Amada Brunch

If you haven't been to Amada by now, you're missing out on a classic Jose Garces destination restaurant. Beyond being the long-standing bastions of tapas cuisine in the city, the kitchen's ability to execute on classic dishes, with a creative twist, keeps me coming back for more. 

Clockwise from Top Right: Ensalada Verde, Pan con Tomate, Law of Desire Cocktail, Pastry Basket

For brunch, the $27pp prix fixe is the way to go. Coffee or tea, along with a killer pastry basket is included. Think warm, flaky, buttery croissants and olive oil cake, paired with fig jam and whipped butter. I also enjoyed the Law of Desire, featuring Jim Beam Honey Whiskey, Iced Coffee, and Cinnamon - easy drinking. From there, the prix fixe allows you to order 3 items per person off their sectioned brunch menu. My sister was in town for the holidays and to start, she had the ensalada verde and I went with the classic - pan con tomate. First off, I need to order more salads at restaurants, especially if they're at Amada. Here, diced green beans, favas, asparagus, and avocado are perfectly seasoned and dressed, with plenty of shaved manchego on top. And what can I say about the pan con tomate - it's a must. Juicy diced tomato, olive oil, and garlic is atop crusty bread ... if you come to Amada for just Happy Hour, do get this. 

Clockwise from Top Right: Sangria Pancakes, Revuelto, Panceta, Patatas Rosti

For our mains, we went with the Reveulto and sangria pancakes for a savory and sweet combo. Soft-scrambled eggs, shrimp, and truffle-butter toast was on point. And the sangria pancakes? Plenty of texture from apple, pear, figs, and the pancakes themselves, to be drizzled with that sangria syrup. For sides, we paired the Patatas Rosti which were essentially hockey-puck sized fluffy potatoes, crisped on the exterior. And obviously the smoked bacon really hit the spot for me. 

Not that anyone needs a reason to go to brunch, but Amada clearly has plenty to reach those #BrunchGoals for your squad. 

Amada

217-219 Chestnut Street

Philadelphia, PA 19106

(215) 398-6968

https://philadelphia.amadarestaurant.com/

Amada: Porcine Bites, Unreal Pernil Asado, & Bodegas Muga Wine

It's been awhile since I last posted about Amada, but when I heard about the unreal pork dishes on the menu, I had to stop by. One of the stalwarts from Iron Chef Jose Garces' restaurants, Amada consistently remains a popular tapas hot spot, nestled in Old City. 

Clockwise from Top Right: Croquetas de Jamon, Jamon Iberico de Bellota, Cana de Cabra, Coca de Alcachofas flatbread, Champagne

The wife (yes, I finally upgraded from GF!) and I started off with a champagne toast, which provided a nice effervescent acidity from the luxuriously rich and nutty Jamon Iberico de Bellota. Perfectly sliced, and gossamer-thin. Being the cheese nuts that we are, we couldn't help but melt at the Cana de Cabra. The tang from the goat cheese gratin was paired with sweet membrillo and gooseberries, along with some texture from the nuts. And a JG flatbread is always a must - nice salty sharpness from the manchego, with earthiness from the truffles and mushroom. 

Pernil Asado & Bodegas Muga Gran Riserva Rioja

Pro-tip: Keep an eye out for special events at Amada. In conjunction with Victor Ordonez of Jorge Ordonez selections, Amada recently hosted a Spanish wine experience where guests enjoyed tapas and generous pours of wines from Rioja by powerhouse Bodegas Muga, Sierra Cantabria, Ramirez de la Piscina, and Vinedos Llurch. GM Joseph Quintela was kind enough to save us a bottle of the 2011 Bodegas Muga Gran Riserva - black fruit, medium-bodied, easy to drink, with an extremely smooth mouthfeel. 

This went nicely with what is probably the best pork dish I've had in recent memory. The pernil asado is a must for any porcine palates out there. Redolent with plenty of garlic and citrus, the texture on this dish was spot on. Crisp skin on the exterior and juicy within. The savory white beans gave extra heft to the dish, with the citrus supremes providing that connection to the underlying marinade. I highly recommend this dish! 

So if you're in Old City or simply looking for that next pork bite, be sure to stop by Amada. There's plenty to be enjoyed, along with exceptional service. 

24 Opening

The Skuylkill Banks area isn't well-known for its restaurants or as a hot spot for after-work drinks. And with all of the recent rejuvenation happening in the area, it only makes sense that Iron Chef Jose Garces decided to help out in the form of 24. It's a casual neighborhood spot - offering up an extensive Italian wine list, antipasti, wood-fired pizza, and pastas. Expect Garces' Latin influences to play a part, especially with the strong emphasis on aperitivos. Essentially "happy hour" from 4:30 to 6:30PM, there will be drink specials, snacks, and complimentary small plates going around! 

And with the holidays coming up, keep 24 in mind! It's prime real estate, offering up great views of the Banks and the Cira Centre. The restaurant has private and outdoor spaces available for events. 

Bottom Right: Formaggi [Bianco Sardo, Goat's Milk Taleggio, Castelrosso] $8 / Chef's Selection $15
Bottom Left: Salumi [Coppa, Bresola, Mortadella] $9 / Chef's Selection $16

 As you might expect, 24's charcuterie and formaggi game is on point. Indulge in a Chef's selection of salumi or cheese, perfectly paired with aperol honey, wild strawberry preserves, or chocolate hazelnut puree. 

Top: Polpetti | Parmesan, Focaccia
Bottom Right: Italian Hoagie Insalate | Wood-grilled peppers, feta, soppressata, chickpeas, oregano vinaigrette
Bottom Left: Roasted Beets | Hazelnut, dried plum, oregano, ricotta salata

 Look forward to familiar Italian flavors executed with an Iron Chef's sensibilities. The meatballs are moist and tender, with just enough acid from the sauce. There are plenty of salads on the menu for waist-watchers, though the Italian Hoagie insalate will satiate carnivores as well! And you know there's got to be a beet salad, but amped up with the salty hit of ricotta salata and some texture from the hazelnut and dried plums. 

Top Left: Cauliflower | Scmorza, shishito escabeche, red onion, pancetta
Top Right: Pepperoni | Pepperoni, manchego, mozzarella
Bottom Left: Clam | Kale, garlic, calabrian chile, scallion
Bottom Right: Italian Sausage | Roasted fennel, marinara, scmorza 

 24's got a Renato! Pies are perfectly leoparded and crisped in this wood-fired oven ranging from traditional margarita and pepperoni pies to cauliflower and clam pizzas, which are all the rage these days for the right reasons! Classic and innovative flavors are on offer and there's a wide enough variety to indulge every palate.

While 24's great in its own right, what makes the space epic is the fact that eStudio, Jose Garces' test kitchen, is in the back! Past the gorgeous private dining area, gadgets and kitchenware abound in what's got to be every food nerd's dream. Follow eStudio on social media because there might be some first-come-first-serve events to try out some new dishes! But in the meantime, make sure to stop by 24 for aperitivo drinks, bites, and pizzas! 

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.

Tinto Brunch Review

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

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

Regular fans know I'm a fan of Tinto. Dinner here offers an intimate setting where you can immerse yourself in the mind of our resident Iron Chef. An added bonus? The Basque-inspired tapas menu allows you to sample a myriad of tastes and textures! Having never tried their brunch, I was excited to stop by with the GF this past weekend.

Pomelo [$12]
Rose cava, grapefruit 

Brunch means bubbly right? We loved the sweet tartness of the grapefruit paired with the dry effervescence of the champs.

Bloody Maria [$13]
Tequila, bloody mix, espelette rim 

Their take on the Bloody Mary had a wonderful tomato essence and some lively kick to it, especially when accented by the sprinkle of espelette peppers! 

Smoked Paprika Bacon [$6]

Can't have brunch without bacon right? Tinto's is housemade, with a smokiness that isn't overdone. Coupled with the paprika, this is a crunchy side that should accompany your meal. 

Prawn Brochettes [$12]
Shrimp, chorizo, tomato

I'm a big fan of the Tinto's prawn brochettes. While I do prefer the head-on shrimp you typically get served at dinner, I had no qualms with these either. The snappy shrimp were nicely glazed, with the chorizo providing some heft and there was some acidity from the roasted tomato. The lemon aioli was a nice counterpoint to savoriness of the brochettes. 

Benedicto [$12]
Chorizo pamplona, brioche, poached eggs, black truffle hollandaise 

Tinto's got a great eggs bene with some Spanish flair as well! Eggs were trembling with fatty folk running through the fluffy brioche, which acted like a sponge. 

Well-cured chorizo slices provided additional luxuriousness to each bite. The black truffle hollandaise was the star for us though, with a richness that could not be denied. So good it should be bottled! 

Desayuno [$12]
Pork belly, piperade, manchego omelet, arugula 

I know Tinto does pork belly right. So I was excited to see there was a bocadillo centered around my favorite ingredient! Bocadillo are literally "small sandwiches," but let it be known that Tinto offers a behemoth of a bocadillo! 

Better than your standard steak and eggs, the manchego omelet was perfectly cooked, with the huge slabs of unctuous pork belly taking center stage. Within the crusty bread, the piperade of stewed onions, green peppers, and tomatoes brought each bite together. 

Torrijas [$13]
Citrus vanilla french toast, fresh berries, vanilla mascarpone 

Need some sweetness for (or - with - in my case!) your brunch? Do get the torrijas, which have a great texture on the citrus-vanilla brioche. Compared to the Olde Bar's iteration, this was slightly more restrained, with more of a focus on the citrus and berries. Delicious. 

So if you want to step up your brunch game or are simply looking to skip the ridiculously long brunch lines at Sabrina's or Green Eggs, book a table at Tinto for an elegant, yet casual brunch. It's the perfect segue to spending a weekend shopping along Walnut Street or daydreaming at Rittenhouse Square. 

FTC Disclaimer: Thanks to Corie from Gloss PR for inviting us. Regardless, my opinions are mine alone and, therefore, unbiased.

The Olde Bar Brunch Review

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

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

The Olde Bar is Iron Chef Jose Garces' contemporary oyster saloon in Old City. It's a memorable and distinct space that pays homage to the landmark Old Original Bookbinder's, a seafood restaurant steeped in historic tradition stemming back to the late 1800's. Chef's deference is reflected in the menu as well, which includes a modern take on the Old Original Bookbinder's snapping turtle soup! 

The main dining and bar area extends beyond to two distinct event spaces, the Blackburn and Vessel Rooms. So if you're interested in hosting private events, The Olde Bar has got you covered. There also aren't many restaurants in Philly where you can enjoy your meal and indulge in a quick tour of an historic space. 

Beat'n Horse Thief [$14]
El Dorado 8 year rum, aperol, beet & horseradish syrup, lemon, cherry shrub

The GF and I started off our brunch with some cocktails, including the Beat'n Horse Thief. We absolutely loved the rum-based specialty cocktail, which featured sweet grassy notes from the beet syrup, along with some kick from the horseradish to offset the smooth, sweet rum. 

Caesar Bloody Mary [$12]
Tomato juice, clam juice, horseradish

We also indulged in the Caesar bloody mary, which featured a subtle brininess from the clam juice and a slight kick from the horseradish. While prototypically peppery, this drink showed restraint - perfect to enjoy and not overtake a dozen of Olde Bar's finest oysters. Speaking of which ...

Dozen Oysters [East Coast $3/pc. | West Coast $3.50/pc.]

A dozen beautifully-arranged oysters ranging from bold Glidden Points to crisp and buttery Choptantz and Cape May salts were brought forth. Traditional accoutrements were provided, but I was more in favor of letting the gorgeous bivalves shine on their own. Be sure to stop by during Happy Hour for Buck-a-Shuck. And if you're averse to the raw persuasion, expand your palette with the Oysters Belmont, baked with bacon, spinach, manchego, and fennel. Pro tip? They're only $5 on Thursdays from 5-8PM! 

Olde Bar Fries [$14]
Crab, lobster butter, oyster stoudt, cheddar fondue

A must order in my mind are the Olde Bar fries, which features incredibly crisp, beef fat fries, topped with an abundant mound of jumbo lump crab, gorgeous lobster butter, and a ladle of oyster stoudt and cheddar fondue. To. Die. For. As much as I love the Village Whiskey duck fat fries topped with short ribs and Sly Fox cheddar, this has to be my favorite Jose Garces take on fries! 

Crab Benedict [$14]
Jumbo lump crab, country ham, lobster butter, poached eggs, bernaise

The crab benedict featured even more jumbo lump crab alongside rounded brioche, topped with country ham, wonderfully runny poached eggs, and a rich lobster butter bernaise that amplified the seafood essence in this dish. 

I mean ... c'mon. Absolute delicious! 

French Toast [$14]
Brioche, toasted coconut, berries, bourbon candied pecans, whipped cream

But the surprise of the meal for me had to be the dish I probably wouldn't have ordered from the brunch menu. In fact, The Olde Bar might have the best french toast I've ever had at brunch - quite a statement I know! Sure, Philly has Sabrina's and Green Eggs Cafe and their reputable stuffed french toasts. But the texture on The Olde Bar's bad boys have those beat by a mile. The brioche almost had a lightly deep-fried mouth-feel on the exterior, revealing light and pillowy airiness within. Bourbon candied pecans offered sweet crunch, offset by the tartness of the berries. Drizzled in syrup and whipped cream, this was the perfect ending to a wonderful brunch meal. 

As with all Jose Garces restaurants, service was great. Our server, Matt, and all of the runners were extremely knowledgeable and affable. I'd highly recommend stopping by for brunch and for Happy Hour. I know I'll have to stop by again to try the snapper soup and enjoy the dinner menu! 

FTC Disclaimer: Special thanks to Corie from Gloss PR for the invitation and to The Olde Bar for hosting us. Regardless, my opinions are mine alone and, therefore, unbiased. 

2016 Garces Foundation Benefit

There's only a few chefs in town that have the power to corral more than 40 chefs and vendors to support a single cause. Unsurprisingly, Iron Chef Jose Garces is one such force. And what better cause for these chefs to support than the health and education of the local immigrant community.

The GF and I are were lucky enough to have been invited to this year's Think Local, Give Local Benefit, presented by the Garces Foundation at the Loews Hotel. Tastings from the city's most accomplished chefs were on offer, along with local entertainment, live, and silent auctions. 6ABC's Alicia Vitarelli and Billy Harris were the emcees for the event.

There were plenty of sponsors, including Tito's Vodka and local Bluecoat Gin. Tito's had a cocktail that was actually on feature at the Garces Wedding Showcase - Tie Me Up, Tie Me Down. Mixed with rosemary simple syrup and lime, it made for an easily quaffable vodka cocktail. I've always enjoyed Bank and Bourbon's Secret Knock, which features whiskey, green tea, lemon, and clarified milk. Light and refreshing, it's no surprise I came back for more. But on to the food! 

Note: All dishes are described clockwise, starting from the top right. 

  

Morimoto - Cured Hamachi, Pumpernickel, Gin Creme Fraiche

Abe Fisher - Smoked Whitefish Salad, Buttermilk Ranch Potato Chip, Pickled Cucumber

Vernick Food & Drink - Salmon Poke

Double Knot - Albacore, Scallion, Onion Ponzu, Radish

 

 Zeppoli - Sicilian Octopus & Calamari Salad

Ela - Root Vegetable Scone, Smoked Bone Marrow Butter

Kanella - Pork Stew Dolmades 

Distrito PHL - Ceviche, Charred Jalapeno Oil, Pepitas, Citrus 

Laurel - Kobe Beef Tartare, Bresola, Beef Salt, Pickles 

Friday Saturday Sunday - Beef Tartare, Smoked Bone Marrow Cream 

Blackfish - Chicken Liver Parfait, Malted Parsnip, Sherry Vinegar, Caraway 

Bistrot la Minette - Foie Gras Mousse

Alla Spina - Octopus Ragu, Straciatella, Brioche  

Dim Sum Garden - Vegetarian & Pork Dumplings, Pork Bun, Scallion Pancake

Fork - Green Garlic Gnocchi, Roasted Mushrooms, Chicken Ragu

Lacroix - Celery Root Potsticker, Country Ham, Scallion

In the midst of all the tasting, there was plenty of entertainment as well. Live band American Deluxe kicked off the night with some tunes. Flamenco group De Luna a Lunares were center stage and sparked some excitement. Denise Fike was providing gorgeous fashion illustrations of the guests. Silent auction tables were littered with plenty of exciting packages, including dinner at many of the chef's restaurants. The highlights from the live auction included a Norwegian cruise for 2, a one week stay in Costa Rica, and a private dinner for 10 at Chef Garces' Luna Farm, hosted by the Iron Chef himself! The latter turned into two dinners for 10 - at a winning bid of $8,000 each! That's including access to the farm's hot tub! 

After the dizzying show of monetary support for the Foundation's cause, what better way to enjoy the rest of the evening than by continuing with the tastings!

Buena Onda - Smoked Tuna, Malanga Chip 

Distrito Moorestown - Guacamole, Roasted Jalapeno, Cotija 

Buena Onda - Esquites  

The Farm and the Fisherman - Scarlet Bean Pozole 

Townsend - Whole Roasted Suckling Pig, Sherry Gastrique 

Kensington Quarters - Maple Cured Ham, Pumpernickel, Root Vegetable Slaw, Mustard

Tinto - Iberico Bellota Montadito, Iberico Lardo, Padron Pepper Escabeche, Bellota Jam, Idiazabal

Village Whiskey - Smoked BBQ Pork Slider, Coleslaw, Pickle Chips

Sbraga - "Cubano" Country Ham, Pickle, Pickled Onion, Mustard, Ciccharon

It wasn't all a porcine pleasure paradise. There were plenty of vegetarian and vegan options as well. And who better to represent that segment of the culinary population than Vedge's husband-wife duo of Rich Landau and Kate Jacoby, clearly engaging the crowd and enjoying themselves as well. 

 Will BYOB - Arugula Vichyssoise

Garces Trading Company - Spiced Smoked Carrots

Vedge - Spicy Greek Briam Stew

Bank and Bourbon - Salt Roasted Celery Root, Truffle Cheese

 Whetstone Tavern / Brauhaus Schmitz - Marinated Beets, Sherry Vinaigrette, Feta, Quinoa, Pumpkin Seeds, Zatar

JG Domestic  - Carrot Pastrami

Honey Lavender Ice Cream Sandwich - Local Wildflower Lavender Honey, Shortbread

Butterscotch Brown-Butter Sage - Butterscotch Custard, Heritage Sage Streusel 

Dessert came in the form of Weckerly's Ice Cream, which was stationed along with Baba's Kombucha Brew, Subarashii Kudamono Gourmet Asian Pears, and Gilda's Biscotti.

All in all, if you're at all culinary-inclined, I'd keep the Garces Foundation Benefit on your radar. You're supporting the local community and getting a taste of what this great city's brightest chefs have to offer. 

Special thanks to Corie from Gloss PR and the Garces Foundation for the invite!