By Phyllis Stein-Novack
Next week marks St. Patrick’s Day and it’s just in time, as Philly Beer Weekend kicks off tomorrow. Why do we associate the Irish with beer? Don’t know, but I do so love a pint of Guinness.
FOOD & DRINK > RESTAURANT REVIEWS
By Phyllis Stein-Novack
Center City’s newest steakhouse is Chops, which joined an ever-growing list of restaurants where carnivores have their day. It opened last month on the site of the breathtakingly beautiful Oceanaire, an upscale fishhouse that sank about a year ago.
Potatoes are one of those foods that goes well with any meal, any time of the day. Hash browns often are paired with popular morning items such as eggs, pancakes or french toast. When combined with veggies, cheese and a sprinkling of cornflakes, the crunch that comes is a welcome side to the evening’s main course.
By Phyllis Stein-Novack
Beethoven said "only the pure of heart can make a good soup." These are lovely words to muse upon, especially when purchasing ingredients for soup. Sometimes one ingredient will inspire me to simmer a pot or a restaurant.
Can a restaurant that served mediocre food four months ago offer splendid, tasty, fresh dishes just by changing its menu? As my Pennsylvania Dutch friends say, “You bet.”
I always enjoy hearing from readers. Last week, I reviewed Zavino Wine Bar...
My sister Sandy (Nurse Betty) arrived last week to help me (Nurse Ratched) care for Edward (the invalid). Unlike Moliere’s character, his condition is anything but imaginary. Nursing a broken ankle is misery. For the past month, I have dined alone for reviews, which I enjoyed very much, but I looked forward to Sandy’s company and conversation.
