PhiLLy RoLL

Our Little Gourmand

I was about to post this to Facebook, but I see that 45 minutes ago my husband beat me to it...

Last night we went to Melograno with Chiaroscuro and the artist formerly known as Visual Field. (Actually, they are both active photographers, but VF hasn't posted to his photoblog in nearly four years!) But this post isn't actually about them.

It's about our adventurous food-loving world-loving baby. Although we brought some baby food (chicken and carrots with alphabet pasta) along to the restaurant, and started him off with Cheerios the second we sat him down (because he expects food the minute he's placed in a high chair), he was ultimately much more interested in what was on our plates. We started him off on some tastes of sour dough bread, which he loved, loved, loved. Then our appetizer arrived, so we gave him tiny bites of grilled octopus and potatoes. Then for dinner he shared our baked cod with artichoke sauce and pasta with wild boar tomato sauce. Loved it all.

He spent the second half of the meal turning around his his high chair to watch the open kitchen and to try to catch the eye of various waitstaff and customers - basically anyone who would smile back at him.

By dessert time he was starting to get tired, but not so much that we felt we had to rush home right away. So we stopped by my favorite place for ice cream, Capogiro. He definitely perked up as I tried to eat my ice cream while holding him in the sling. Watching lovely spoonfuls of ice cream pass within inches of his face was too tempting so he spit out his pacifier (onto the floor) and opened his mouth like the little baby bird that he is. And he eagerly ate as much of our ice cream as we were willing to share. He tried and liked all four flavors: Guinness, some Irish flavor I can't remember, Cioccolato with Spice Rum, and Tangerine.

He was quite full and happy by the end of the night and went straight to bed when we got home.

Shiroi Hana

It's no secret that I love sushi. But you might be surprised to know that I eat it only rarely (in my opinion). So when I do go out for sushi it's a giant treat.

Last night we met up with our friend L at Shiroi Hana, where we've all gone together once before. After a long time deciding the perfect assortment of sushi to order, we eventually settled on pretty much exactly what we had eaten last time.

And because my reputation for taking pictures of food is just about as well established as my love of sushi, before we started eating L and J allowed me to take a few minutes to try out my new closeup filter (okay, not new, it's really J's father's filter - part of the awesome kit I am borrowing).

Feast your eyes.

rock 'n roll (shrimp tempura maki)

takosu (sliced octopus in a light vinegar sauce)

nigiri and lemon slices

yellowtail and scallion maki

DeSSeRt And A CockTaiL

Last night, over a lackluster dinner at Cafe Habana, I wondered aloud whether I might be better off going to restaurants in Philly and just ordering a cocktail and dessert and skipping the main course. It seems that when I'm not blown away by the food, I'm still happy with the cocktail and dessert. Last night I had a Pisco Sour, which is fruity and fresh with lots of cinnamon sprinkled on top, and for dessert our table had caramel flan, chocolate flan (surprisingly really, really good), and natilla (a vanilla-egg-meringue custard).

According to the restaurant's own website, they are "widely known as being Philadelphia's authentic Cuban restaurant", but according to my authentic Cuban husband, the food wasn't terribly authentic. (I say this knowing nothing about who owns and cooks at the restaurant or personally, what authentic Cuban food should involve.) And in fact, in recipe, the food was Cuban. But in flavor, it just fell a little flat, and that's what we were disappointed by.

So maybe I would be better off just going for a drink and a dessert. Perhaps happy hour is my calling.

(Actually, after I wrote this post, I replied to an email to someone who's going to be in Philly for a couple of days and was looking for restaurant recommendations. Looking back through my blog I see that I actually have liked a good number of restaurants here, so I guess it would be premature to restrict myself to only drinks and dessert. My favorites so far have been Genji (sushi), Shiroi Hana (sushi), Ten Stone (bar and restaurant), Effie's (Greek), and Pico de Gallo (Mexican). I'm getting hungry just thinking about all of these places... maybe I'll go eat some of my leftover Arroz con Pollo a la Cubana from last night for lunch now...)

Capogiro, I CaN't Get YoU Out oF My MinD

One of the reasons I'm loving this city is for its food.

Last night we had dinner at Ten Stone, where I tried the Seared Tuna Salad and an Orange Blossom beer.

Seriously, two great tastes that taste great together.

And then, after a walk through Rittenhouse Park, we stopped at Capogiro for ice cream. Or rather, gelato. Excuse me.

Capogiro has the most fantastic, superb, wonderful, amazing, mind-blowing, outstanding, marvelous, magnificent, astonishing, incredible gelato I have ever had. Granted, I inherited the ice-cream loving gene from my father, so I already crave ice cream after every meal. But this stuff is so fresh and tasty and creative. I had the same dark bitter chocolate I had the last time I was there (I'm not sure I could ever go here and not get it), and paired it with espresso sambuca. J had Mojita and Thai coconut, and Kelly had champagne grape and pineapple. I wish I could go back today... they have Turkish Coffee on the menu.

People, please come visit us and give me an excuse to go back there.

And Kelly, you should probably just move here. :)

HoT ChinEse FooD

Yesterday we ordered lunch specials from Jade Garden, but I didn't pick up the food until after I'd run to the grocery store across the street. By the time I went to pick up my food, the guy behind the counter was concerned and said he was just about to call me. He said "Chinese food is best when it's hot."

And then, as if he was imparting age old wisdom, he repeated solemnly, "That's a little tip. It's best when it's hot."

Now you too know the secret of good Chinese food.