Eat ThisFrosty Kobe Fried Rice at Pod
Had one fried rice, had them all? Not anymore. Blow your preconceptions of boredom away with this version at Stephen Starr’s University City Japanese. The beef is frozen and then shaved onto the rice just prior to serving, where it’s mixed tableside with a fried egg, blending into the foie gras-enhanced and shichimi-spiced grains. The process cooks the meat just enough to maintain flavor - like to a perfect medium rare, and the resulting dish should not be missed ($16; 215-387-1803).
Carnitas Tacos at La Calaca Feliz
One of the most popular items at this Fairmount Mexican (as well as at the Fort Washington original), are these tacos. Silky, spicy pulled pork shreds go on top of three double-layer corn tortillas along with salsa roja, chopped onions and cilantro and a big slice of cooling avocado. The trio will also be on the menu at Tim Spinner and Brian Sirhal’s newest, Taqueria Feliz, coming to Manayunk this spring ($11; 215-787-9930).
Do ThisF.U. Sandy Tappings
In our dining deals and events for the week, we mentioned Hawthornes would be tapping on F.U. Sandy, but now we’ve got word that the Superstorm Sandy relief beer from Flying Fish will hit all over town on Saturday. Also look for the limited release brew at Nodding Head, Varga Bar and Philadelphia Bar and Restaurant. You could make a crawl out of it and hit all the bars - it’s for charity, after all.
Sunday Brunch at Heirloom
Chef Al Paris is switching from a prix-fixe brunch to an á la carte menu at the Chestnut Hill BYO, and his menu is pretty extensive for a small spot. Corn popovers, yogurt parfait, granola squares and apple pie donuts are small sweet bites, or go big and hearty with braised shortribs with eggs or arctic char hash. Prices range from $6-$16, and there’s a state store right next door so you can snag a bottle of champagne to spark up your OJ (215-242-2700).
Read ThisThe Almost Birthday Girl
When we chatted with Jenn Conley about George Sabatino’s impending departure from Stateside, we joked that while they’re in between jobs, the duo could depend on Jenn’s son Jett’s writing to support them. Seriously, the kid has a talent for food writing (especially considering he’s only seven years old). Click over to his Tasty Sausages blog for a run-down on a birthday dinner at Rittenhouse BYO Matyson, and see which dish was “so good that [his] head exploded.”
Alaskan Brewing Co. Powers Brewery With Beer
Philly is a beer city, and more and more breweries are popping up by the month. We wonder if any of them have considered what this Juneau-based facility has done. Alaskan Brewing Co. installed a unique boiler system that uses spent grain from its fermenters to power the brewery operations. Huffington Post has photos - any brewers interested?