles

That being said, 2/3 of our party were of the feminine persuasion, so we had to indulge in the trendy tipple (not that I needed my arm tail twisted!). They usually have a variety of homemade popsicles on offer - we tried both their Meyer lemon and strawberry. When melted, the popsicles expectedly imparted their sweet flavors upon the effervescent, dry champagne. Easy drinking!

Pro-tip: Twisted Tail offers half-off sparkling wine on Sundays! 

Beer-Battered Cheese Curds [$9]
Thousand island, spicy tomato jam 

Twisted Tail's beer-battered cheese curds are gargantuan and likely the best curds I've had! The batter was like glass and housed squeaky and stringy hot curds. The accompanying Thousand Island was on point and the spicy tomato jam was even better. 

Praline French Toast [$13]
Brioche, pecans, bourbon pineapple 

Our friend's french toast was requested without the bourbon pineapple, yet was still quite tasty and comforting! We're talking a thick slab of brioche, with the exterior nicely crusted and a pillowy, almost creamy interior.

Biscuits n' Gravy [$13]
Sausage, sunny side eggs 

Admittedly, my main could have been executed slightly better. In addition to the brown gravy being a bit jarring, it was clear it had started to seize. Still, the flavors were there, with plenty of savory sausage and ham and a flaky biscuit providing substantive heft to each bite. And while I typically prefer poached eggs, sunny side made sense when considering the gravy. Regardless of your preference, who can say no to any type of eggs on top? 

Chicken & Sweet Potato Waffle [$16]
Bourbon-battered, maple syrup 

The GF's chicken and potato waffle was likely the best main. Crisp, juicy chicken came bone-in and packed with plenty of flavor and seasoning. The sweet potato waffle had some texture and was subtly sweet. With a drizzle of maple syrup and a dash of that apple butter, it was easy to create the perfect sweet and savory bite. 

French Fries [$5]

We were all in the mood for fries and thankfully, the Twisted Tail's are perfect - crisp and salty. They also came with a trio of side dips as well, including a curry ketchup and garlic aioli. 

We all know Philly has plenty of proper brunch spots. And if you're in the Society Hill area, I'd recommend hitting up the Twisted Tail - boozy brunch or not! I know I'll be stopping by again to indulge in some bourbons and to check out their Happy Hour.

Bar Volver Review [2]

This is for a series of posts related to Iron Chef Jose Garces including:

Amada, Distrito, Rosa Blanca, Bar Volver, Bar Volver [2], Buena Onda, The Blue Anchor, PHS Pop Up Garden, JG Domestic, Tinto [1], Tinto [2], and Village Whiskey.

Located in the Kimmel Center, Bar Volver is Iron Chef Jose Garces' more approachable and modern concept when compared to the multi-course tasting at Volver. Previously, that meant smaller bar bites and a myriad of tartares & tartines. Starting Wednesday, September 7th, Bar Volver re-opens with an expanded dinner menu. This includes large plates to satiate diners looking for a quick, yet elegant pre-theater dining experience. 

The Bar Volver space is intimate, yet inviting and comfortable. The bar is the focal point, with 30+ wines available by the glass, along with a variety of globally sourced craft beers or artistic and innovative cocktails. 

Chef's Garden
Gin, citrus cordial, rosemary, basil, thyme, chili oil 

My favorite of the night had to be the Chef's Garden. Wonderfully floral from the gin and basil, the rosemary and thyme helped to temper the bright, yet sweet citrus cordial. I enjoyed the addition of the chili oil, which surprisingly didn't distract. 

Oh Sandy 
Pisco, green apple, sherry, absinthe, lemon 

This drink was light, with the green apple bringing forth some acidity, and the absinthe and sherry providing a subtle backbone. 

Champagne Cocktail 

Sparkling wine, angostura bitters, sugar, lemon twist 

Bar Volver's sparkler was a nice interplay between sweet and dry, with the sugar and lemon balancing out the the effervescent wine and bitters. 

Charcuterie

As you might expect from any Garces establishment, Bar Volver has a stellar mixto of cheese and charcuterie. From Andalucian lomo iberico to La Quercia prociutto, you know the cured meat game is strong with the Iron Chef. Perfect to pair with Acacia honey and a variety of artisanal cheeses. 

From there, I was able to head to the Volver space to meet Chef de Cuisine Dave Conn and try the new large plates at Bar Volver. 

Ricotta & Herb Ravioli
Charred eggplant, fresh tomato, basil, ricotta salata 

Pasta lovers rejoice - Bar Volver offers ravioli, filled with creamy ricotta. Charred eggplant and salty ricotta salata provided some heft to each bite, with the freshness from the tomato and basil offering some balance. 

Alaskan Halibut 
Chanterelles, watercress, celeriac emulsion, truffle jus

A gorgeous hunk of Alaskan halibut is featured with earthy chanterelles and a truffle jus. It's paired with bitter watercress and celeriac emulsion. 

Organic Fried Chicken
Buttermilk fried chicken, corn puree, parsnip remoulade, biscuit 

Chef's take on an American classic was a standout. The crisp, yet light batter offered enjoyable texture, which yielded to incredibly moist and juicy chicken. Paired with a bit of the biscuit, the sweet corn puree, and the parsnip remoulade of cole slaw, this was picnic nostalgia encapsulated in a single bite. 

Lamb Frites
Lamb chops, fries, feta, rosemary, lamb gravy

Elegantly frenched lamb chops were perfectly mid-rare and well-seasoned. The smokiness of the shishitos and rosemary added some depth along with the salty feta. The fries were crisp and thick-cut.

Beef Tenderloin

Loaded heirloom potatoes, charred broccolini, JG steak sauce 

Steak was as tender as could be - perfectly seasoned, with a nice sear and mid-rare within. Finished with salt and compound butter on top. Charred broccolini had a smoky bitterness that was enjoyable and the loaded heirloom potatoes were heaven. 

So if you're looking for the right place to take your date pre-theater, look no further than the Kimmel Center itself. Heck, don't limit yourself to theater nights - stop by for Happy Hour or for dinner. I normally don't order the fried chicken on a fine dining menu, but I'd highly recommend Chef's take on it! Pure modern nostalgia. 

Also - be sure to follow Chef Garces' Estudio on Instagram. Chef was kind enough to take some time to talk to us and apparently it's his new test kitchen! Working with the entire Garces team, he's creating some of his most inventive dishes at Estudio. You never know when he'll randomly open the doors to the first few guests with the special password! More to come on this ...

FTC Disclaimer: I was invited to this Media Preview as a guest. 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.