Crème Brûlée Bistro and Cafe’s Turkish Shakshuka

From his humble be­gin­nings in Mex­ico to his joy­ful jour­neys throughout the United States, in­clud­ing not­able em­ploy­ment at New York City’s Fin­an­ci­er Pa­tis­ser­ie and Wynn Las Ve­gas, Ar­mando Tapia has tire­lessly sought to evolve as a culin­ary artist.

  • The Tapia Family

From his humble be­gin­nings in Mex­ico to his joy­ful jour­neys throughout the United States, in­clud­ing not­able em­ploy­ment at New York City’s Fin­an­ci­er Pa­tis­ser­ie and Wynn Las Ve­gas, Ar­mando Tapia has tire­lessly sought to evolve as a culin­ary artist. Even when hit­ting upon re­li­able re­cipes, he has de­sired to give homage to his fam­ily’s in­tense ad­mir­a­tion for bet­ter­ing one­self by pon­der­ing how his cre­ations might prove more ap­peal­ing. In Oc­to­ber, two months after he and four re­l­at­ives opened Crème Brûl&ea­cute;e Bis­tro and Cafe, the 33-year-old made good on his per­son­al prom­ise to grow, ex­pand­ing its menu bey­ond items such as crepes, French toast and waffles to be­come a wel­come ad­di­tion to Dickin­son Square West. 

“To open something like this was a huge goal,” the res­id­ent of the 600 block of Mor­ris Street said from the quaint es­tab­lish­ment. “I’ve been all around this coun­try for jobs, and it’s nice to have a busi­ness like this in a great neigh­bor­hood.”

The proud co-own­er, whose ad­di­tion­al vo­ca­tion­al treks in­clude time in Geor­gia, Michigan and Ore­gon, has en­joyed the last six months as a re­mind­er of how well he and his kin com­mu­nic­ate, as his wife, sis­ter-in-law, and two broth­ers join him in of­fer­ing an eth­nic­ally di­verse menu. Their ef­forts have res­ul­ted in ex­cel­lent con­nec­tions with cus­tom­ers and fall place­ment on Eat­er Philly’s list of es­sen­tial Phil­adelphia baker­ies. 

“That was a great mo­ment for us to have re­cog­ni­tion so early in­to our time here,” Tapia, who opened the site one month after mov­ing to Phil­adelphia, said. “That really gave us the ex­tra push to be­lieve in ourselves.”

Be­cause of his re­l­at­ives’ vast in­dustry ex­per­i­ence, the fam­ily re­lies on ac­cu­mu­lated wis­dom and fond memor­ies of child­hood to in­fuse each cre­ation with care and love, an ap­proach that will likely win over the hearts of those look­ing to make sweet Valentine’s Day pur­chases. That man­ner of think­ing also in­spired the Tapi­as’ re­cipe se­lec­tion, with the neigh­bor­hood new­comers elect­ing to share the steps to pre­par­ing Turk­ish Shakshuka.

“We are very happy to let your read­ers know about this,” broth­er Dario said of the dish that yields auto­mat­ic re­mind­ers of their up­bring­ing and time spent with moth­er Mar­gar­ita Torres and grand­moth­er Fran­cis­ca Pablo. “We have good memor­ies of eat­ing it and hope that they will like it, too.” 

In­gredi­ents: 

1 quart of chopped onions
3 ta­ble­spoons of chopped gar­lic
1 quart of red pep­pers
1 quart of fresh to­ma­toes
2 cans of whole to­ma­toes
4 ounces of paprika
3 ounces of cumin
1 bunch of cil­antro
2 poached eggs

Dir­ec­tions: 

Saut&ea­cute; the onions in a very hot pan. Add the gar­lic and pep­pers. Saut&ea­cute; three to four more minutes. In­cor­por­ate the spices, and toast for a few more minutes. 

Add the to­ma­toes, and let everything cook for about 30 more minutes. Add the cil­antro, and al­low the item to cool. Top with the poached eggs. 

Crème Brûl&ea­cute;e Bis­tro and Cafe

1800 S. Fourth St. 
Opened: Aug. 8, 2016
Own­ers: The Tapia Fam­ily
215-334-9000


Share:

You can reach at jmyers@southphillyreview.com.