Amada- Phila

I have seriously been dying to try Jose Garces's tapas restaurant, Amada, for the longest time now. Having spent a semester studying (and mostly eating or taking siestas) in Spain, the bar's been set rather high. Reading the reviews on Yelp, I knew I had to get the crab-stuffed peppers that so many reviewers raved about. And trust me, I had every intention of ordering it but when the server made his way over to take my order, I had totally forgotten to do so. Oh well, I guess this means I'll have an excuse to revisit soon.

The waiter suggested that we order four or five tapas a person but I'd say three tapas each is more than enough unless you're absolutely starving (in that case, Amada is probably not a good choice).

Chips and Tuna Dip

This little snack was gratis (free) and therefore that much better. The chips were fresh and crunchy and the tuna dip was marvelous. It was really creamy and tasty.

 

Pulpo a La Gallega (Spanish Octopus)

I almost always order grilled octopus when it's offered on the menus of Spanish or Italian restaurants. The dish looks really spicy but trust me, it wasn't. Octopus is definitely one of those tricky foods that can easily overcook but if prepared properly, tastes great. The skin had just a slight crisp and the inside was meaty but not chewy. Even the slices of potato were cooked well.

Aged Manchego with Truffled Lavender Honey

Given that my dad is a beekeeper and bottles his own honey every year, I think I know my honey business inside and out. OK, just kidding, I'm not that much of an expert but I've definitely sampled a wide variety of honey in the past. More viscous than most, this lavender honey was thankfully not cloyingly sweet and the truffle was distinctly present. The flavor or scent of truffles is one that's hard to describe but easy to detect. As for the cheese, the crunchy manchego, though not overly sharp, paired well with the sweetness of the honey.

Datiles con Almendras- Bacon Wrapped Dates with Almonds and Cabrales
I highly recommend this tapa as it was easily my favorite (or second favorite) dish of the night. A perfectly toasted nut encased in a sweet date wrapped in a savory skin of bacon made for a perfect bite of sweet and salty. Then there's the cheese sauce that adds an element of richness, as well as moisture to offset the dryness of the meat. I wished all of the other tapas were this good.

 

Alcachofas y Setas- Artichoke, Wild Mushrooms, Black Truffles, Manchego Flatbread

Since when did pizzettes become a part of Spanish cuisine, I'm not entirely sure but they were offered on the menu so we sampled two. I naturally favored the shortribs flatbread pictured below because I'd choose meat over veggies any day of the week but this one wasn't bad. However, at $14 a pop, I was expecting something spectacular but that was sadly not the case. This flatbread in entirety was about the size of ONE regular slice of pizza. So with that in mind, I wouldn't recommend ordering any of the flatbreads unless you were looking for a tiny slice of overpriced pizza (call it what you will).

Costillas de Ternera- Beef Shortribs, Horseradish, Parmesan, Bacon Flatbread
As explained above, these flatbreads are good, but not great and definitely way overpriced. I will admit that the beef was extremely moist and flavorful not to mention tender and easy to eat. The crust is crisp and the flatbread wasn't greasy but these are all aspects that should come standard with any good pizza so I can't give these guys too much praise.

Albondigas- Lamb Meatballs, Shaved Manchego
Our waiter, in his NOT-so-infinite wisdom, suggested this dish to us and it was unfortunately a horrible choice. I found the sauce far too salty and my dinner guest didn't enjoy the meatballs too much. I don't really know how the Spanish preparation of meatballs differ from the Italian ways (if there's any difference at all) but they tasted like your average run of the mill meatballs. After nibbling on one of these, I had to send this selection back.

Crema Catalana- Vanila Custard, Caramel Veil, Ginger and Pine Nut
We ordered this dessert thinking it sounded and hopefully would taste similar to a creme brulee but such was not the case. I had just a tiny bite of this dessert as it was rather small to begin with but I wasn't a huge fan. The "veil" is a thin film of gelatin of sorts and the custard was similar in texture to a semifreddo. I'm unsure as to why the pine nuts were paired with this ginger sauce (or vice versa) but that's beyond me.

 

Lemon Torta- Blueberry Jam, Lemon Confit, Blueberry Swirl Ice Cream

The blueberry ice cream (hiding in the back to the right) was almost half melted by the time it was served. NOT COOL. Literally. I was expecting the cake itself to pack a little more tartness but it was definitely on the sweeter side. In terms of texture, the cake is neither airy nor dense, something in between. It wasn't a bad end to the entire meal but I'd certainly try a different dessert next time.

Ambiance: 4 out of 5

Service: 3.5 out of 5

Food: 3.5 out of 5

Verdict: Not that I was disappointed (OK, I was slightly disappointed) with Amada but for the prices they charge for these tapas, I was expecting far better.

http://www.amadarestaurant.com/menu.html

http://www.yelp.com/biz/amada-philadelphia

Barbuzzo (revisited)- Phila

Several months back when I started this blog, Barbuzzo was one of the first restaurants that I wrote a post about. I'm unsure why it's classified as Mediterranean cuisine when it's clearly Italian fare but perhaps there's quite a bit of overlap between the two. They've updated the menu with a few specials but the offerings have remained the same for the most part. The only thing annoying about this place is the wait. If you don't make a reservation, you can be sure to take a place in line so just make sure to call ahead.

Barbuzzo "Pig Popocorn"

To be quite frank, I had no idea what I was ordering when I selected the pig popcorn. For some strange reason, I thought I was getting caramel popcorn or something of the likes although the description which read "with apple cider vinegar powder, espelette chile & horseradish aioli" made no mention of the word caramel or anything sweet. I was surprised, but pleasantly, when I realized that "pig popcorn" was in fact fried pork rinds or chicharrones. Pork rinds was in fact one of my all-time favorite snacks of the past (back when I could inhale an entire bag of them without blinking an eye or giving a crap as to how many calories I just consumed). The pork rinds were freshly fried and still crackling when served. The aioli was perfect, creamy and smooth. The popcorn itself was fantastic as the apple cider vinegar powder added a touch of acidity while the chile powder kicked it up a notch without overdoing it.

Grilled Spanish Octopus and Calamari
We also ordered the octopus to share. The flavors of this dish were complex and delicious but the texture of the grilled octopus was rather off-putting. For the highlights, the oranges added a hint of sweetness to an overall salty dish created by the pancetta. There was also just a bit of acidity on the plate, perhaps a pickled vegetable of sorts? The drizzle of sauce tied the dish together and gave a bit of moisture to the plate without drowning the grilled octopus or making it soggy. As for the downfalls, the calamari was a tad undercooked, which may be fine for many people but not for me. And lastly, the texture of the grilled octopus was strangely reminiscent of mozzarella string cheese. It wasn't rubbery so much as it was sort of spongy for some reason.

Pork Two Ways- Pork Belly and Chorizo

This dish was one of the specials for the night. It looked so promising and so palatable but when I tasted it, it was seriously salty beyond belief. My dinner guest who ordered the raviolis below also found her dish to be unbelievably salty and sent her plate back. I wanted to do the same but I felt bad because I had already eaten a couple clams haha. So I sucked it up and finished my entree.

I was secretly hoping for a hunk of succulent, juicy, moist pork but instead I got this strange looking, pancetta-like, sliced round of pork belly. The pork itself was a bit dried though not inedible. The addition of salt sprinkled on top was not just unnecessary, but unbearable as the broth/ sauce itself was already incredibly salty. As for the clams (and the corn and tomatoes I guess), they were probably the only elements of the dish that I didn't complain about.

Sweetbread Ravioli

Sweetbread, if you don't know, is not bread that is sweet. It's in fact, "the thymus glands of veal, young beef, lamb and pork." Sounds appetizing right? I know. As yucky as that may sound, the people at Barbuzzo somehow made the sweetbread into a delicious filling for the raviolis. I guess I got a far better bite than my dinner guest as she mentioned her bite was beyond salty and had to send back the plate, exchanging it for the gnocchi below.

 

Pan-Seared Gnocchi

As full as I was from my own entree, I still took a bite of this dish. The gnocchi itself was phenomenal. These little dough balls were soft on the inside while just slightly crispy on the outside. Again, the sauce was quite salty but it wasn't as extreme as the ravioli dish. Additionally, they went a little crazy with the oil as you may (or may not) be able to see the layer of fat floating atop the sauce.

Ambience: 3.5 out of 5

Service: 4 out of 5

Food: 3.5 out of 5

Verdict: The sauces and flavors in every dish were great, if only they'd practice moderation with the usage of salt.

http://www.barbuzzo.com/barbuzzo/#

Chickie's and Pete's- Phila

Why did I not know about Chickie's and Pete's earlier? I was clearly missing out on something since I'm told that this bar is as much a part of iconic Philadelphia as Pat's and Geno's steaks (I'm hoping to get around to reviewing both places sometime this summer). To show you just how little I know about sports, the day I visited Chickie's was the day I saw the Phillies Stadium for the first time even though I've lived in PA for over 7 years. Apparently their world famous crab fries are served during the games and that's how this sports bar has become so well-known in the city.

Crabfries with Cheese Sauce

The first thing our waitress asked was "would you guys like me to get you started with a couple orders of crabfries?" Why yes! After all, these highly talked up fries are the only reason why I ever agreed to dine at a sports bar being the clueless person I am when it comes to sports of any type. I used to live in Baltimore, MD, as a child and so I'm a huge fan of Old Bay seasoning. These fries are to die for and the cheese sauce on the side is that icing on the cake. Creamy, smooth and cheesy, it's a perfect condiment to go alongside fries that pack a bit of a kick.

Chickie's Riverboat Clams

Served on a fun but rather useless sizzling plate, these clams were a sad disappointment. The flavor of the shellfish was masked under the heavy veil of bread crumbs that lacked seasoning itself. Not to mention, the clams were quite scrawny and dried out.

Mussels in White Sauce

It may look like the sauce was packed with flavor and while there was indeed a ton of garlic and herbs, the sauce would have benefited from a dash of salt since it was actually quite bland. However, the portion was large and the mussels were meaty.

Lobster Cheesesteak

I didn't order this monstrosity of a cheesesteak but I couldn't help taking a picture of this drool-worthy creation. How can one go wrong with an original Philly cheesesteak topped with large chunks of lobster meat, all smothered in melted cheese? You can't!

Ambiance: 3 out 5
Service: 3.5 out of 5
Food: 3 out of 5 (I would give the fries alone a 4 out of 5).
Verdict: There's a reason why the crabfries are famous but not so much the remaining menu offerings. Skip on the rest but the crabfries come highly recommended.

http://www.yelp.com/biz/chickies-and-petes-philadelphia

El Vez- Phila

Not long after I had that awesome meal at Cafe Habana in NY, I was craving some Mexican food again. So I decided to try out El Vez, located right in the center of Philadelphia on Sansom St and 13th. If a low-rider rotating in the middle of the bar and a whimsical and fully functioning photo booth can give you any idea of what this place is like, you would say that El Vez exudes fun and energy. From the comfy sofa-styled seating to the multi-colored paneled walls, I adore everything about the interiors of this place. But enough praise already because although I enjoyed the look and feel of this establishment, I am disappointed to say that the food is extremely average and that the price you pay just doesn't add up to the food they serve.

Grilled Corn with Lime Chipotle and Queso Fresco

once you've had the corn at cafe habana, this corn here just doesn't even begin to compare. first, the cob felt soggy, like the corn had been boiled as opposed to grilled. second, the spices just weren't right..it tasted pretty bland. also, the cheese was sort of just thrown on top, i would've liked it better had it been melted over the corn. overall, this was a disappointing starter and if anything, made me crave the corn from cafe habana even more.

Crispy Mahi-Mahi Tacos

El Vez went to Chili's, ordered these tacos to-go, and then served it to me for double the price. the tacos weren't exactly bad, but they weren't special or extremely delicious. i mean, the fish was crispy and the tortilla was soft, however, the tacos lacked a sauce, which would've tied it together.

we also ordered a pitcher of pineapple margarita to share. although the drink tasted nothing like what we had envisioned it to taste (from what was described to us by the menu), i will say that the amount is generous and each pitcher will provide 2-3 glasses/person (assuming you share between 3 people).

to conclude, this place is definitely a fun locale to grab a drink after work or to hangout and socialize but in terms of actual dining, i know philly has a lot better to offer than El Vez.

Tria- Phila

Wine. Cheese. Beer. You surely must be crazy if you're not a fan of one of these items. and don't forget all of the delicious tapas-styled snacks that Tria has to offer. I can understand why this place doesn't accept reservations because it's always bustling and filled with people. Reviewing the menu, I appreciate the writer's comedic and creative way of breaking down the different types of wine and cheese offerings. For example, the selection of cheese ranges from "luscious" and "approachable" to "stinky" and "stoic." (http://www.triacafe.com/menus/cheese.php) Best of all, these little snacks are moderately priced so you can afford to order a few, different items instead of committing to one, huge entrée. 

Warm Poached Black Mission Figs with Gorgonzola and Prosciutto di Parma

salty ham and sweet figs make a dynamic combination. poach the fruit in some sort of wine or alcohol and top it off with cheesy goodness and you are in heaven!

Pistachio Herbed Ricotta with Lavender Honey 
you get the touch of added sweetness from the honey along with the freshness of the ricotta cheese served on a slice of crispy toast.  i've mentioned this before, but i'm not a huge fan of sharp or aged cheeses. i much prefer the light, creamy, sweet types so ricotta is perfect for me. the pistachio is a nice addition, giving a little more texture as well as bringing that nuttiness to the flavor.

Valencay Goat Cheese and La Tur Cheese
i'm no cheese expert (i just like trying different kinds) so i'm not entirely sure which cheese was which. but i have reason to believe that the cheese to the left is Valencay and the cheese to the right is La Tur...why? because La Tur has a rind on the outside and it was sort of oozy. it was also much creamier than the cheese to the left.

additionally, i was perplexed by the red sauce. it wasn't a sweet jam or molasses..in fact, it tasted a little spicy but it wasn't pepper paste (or so i hope not). the little dish to the right is a small cut of honeycomb. definitely try any of the cheeses here, they have a great selection. all i need to do now is go back and figure out that red sauce.

Naked Chocolate Cafe- Phila

picture of the inside

Spicy Drinking Chocolate
take me back to spain so i can get some chocolate con churros from san gines already!! this hot chocolate served european style is super thick and extremely rich (nothing like the american cup of hot chocolate). it's almost like drinking hot fudge or warm chocolate syrup. although i love chocolate, this little cup was too cloyingly sweet and i wished they would've given me a few more of those pirouettes for dipping. and with the frigid weather outside, i really wished this hot chocolate packed a little more punch in terms of heat because i couldn't taste any spiciness. even for you big indulgers out there, i wouldn't recommend getting anything larger than petit because a little sip of this chocolate goes a looong way.

Cookies and Cream Mousse Cake
you can never go wrong with a whipped mousse cake like this one. as expected, the texture was very light and airy and since it was chilled, it almost felt like i was eating a slice of super soft ice cream cake. my complaint about this dessert is that because it was pre-made and refrigerated, the chocolate drizzle had already set and so it was hard to eat or scrape the hardened pieces from the plate.

Melograno- Phila

if you're looking below already, NO i did not single handedly take down all three desserts. i definitely had help haha. anyways, Melograno, is a great restaurant for romantic dates or small intimate dinners with your friends. so with that known, who did i bring to this restaurant?...my entire family (a party of 8)!! i would not recommend others doing so as this place usually does not have enough room to accommodate large parties. but the service here was wonderful and i loved our server. she was knowledgeable about the menus and the daily specials, as well as attentive.

Quaglie Arrosto
these birds were so dainty and perfect that i almost felt bad eating them...well no, not really. rubbed with all sorts of herbs and stuffed with all types of goodies (dried fruits and nuts), these quails were pretty darn tasty and rather filling despite their small size. the mound of polenta was average but i did like the tart pomegranate sauce underlying the polenta. my only complaint is that the quails were a little difficult to eat as they are served whole so you do have to watch out for the little bones.

Vanilla Bean Panna Cotta
hmm..if i can recall correctly, i did like this dessert although it wasn't unlike the panna cottas that i've ordered at a couple other places. bascially, it was good but not divine.

Budino
this was my first time ordering budino (which is italian for pudding if google serves me right). i was expecting something in a cup with a little more moisture or something more liquid but i got this cake-like dessert instead. although it was extremely moist and airy, it certainly was not pudding. the creme anglaise was rich and creamy but balanced by the tart raspberries. although the proof is not in this budino (corny, i know), i did find it likable.

Ginger Creme Brulee

out of the three desserts, i must say this creme brulee takes the cake (what is it with me and these ridiculous puns??!). but seriously, this creme brulee was reaaallyyy good!! ginger, having such a strong smell and flavor, can so easily overpower a dessert. thankfully, in this case, just the right amount was used. my favorite part of all creme brulees is the shell on top so i loved eating the little pieces of ginger-flavored "candy".

Barbuzzo- Phila

This place is always packed! The space is tiny so we were seated literally less than half a foot away from the next table. It's supposed to be a Mediterranean kitchen but at least half the menu was Italian.

Goat Cheese Board
i'd seriously be lying if i said i enjoyed all of the cheeses from this sampler. the verde cabra and blue were both way too sharp/ strong for my liking. the most enjoyed would easily be the young goat cheese (top right). it was airy, spreadable, and the drizzle of honey further sweetened the already creamy, light cheese. the marcona almonds (which i had mistaken for macadamia nuts) and the jams were all delicious complements to the cheeses.

Mia Pera Pizza
baked into this pizza is sweet bartlett pear, gorgonzola, walnuts, and prosciutto. the pie was topped off with a heaping of arugula and a light drizzle of saba (a grape reduction similar to balsamic vinegar). the saba can get messy because it runny and drips all over the place. they were pretty stingy with the walnuts. but overall, it was an enjoyable pizza as the gorgonzola was creamy and the crust was crisp and thin.