ldle hands are definitely not the devil’s workshop as far as Anthony Renzulli is concerned. Finding himself mostly unoccupied one day four years ago, the Passyunk Square occupant took to the kitchen at Grumpy’s Bar, 1525 S. Ninth St., and initiated his culinary journey, a blessing that has led to his ownership status at Antney’s Grub, 2655 S. Juniper St.
Life never stops presenting one with choices, especially with regards to selecting a dining experience in South Philly. Fully mindful of the value of diners’ time and the rewarding ease that an exchange with a patron could produce, T De Luca has worked hard to make Ti Penso, 2108 South St., a destination for feasting on fine good and imbibing the milk of human kindness.
Due to their amazing track records as restaurateurs, including ownership of Cantina Los Caballitos, 1651 E. Passyunk Ave., and Royal Tavern, 937 E. Passyunk Ave., Ashley Thomas had long yearned to open a location with Dave Frank and Stephen Simons, deeming that possibility “a one-of-a-kind learning experience.”
Heightened awareness of the power behind healthy lifestyle decisions should receive praise regardless of the age at which someone obtains it. Being well-informed at a very young age can often prove rare, thus making realizations that much more valuable. At five, Rachel Klein adopted a vegetarian diet, a move that initiated her entry into the world of cooking.
A few days after the massive blizzard of January 1996, I wrote a column called “Blizzard Dream Food.” I had been snow-bound for days when all of a sudden who should appear in my kitchen but Julia Child. “Phyllis, dearie, you have been cooking and running the dishwasher day and night. You need a break. Just click your heels together three times and all your favorite dishes from Philadelphia restaurants will appear on your kitchen table,” she said.
French children are sometimes given radishes with butter or pain perdu, which means “lost bread,” but is actually French toast, as an after-school snack. Some may think radishes with butter is strange, but I first sampled this appetizer in France, and it is actually quite tasty.
Happy hour has become as popular as Sunday brunch. It seems every restaurant, from pubs to casual spots and high-end places, is offering lower prices during a set time.