Gastronomy Blog by Cathy Chaplin

Restaurant Review

30 Jun 2007

Twenty21 – Philadelphia

Filed Under:

0 Comments

June 15, 2007
Cuisine: American (New)

2005 Market St, Philadelphia 19103
At N 20th St

Phone: 215-851-6262
Website: www.twenty-21.com

—

Rosemary Foccacia (complimentary)

Homemade Meatloaf – traditional meatloaf, mashed potatoes, mushroom jus ($15)

Jumbo Lump Crabcake – Napa cabbage, caramelized pears ($19)

Tahitian Vanilla Crème Brulée ($7)

—

I’m leaving Philadelphia.

The Astronomer and I are packing our bags and heading to Ho Chi Minh City for the next year to temporarily escape the grind and to see what life is like on the other side of the globe. While I’m beyond stoked about our coming adventures, I’m extremely bummed to be leaving the city I called home for the past few years.

For my farewell luncheon, my colleagues and I dined at Twenty21, which is located across the street from our building in Commerce Square. Even though Commerce Square is positioned right smack in the middle of two high rise buildings in Center City, the ambiance is surprisingly serene due to a flowing fountain and shady greenery.

Twenty21’s dining room is huge, smartly decorated, and dimly lit. We opted to dine outside because the weather was much too pleasant to be stuck inside. As we waited for our food to arrive, we nibbled on some rosemary foccacia with olive oil. The foccacia was stellar and flavorful as is, so the olive oil wasn’t necessary. We enjoyed it so much that my colleague Carol asked for seconds for the entire table.

I ordered the Jumbo Lump Crab Cake and struck a deal with my colleague Jennifer to share her meatloaf. The crab cake, served with sautéed Napa cabbage and caramelized pears, was disappointingly bland. While it’s important to showcase the crabmeat, it’s also essential to properly season the crab cake. Jennifer and I both agreed that the sautéed cabbage was really great. The pears were good, but too thinly sliced and skimpy.

Whereas the crab cake was under-seasoned, the meatloaf was slightly over-seasoned, especially the portions sitting in the jus. I served my portion of the meatloaf on to a separate plate so I didn’t find it too salty, but rather just right. The potatoes were smooth, buttery, and extra delicious with the mushroom jus. The asparagus and mushrooms atop the meatloaf were all cooked very well.

In a celebratory mood, Jennifer and I split a crème brûlée for dessert. The sugary shell was done right, but sadly there was only a shallow layer of crème beneath. The miscalculated ratio of sugar to crème was unsatisfactory.

Restaurant Review

30 Jun 2007

Day by Day – Philadelphia

Filed Under:

1 Comment

June 14, 2007
Cuisine: Sandwiches, Soups

2101 Sansom St, Philadelphia 19103
At 21st Street

Phone: 215-564-5540
Website: www.daybydayinc.com

—

Italian Bread (complimentary)

Quiche Lorraine ($7.50)

Turkey Club with bacon, lettuce & tomato on Italian bread served with Red Bliss Potato ($8.50)

Panini with Smoked Turkey, Cheddar and Mango Chutney ($7)

—

After two years of observing the staffers from Day by Day smoking by the dumpster, unloading delivery trucks, and packing up catering vans as I walked to work each morning, it was nice to finally sample their offerings on a recent lunch date with Wes and Wayne. Day by Day serves up soups, sandwiches, and a variety of weekly specials colorfully written on blackboards both outside and inside the restaurant. Most of their fare is classic Americana, but there are a few Asian, Latin, and Southern twists thrown in to keep things from veering toward boring.

Wes ordered a turkey club with bacon, while Wayne had the quiche Lorraine. Wayne thought the quiche was great and really hit the mark. Day by Day offers a different variety of quiche each week. Wes liked his sandwich as well, but didn’t have much of an appetite this afternoon which was a shame.

I thoroughly enjoyed my panini with smoked turkey, cheddar and mango chutney. The multigrain bread was especially memorable, as was the mango chutney which was sweet, sticky, and tart. I love sandwiches with fruity elements! The panini was served atop a lightly dressed bed of greens that was quite good, but the panini was definitely the highlight.

Restaurant Review

29 Jun 2007

Gino’s East – Chicago

Filed Under:

7 Comments

June 10, 2007
Cuisine: Pizza

633 N. Wells Street
Chicago, IL 60610

Phone: 312-943-1124
Website: www.ginoseast.com

—

Small Cheese Deep Dish Pizza ($11.95)

—

A trip to Chicago just wouldn’t be complete without some deep dish pizza—Charlie Trotter’s will have to wait till next time! This was my first visit to the Windy City so I consulted my friend Gash, a Chicago native currently residing in Cairo (!), about where to find the best pie in town. He recommended Gino’s East and Pizzeria Uno. I decided to give Gino’s a try because Uno is a chain and readily available across the USA. In fact, I’ve eaten at an Uno in San Diego.

The original Gino’s East was a cramped hole in the wall with tortuously long waits, but an expansion in 2001 moved the eatery to its current location inside an abandoned Planet Hollywood. In order to retain some of the original Gino’s unique ambiance, every piece of furniture covered in graffiti was moved to Sly, Bruce, and Demi’s old haunt. As much effort as the folks at Gino’s put into hiding the fact that they’re located inside a relic from the 90’s, the faux spotlights out front along with the celebrity hand prints on the walls are a dead give away.

I sat in a cozy booth for two and yearned for a Sharpie pen as I waited for my small cheese pizza to arrive. After a twenty-five minute wait, my pie appeared. The amiable waitress cut me a slice (a quarter of the pizza) and said she expected me to eat at least two slices before I left. I said I would try my best.

The pizza was fresh out of the oven and the cheese and sauce were still bubbling on the surface as I dug in. A fork and knife were essential for the first few bites, which were absolutely scrumptious! Oozing mozzarella cheese, aromatic marinara, and a bread-y crust proved to be a potent combination. I’m not a deep dish expert (yet), but this pie was awesome. The most distinctive quality about Gino’s pizza is its crust. Sturdy, un-greasy, and mild in taste, the crust contrasted splendidly with the abundant sauce and cheese. I was really impressed by how well the crust held the hefty toppings too. I easily ate half the pie and I packed the second half to go. I definitely didn’t disappoint my waitress.

The Windy City