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

Daddy O LBI Rooftop Bar Review

This is for a series of posts including Tucker's Tavern, Daddy O Rooftop Bar, and
Plantation Restaurant.

If you're looking for a boutique hotel experience coupled with a relaxed beach vibe, Daddy O LBI has got you covered. Sleek, well-designed, and with only 22 rooms, they clearly subscribe to the quality over quantity mentality. It's certainly not your typical sleepy overnight Long Beach Island spot. It houses a restaurant, outdoor dining, and a rooftop bar. All located just five doors down from Brant Beach! And for our first night on LBI, the GF and I stopped by to check out the rooftop bar. 

There was a great crowd when we arrived around 9PM, ranging from well-heeled patrons lounging on beach chairs to a bachelorette party enjoying a few shots by the bar. At most places, it's often a fine line between classy and pretentious or active and rowdy. But on the Friday night we stopped by, with the music pumping and friendly bartenders pouring drinks, everyone was clearly enjoying themselves at Daddy O's Rooftop Bar!

Coral Margarita [$16] - Barrel-aged Patron Reposado, Licor 43, Patron Citronage, lemon, lime, simple syrup, Coral Hawaiian sea salt

Dark & Stormy [$12] - Gosling's Black Seal dark rum, Q Tonic spiced ginger beer, lime wedge

Coral Marg on the Left, Dark & Stormy on the Right

The GF enjoyed the Coral marg, with the depth of the barrel-aged reposado balanced nicely by the brightness from the Licor 43, Citronage, and fresh citrus. I went Dark & Stormy - an easy quaffer with the spiciness of the ginger beer tempered by the sweetness from the dark rum.

O Sushi Pizza [$18]

Sticky rice crust, tuna, avocado, jalapeno, spicy aioli, scallions, tobiko, tempura crunch

Noticing quite a few specialty sushi rolls on the menu, we started off with the sushi pizza. What exactly is sushi pizza? Think open-faced spicy tuna roll.

You've got crusty, sticky rice and nori as the base. This is then topped with a nice melange of spicy tuna and aioli, salty sweet tobiko, and creamy avocado, with some bite from the scallions and texture from the tempura. Light, fresh, and easy to enjoy as a late night snack.

Buffalo Wingless [$13]

Spicy Thai chili sauce, candied celery, Maytag blue, scallion

The GF's a sucker for boneless wings so we had to try these. With a tempered hit of spice, the sticky, sweet Thai sauce glazed the crispy chicken wings. The candied celery was a home run and was balanced by the funk of the Maytag Blue. Easy to see these being a bar favorite.

Blistered Shishito Peppers [$11]

White soy, Cape May sea salt

Shishitos aren't the most photogenic, but they're always satisfying. With a bit of salt and white soy, the smokiness of the shishito peppers make for an addictive summer snack. And they say about one in twenty are spicy so that's always a fun game to play, especially with a few good drinks in hand.

So if you've ever wondered what LBI has to offer at night, Daddy O has your answer. Head to their rooftop bar and enjoy the sea breeze with some rum or a few margs. It'll be the perfect nightcap to a long day at the beach.

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

Daddy O Rooftop Bar

4401 Long Beach Blvd.

Brant Beach, NJ 08008

(609) 494-1300

www.daddyohotellbi.com

Vesper Review

On Sydenham Street between 15th/16th and Walnut/Locust streets, Vesper is hidden away in the heart of Center City. And shouldn't that be the case? After all, it is a supper club with a speakeasy hidden within (psst: it's behind the bookcase by the hostess stand). In 1901, the original Vesper club was chartered by the Mummers and throughout the next century, it was home to folks seeking reprieve from Prohibition with bathtub gin stills and mob ties leaving their mark. In 2015, the trio of Brendan Smith, Chuck Ercole, and John Barry re-imagined Vesper to be a Philly destination to enjoy a refined night out, without any pretension. 

The GF and I were invited along with Philly Chit Chat, Philly Food Girl, Philly Meatstagram, and Philly Food Porn to try Executive Chef Corey Mullen's latest creations. We started off at the bar and enjoyed some properly made drinks, before heading to the main dining room. 

Clockwise from Top Right: Whiskey Smash | Old Fashioned | Moscow Mule | Vesper [$13 each]

The eponymous Vesper cocktail was smooth and boozy, with Bluecoat Gin featured along with vodka and Cocchi Americano. I enjoyed the Whiskey Smash, which had the bite of whiskey, muddled in the fashion of a Mint Julep with a citrusy twist. And who can say no to a properly made Old Fashioned or the ginger effervescence of a Moscow Mule? 

Bread Service

Bread service consists of house-baked bread - warm, crusty, and fluffy within. A pat of chive butter melted easily and created a satisfying start to the meal.

Caprese Tower [$12]
Broken balsamic, basil oil

The meal proper started off with a tower of thick-cut and ripe tomatoes, stacked with fresh mozzarella. Balsamic and basil oil drizzle complemented each bite, providing a twist on the classic caprese.  

Scallops & Chorizo

Skewers of savory-sweet scallops and house-smoked chorizo provided a nice interplay between textures and tastes, with red pepper providing a fresh reprieve. Oh, and the scallops were from Hokkaido, giving you a sense of the quality of ingredients available at Vesper.

Hog Wings [$12]
House-made spicy honey BBQ, summer slaw

One of the big hits of the night had to be the hog wings. Currently off-menu and soon to be featured on both the regular menu and during Happy Hour, these are a must. Properly frenched in lollipop fashion, these nuggets of pork joy are tender as can be and will fall off the bone in one fell swoop. The spicy sauce is tempered by honey and the summer slaw of watermelon radish, carrots, and parsnips provided a countervailing element to the pork. 

Lobster Ravioli [$28]
Sauteed leeks, roasted spring squash

Lobster ravioli were generously portioned and cooked nicely al dente. The sauce was rich and smoky, with the tender, sweet lobster still shining through. The sauteed leeks and roasted spring squash provided even more depth to each bite. 

Chilean Seabass [$38]
Rehydrated cherry risotto, pistachio pesto 

PhillyFoodGirl and I both remarked that we could not get enough of the Chilean sea bass. A stunner of a dish and possibly the best of the night, the fish was cooked perfectly. Delicately seared and firm, yet flaky, Chef Mullen's deft touch with the seasoning on the fish was reasonable considering the punch of flavor from the rich risotto and flavorful pistachio pesto. Definitely coming back for this! 

Seared Lamb Loin [$32]
Ratatouille 

Lamb loin cut like butter and easily ate like filet, with the light, grassy notes reminding you this was lamb. The bed of ratatouille was sweet, earthy, and had enough acid to counter the lamb.

Duroc Pork Rib Chop [$36]
Potato and Swiss Chard Gratin

Vesper doesn't kid around with the quality of its ingredients. The brined Duroc Pork Rib Chop was moist, juicy, and nicely crusted on the exterior. And the potato and swiss chard gratin? Pure heaven, with the swiss chard almost eating like creamed spinach, but with more texture, especially with the potato gratin and crusted mozzarella on top. Even if you don't get this dish, you'd be remiss if you didn't order the gratin as a side!  

Chocolate Cake & Cheesecake 

At this point we were clearly stuffed, but dessert came in the form of a chocolate cake that was light, moist, and had a decadent ganache. The cheesecake was a clear winner in my book as well. So much so that it stacks up with Junior's in NY. It had just the right amount of tang and creaminess, with an ephemeral texture that made me think there was ricotta involved. So light in fact, it almost felt as though it evaporated upon mastication. If only that were the case with the waistline after a night like this.  

Chef Mullen's clearly killing it in the kitchen and service was beyond reproach. I know I'll be by again to check out the speakeasy downstairs, perhaps after popping in for some hog wings during Happy Hour. Then again, I can easily see that turning into another night salivating over more of the Chilean Sea bass and and cheesecake. 

FTC Disclaimer: I was invited to this tasting as a guest of Vesper & Stacey Kracher. Regardless, my opinions are mine alone and, therefore, unbiased.

Santucci's Pizza Review [2]

Until I received a menu in my mailbox, I never realized Santucci's had opened up an outpost on North Broad. Better yet, stamped on the front was a note saying they could deliver their delicious square pies right to my door. So it literally took just a day for me to place my first order to see how their pies would stand up to delivery. 

Fried Mozzarella w/ Marinara [ $7]

The GF and I are big fans of their homemade fried mozzarella sticks. Huge chunks of fresh mozzarella were expertly fried in Italian bread crumbs and held up well to delivery. The marinara wasn't overly sweet and clearly housemade as well. 

6 Garlic Parmesan Wings [$7.10]

The garlic parm wings were well-cooked - crisp and juicy. They were slathered in garlic butter and studded with plenty of salty parm. 

Chicken Fingers w/ Hand-Cut Fries [$9]

The GF and I love the fact that all of Santucci's dishes are homemade. So we knew the chicken fingers would be legit. They were juicy and well-seasoned, though unfortunately a bit limp rather than crispy due to the extra steaming in the takeout box. Similarly, the hand-cut fries were limp as well, but still tasty. The accompanying stone-ground honey mustard was killer though - I could drink it for days. 

Large "The Works" Square Pizza [$19]

Extra cheese, pepperoni, sausage, green peppers, mushrooms, onions 

But the star of the show? Perfect. Ten rectangular slices of heaven awaited us upon delivery. The crisp and lightly buttery dough was topped with plenty of cheese, toppings, and Santucci's marinara. 

So if you live in the Fairmount area, don't forget to hit up Santucci's if you've got a hankering for a proper tomato slice. Keep in mind though - cash only! 

Craftsman Row Saloon Fall Feast Event

Located in Philly's Jeweler's Row, Craftsman Row Saloon is nearing its one year anniversary with owners George and Vasiliki Tsiouris at the helm. Yes, the same brother and sister duo that brought you Midtown Village hotspots Opa and Drury Beer Garden! 

I was able to stop by for a media event to try out their bar menu, along with a few seasonal drinks and surprises! 

The drinks were definitely on trend. From Pumpkin White Russians (callin' all my #PSL girls) to caramel apple spiced cocktails to whet and warm your palate, Craftsman Row Saloon has got your Happy Hours covered in seasonal delight! 

With saloon as part of its name, Craftsman Row has plenty of bar bites to keep you satiated. Chili chip nachos will set you right on Game Day. And who doesn't like homemade mozzarella sticks? Be sure to take your pick between their French Onion soup and brisket mac n cheese - either of which will give you a taste of homemade flavors.

There are also a variety of burgers on Craftsman's menu. Rep' South Philly with the "Stallone," which features smashed burger patties, ham, genoa salami, capicola, sharp provolone, and red pepper relish. The Mac Daddy is clearly a crowd pleaser with gooey mac oozing out from the griddled patties. Fried chicken's also on the menu, with a Southern-style biscuit on the side. Speaking of sides - the buffalo cauliflower bites are a sleeper hit! 

So if you're looking for a Game Day bar or Happy Hour spot, make sure to give Craftsman Row Saloon a try! There's plenty of room and the bartenders are friendly. Definitely a bright spot considering Jeweler's Row isn't known for being an oasis of food and drink. 

FTC Disclaimer; I attended a media preview event hosted by Bondfire Media. Thanks to Marie for the invite. Regardless, my opinions are mine alone and, therefore, unbiased. 

Soprano's Trattoria: Broomall Review

The GF and I were house sitting in Newton Square - which is the 'burbs for all you non-Philly folk. So we decided to get some takeout from Soprano's Trattoria - highly rated in nearby Broomall, PA.

Bowtie Pasta [$11.95]
Chicken, broccoli rabe

The bowtie were nicely al dente, but could have used a bit more seasoning on the pasta itself . The grilled chicken bits were a bit small, but were accented by garlic and oil. The bits of bitter broccoli rabe were nice - they provided additional hints of garlic.

In typical Italian fashoin, honey-oat wheat bread and a sesame-seeded roll were provided to complete our carbo-loading feast.

Chicken Cutlet Sandwich [$8.95]
Broccoli rabe, provolone 
  

The chicken cutlet sandwich was pretty good - the broccoli rabe was a nicely bitter counterpoint to the sharp provolone and the abundant fried chicken cutlet. The bread was fresh, but something was missing to tie it all together - a sauce or some oil - it was drier than I would've liked.

Onion Rings [$4.95]
 

Now there are definitely no complaints about the house-made onion rings. Expertly fried, the onion still had a bit of bite without any of the after-taste. Better yet, these were not greasy at all - I could've easily eaten another order of these. 

Soprano Fries [$3.95]
 

The Soprano fries were steak-cut and had some seasoning on them - Cajun? I couldn't really tell because it wasn't very pronounced. The fries were crisp on the outside and creamy within though. 

Chicken Wings 
 

As an added bonus, because our order was above $25, Soprano's sent over 5 free chicken wings. While they weren't as crisp as I normally like wings to be, they were substantial, well-seasoned, and juicy. 

The delivery guy was awesome - it was late at night and if you know how the 'burbs are - finding houses are a bit difficult. He took the time to make sure our food got here regardless. Soprano's has a second location on South Broad at the Bellevue food court if you're looking for American-Italian fare in the city. Do get those onion rings! 

Soprano's Trattoria
3072 W. Chester Pike
Broomall, PA 19008
(610) 359-9355 
www.sopranoscatering.net

Bistro Southeast Review [2]

In the Graduate Hospital area, I highly recommend Bistro Southeast for their Asian-inspired sandwiches at more-than affordable prices. You definitely get the sense that it's a family-owned business, with long ties to the Philadelphia food scene. In fact, owner Troy Eap's sister owns highly regarded Artisan Boulanger in South Philly. So when Troy (pictured on the bottom right) invited me down to check out the distinct dinner menu, there was no hesitation on my part!  

Simply designed, there are plenty of tables at Bistro Southeast for diners to enjoy their amalgamation of Southeast Asian and Cajun flavors - Casian, if you will! 

Shrimp Summer Roll [$5.95]

The GF came along for the ride this time and she was so glad she did. We started off with the summer rolls, which featured crisp veggies, fragrant herbs, and snappy shrimp. They came with a duo of hoisin and mint cilantro sauces. Wonderful start to the meal. 

Thai Sweet Chili Wings [$6.95]

The Thai sweet chili wings are a must order in my mind and possibly better than the ones at Cheu Noodle Bar. Perfectly crisp, with some kick to the Thai chili sauce, the cilantro helped to cut through the sticky sweetness of each bite. 

Combo #2 - Shrimp Boil [$24.95]
1 lb. shrimp, 1 lb. clams, sausage, corn, potatoes

If you're stopping by for dinner, you obviously have to try one of their boils. Potatoes, corn, sausage, shrimp and/or clams are steamed together with butter, garlic, and Casian spices to maintain moistness and optimal seasoning. The potatoes still had bite and the sausage had wonderful snap to it. The clams were perfect little morsels of butter and brine, but the star of the boil was the head-on shrimp. The juicy bits of head fat were inundated with that buttery Casian flavor. A squirt of lime to provide some acid and countervailing balance? Heaven. Not exactly date food because you'll require multiple napkins and wetnaps, but what better way to test whether you're with the right person?

Fried Cheesecake [$6.95]

Asian restaurants aren't known for their desserts, but I appreciated that Bistro Southeast tries with their deep-fried cheesecake. Crisply fried and not overly doughy, the cheesecake still maintained its consistency within. Dragonfruit slices and rambutan provided some light and subtly sweetness as well. 

So if you're in the Graduate Hospital area or are craving Cajun flavors, be sure to check out Bistro Southeast! If you see Troy, don't hesitate to chat him up because he's a joy to speak with and will treat you like family.Pro-tip: If you check in on Facebook or Yelp, there's a 10% discount as well. 

Lazaro's Pizza Review [2]

Lazaro's is a favorite of ours for takeout pizza. Only downside? It's cash only, but delivery is usually quick! And I was recently in the mood for a Sicilian pie so I was interested to see their take on this classic.

Mozzarella Sticks ($4.75)

 

The GF is a sucker for mozzarella sticks, so we had to get those. Surrounded by a well-seasoned bread crumb crust, the mozzarella oozed out. Nice.

Cheese Whiz Fries ($3.50)

We asked for a side of whiz for our cheese fries. The spuds were fried crisp and the whiz was appropriately salty and gooey. Nothing wrong here.

Buffalo Wings [6] ($4)

The buffalo wings were slightly crisp, juicy, and moist. Ordered mild, they didn't have the typical buffalo flavoring. Rather, the wings had a sweet glaze with some slight heat. 

Chicken Cutlet Sub ($7.50)
Provolone, lettuce, tomato, mayo

The GF went with a half order of the chicken cutlet sub, which gives you a sense of what a foot long looks like. I think they've got a larger ruler than most! The bread was soft, pliant, and housed crisp, juicy chicken cutlets, fresh lettuce, and ripe tomatoes. The mayo ad sharp provolone really made each bite. 

Sicilian Pie ($16)
Half cheese, half white 
  

But I was here for the Sicilian pie, which they were able to do half regular cheese and half white. While the pie was fresh, the dough wasn't as buttery as I normally like it. Still, the crust had toasted sesame seeds crusted throughout which gave it extra texture and a nutty taste.

Cheese Sicilian
Fresh tomato sauce, mozzarella 
  

There was plenty of cheese for the regular Sicilian, with a sweet tangy marinara underneath.

White Sicilian
Ricotta, mozzarella, garlic, EVOO
  

The white Sicilian was money, with the garlic notes really coming through, with salty mozzarella and creamy ricotta strewn about. A drizzle of EVOO helped to make each bite really rich. 

It's clear to see why Lazaro's is a hit in Philly. Their regular slices and sandwiches are always on point, but their take on a Sicilian is just as delicious. 

Cheu Noodle Bar Review

The melange of all things Jewish and Asian isn't just with relationships (yes, I went there!). The juxtaposition of cuisines is offered from the mind of Chef Ben Puchowitz, who previously helmed the kitchen of the recently shuttered, but reknowned BYO Matyson. And in 2013, he put his global approach on display by opening up Cheu Noodle Bar.

This isn't Philly's version of Chef Andy Ricker of Pok Pok fame. In other words, this isn't just a non-Asian chef who's simply doing great Asian food. It's a true melange of cuisines. And why not? There are common and, more importantly, complementary elements from both ends of the culinary spectrum.

And with the newly opened Bing Bing Dim Sum from the partnership of Chef Puchowitz and Shawn Darragh, I thought it was high time I finished up this review of the original Puchowitz-Darragh production!

White Peach Mint Iced Tea [$3]

While the mint could have been more pronounced, I appreciated the unsweetened and subtly saccharine approach of the white peach iced tea.

Cheu Fries [$8]
Miso truffle aioli, fish flake
  

The Cheu fries featured smoky bonito fish flakes on top. Asian poutine? Count me in! While the oft-decried combo of cheese and fish wasn't in this dish, an umami-laden blend of miso truffle aioli replaced the curds. Perhaps a nod to the way the Japanese love mayo with pretty much everything? The fries could have been a bit more crisp, but each bite offered the epitome of umami.

Black Garlic Wings [$10]
Shisito peppers, lime, cilantro
  

If there's one dish to try besides the ramen, it's the black garlic wings. There's a bright punch of flavor from the juicy wings - spicy, sweet, salty, and savory - it's all there. The black garlic definitely emphasizes the sweet and savory elements, but it's the combination of cilantro and lime that really makes the dish. There's some additional texture coming from the sesame seeds and the accompanying shishito peppers are nicely smoky. 

Pork Belly Bun [$3]

We decided to try one of each of their buns as well. Obviously the pork belly is always a must order for me. Realistically though, this was not the best iteration I've had. The pork was definitely gluttonous and had heft, but there was a lack of seasoning that rendered the flavor and texture of the pork rather one note. I definitely prefer the traditional bun as well.

Cheeseburger Bun [$3]
 

To their credit, this was a decently moist slider. However, for $3, it seemed rather lackluster.

Mushroom Bun [$3]
 

The shiitake mushroom bun was nice and offered prototypical flavors founded in most Asian mushroom-based dishes. 

Yakisoba 2.0 [$13]
Shrimp, shiso verde, charred corn, radish 
  

The GF really enjoyed the yakisoba, especially with the addition of the charred corn and thinly sliced radish. The shiso verde and scallions helped to cut through the richness of the well-coated and al dente noodles, with juicy bits of shrimp studded throughout.

Brisket Ramen [$13] with Pork Belly [$3]
Matzo ball, kimchi, sesame chili broth
  

If there's something to get at Cheu Noodle Bar, I would recommend the brisket ramen, with the added addition of pork belly. Might be going overboard on my end, but come on now, does it get better than this marriage of Jew-Asian cuisine. You've got pungent kimchi providing some balance to the weight of the matzo ball. The richness of the pork belly and the broth is punched up by the textural beefiness of the brisket. The noodles have good bite and seem to soak up the umami of the broth.

The vibe of Cheu Noodle Bar is a bit hipster-Brooklyn-too-cool-for-school, with fairly perfunctory service. But with creative takes on comfort cuisine, who cares? Do try the black garlic wings and definitely slurp down that ramen!