Restaurant Chat: Pre-Thanksgiving edition

Good afternoon, my hungry friends, and welcome back to this holiday edition of the Philly food chat that gobbles back. So, are you all saving yourselves for stuffing? I’m still working ‘til Wednesday a.m., and I know I’m already having a hard time focusing, what with all the T-Day preparations that are waiting to be done. I’ve got 17 coming for grilled bird Thursday, and my shopping and cooking shoes aren’t even warm yet. So, anyone out there have a killer source for cranberries they have to share? Any strategies for making it out of the Reading Terminal alive? I have been doing my share of eating, though, in the past week, and we can try again at the Crumb Tracker quiz. Name the three places I ate these meals in the past week, and win a signed copy of my book: 1) A “five pack” of sliders; 2) perhaps the best $19 lunch deal in town (hint: it is at least “up” there.); 3) spicy “butter” chicken.

On a side note, I have a little bone to pick with the folks at MenuPages.com. It came to my attention last week that someone had been writing bogus “reviews” and posting them under a semblance of my name (C. Laban) on MenuPages.com, which is often one of the first websites to come up on google. The one I saw had me likening a meal at Buddakan to “rubbish” with “all the refinement of a Hungry Man Meal.” Firstly, I have my own criticisms of Buddakan – but these aren’t mine. I never publish my reviews on any website other than philly.com. When I contacted the company, they agreed to remove the review, but the CEO of “Slick City Media”, Greg Barton, insisted he still believed the “review was genuine.” Obviously, Mr. Barton has a different idea of what constitutes a “genuine” review (i.e. imposters OK) from me. But it’s just a healthy reminder than anyone with access to a keyboard and a chat page can write anything they want. Be wary of where you get your restaurant advice....

1. Tavern 17 2. XIX Restaurant 3. Karma

Great guesses, Priscilla, and you're almost right. Missing one of 'em...

Hi Craig, I know you grill your bird. What kind of gravy or sauce do you serve ?

Jeff - I always make a good strong stock ahead of Thanksgiving, and make a classic butter-roux gravy as a base. Then, I fortify it before dinner with reduced juices from the drip pan beneath my grilling bird. It has an amazing flavor (as do the heirloom carrots and long neck garlic heads I keep in that pan), and it's a nice "shortcut" that doesn't sacrifice flavor.

Hey CL, I am a man who's great aunt used to make the best slovak food. Now I find myself looking for a great slovak meal, particularly chicken poperkash (sp?). Any idea where I can find some great slovak food?

Welcome Mr. Assassin: There is not, unfortunately, a lot of good Slovak choices around here. We do have a nice Balkan place (Balkan Express near Gray's Ferry), a worthy Polish buffet (Syrenka in Port Richmond), and a Hungarian place called Blue Danube in the Chambersburg neighborhood of Trenton. But very very little paprikash around here. Anyone want to chime in with a recommendation?

Craig, I work part time in the Reading Terminal, and I'm just happy to say that I'm not in there today.

What, Dan P.? No holiday cheer? There is something about the single-minded energy of that RTM throng I truly enjoy experiencing once a year. It is one of the few moments annually - sights, sounds, tastes -that can be replicated in only one place on earth. Granted, it's not a great time to "browse". But if you know what you're there for, it's a real energizer.

(1) Tavern 17; (2) Nineteen; (3)Bindi

You're missing one, too...

last week no one solved one of the crumb trackers and i was wondering if i knew it...the meal on temple's campus was at KoJa? and this week, the sliders are at north bowl?

Once again, someone got a Crumb Tracker clue right, one week late. Yes, KoJa, that old truck favorite across from Wharton, has stepped up to a storefront in North Philly with a quick-serve Korean across from Temple. I thought it was quite taste and cheap. The Bulgogi wrap sandwich was especially good - tender shreds of beef and onion with that good, salty, sweet, sesame, soy marinade.

Well, I do appreciate the energy, but I takes a lot out of you when you're dealing with the throngs from the other side of the counter. Plus, forget about finding a place to sit down for my lunch break.

Caffeine-up, Dan P. It's for the good of the city.

(1) Tavern 17; (2) Nineteen; (3) Tandoor & Dosa

Missing one....still! And this is the BEST butter chicken.

(1) Tavern 17; (2) Nineteen; (3)Passage to India and if I'm wrong on this one I'm calling Stephen Rae to find out where you ate lunch together.

Django Fett - Stephen Rea would NEVER divulge my secrets!! And no, that isn't right.

I was on the train and saw a woman with a self-heating latte. It scared me to death. She said she purchased it at shoprite. Have you ever seen or heard of this?

Jamie - that sounds so Apollo 13. And very scary. What is our coffee world coming to? On this topic, we just did a major test of home espresso machines that is schedule to run on Dec. 6. Stay tuned, and hold on to your frothers...

Ok, #3 = Palace at the Ben?

Okay, maybe #3 is Palace at the Ben? Even if it isn't, have there been any first impressions? It always smells good when I walk by.

Ok, folks, I thought this was the easy one, 'cause I'm in the holiday spirit - but NO. Also, I had one lunch at Palace at the Ben a while ago. Beautiful dining room. Food was not bad, not great, a little too heavy on the creaminess. The service was a disaster - we seemed to have two waiters who were in mid-tiff, bickering with each other in the dining room, putting things on our table, and then removing them out of spite. Also, I find their customer approach - assuming that everyone there has never in their lives eaten Indian food, and is automatically afraid of the spice - to be a bit naive. It's condescending.

#3 can't be Cafe Spice, can it?

No, Ed. It can't be Cafe Spice.

That paella you described for last week's crumb tracker sounded quite tasty, care to divulge where it came from?

Yes, it came from Tinto, which put on a spectacular tasting menu for a birthday party of 8 (hey, I got invited to someone else's free meal for a change!!) It was great, full of tender rabbit, chorizo and buttery head-on shrimp. Rice cooked perfectly. It was just one of a zillion highlights. That kitchen is on fuego.

(1) Tavern 17; (2) Nineteen; (3)Tiffin

Hurray!! Someone finally got it. Yes, Tiffin's butter chicken - essentially tikka masala, but with dark meat instead of white - is fabulous. The meat is so amazingly tender, not tough and chewy as stewy chicken can sometimes be, and I could still taste a smokey roast flavor from the tandoori. I understand that Tiffin has opened its upstairs dining room, and though I haven't seen it, people tell me it's pretty nice.

Hi Craig, How are the sliders at Tavern 17? I generally order them everywhere that has them. In fact, I tried some really good ones at Alfa last week. If you have not tried them with a basket of their fries (both plain and sweet potato), it is a must.

Well, the sliders at Tavern 17 were sort of disappointing. Five very different preparations - a crab cake, a roast pork, a traditional burger, a lamb burger, and braised shortribs - but somehow, underneath those five generic buns, they were blandified. Sort of dry. It must be very hard to do five different preparations at once in a way that is still fresh, tasty and distinct. But the only one of these that had any personality was the lamb burger, which came with kind of cucumber feta dressing. Liked the sleek modern look of this made-over hotel venue in the old Warwick. But you need more than just a concept to make it taste good. The ahi tuna tartare was worthwhile.

#3, Lovash!! as in #1) Tavern 17, #2) XIX #3) Lovash

Attyfood - we already have a Crumb Tracker for this week. Django Fett - please email me at claban@phillynews.com with your mailing information.

Can you explain to me why restaurants feel compelled to blast music when diners are eating? I've had this experience recently at Cochon, Coquette, Little Fish to name a few. It is highly distracting and takes away from the experience of dining and having a conversation.

No, Diane, I've never been able to totally explain this. I understand the idea that music can set an identity and mood (as I recall, Xochitl had one of the more interesting music selections I've seen), but it makes no sense to turn it up so loud folks can't talk. Some people might find it stokes an energy. I find it takes away from enjoyment of the meal.

Craig, a follow up to being wary of where you get your "advice". In your Sunday review of Bluefin, you theorized that some zealous regulars could have skewed the Zagat rating of the place. In your experiences, is this a more common experience that one might think?

PSM - while I do think Zagat has some better filters for nonsense reviews than many other outlets, there is a tremendous swing in the number of respondents per restaurant. I've heard that the more popular places, like the Starr restaurants, get something like 5,000 comments, while a little place like Bluefin might get fewer than 100. Which one is more accurate depends on where you sit. In my opinion, one good reliable voice you know is probably more meaningful than the average from hundreds you don't. Then again, you all know I'm probably biased.

Craig - Have you been to Valanni in the Gayborhood? I have been there a few times recently and have been amazed at their specials. What do you think?

Jack - it's been a long while since I visited Valanni. But it has survived and thrived for several years They must be doing something right. What were some of your recent highlights there?

Speaking of Bluefin, ever go to Lai Lai Garden out in Montgomery County.. Great Sushi and full Chinese and Japanese menu... I can't recall seeing you review it

Pogo - I've never reviewed Lai Lai, though it's intriguingly huge and upscale. I had been several years ago and it was fine, but not spectacular. Seemed like more of a banquet space, and I'm always wary of the Asia-Plex restaurants that try to do it all. It's hard to do one thing right, like make sushi, let alone conduct a full-on Cantonese banquet. I should definitely give it another try some day.

Most recently they had a great lobster cheddar omlett for bruch, also had saffron scallops a few weeks ago on a week night. Everything has such potent flavors and seems perfectly prepared. i came away wanting to go back the next night to see what else they had!

Sounds good, Jack. I haven't been since the original chef, Evan Turney, moved over to Mercato.

I had the pleasure of eating at ZOT this past weekend. As your review indicated it is a step above the other belgian cafes. Still, I was pleasantly surprised by a wonderful meal. Great atmosphere, great waitress who really knew her stuff and a special Pheasant dish that made me rethink my distaste for poultry while dining out. And the pot de creme was the perfect richness, leaving me wanting more. I Just want to be sure your readers don't overlook it as just a belgian bar.

Well there are plenty of Belgian places now competing for your mussel-and-frite dollars, but I have to agree that Zot is currently one of the best. Glad you enjoyed it.

I had the most marvelous meal at Blue Sage a vegetarian restaurant in Southampton. The flavors they used were delish. Have you eaten there?

Yes, Sophie, Blue Sage is one of my old favorites, and they do an excellent job of creative vegetarian touched with some exotic Latin and Asian flavors - while eschewing the tofu/seitan/tempeh genre that scares so many people away. The chef there, Michael Jackson, has a very loyal following, and for good reason. But it is a tiny place in an out of the way strip mall. The waits (and noise) are often hard to deal with.

The sweet potatoe soup with peanuts is fabulosity.

Okay, I'll make the drive for that.

Hey Craig, After my experience at Reading Terminal last year (which was my fault going at 1pm and expecting to dash in and out) I'm heading to the Headhouse market at 10am sharp to get my bird from Griggstown poultry. It did cost a small fortune but everything I've bought from them has been top notch. And if it is overcrowded I can escape a lot quicker than the Market.

Bob, I've become a quick fan of that Headhouse Market, too, but tradition is tradition, and I think the RTM is still the most complete one-stop-quality-shop in town when you're cooking for a crowd. And that HeadHouse market can become a madhouse, too!

Dan P. - yes, Blimpy Burger is the small burger bomb. My first "gourmet" experience in college, and the perfect fuel (hamburger grease is the Original bio-diesel) to endure a cold afternoon of football in the Big House. Alas, it wasn't our year this year, and though I'll miss the classy guy Lloyd Carr has been. Are we getting a dose of Les Miles next? A little Cajun spice might pep those guys up...then again, I'll leave that for the Sports Guys to chat about.

Just wanted to say Happy Thanksgiving...and Congrats to Jimmy Rollins!!!

Yes, Marty - thanks for reminding us why we Philadelphians have so much to be thankful for. A great place to shop, cook, and eat - and an MVP, too! ON that note, I hearby vote to end this chat so I can finish my column and start shopping and cooking for the big day. May you all survive the massive dose of tryptophan in good cheer, and come back here next week ready to chat. Until then, be well and Happy Thanksgiving!