STAFF FAVORITES
When you walk into Pitango, you will be greeted by a sleek interior with blown glass light fixtures, and a glass counter that encases 20 metal containers, all brimming with some truly tasty gelatos and sorbets. Despite the modernity of the decor, the posters that adorn the wall ensures that Pitango promises authentic gelato, without all the modern -day additives.
Pitango uses organic milk, sugar, fruits, and nuts in their gelatos and sorbets, and no artificial flavoring or color. The base for each gelato and sorbet comes from their farm in Pennsylvania and is then delivered to each of their five locations in the DC Metropolitan area. Each location churns the gelato and sorbet fresh in the store before placing it in separate canisters to be kept at the perfect temperature of 14 degrees Fahrenheit. Before serving to the customer, the Pitango server whips and molds the gelato or sorbet to ensure a creamy and smooth texture.
Celiac disease is an auto-immune disease that directly affects the small intestine and the digestive process it goes through. The trigger to this is gluten, a protein found in wheat, rye and barley and when consumed by a person with celiac disease, the person’s immune system responds to it by attacking the small intestine and disabling the ability to absorb nutrients. Since gluten can be found in the obvious culprits such as bread, pastas and pastries, it can hide in not so obvious places such as chocolates, pasta sauces, and seasonings.
Chef Coppedge, in his attempt to explore and learn about the disorder, has developed a great companion to those living with a gluten-allergy, Gluten-Free Baking. Full of great insight, information and gluten-free recipes, this book will also teach you how the combination of different flour blends will result in a better baked product.
Since I can remember, there has always been a bottle of Veuve Clicquot Champagne at our family gatherings. There was Veuve at my parent’s wedding, my brother’s wedding, and when I graduated college. There was Veuve for Christmases, New Years, and even birthday brunches. Although my family have used it a lot to ring in our celebrations, the Veuve Clicquot Ponsardin company has their own celebration to ring in. This year, 2011, marks the 200 year anniversary since Veuve’s Comet Vintage of 1811.
Napoli: a Southern Italian city famous for its delicious pastries, ancient castles on the sea, and romantic love songs. But above all, it's most renowned for one circular, delicious dish: the pizza! In fact, Napoli is even the birthplace of the original Margherita Pizza, invented over 100 years ago.
In Italy, pizza is so important it is considered a protected food: it must be prepared in a certain way to bear the “pizza Margherita” label. This old-world tradition of making pizza can be found at only a few places in America, as the restaurants must follow the strict guidelines that Italy sets; fresh ingredients being first and foremost.
Original glazed, iced maple, chocolate with sprinkles, the infamous jelly filled – you will find nothing of the sort at Dynamo Donuts. San Francisco is a city that likes to think outside the box, especially when it comes to food. Chef and owner Sara Spearin is the genius behind the creativity of every organic donut at Dynamo.
A variety of seven to ten different kinds of donuts are offered daily.You can always expect to find the popular Bacon Maple Apple donut. Sautèed in bacon fat and topped with bacon, apples, and maple glaze, it's a savory, sweet and inspired treat.
Though Southwark is repeatedly recognized by Philadelphia Magazine for outstanding bar service, this Queen Village eatery also regularly receives accolades for exceptional food. With nods from Gourmet, Esquire and Craig LaBan, this neighborhood gem shines. Settle in at the bar for one of their award-winning classic cocktails. Then grab a seat in the restaurant area, which includes a charming outdoor patio, and enjoy the American cuisine.
Owners Sheri and Kip Waide are passionate about serving quality ingredients in a casual setting. Sheri, who spent time at Striped Bass and Django, heads up the kitchen. The bar, which has one of the largest gin and rye collections in the nation, is overseen by Kip. Along with the general manager, George, Southwark delivers a memorable experience that has kept area residents coming back again and again for the last five years.
Dear Reader,
As a culinary contributor I feel compelled to bring you the most bone crunchingly, sauce drippingly, liver punishingly awesome culinary experiences in New York City and boy do I have a doozie this week. This restaurant has been on my radar for a while and for one reason or another it has taken me this long to go eat there. Resto is a Belgian bistro of sorts with an ambience of neighborhood conviviality and a menu of what can only be described as barely restrained excess.
The menu reflects a better time, when things like mayonnaise and red meat were embraced as essentials in daily life. Items like sloppy goat or grilled cheese with a slab of pork belly are considered a nice light lunch and even your vegetables come slathered in either butter or bone marrow. The Belgian menu stays true to form with the classic moules frites and offers a variety of emulsions for the deep fried potato vessels.
In the last few years, the East Passyunk section of South Philly has blossomed into hipster heaven. The P.O.P.E. is proof that this neighborhood is home to edgy and artistic residents who appreciate sophisticated pub fare and an impressive selection of beers, all served by knowledgeable and friendly staff. Better yet, you don't have to be sporting a tattoo or nose ring to be welcome at this joint.
Located on the corner of Passyunk and Dickinson, the P.O.P.E doesn’t look like anything special from the outside. Both the stone façade and non-descript door are easy to miss. Inside is another story entirely. From the dark wood bar to the fireplace, patrons quickly realize they’re someplace special.
Agua Dulce has been the dependable work horse in my neighborhood. It has provided the answer to that infinitely frustrating question "where should we go to eat?" so many times that their menu is merely a formality at this point. The bloody mary is so good that brunch is very often followed by a nap of epic proportions and the food is always delicious regardless of what time of day it might be.
My last visit happened to fall during dinner hours and, as usual, my appetizer was a cocktail. Despite the unrelenting cold the blackberry mojito was a temptation I couldn't resist and so I dared not try. It was perfect. The blackberry rounded out the tart acidity of the lime perfectly while reinforcing the freshness of the mint. I proceeded with the more solid items on the menu and had yucca gnocchi with peas and chorizo with the addition of an $8 lobster supplement. The lobster was cooked perfectly but ultimately unnecessary as it couldn't stand up to the chorizo. The texture of the gnocchi was light and soft and exactly what you'd expect, but the flavor was unmistakably yucca and equally delicious. The only thing that could have made the dish any better was maybe a side of crispy not too thick or thin, salty french fries. Fortunately enough Agua Dulce had them in ready supply and I enjoyed them with a piquant aji panca aioli.
The motto of Bin 36 is “DRINK WINE. LIVE WELL. HAVE FUN.” They do a wonderful job to ensure that happens. When I need to know about wine, take a class or figure out food pairings, I head to Bin 36.
I always feel as though I am getting the best wine and food. I also get courageous enough to have after dinner drinks with the recommendations of Brian Duncan, Wine Director. I am never disappointed.
On occasion, I invite a wine enthusiast to Bin 36. What often happens is that we all learn something more about wine and food pairings.
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