Restaurant Review Number Three

iN RiVA- Modern yet rustic, the two words to best describe not only this awesome restaurant's style but it's cuisine as well. Located minutes outside of Philadelphia, in East Falls along the Schuylkill River, Philadelphia-born Chef Arthur Cavaliere is creating unforgettable tapas-esque dishes and oven fired pizza with blends of flavors from his native city with inspiration from Naples, Italy. His experience at top area restaurants such as, Steven Starr's El Vez and Parc and Iron Chef Jose Garces' Amada show through on his creative, and diverse dishes. 

Appetizers -When you sit down, the waiter immediately brings over a bowl of fried chickpeas and pistachios dusted with a house blend of spices. This quick snack is a delicious holdover while you are waiting for the waiter to bring your drinks and your appetizers to come as well.  The star of this menu is the Agrodolce Pork Ribs. These succulent, fall off the bone ribs topped with shredded apple are so soft and juicy they melt like butter as soon as they hit your mouth. Those Ribs were probably the top two or three best things I've ever eaten!

Entree- With the Restaurant being advertised as tapas style yet specializing in wood fired pizza, we were a little confused on what to do portion wise. The excellent staff helped explain everything making you feel a lot more comfortable. We decided to go with the Fiondette pasta dish which included wild mushrooms, braised pork and oregano. This dish was a little to busy, it was overloaded with herbs and an awkward richness that was overbearing. We also ordered the Mushroom and Zucchini pizza which was highly recommended by the waiter but was also ended up disappointing. On this wood fired pizza, there was fontina cheese, black truffle and red onion. While this all star list of ingredients seemed like it couldn't be any less than amazing, it was pretty disappointing. The Pizza was lacking any strong flavors or that melty/salty cheese that you expect with any type of pizza and worst of all charred, burnt crust. 

Beer Pairings -  With the appetizers i decided to go with the Benediktiner Weissbier, a rich and smoky wheat beer with a robust flavor profile. With dinner, took the waiter's recommendation and tried the Italian Import, G. Menabrea E Figli Amber. At first sip i knew this would become one of my favorite beers of all time. This amber, Vienna style lager had similar smoky notes as the aforementioned Weissbier but also some citrus and pine flavors as well. When you think of Italian Beers, you typically think of light,golden beers like Peroni so it was a nice surprise to get a amber beer with a lot of flavors. 

Final Opinion - While iN RiVA has an excellent atmosphere and a diverse menu, it was rather inconsistent. The meal started off well, accompanied excellent service and probably the best appetizer ever made it was followed by disappointing entrees . The decor and atmosphere was beautiful and i definitely will have a return visit when the beautiful outdoor bar overlooks the Schuylkill opens up!

Ratings

• Appetizers   -  9/10
• Drinks  - 8/10
• Entrees  - 3/10
• Appearance  - 8/10
• Service - 10/1o
• Overall   - 7.6/10

Restaurant Review Number Two

Knife & Fork Inn- Not many restaurants can say they have been open for a century, and even fewer have been creating meticulously handcrafted meals as long as The Knife & Fork Inn has. This former men's drinking and dining club, at the convergence of Atlantic, Pacific and Albany avenues in Atlantic City, New Jersey, boasts an amazing atmosphere. Its beautiful murals of scenes from the 1920s, stained glass windows, exposed brick and a massive wine room are picture perfect. This environment set the stage for what was a meal that left me speechless.

Crab & Avacado Terrine

Appetizers - The Crab and Avocado Terrine really caught my eye on the diverse appetizer menu featuring everything from Lobster Spring Rolls to Crispy Duck Leg Confit. This refreshing appetizer was an infusion of creamy and smooth with hints of sweet and spicy. The top layer, a delicious combination of creme fraiche, jumbo lump crab meat and a touch of paprika, reminded me of a silky chicken salad consistency. Underneath was a layer of crisp Pico De Gallo which was a nice texture contrast from the creamy crab meat, only to be outdone by the bottom layer of spicy guacamole which was the perfect compliment to the other ingredients. The terrine was surrounded by a pool of roasted red and yellow pepper puree which was a spicy and smooth accent to the flurry of flavors featured in the dish.

Filet Oscar

Entree- Knife and Fork is known for their high quality steaks and exceptional seafood... which one would I choose? How about both! Filet Oscar seemed to be the best of both worlds and came highly recommended by the very friendly wait staff. When the dish was served, you could immediately smell the juicy steak flavors and fresh crab meat drenched in a creamy Bearnaise sauce. The filet had a perfect flavorful crust surrounding a succulent pink center. The a la carte sides I chose were goat cheese au gratin potatoes and beer battered green beans with a lemon aioli! Both sides were absolutely delicious, especially the refreshing lemon aioli that came with the beer battered green beans!

Beer Battered Green Beans w/ Lemon Aioli

Beer Pairings -  I chose the G. Schneider & Sohn Hefe-Weizen to go with my appetizer. This one was a smoky and extremely smooth wheat beer with lots of flavor. With dinner I chose a darker beer to compliment my Filet and Crab meat. Sam Smith Nut Brown Ale is a very dark and nutty ale that could be mistaken for a stout or porter at first pass, but has a ton of flavor and is a great accompaniment to a hearty, meat-based meal. 

Final Opinion - What more could I have asked for? Nothing! This was one of the best meals and dining experiences I've had in my life. The classic entrees are artistically crafted with meticulous precision to provide every diner with an unforgettable experience from start to finish! Although I wish I could come here more often (aka every meal), the high yet justified prices make this a restaurant for special occasions. I would highly recommend this for anyone looking for a restaurant with a lot of history, superb cuisine and a beautiful atmosphere.

Ratings

• Appetizers   -  4.5/5
• Drinks  -  4.75/5
• Entrees  - 5/5
• Appearance  - 5/5
• Service - 5/5
• Overall   - 4.85/5

My Top 20 Restaurants to Try in the Next Year

I love trying new restaurants, but who doesn't? I have tried a lot of new restaurants in the last year - some amazing, some disappointing  but still, my quest to find my the best restaurant in the Philadelphia Area and Atlantic City Area goes on. Here is my list of the Top 20 Restaurants (in no particular order) that i hope/plan to try in the next year! The list is based off  PhillyMag perennial powerhouses, newcomers and some Jersey Shore Hot Spots.

• Vetri -   Philadelphia
• Amada -   Philadelphia
• El Vez - Philadelphia
• Knife & Fork - Atlantic City
• Girasole - Atlantic City
• Manna - Margate City
• Tomatoes - Margate City
• Steve & Cookies - Margate City
• Zahav - Philadelphia
• Talula's Garden - Philadelphia
• Le Bec Fin - Philadelphia
• Davio's - Philadelphia
• Heirloom - Philadelphia
• Luke Palladino - Northfield
• Percey St BBQ - Philadelphia
• Philiippe Chin French-Asian Bistro  - Somers Point
• Latz's By the Bay - Somers Point
• Honey's Sit n Eat -  Philadelphia
• Standard Tap - Philadelphia

View Top 20 Restaurants in a full screen map

Italy-ish

Rustic Tomato-Chicken Pizza

We all have that little section of our brain that day dreams about traveling through in Italy, eating incredible food and sipping on a delicious glass of home-made wine, overlooking a beautiful Italian countryside. That portion of my brain is stronger than most of the other parts, and being Irish and not Italian; I don’t really get authentic Italian all too often.

I LOVE tomatoes and use them whenever I can in my cooking so I decided to make a ‘Italian-esque’ Rustic Pizza with shredded basil, plum tomatoes and a little different sauce than most would use. Trying to capture part of my daydream of drinking a glass of wine while looking out on a beautiful landscape I chose to use a little more expensive sauce, a Cabernet Marinara. I was never a big fan of traditional pizza sauces because they are too thin and taste like ketchup, the Cabernet Marinara offers a little more thickness and a delicious red wine flavor with hints of herbs. Since I was going uptown with the sauce there was no way I was just going to use basic Mozzarella. I switched it up and used a blend of Fontina, Romano, Asiago, Parmesan, Mozzarella and Provolone. The mixture of moist and dry aged cheese provided an awesome variety of flavors with each bite.

What You Need

Topped With Shredded Basil

Finished Product

• 1 10” Pre-made Pizza Crust (White or Whole Wheat, Your Call)
• 1 Jar of Classico Cabernet Marinara Sauce
• 1 Tsp Garlic Powder
• 1 Tbsp Parsley Flakes
• 6 Fresh Basil Leaves
• 2-3 Ripe Roma Plum Tomatoes
• 1 Cup Shredded Blend of Italian Cheeses (such as Fontina, Romano, Asiago, Parmesan Mozzarella and Provolone)
• 3 Tbsp Olive Oil
• 1 Cup Chopped Rotissere or Grilled Chicken
• Salt & Pepper To Taste

 How to

1. Heat Oven to 425
2. Julienne Plum Tomatoes, shred basil into fine strips and Cube Chicken into 1” Pieces
3. Brush Pizza Crust with Olive Oil until thoroughly coated
4. In Separate Bowl mix cheese with, half of the garlic powder and  parsley together.
5. Spoon desired amount of Sauce onto Pizza crust
6. Add half the tomatoes and chicken to pizza and then add a layer of cheese top with rest of chicken, tomato, basil and sprinkle the other half of  the garlic and parsley!
7. Place Pizza on the center of the middle rack of the oven rotating every few minutes for 8 minutes and finish on the top rack for 3-5 minutes or until golden brown!

Enjoy!

Golden-Brown Melty Cheese

5 Star Turkey Burger

Not Your Average Turkey Burger

I Sought out to make a burger that you would find in a (somewhat) classy restaurant, however,  i swapped regular ground beef for some super lean turkey meat. Most people chose to use a mix of fattier dark meat and lean meat, stating that the dark meat gives the burger a better flavor because of the fat content. I chose to strictly use 97% Lean meat and prove that a tasty burger can be created using lean meat.This behemoth of a burger is loaded with portabellas, green peppers, vidalia onions and a little kick of Siracha Sauce. To top it off i added a slice of provolone cheese, UglyRipe Heirloom Tomato and a couple slices of avocado! Forget the normal hamburger bun, this 5 star burger deserves a hard roll that can handle all of its delectable toppings - go with a toasted french baguette or a ciabatta bun brushed with olive oil and garlic.

The Burger

• Two Pounds of 97% Lean Turkey Meat
• 1/2 Cup of Seasoned Breadcrumbs
• 2 Large Eggs
• 1 Tsp Honey Mustard
• 1/2 Tsp Parsley Flakes
• 1/2 Paprika
• 1/2 Tsp Garlic Powder
• 1 Tsp Siracha Sauce
• Pinch Of Salt & Pepper
• 1 8oz Pkg of Baby Portabella Mushrooms
• 1 Green or Red Bell Pepper
• 1 Medium Vidalia Onion

Everything Else

• 12 French Baguette or Ciabatta Style Burger Sized Rolls
• 2-3 Large UglyRipe Heirloom Tomatoes
• 1 Large Hass Avocado
• 12 Slices of Provolone Cheese
• 4 Tsp Olive Oil
• 1 Tsp Garlic Salt

The How-To

1. Finely Dice Mushrooms, Pepper and onion and Suatee with salt and pepper
2. Combine Turkey, Honey Mustard, Egg and Bread Crumbs
3. Add the rest of the dry ingredients and Siracha Sauce and mix very well
4. Once Pepper, Onion and Mushrooms are golden-brown, add them as well including all residual juices and oils in pan to the burger mixture
5. You can either refrigerate them for an hour so the patties can be formed easier or just make them now, i find it easier when the meat is a little more firm from being cold.
6. Form 12 medium sized patties and refrigerate until ready to cook
7. Throw the Burgers on the Grill set to Medium heat and Cook between 5-7 Minutes per side
8. While burgers are cooking, slice rolls and brush with olive oil, sprinkle with garlic salt and either grill or toast in oven until gold and crispy
9. Cut UglyRipe Tomatoes into 1/4" Slices and Avocado into thin slices
10. Remove Burgers from grill
11. Put burger on Bun and top provolone cheese, tomato and avocado and serve!!

Beer Pairings - This Meal is best washed down with a Brooklyn Summer Ale. This Ale is a light tasting, yet refreshing brew that is perfect for those hot summer nights and BBQs. 

Beer Of The Week #1

Harpoon IPA

The Rundown

Brewery: Harpoon Brewery - Boston, Ma

Type: India Pale Ale
ABV: 5.9%
IBU'S: 42
Hops: Northwest Cascade
 BA Score: 83

Impressions: From the first sip of this extremely refreshing IPA, I was impressed! When I think of India Pale Ales, the first thing that comes to mind is not necessarily refreshing, but more along the lines of complex flavors and a high alcohol content. The aroma of Harpoon IPA has hints of pine, floral and definite citrus flavors providing a different experience all together. Harpoon's rendition of the IPA is a lot lighter and flavorful than most other IPAs on the market. 

The smooth taste of this beer can be partially attributed to Harpoon's Proprietary Yeast Strain which they claim makes the fruity flavors stand out more. They also use three different types of malts to add Toasted and Malty Flavors, while The Northwest Cascade Hops used are known to add Citrus Flavors. The fruity and floral flavors that come  through after the first few sips last until the last drop. As far as beers in general, this is a fantastic brew and one of my favorites, however since it is an IPA I expected a little more complexity and a higher alcohol content. 

Food Pairings: Seafood, Grilled Meats, Mexican Food, Spicy Sauces

Ratings

Look -5/5

Taste- 3.5/5

Smell - 4.5

Overall- 4/5

Summer Fruits & Vegetables: Chapter 1

             If you always wonder what local fruits and vegetables are in season right now, you're in the right place! For starters, read this article featuring myself that was published today on the Get Fit Get Life website that gives some great tips on selecting summer fruits and vegetables: Your Summer Menu. 

Local Produce Update as of June 21st, 2012

• Hammonton Blueberries are in full swing now and are delicious. A relatively warm winter and spring led to an early harvest so these will be gone before you know it so don't forget to stock up! Remember you can easily freeze them for a nice treat year round!
• Jersey Tomatoes have hit the market in some places but the real start begins around the 4th of July with lots of promotional pricing available. In the meantime try UglyRipe Heirloom Tomatoes, the best tasting tomatoes on the market. The best part is that they are grown in New Jersey during the Summer!
• Local Assortment - NJ Romaine, Escarole, Endive, Kale, Cucumbers, Green, Red and Savoy Cabbage, Beets, Green and Yellow Squash and Parsley are easily grown in small farms all across New Jersey and Pennsylvania and always available at local produce stores and farmers markets! Help support your neighborhood farmer by buying local! 
• Fruit - NJ Peaches should be hitting the market within the next week, two at the max. Always a sweet treat, try them on the grill for an easy dessert.
• Area Green and Red Peppers should hit the market in about two weeks or less. They are always a cheaper alternative than imported bell peppers and the same quality flavor.



Graffiti Eggplant

• Eggplant is one of my summer favorites, sliced in thick strips and coated with garlic & olive oil or balsamic vinegar and thrown on the grill make for a healthy side dish. Look for cool variations of the normal  dark purple large ones.

More Recipes To Follow!!