Mar 2007

Comfort Me With Apples – Ruth Reichl

About: In this follow-up to the excellent memoir Tender at the Bone, Reichl displays a sure hand, an open heart and a highly developed palate. As one might expect of a celebrated food writer, Reichl maps her past with delicacies: her introduction to a Dacquoise by a lover on a trip to Paris; the Dry-Fried Shrimp she learned to make on a trip to China, every moment of which was shared with her adventurous father, ill back home, in letters; the Apricot Pie she made for her first husband as their bittersweet marriage slowly crumbled; the Big Chocolate Cake she made for the man who would become her second, on his birthday. Recipes are included, but the text is far from fluffy food writing. Never shying from difficult subjects, Reichl grapples masterfully with the difficulty of ending her first marriage to a man she still loved, but from whom she had grown distant. Perhaps the most beautifully written passages here are those describing Reichl and her second husband’s adoption and then loss of a baby whose biological mother handed over her daughter, then recanted before the adoption was final. This is no rueful read, however. Reichl is funny when describing how the members of her Berkeley commune reacted to the news that she was going to become a restaurant reviewer (“You’re going to spend your life telling spoiled, rich people where to eat too much obscene food?”), and funnier still when pointing out the pompousness of fellow food insiders. Like a good meal, this has a bit of everything, and all its parts work together to satisfy.

My thoughts: Unlike Reichl’s other books, food takes the backseat in Comfort Me With Apples. I found myself more interested in her life than her eating adventures–although the two are always intimately intertwined. Reichl truly is endlessly fascinating and I feel a little empty now that I’ve exhausted her library.

The unpredictability of life is explored in the Reichl trilogy (Tender at the Bone, Comfort Me With Apples, Garlic and Sapphires). As an archetypical Type A personality without a defined path for the future, I admire Reichl’s ability to go wherever life takes her. I hope to do the same.

Mar 2007

Standard Tap – Philadelphia

Photo by variable resistance

After reading a lot of press about the Gastropub trend in Philadelphia, I finally made my way to Standard Tap to see if the hype was warranted. The Astronomer and I, along with our friends Ross and Melina, walked a ways to Northern Liberties—a part of the city neither one of us had ever been to. Many of Philly’s hot new restaurants seem to be sprouting up in this part of town.

We sat at a small table for four in the main room where the bar and juke box were located. The noise level was pretty high, but expected seeing as though we were in a bar. The boys got the evening started with some local brews—Ross had the Sly Fox Stout ($4) and The Astronomer had the Sly Fox Red ($4). Both of them seemed satisfied with their choices and since I know nothing about beers, I’ll leave it at that.

For our appetizers, Ross, The Astronomer and I shared the octopus ($9). Melina had a green salad ($6). I’ve eaten a great deal of squid in my life, but this was my first taste of octopus. The octopus was fantastic—the meat was not the least bit rubbery and marinated to perfection. Our waiter informed us that the octopus was boiled first, then marinated, and then grilled. The Astronomer enjoyed the octopus as well, but was a little wigged out eating the creature’s head and tentacles. Ross found the octopus tender and surprisingly steak-like in texture. Melina liked her green salad as much as someone could like a green salad.

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For our entrees, The Astronomer and I shared the Double Standard Burger ($9.75) and the pork sandwich ($9). Melina had a regular standard burger ($8.50), while Ross had the Tuna Tartare ($12).

The size of the patty on the Double Standard burger was approximately 1.5 inches thick so I had difficulty biting the entire sandwich at once. The burger was adorned with lettuce, onions, tomatoes, sautéed mushrooms, and provolone cheese. The burger was excellent, but could have used some “special sauce” to tie all the flavors together. The French fries were crisp and delicious. The pulled pork sandwich was good, but not as tasty as traditional barbecued pulled pork. The sandwich came with homemade Ruffles.

Melina liked her burger as well, but preferred the burger fixings at Monk’s. Ross found the tuna very fresh and of high quality. The flavors of the seaweed and tuna were clean and palatable and the sauce, a chipotle mayonnaise, was a nice contrast. His only complaint was that the radish and cucumber did not provide enough crunch for the dish.

Overall, I thought Standard Tap had above-average food, but lacked the little things I love about restaurants—ambiance, menus, formality, etc. As someone who hardly drinks and doesn’t frequent bars, I don’t think I can properly appreciate Standard Tap to the fullest. In the future, I’ll stick to restaurants for good eats and pubs for watching sports.

Standard Tap
901 N 2nd St, Philadelphia 19123
At Poplar St
Phone: 215-238-0630

Standard Tap on Urbanspoon

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Mar 2007

Auntie Anne's

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March 1 and 2, 2007
Cuisine: American (Traditional)

Dallas/Fort Worth Airport (DFW)
Multiple locations

Phone: none
Website: http://www.auntieannes.com/

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Garlic Pretzel ($2.69) 

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Cinnamon and Sugar Pretzel ($2.89)

I thought long and hard about whether or not to include a mall-staple like Auntie Anne’s on gas•tron•o•my. On one hand her pretzels are pretty darn good, but on the other, it’s merely food court cuisine. In the end I decided to muffle the food snob within and embrace the deliciousness of Auntie Anne’s pretzels and share my enthusiasm with the world.

The Astronomer turned me on to Auntie Anne’s early in our relationship. In fact, we used to fund our pretzel fix back in the day with gift certificates from his ex-girlfriend! Oh, awkward.

During a layover at DFW, I was in a savory mood and procured a Garlic Pretzel. For some bizarre reason, I actually thought the pretzel would contain bits of real garlic. I was sort of grossed out when I saw the woman behind the counter shaking a white powder on the pretzel. The garlic powder tickled my nose and tasted expectedly artificial. I wished I had gotten it plain because the “garlic” stayed with me for hours.

On my second layover at DFW, I ordered The Astronomer’s favorite flavor–Cinnamon and Sugar. It was warm, buttery, and sweet. On future trips to Auntie Anne’s I will avoid the pretzels that contain mysterious flavor powders (garlic, jalapeño, sour cream and onion) and stick to the real stuff (well, as real as mall food can be) like Cinnamon and Sugar.