Philadelphia Restaurant Week Round Up, Round 1

Battle of the 13th Street Corridor

There are so many places to eat in Philadelphia. From hole in the wall Vietnamese pho shops, to fancy high-brow steakhouses, to comfort food joints that just make fried chicken and donuts—moral of the story? You’ll never go hungry in the PHL. With that said, Center City Restaurant Week holds a special place in my hungry heart. “Why?” you ask—well it’s because the entire concept of Restaurant Week allows diners who might not have gotten a chance to eat at many of the city’s amazing restaurants to not only sample some of their signature flavors, but also have the full three course dining experience on a budget: appetizer, entree and dessert.  Lunch is $20 per person, and dinner is $35, though some places include optional supplements to the menu—usually high end proteins. Now, who wouldn’t want that?

Bravely, I’ve taken it upon myself to sample the dishes at a number of local restaurants and have compiled them into a Philadelphia Restaurant Week Round Up. To make my life easy, I’ve made super use of the globally expanding restaurant reservation platform, OpenTable. Now to make it even more interesting, I’m going to put my dining experiences up against each other in head to head battles—and to the tastiest go the spoils. And by spoils, I mean my pick for Top Pick for Center City District Restaurant Week of 2016. So, as they say on Iron Chef America—“Allez cuisine!” and let the battles begin!

IMG_6700Barbuzzo
110 South 13th Street
Philadelphia, PA 19107

I must have passed this place hundreds of times over the last few years, but—surprisingly—I’ve never been in. The only question I can ask now is…why have I denied myself? Barbuzzo is one of the six eateries co-owned by Chef Marcie Turney and Valerie Safran that dominate the 13th Street corridor and helped revitalize the Midtown Village neighborhood in Center City. It is known for its Mediterranean plates, chic atmosphere and a traditional wood fire oven—naturally, I was ready for some delicious pizza. I was not disappointed.

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IMG_6686My reservation was for 1:45pm and I got there a few minutes early and immediately noticed that it was pretty busy even though it was only lunchtime. I’ve noticed in Philly that so many people go out for lunch, and places get even more crowded than during the dinner rush on some days. Although it wasn’t that busy for a Monday afternoon, it was noticeable—it might have also been due to the narrow, deep layout of the restaurant’s interior that is typical of many Philly food spots. The inside had a hip vibe with metal chairs, cozy table setups including square of old menu used as paper decoration for some of the plating, track lighting and lots of wood—maybe this was an homage to their eponymous wood oven? The interior did seem a bit on the dark side, but my table was near the large front window so there was tons lots of natural light.

IMG_6690The Sheep’s Milk Ricotta appetizer was plated beautifully. It almost seemed as if there were ricotta mountains and the balsamic vinegar acted as the valley or river running through. The ricotta was super creamy and smooth and whipped with fresh herbs, and garnished with good quality, fruity olive oil and acidic balsamic that brought out the natural sweetness of the ricotta. It was plated with some grilled bread that was hot and crisp on the outside, but chewy and not too hot in the middle—side note: I had visited a few places the week before (See next post!), and I had been waiting all week for someone to give me hot bread. Thank you Barbuzzo for anticipating my primordial desire for bread and fire. The cold ricotta spread on the warm toasty bread made for a good temperature contrast as well.

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IMG_6693Up next was the Salsiccia Pizza, which I have to admit I was the most excited for. I mean come on—how can you not order a pizza when there’s a wood burning oven?? As they brought the pizza to the table, the first thing I noticed was the smell of the fresh basil, and the herbs baked into the fennel sausage. The second thing I noticed was its size: it was huge! I can definitely eat a lot, but I ended up taking one of the generous quarters home (Hello midnight snack!). The crust was chewy with a slightly crisp at the edge, though I wish there was a little bit of char. It was definitely browned on the bottom though. The addition of the chili oil and fresh oregano garnish served table side was a nice touch and helped highlight the flavors of the pizza toppings. The taggiasca black olives were pungent salt bombs of flavor—you can tell these weren’t from a can—and the tomato sauce was still very acidic in a way that played well with the brininess of the olives. The salty pecorino cheese crumbles contrasted with the subtle meaty and earthy flavors of the sausage. The smoked mozzarella blanketed the whole pizza in cheesy goodness and was strong enough to stand up to the other flavors.

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IMG_6697For dessert, I honestly wasn’t sure what I was expecting. I have a friend who tells me that the Salted Caramel Budino is his favorite dessert in the entire city. High praise considering such confectionaries as Beiler’s Bakery, Franklin Fountain, Scoop DeVille, Magpie Artisan Pie Boutique, and more, are all within about a mile of 13th Street. However, I was still worried—what if dessert isn’t as good because it’s restaurant week? Maybe they’re just going to serve something unpopular or that they over-ordered. My worry was for naught—the Salted Caramel Budino was glorious. It’s served in this cute little mason jar, and it actually is a great way to prepare a lot of these bad boys ahead of service. The vanilla bean caramel is so good it’s honestly like crack—I could eat it by the jarful. The vanilla bean gave it a slight floral taste and the sea salt just took it over the top. The unsweetened whip cream is a good choice since the caramel is so sweet. The word “budino” actually translates to pudding, and while the pudding layer underneath was also tasty, but really just a vehicle to shovel more of the caramel into my mouth. The dark chocolate crust is sort of drowned out by the other layers, but still lends the dish a bit of crunch and texture—just enough to know its there, especially  towards the bottom. Plus, over time the chocolate layer absorbs some of the cream and softens up, allowing the flavors to intermingle. This dessert was amazing!

Overall, Barbuzzo really brought their A-game to this year’s culinary rumble. Great meal with delicious food and great service. I left feeling satisfied and having definitely gotten my money’s worth.

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Sampan
124 South 13th Street
Philadelphia, PA 19107

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I had originally planned to have dinner with a friend at another restaurant this night, but she ended up canceling and I decided to visit a place that she wouldn’t really like. You see, she’s allergic to chilis and so we can never really have spicy food—very sad since I love spice and heat in my dishes. No joke, I must have about 6-7 kinds of hot sauce in my pantry. So, since I was “off the hook,” basically, I decided to be adventurous and head to Sampan. I’ve heard great things about this place and have wanted to eat here for a long time—especially after seeing Chef Travis Masar on Top Chef, Season 11 in New Orleans. Sampan is pretty big on the inside and comparatively huge in contrast to most Midtown Village dining destinations. The decorations were pretty funky with purple stenciled trees on the walls and more dark wood. Graffiti Bar is attached and has a small outdoor bar that’s a very different theme—think hipster chic; graffiti on the walls and have to walk through a narrow, mini alley to get there (though you could enter through the restaurant space). It has great drinks with a late night happy hour, featuring cocktail and food specials. The main restaurant has an open service kitchen, which was where I was seated. I was seated at “chef’s table,” which is always good and bad. You get a bird’s eye view to plating presentation, but I kind of wish I had a table of my own to stretch out, but often, big restaurants like this hate solo diners. I think they should embrace them—they’ll order more food, but oh well. My seat gave me a preview of the wonderful smells of garlic, scallions, chilies, and soy that permeated the air. There were 4-5 woks of noodles or rice working at each station, bamboo steamer baskets filled with buns, skewers of sate meats grilling, and a cacophony of sounds—bowls clanging, woks sizzling, but no yelling, which was good.

Of note, I was slightly confused how the restaurant week deal worked here. As a solo diner—even if I would have paid extra for the traditional Chef’s Tasting ($45)—I receive five plates instead of the usual seven. The restaurant week menu is similar as you get one side dish, one dish from each of the Small, Cold & Hot, and Satay categories, one dish from Fish or Meat and soft serve for dessert for $35. Though I was a bit disappointed that I wouldn’t be able to try some other dishes as part of the deal, I was ready for some Asian flavor explosions.

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IMG_6711First up was the Pork Bao Bun as the Small course—point of fact: the starter dishes were really small and it was tortuous to just have small tastes as I sat there at the chef’s table seeing the food being prepared. The steamed bun had a nice chew and the thinly sliced shallot and fresh mint were visible as I folded it open. There was a substantial and thick slice of crispy, fried pork belly smothered in a sticky and sweet sauce. This tasted even better to me with a squirt of sriracha sauce. The flavors were traditional for a porn bun, but I only wish it came with more than one on the plate. The Satay course of Korean BBQ Beef arrived, and though it smelled great it too was small—really small. The kimchi topping was flavorful, if a bit sharp together with the ginger. The short rib meat was very tender and fatty with a heavy dose of Korean soy-based marinade. It was cooked rare and the marinade helped keep the beef moist. Very tasty, but again, I just wish there was more of it.

IMG_6712The Crispy Spicy Shrimp was more on the hot side of the Cold & Hot category—mostly in temperature. In actuality, I had hoped for an extra meat or fish dish in place of this category, but wasn’t allowed. A generous portion of rock shrimp were plated up in a bowl, which kept the dish hot, and also made for easy mixing of the shrimp with the garnishes and sauce. The chili aioli had a creamy taste and a little bit of spicy, but I like very spicy Asian food so added sriracha. The batter on the shrimp was nice and thick, and kept the shrimp, which were perfectly cooked, juicy.I loved the crisp edges of the fried shrimp. The picked radish garnish was a nice relief from the heavily battered protein and a needed acidic kick. Even though rock shrimp are not as meaty as say big jumbo shrimp, they were tasty and allowed the kitchen feel comfortable giving a bigger portion.

IMG_6724I have a confession to make; I am addicted to duck. I just love the deep red meat headiness in the guise of poultry. It bastes itself in its own fat, and has amazingly crispy skin when cooked right. So, when I saw Sampan’s version of Peking duck on the menu, you’ve got to know that I’d order it. Pekin Duck was presented with all of the classic fixings of a Peking duck meal—a small bamboo steamer filled with soft buns that had been heated over a grill, with Some of the buns even had char marks, which I love. A second plate contained the rest of the components: a good number of duck breast slices—crispy skin included—with all of the traditional garnishes. The thinly sliced scallion provided a bit of crunch, the duck was fatty and juicy, the hoisin sauce sweet and sour, and the julienned cucumber helped cut through the richness of the duck meat. This might have been the perfect dish for me. It was plated nicely, had a good amount of food, and was interactive in just the right to echo the classic Peking duck presentation.

IMG_6725Around the same time, the extra large Duck Fried Rice emerged from the kitchen. The other dishes might have been small, but the Duck Fried Rice was really big, though this shouldn’t have been surprising since rice is a cheap dish to make I saw them plating up the Pad Thai side too and it was equally as big. It had a decent amount of meat throughout the dish and went really well with the meat course. I ordered it with an egg on top because why not? Sunny side up eggs on rice dishes always make them better. Duh! The server mixed the egg into the rice for me—nice touch— and the yolk really helped bring everything together. The soft, fat coated rice—combination of the duck and yolk—thinly sliced and spicy chilis, and salty bite from the duck skin gave this dish some interesting layers of flavor and made it a very comforting bowl of food.

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I was not looking forward to the Soft Serve ice cream for dessert—I’ve had plenty of soft serve from Chinese buffets, and while they’re usually not terrible, they’re not great either. Luckily, I was pleasantly surprised. It was a cute presentation of mini cones filled with Chocolate Oreo and Vanilla Strawberry flavors—though I have to ask, why has there been such a resurgence in oreos among chefs? The fruity and tart strawberry flavor in the vanilla strawberry flavors really comes through that the vanilla just seemed to be the base. Strawberry was the star here. The chocolate ice cream was particularly rich and chocolatey, and the two together provided a needed cool down after a spice filled meal. Overall, the ice cream was actually delicious, but it didn’t strike me as gourmet and I kind of wish they had thrown in a complimentary cocktail in place of dessert.

IMG_6719Most of the food at Sampan was tasty, but throughout the meal I noticed that there was not as much interaction as I would have thought. Even sitting at “chef’s table,” no real attention was paid to me. At other restaurants, the kitchen staff would interact and at least acknowledge, but here it’s almost like I was invisible. Reinforcing this belief was the fact that my waiter stopped by once—maybe twice for super short visits.  At one point, after the check had been dropped off, someone else was coming over and I thought, “hey, maybe he’s coming to talk to me, and see how the meal was, what I thought of the food, etc,” but I was wrong. He was just collecting the little sriracha squeeze bottles. Before leaving, the waiter gave me the spiel about thanks for stopping in, hope to see me again blah blah but that too was very rushed—I felt like an afterthought. The food here might taste good, but the service is just not that warm.

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Lolita
106 South 13th Street
Philadelphia, PA 19107

You might start noticing a theme from this battle—many of the eateries and shops along 13th Street belong to Chef Marcie Turney and Valerie Safran. So much so, in fact, that their blog is called We Love 13th Street. Lolita, which opened in 2004 was the first restaurant that Turney and Safran opened on 13th Street. It went through a facelift in 2014, and continues to dish out bold flavors inspired by Mexican street foods. The interior is similar in design to Barbuzzo with the long narrow space, big bar overlooking a semi-open kitchen, exposed brick and a general hip vibe. This seems to work for them as they are the reigning queens of 13th Street.

One weird thing that I noticed was the velvet curtain as you open the outer door to the restaurants. There was a curtain at a couple of other places on 13th Street as well—is this a Winter thing? What is this: Studio 54?

IMG_6742Strangely, Lolita was practically empty except for two people seated at the bar when I came in around 1:30-ish, but I was told that the big lunch rush had just left, which I can definitely believe since I’ve walked by around lunchtime and it’s been bustling—especially at the sidewalk cafe when it’s warm. I got to sit anywhere I want, thought, which was awesome, but I didn’t see my waiter much over the course of the meal. Sort of thought I’d have more one-on-one time with an empty dining room. Also, I was kind of hoping for some sort of non-alcoholic specialty drink, but the only aqua fresca they had was blood orange mint flavor, which was remarkably similar to the drink I had at Barbuzzo the day before. It was tasty the previous day, but I didn’t want a repeat, so kind of a creative disappointment. I wish that there were more flavors or maybe even something like a horchata or pineapple based drink. Just something nonalcoholic that I could sip on for a bit. Oh well, I was really here for the food anyway.

IMG_6732Lunch began with the Pork Carnitas Tostadas, which were great. The pork itself was a touch smoky and slightly sweet from the canela orange glaze. The pickled red onion might have been hidden on the plate, but emerged as I bit into the dish as a great counterpart to the fatty pork. The little bit of bark on the outside of the pig was very much appreciated as well—it really carries such a concentrated flavor bomb, and also heightened the already beautiful presentation. The crispy tostada on its own was flavorful and had a powerful crunchy factor that held up well under the heaping toppings. The orange and jicama in the salsa lent a fruity brightness, and not only helped highlight the natural sweetness of the pig, but also brought out the spices even more.

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IMG_6737The Morita Chile Rubbed Filet Tips came with a small mound of hot corn tortillas in wax paper, which seems very traditional but also playful to me. While the beef was cooked well, it wasn’t as tender as the pork. The poblano peppers, along with the chipotles in the salsa and the morita chiles in the rub gave off a soft, lingering heat that built as time went on. The tortillas and creme helped cool it down. The beans were super flavorful—meaty, salty, fatty, smoky—Yum! Some of those black beans in an enchiladas dish would’ve been delicious. The cheese was nice for presentation, but it I basically ate all of it in one of my tacos. I wish it was a little stronger in flavor, and the rice, while tasty, wasn’t super necessary on the plate.

IMG_6739After a very Mexican meal, I went with what sounded like the most authentic offering: the Coconut Tres Leches. As soon as this dish came to the table, I knew that a lot of thought had gone into not only the taste and flavors of this cake, but also the plating. The bowl almost resembled a cow’s skin, which can only be an homage to the tres leches or three milks. The cake itself was warm and sitting in additional sweetened milk, and had flecks of coconut throughout. Though it was moist in the middle. it wasn’t wet like I’ve come to expense from many tres leches cakes. The warm cake was able to absorb more liquid to prevent any drying out from the milk in the bowl—so many more cakes should be served warm, it just makes them better. It was garnished with some shredded coconut whipped cream and a chocolate pot de creme plated like a truffle atop the cake. The pot de creme was made with Mexican chocolate, which has a slight cinnamon flavor, and is not as sweet as milk chocolate so it complemented the super sweet cake. The texture of the coconut also provided a good change of pace from the soft chocolate and crumbly cake.

IMG_6730Lolita serves up delicious and modern takes on classic Mexican flavors in a chic urban setting. Great spot for lunch, but would’ve been even better at a time with more hustle and bustle.

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Jamonera
105 South 13th Street
Philadelphia, PA 19107

IMG_6798Opened in 2012, Jamonera is a Spanish restaurant and wine bar known for its tapas, charcuterie, shareable plates, and extensive selection of sherries in a cozy and intimate atmosphere. I had only dined here once before for brunch, and it was delicious, so it seemed the perfect place for a late night, midweek dinner.

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IMG_6778To start off the meal, Manchego and Marconas, White Bean Puree and Papa Frita were brought to the table for us to share. Even though these dishes were automatically included in the restaurant week special, the plating was done with just as much care as the rest of the dishes of the night. Marcona almonds are a frequent guest of many cheese boards, and manchego is the quintessential Spanish cheese—a classic combo. The almonds played off the nutty flavors and the quince paste garnish highlighted the fruitiness of the cheese—it all made for a classic combination that helped whet our appetites. The papa frita dish—literally translated as fried potato—is exactly as described. A more upscale, but at the same time rustic, version of the classic Spanish dish. The perfectly seasoned potato chunks are fried until the skin gets super crisp, while still maintaining a pillowy softness in the middle. The garlic aioli helps cool down the dish—temperature-wise—and the heat of the potatoes helps bloom the garlic flavor throughout the plate. The aioli was so tasty that I’d slather it on a turkey sandwich. Mmm yum! Our waitress also brought out some housemade hot sauce made with chile de arbol, ancho chiles, and a sherry vinegar base. The hot sauce was heavily acidic and delicious.  The final shared plate was the white bean puree, which was pretty special. The spread was a pretty white color and very smooth, almost hummus like in its consistency. It tasted great on the toasted bread, and had a salty background from anchovies maybe, smokiness from the pimenton (commonly known as paprika) and and earthiness from the fresh rosemary.

IMG_6780The Smoked Bacon Wrapped Medool Dates were a favorite of mine, though my friend didn’t like them as much, since she’s not a big fan of blue cheese—more for me, yay! The dates were stuffed with valdeon cheese, a tangy and pungent Spanish blue cheese, and wrapped in thick cut bacon that cooked up crispy, meaty and fatty. The bacon helped the date become sweet and syrupy without losing its structural integrity. The vinegary, acidic celery root salad was great a accompaniment to cut through the heavy, wrapped delights, and the spicy piquillo-almond sauce hidden underneath provided a a heated balance to the sweetness of the dates.

IMG_6782The Heirloom Pumpkin Croquetas were also great with smoky and bold flavors. The fried croquettes were crispy, spicy and cheesy—with cheese oozing out as you bit into the hot surface of the spheres. The julienned radish acted as a refreshing and peppery slaw, and the brussel sprout leaves added an additional level of crunch. The pumpkin seed puree was smooth and creamy, and the toasted pepitas (or pumpkin seeds) had a nice chew as well. This vegetarian dish definitely didn’t leave you missing the meat at all.

IMG_6783Next up was the Grilled Skirt Steak, which was cooked to a perfect medium rare. and then sliced. This dish completely identified as “meat” in the best sense of the word. The hazelnut-almond romesco sauce was very earthy and rich with pieces of chopped nuts throughout. There was a surprising pop of spice from the artichoke escabeche, which added a level of tang and freshness to the plate as well. All of the components worked well to create a well composed dish—it would’ve made for some delicious fajitas actually.

IMG_6787Along with the steak came the Albondigas, which were so, so tender. Almost every culture throughout the world has their own version of meatballs—the classic Italian meatball, Middle Eastern kofta, Polish pulpety, or even the classic IKEA Swedish meatball called köttbullar. Albondigas is the Spanish—both from Spain and Hispanic—contribution to the meatball milieu. Albondigas are sometimes referred to as “Grandma’s Meatballs,” and often served in a tomato-based sauce or stew. Jamonera offers up a modern twist on the traditional albondigas by stuffing the large meatballs with manchego cheese, and blending the meat with briny green olives, and smoky and salty serrano ham. They were floating in a bowl of a spicy, stew-like tomato sauce and garnished with some grilled bread for dipping. These meatballs were comforting and perfect for a cold Winter night dinner.

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IMG_6792Finally, for dessert we ordered the Warm Nocilla Bread Pudding and Calasparra Rice Pudding. Though they’re both puddings, they were very different desserts. The bread pudding was served warm—as all bread puddings should be—and reminded me of the inside of a British bun or cinnamon bun. It was slightly gooey from the Nocilla, which is Spain’s answer to the ubiquitous Nutella, and custard soaked into the bread. The accompanying ice cream was textbook perfect—creamy with a  strong vanilla flavor. There was just enough of the caramel to coat the ice cream, and spiced peanuts helped cut through he rich dessert. Very comforting and delicious, though didn’t strike me as super Spanish. The rice pudding was cold and refreshing with apple pieces running throughout. The toasted coconut might not be my dining companion’s favorite flavor, but I’m a big fan of the subtly sweet coconut flavor. The pudding was sweet and creamy with a warm cinnamon flavor from the Spanish canola and the caramelization on top.

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IMG_6801While I might not have planned this dinner far in advance, I’m so glad that we came here for out late night meal. The food was flavorful, the portions plentiful and the service sublime. I just wish we had more time and an extra stomach to truly enjoy another long, drawn out Spanish mealtime experience.

So, Round 1 of my Philly Restaurant Week Round Up was complete. The only thing left to do is to declare a winner of the Battle of 13th Street. This was a difficult decision, but I’m going to have to go with Barbuzzo. The combination of the delicious food, the attentive and quick service, and the large portions won me over. Plus, the salted caramel budino was absolutely amazing—it truly gave me a foodgasm. I’m currently drooling in fond remembrance. Honorable mention goes to Jamonera for best late night hot spot, and delectable delights of course. Stay tuned for more restaurant rumbles throughout Philadelphia and New York City, my OpenTable account will be getting a lot of exercise. Can’t wait to redeem dining points for a free dining reward!

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Lunchtime Gorging at Saffron Indian

Saffron Indian Cuisine
1214 Walnut Street
Philadelphia, PA 19107

Growing up in New York City I was exposed to ethnic foods and international cuisines from a young age. While my mom might have cooked chili or burgers for us a lot, it was just as common for us to eat a bowl of pad Thai noodles, a shawarma sandwich, or even a plate of yummy chicken tikka masala. Indian food was very popular in our house, and I’ve loved it ever since. So when I’m hungry for a filling lunch and see an Indian lunch buffet for only $7.99, there’s no question that I’m going to check it out.

I walked into Saffron (formerly known as San Samosa) and was told I could sit anywhere I’d like. It was a weekday afternoon, so not that unusual for a good number of tables to be open, though there were unfortunately a few that were still dirty and hadn’t been turned over yet. The service seemed fine, with one person on the floor, and the interior was kind of dark. None of these things mattered though–I was there for the food! I did like the Indian Bollywood music playing in the background though.

To begin, the waitress brought over a fresh basket of naan bread to the table, which I appreciated since it hadn’t been sitting at the buffet for a while. The bread was nice and hot from the tandoori oven with a crisp exterior, a chewy and slightly doughy middle, and had an overall puffiness to it that characterizes naan. It was the perfect vehicle for mopping up extra sauce on the plate.

I first tried the Samosas, which are always my first pick. There’s something about fried foods that make me want to eat them first. The samosa was deep-fried with a crunchy, crispy exterior and the buffet offered an array of condiments such as mint chutney, onion chutney, tamarind sauce, hot sauce, raita, and even ranch dressing for some reason. I like to dress my samosas up with some tamarind sauce and mint chutney. The tamarind has a wonderful sweet and sour flavor that plays well against the somewhat smoky potato-based filling, and the chutney wakes up the flavors in the Indian fritter. The filling itself was tasty, though a little loose. I loved the whole peas throughout that still maintained a big of crunch.

The Aloo Cabbage isn’t something that I see on many Indian menus, but looked interesting. In fact, it was delicious. The cabbage was cooked down with tender potatoes, but still had a bit of a bite, so it wasn’t super mushy. The cabbage became almost braised in its texture, and it reminded me of an Indian play on Irish potatoes and cabbage. What really made this dish Indian were the traditional warming spices: smoky cumin, spicy curry, earthy garam masala—yum! The turmeric also lent some exotic flavor as well as a yellow-orange color.

The Chicken Biryani was cooked using authentic basmati rice—you can taste the difference—with big chunks of (not dry) chicken. The dish wasn’t too sweet or spicy, but had a slight tang to it. It wasn’t the best biryani I’ve ever had, but solid for a buffet and was a great alternative to plain rice. Some hot sauce and yogurt raita made it pop more.

Chicken Tikka Masala is a classic dish in almost every Indian restaurant in America, and is usually a staple of Indian lunch buffets—this version was special though. The sauce was super smooth, but not as heavy as many cream based sauces. You could tell that it had been cooking for a while and that the flavors had time to develop. The sauce was freakin’ delicious and I could’ve eaten it by the spoon…or naan-ful. There was a building heat from the toasted spices that make the base of many Indian dishes, and it had a wonderful velvety mouthfeel. There was a deep aromatic flavor that likely came from cooked down shallots or onion. The dish still had the identifying the flavor profile of tikka masala, but was almost reminiscent of a Malaysian chicken Rendang dish.

On a side note, most of the condiments were good, but pretty standard. The Onion Chutney, though, was excellent. It had a nice abrasive heat and bite to it, as well as some acidity. It helped cut through the richness and carb-fest of the meal. It also had a satisfying crunch, and the temperature contrast was nice with the (mostly) hot dishes.

The Tandoori Chicken was perfectly cooked—I had a drumsticks—with slightly crispy skin, and the meat was moist, and got juicier the closer I got to the bone. Often I feel the need to squeeze some lime over the chicken, but not this time. There was also a slight saltiness to the meat that probably came from a brine—smart cooking since it will prevent the chicken from drying out. The tandoori oven also gave the meat a bit of a smoky and charred flavor.

The final savory dish I sampled was the Veggie Kofta, which were torpedo-shaped kebabs of a vegetable and grain mixture. They were definitely sweeter than the other dishes, and had hints of cinnamon and cardamom. The kofta pieces were pretty meaty and held up well in the very large amount of sauce. Great dish for vegetarians as the patty mixture has a lot of protein rich ingredients.

Dessert offerings were average in the amount of offerings and tasted pretty good. The Mango Pudding definitely had a strong mango flavor and was very sweet. The pudding was very tangy, but tempered by the high amount of sugar. It was also very thick and set—no soupiness. This was a serious dessert, and the flavors helped curb my craving for a mango lassi with my lunch. The Kheer, or Indian rice pudding, is a much more common buffet dessert and every place has their own spin on the sweet treat. The rice was cooked and not mushy. It also wasn’t too sweet, which was nice in comparison to the cloyingly sweet mango pudding, though it got sweeter as you ate it. It was a no frills dessert, but tasty and classic. This dish too had background notes of cinnamon, cardamom and allspice. It was a nice way to end a heavy meal.

While the service isn’t the best around, the great Center City location and the tasty offerings at the lunch buffet—for only $7.99!—make this a great stop for lunch on any day of the week. Enjoy your Indian feast! अपने भोजन का आनंद लें!

Hungry for Sushi in Center City

Photo May 16, 2 57 15 PMAki Sushi
1210 Walnut Street
Philadelphia, PA 19107

Photo May 16, 2 57 21 PMI had just left the gym and was feeling Hungry…with a capital H. I thought, what could I eat that would not only fill me up for the day—or a week!—but not necessarily weigh me down. The answer was obvious: sushi. Aki Sushi is located in the Midtown section of Center City, also known as the Gayborhood, and has been open for over six years. When I’m hungry, I stop in for their All You Can Eat sushi special for $26.95. The all you can eat menu is extensive with a large selection, and everything brought out when it’s ready. The service is great, and while it might be slow, all of the food is fresh and delicious.

Photo May 16, 3 12 03 PMI started off with the Pork Katsu appetizer, which was a bit on the small side, but in context, didn’t need to be a large plate—there was a lot of food coming my way! The pork cutlets were fried super crisp and stayed juicy. They were not too greasy, but could’ve used a bit of salt. The dipping sauce was not too sweet and it was a nice way to start off the meal.

Photo May 16, 3 09 05 PMThe very popular Sashimi Appetizer comes with six pieces of sushi grade fish selected by the chef. My plate came with three plump pieces of brightly colored salmon and three opaque tuna slices. The sashimi was very fresh and cut into thick pieces, which gave them a meaty texture and the cold, but not frigid temperature allowed the delicate flavor to shine through. The shredded daikon garnish was not only very classic, but also served as great absorption for extra soy sauce.

Photo May 16, 3 12 00 PMThe next dish to come out was the Gyoza, or Japanese dumplings. Dumplings happen to be a personal favorite of mine, and I’ve eaten them in so many places that I always look forward to them. The gyoza were pan-fried and greasy in a pleasing way—especially with all of the smooth fish. The filling was made up of meaty, minced pork and paired with an acidic, vinegary dipping sauce. The dough was cooked perfectly and the sauce helped cut through the heavy filling without overwhelming the simplicity of the dish.

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Spider Roll (left), Shrimp Avocado Roll (right)
Wanting to try some more fish dishes, I ordered the Spicy Spider Roll and the Shrimp Avocado Roll. The spicy spider roll was a bit of a departure for me since it was a cooked roll, but I always like to try new things and it came recommended by the waitress. The roll was filled with soft-shelled crab, which was nice and crispy after being coated in a tempura batter and deep-fried. The roll as a whole had a good level of spice to it, and the spicy mayo wasn’t too overpowering in either creaminess or heat. The nori wrapper was exceptionally chewy—in a good way—and slightly warm from the heat it absorbed from the freshly fried tempura. There was a great textural contrast when I bit into the end pieces and got to experience the full-on crunch as the crab spilled out the sides of the roll. The Shrimp Avocado Hand Roll had seemed like a plain choice, so I opted to shake things up a bit by ordering it as a hand roll. A hand roll as opposed to a regular maki roll is cone-shaped,  and the filling and rice are packed into the cone in what seems to be a greater quantity, though it is only because the roll is shorter. In addition, it is not as thin as a maki roll or as tightly rolled. The roll was actually (surprisingly) delicious. The sushi chef used whole shrimp, and not cut up pieces or shrimp paste, and allowed for a wonderful mouthful of perfectly cooked shrimp. In addition, there were big slices of avocado that lent a good freshness to the roll. The roll was also wrapped tightly enough to keep it together, but ate more like a wrap sandwich than a traditional sushi roll.

Photo May 16, 3 43 31 PMThe Chicken Yakitori appetizer arrived at the table piping hot and freshly cooked. The meat had a slightly crisp exterior and was still moist, though it—at first glance—seemed like it might be dry. The dish wasn’t drowning in sauce, so you could taste the chicken and it was a nice break between various forms of sushi. The fact that it was hot was also a nice change-of-pace from the cold fish.

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Sweet Potato (bottom left), Aki Tempura (top row), Rainbow Roll (bottom right)
The meal was rounded out by a trio of maki rolls. The Aki Tempura Roll was unique in that it wasn’t the filling that was fried, but the whole roll was lightly fried giving it a slightly greasy, but also crispy exterior. This roll probably had the most beautiful presentation of the meal; it looked like it was overflowing with the blue crab topping, and a lot of fish in the center. The crab topping gave this roll a decadent creaminess, especially with the tempura outside. The Rainbow Roll, though, was very fresh, and the cold temperature stood in stark contrast to the warm tempura roll. The roll was topped with avocado, and each piece alternated between a salmon or tuna garnish. Sliced cucumber inside the roll gave it a needed crunch factor with the softness of the fish and avocado. The final roll of the day was the Sweet Potato Roll. I’ve had various versions of sweet potato rolls, and though this roll wasn’t very unique– The soy sauce and wasabi are necessary to help flavor it—it was still tasty. The sweet potato was soft but not mushy, and lost some of its starchiness after being cooked. It also helped clear the palette after such a fish heavy meal.

The sushi at Aki is top notch and absolutely delicious. Come here hungry, and leave happy. Just make sure you take the time to enjoy the meal–I promise, you’ll love it!