Yuboka

Growing up, our family went to the beach at least a dozen times a year.  I mean, we lived in Florida, of course we went to the beach.  Unfortunately, living in what is probably the most "landlocked" city in the state, the closest beach was 90 minutes away.  Of course, since this was the closest, it seemed everyone from our hometown flocked to the exact same ten mile stretch of beach every weekend.  Since moving to Philly, I equate this phenomenon to Atlantic City- it seems it's a weekend extension of Philly- easiest to get to and full of fun stuff.  This extension also relates to restaurants- Philly food writers discuss the eats in AC, and Philly restaurateurs extend their business to the beaches.  Jose Garces has a huge collection of restaurants in Revel, one of the newest casinos on the beach.

Yuboka (sorry, no idea how to put that line over the O) is one of the newest to join the group, as a dim sum and noodle bar adjacent to the casino.  Kind of a great idea- both counter and waiter service are available, making it a quick stop if you're in a hurry to get back to the slots.  We sat at one of the communal tables and started the meal with a few items off the dim sum menu.  The Shanghai soup dumplings come five to an order, with a thick wrapper enrobing a mouthful of broth and some spiced ground meat (pork or chicken?).  At $9, they're about four times the price you'd pay in Chinatown-- and not quite as good.

Chicken dumplings, soup dumplings, half eaten pork ribs

The chieken dumplings (5 for $8) were similar- by no means the worst dumplings I've ever had, but rather middle-of-the-road for the high price.  Sure, we're sitting in a nice, brand new casino, so I expect to pay higher prices, but I also expect high quality eats.  The BBQ pork ribs were by far my favorite of the three items (5 ribs for $9).  Chinese spare ribs tend to be a little dry for me, but these were meaty and heavily sauced.  Just a single rib provided plenty of meat for me, and strongly flavored with Chinese five spice (cinnamon was definitely in there).  Unique and super flavorful- and maybe even worth the price.

We each ordered an "entree," although the noodle based dishes come in various sizes, making it somewhat difficult to determine what you'll get.  I ordered the cold sesame noodles, a small pile of soft, thin noodles in a tahini based sauce ($9).  Shreds of carrot, pepper, cucumber and mint bulked up the bowl and provided some much needed crunch, but also watered down the already muted flavors of the sauce.  A good squirt of sriracha helped, but.. I could easily make this at home.

The biggest bang for your buck come in the form of noodle soups.  We tried the Duck Noodle Soup, a huge bowl of thick udon noodles, roast peking duck (complete with skin), and tons of vegetables- mushrooms, baby bok choy, and cabbage, among others ($15).  I was impressed, but others decided the simple flavors (and larger portions) at Nan Zhou were far superior.

 We also tried the lamb bun (spicy stir fried ground lamb and veggies stuffed in a strange, cracker-like bun), breakfast congee (egg, pork belly, and congee accoutrements over a pile of extremely salty rice porridge), and the "Mouth Watering Cold Chicken."  See.. if you're going to specifically name your menu item "mouth watering," you should probably amp up the flavors.  Instead, the cubed cold chicken was bland, with the suggested side order of white rice obviously offering no support (chicken: $7; rice: $3). It seems Garces may be catering to a different audience in AC, one with much less discerning tastebuds.

With other Garces alternatives of a mini-Distrito cantina, a huge Village Whiskey (that takes reservations!), and a full-sized Amada, all within the same casino, we agreed we wouldn't recommend Yuboka over these other carefully curated options.  As the only spot unique to Atlantic City, his move into the Asian arena doesn't do him too many favors.

Yuboka
Revel
500 Boardwalk, Atlantic City, NJ

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CHeU Noodle Bar

Awhile back now (a few weeks?), a friend and I stopped in for dinner at CHeU Noodle Bar.  With a name like that, you might expect a Chinatown location, but this small (read: a handful of tables and a long bar) spot is tucked onto 10th Street within a stones throw of Thomas Jefferson University, amongst good neighbors Kanella and Varga Bar. Although the menu is certainly inspired by Asian cuisine, the "two dudes from Philly" that run the place rely heavily on creative liberties.  Although the space is small, it has lots of personality: plenty of light, wood paneled walls accented by a giant collage, and the bar looks over the cooking space for those who like getting in on the action.

With the relatively small number of seats, service is great- almost everyone working seemed to check in on us from time to time. A large glass vase of chilled water was a nice touch on a hot summer day.  The menu seems to change constantly, and there are also daily specials announced on a chalkboard.  The fried chicken bun-of-the-day was an easy choice to start ($2.50).  Don't expect a traditional pillow-y bun here- they use a thin, English-muffin inspired bread to encase your filling of choice.  In this case, a perfectly breaded and fried puck of juicy chicken was accented by tangy quick pickles and a touch of sweet and spicy BBQ sauce.  Every flavor was perfectly balanced- this actually ended up being the highlight of my meal.

Photos courtesy of my iPhone

We were also enticed by the dumplings in chili oil ($4), a regular on the menu but with rotating fillings.  That particular day was "pork and pickles" so there were a lot of similar flavor nuances there as in the bun.  Although I preferred the crunchy breading of the chicken over the chewier pork, the paper-thin dumpling skins make for a much more exciting delivery vehicle than a thin muffin.  The dipping sauce at the bottom was addicting.

For some reason, we also picked out the BBQ pig tails (apprently going for a southern theme here so far), which looking back was not the best decision after our experience with a similar dish at Alla Spina.  Don't get me wrong- there were some serious deliciousness infused into the crunchy tails.  The peach kimchi had a latent kick that was tempered by the fruit's summer sweetness.  However... it's just not my favorite thing in the world to nibble off little bits of pieces here and there from thick chunks of vertebrae.

It definitely is my thing to eat wings though- the meat to bone ratio is much better.  The black garlic wings ($8) are a commonly raved about item around the internets, and for good reason.  Extra crispy, coated in a mild black garlic puree with a touch of sweetness, and accented by a squeeze of lime juice, sesame sesds, and a few sprigs of cilantro.  The shishito peppers were a bit confusing.. not quite sure how to eat a wing and a pepper at the same time, but maybe that's not the goal here.  The portion size is also quite small- only five wings to an order.  However, the uniqueness of flavors definitely increases the value factor- you're not going to get these anywhere else.

We went a little crazy with the meats, so I needed to balance that out with something green.  A big bowl of broccoli ($7) hit the spot.  Steamed and then sauteed in a soy-based sauce, the broccoli had plenty of crunch and just the right amount of little charred spots.  Crumbled spicy Vietnamese sausage and crushed peanuts rounded out the dish.  This is probably not the most veg-friendly restaurant in town.

Obviously, as per the name, the main fare involves noodles.  I chose the miso cod ($12), a big bowl of onion-based broth, plenty of chewy and pliable noodles, and accents of cilantro and pickled Thai eggplant.  The strip of cod was flaky, soaking up lots of moisture and flavor from the broth, but also standing up well alone with a satisfyingly sweet and salty glaze and a sprinkle of sesame seeds.  The way it was served made it difficult to incorporate the fish into the noodles, but the flavors were all spot on.  Noodle-wise, the pros over at Nan Zhou have 'em beat- these seemed a hair overcooked for my preference- but overall a solid bowl of food.

While our meal was by no means perfect, the guys at CHeU seem to be having a really fun time with flavor combinations, something I appreciate more than any other aspect at a restaurant.  I have to mention the service again because it was great- everyone seemed happy to be working and the vibe was just really upbeat.  I would recommend sitting at the bar if there's just two of you; the interaction with the staff is worth it.  Hope to be back soon (especially now that scrapple is back on the menu..)!

CHeU Noodle Bar

255 S. 10th Street (between Spruce and Locust)

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Pei Wei

Living in the suburbs*, I am more inclined to hit a chain or non-local restaurant.  Whether it's because I have less options or more accessibility, I'm totally fine with it.  I've been absolutely loving living within five minutes from a beautiful new Target (my bank account, however, is not as happy with this), which sits adjacent to a string of popular find-them-everywhere-but-they're-still-good-right? eateries.  It just feels so.. suburban!

The timing was just right for an invitation to sample some of Pei Wei's new menu items.  Pei Wei is essentially P.F. Chang's less busy, more casual little sister.  While we've only been to P.F.'s once in our lives, we can see the appeal- it's like an Asian Cheesecake Factory, with a pages-long menu and enormous, satisfying portions.  Pei Wei is much smaller, with fewer options, and a more basic street food and noodles menu (read: also cheaper!).  Order at the counter when you walk in and find a table to await your selections.

The decor makes an attempt at providing an authentic Asian experience, and the open kitchen is a nice touch.  You can tell the chefs aren't just microwaving your meal!  While we were invited specifically to try the lettuce wraps, we ordered a few items to supplement.  We brought along our chauffeur  my husband, who ordered the sweet and sour crispy chicken, served with your choice of white or brown rice ($8.35).  Just about what you'd expect for the dish, with large chunks of breaded and fried chicken, fresh vegetables, and pineapple tossed in a sweet glaze.  A bit better than a food cart or your corner Asian take-out restaurant- it just tasted fresher.

We also ordered the Dan Dan noodles, a huge portion meant for sharing served with the namesake spicy meat sauce, crispy cucumbers, and bean sprouts.  Decent flavor, but who are we kidding, we made a bad choice.  No Dan Dan's will ever live up to Mr. Han Chiang's, so obviously we were a little disappointed.

The lettuce wraps definitely fared much better.  Like the sweet and sour chicken, you could instantly recognize the freshness of the dish- look at those lettuce leaves!  Although iceberg lettuce isn't our first choice for salads, it's perfect for these wraps as the high water to flavor ratio gives you a crisp, crunchy, refreshing blanket for the spicy filling.  We ordered two versions, the Korean Steak wraps and the Thai Chicken, both relatively new on the menu.  The chicken was J's favorite, with a ton of Thai flavor from the chopped cilantro and mint, as well as a citrus-y sauce ($6.95).  I don't often think of Thai food as refreshing, but this definitely was!

I preferred the Korean Beef, since I'm minorly obsessed with the flavors of Korean BBQ ($7.75).  There's just something about that rich, dark, and spicy chile sauce, and it goes particularly well with red meat.  Both dishes also had a fair number of fresh veggies as well, including cucumbers, carrots, and bean sprouts to bulk up the dish while keeping it light.

The lettuce leaves were perfectly cut to make construction of the wraps super easy, although a few more pieces per plate would have being great-- it's dangerous to overstuff them!

While the flavors were way better than I expected, I also could have used slightly larger pieces of meat.  I can see the benefit to shredded meat in a wrap (the smaller everything is, the easier it is to roll up), but the tiny shreds of chicken and beef didn't hold as much flavor and moisture as larger chunks might.

If I was out shopping and stumbled upon a Pei Wei, I wouldn't hesitate to drop in for a quick meal- it's super inexpensive and I like knowing I'll get a freshly prepared meal.  The lettuce wraps are also a great healthier option- you still get the flavors you're craving without a huge bowl of noodles or rice.  Thanks to Pei Wei for inviting us to give it a try!

* I realize East Falls isn't technically a suburb...

Pei Wei
4040 City Ave (next to Target on Monument Rd)

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Square 1682

Life has been hectic, and we've not only been neglecting the blog, we have barely even had time to get out and check out what's going on in Philly.  Thankfully, a lot of big-name restaurants have PR reps that kindly keep us in the loop with any fun events or major changes.  We were recently alerted to a menu makeover at Square 1682, the restaurant associated with Hotel Palomar.  We hadn't returned since our long-ago meal celebrating Earth Day; since then the restaurant has really changed its image, scaling back a bit and transitioning into more of a casual eating establishment with a focus on the bar.   Our mission was to find out whether this would reflect a change in the quality of the food. 

We settled into a spacious table complete with super cushy leather seats and a huge window ledge that I essentially moved into (ladies carry a lot of stuff in their purses).  We had two waiters taking care of us since one was still in "I'm new here" mode.  Together they were a tad overbearing but super sweet and great with timing.  When we told them we planned to share all of our dishes, they kindly split the "market seasonal soup" ($11) into two bowls.  Since last week was insanely hot, the kitchen made a smart choice in creating a cold pea soup.  The base of the soup definitely contained something extra starchy, providing a really thick texture and an undertone of starch flavor.  Whole peas, cubed canteloupe, fennel, and an impossibly thin and crispy piece of Serrano ham created lots of textural interest and hit that sweet spot of a salty-sweet balance.  We also really loved these ceramic lion bowls!

As we dug into our soup, one of our waiters popped by with a bowl o' carbs- a fun Middle Eastern-inspired crispy flatbread studded with black sesame seeds, a few pieces of herb dusted foccacia, and a crusty round roll.  It was fun to mix and match with the ultra-whipped butter and an olive oil dip.

The new menu kind of surprised us- we typically end up front-loading with interesting sounding appetizers and go light with the entrees.  However, all of the entrees at Square 1682 sound amazing- it was so hard to narrow it down!  The lamb short ribs ($18) were a great choice- these ribs were less meaty than traditional beef short ribs, but the meat was obviously treated with a lot of care. A slow roast encouraged the bones to shed their meat without argument, but there was still a noticeably crunchy exterior expertly painted with bourbon BBQ glaze.  The meat was served over fluffy Lancaster cheddar grits that really had more of a super-slow-cooked polenta texture as well as a fun summer corn succotash made with zucchini, red and yellow peppers, and a few microgreens.  The portion sizes here are generous, and the careful balance of meat, vegetables, and starch was achieved.

The side dishes are a little pricey (averaging $8+), but the "Bright Lights Swiss Chard" sounded far too good to turn down ($9).  The menu promised brie, beets, and strawberries- unfortunately our dish was lacking the beets, but the smoky, salty, earthy chard again reflected a knowledgeable chef who respects the quality of these ingredients and works magic to highlight their charms.  Creamy brie and sweet summer strawberries make pretty much any dish even that much better, amiright?

The other winning entree was the Skuna Bay salmon ($22), served with red lentils studded with crunchy bits of carrots and celery, charred fennel, and a citrus glaze.  The chunk of salmon was easily eight ounces or more, with crispy skin intact and providing forkfuls of brilliant orange-pink flaky meat.   Fennel is another one of those "can-do-no-wrong" ingredients in our book, and the char was just perfectly reflective of summer.  Again, it was nice to see some extra veggies packed in with the quinoa.

Although we were too full for dessert (thanks to an afternoon snack of a giant bag of chips + tub of guac for only $4 at Honest Tom's.. best deal ever but that's another story for another day), the peach and blackberry cobbler sounded like it would have been the perfect sweet ending to our meal.  Overall, we were really pleased with our second experience at Square 1682.  Compared with our meal three years ago, it seems that the food has gotten less "fussy" with more focus on balanced dishes made with quality ingredients and less focus on fancy cooking and plating techniques.  Fun fact: the restaurant is named after the year William Penn created Rittenhouse Square and its sister parks throughout the city.  I always thought it was the address... 

Square 1682

121 South 17th Street

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Marrakesh

We've heard of Marrakesh over the years-- it's very popular with the college kiddies since it's relatively inexpensive for huge quantities of food and BYO-- but never actually experienced it for ourselves.  During a discussion at a recent book club meeting regarding Marcus Samuelsson's African inspirations, someone brought up this little Philadelphian treasure.  So of course... we all had to go together!

When you arrive, get ready to be transported to another place and time.  The restaurant is literally located on a tiny alley that you never knew existed, yet it's just a half block off of a hoppin' stretch of South Street.  Ring the doorbell for access (there is no vestibule to stand in, so I assume this is for space saving, not for secrecy) and a man in Moroccan attire will lead you in.  The interior looks like a Middle Eastern living room, with fabrics and paintings on every surface in every color.

We were seated pn a round couch around a large metal table (you can see many of them above).  The waiter helped us wash our hands together (with rose water, so you may want to bring your own hand sanitizer), and then we all shared a towel to dry.  You will also receive a large bath sized towel for your lap- and you'll need it! One of the unique aspects of dinner at Marrakesh is that you eat almost every course with your hands.

There is no menu at Marrakesh, it is simply a multi-course fixed price meal, the same for everyone.  We're not sure if they even have a vegetarian option.  First up: a huge platter of vegetable salads.  The waiter also brought around the largest basket of pita bread I've ever seen, and suggested we take a handful.  These are to be used as utensils for the entire meal, so we tried to hang onto some for the later courses (trading of pita had to take place later in the meal for those who took too few!).

The three salads are a cold, garlicky carrot salad, a cucumber, pepper and tomato salad with a hint of vinegar, and a warm smashed eggplant dip.  All three of them were addicting, but the carrot salad was my personal favorite- perfect soft discs of salty, garlicky carrots.

The second course needs no pita for dipping- it has it's own puff pastry shell, surrounding a finely chopped mix of egg and ground chicken, all of which is topped with a heavy sprinkling of powdered sugar and cinnamon.  This "B'stella" wasn't my favorite of the night, but it was still interesting and delicious- it reminded me of French toast with it's combination of eggs and sugar.  Since we didn't have utensils, we tore it into large chunks for better grabbage.

There are two options for the first meat course: a spicy roasted chicken, or a ... not spicy roast chicken.  Obviously we all unanimously chose the spicy option, but later agreed that it wasn't too spicy.  Apparently our group of six deserved a chicken and a half, which when plated appeared to be a mutant bird.  I don't know WHAT they did to this, but it was hands down some of the best chicken I've ever had- steaming hot (my hands of steel helped work off some of the larger bits to help it cool down), extraordinarily moist, with tons of flavor from the wet marinade.  Yes, you're picking meat off the bones with only your hands- that towel came in very handy here.

The second meat course was good in it's own right, but not nearly as flavorful and fun as the chicken, which is surprising since it was a much more interesting meat-- lamb!  You can also choose a beef kebab, but we again unanimously chose the lamb.  Huge chunks of lamb bone (mostly vertebrae?) held small pieces of meat, much less juicy so cleaner to eat, just significantly more boring. A sweet honey sauce was a surprisingly good match.

So.. at this point we were all getting full, which was good since the next two courses were much lighter.  First, a spiced couscous mix topped with softened vegetables (more carrots yay!), chickpeas and some shreds of meat.  A very Moroccan dish, but still very approachable to those wary of foreign cuisine.  The waiter brought a handful of spoons, which were critical for scooping the tiny grains of couscous.

The dessert course came with three items: a thin sticky sheet of baklava, a bowl of fresh fruit straight from the supermarket, and glasses of hot mint tea.  I was introduced to baklava at a very young age and have been obsessed ever since.. so therefore I can be a bit of a snob about it.  While I would never turn a baklava down, this one was really just so-so, with not nearly enough chopped nuts in the filling, and too few layers of pastry.

The bowl of fresh fruit primarily went into our purses for snacks later in the week (is that weird?), but the hot mint tea was enjoyed on the spot- probably about half sugar, it was a sweet way to end the meal.  I don't know how I went this long without experiencing the joys of consuming plate after plate of delicious Moroccan eats with my hands, but I'm glad I was indoctrinated with such a wonderful, fun group of girls.  And, at just $25 ($31.50 with tax and tip included), you'd be hard pressed to find a better deal.

Marrakesh
517 S. Leithgow Street (between 4th and 5th; South and Lombard)

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Talula's Table

Earlier this week, we had the fantastic opportunity to dine at Talula's Table out in Kennett Square.  The small space actually plays a daytime role as a market, selling upscale artisan food items like jams, pickles, meats, cheeses, pastas, etc.  Someone in our group used the analogy "like a really nice Cracker Barrel" but I preferred my own "country DiBruno Brothers."  In the evenings, one lucky group of 10 to 12 can stake claim to the Farm Table centered in the shop- but beware, reservations require a years advance notice. More info here.

The only other dining option is the "secret" chef's table, which requires a bit of an "in" to reserve, allowing a bit more flexibility with getting a reservation. Luckily we have a good friend in the biz, so we all agreed to make a (looong) trip out to Kennett Square to celebrate a birthday.  Although we arrived a few minutes late, the Talula's staff still allowed us some time to peruse the store.

Pickles and hot sauces.. basically our favorite shelf!

Before dinner started, we were brought a number of hors d'oeuvres.  First up was a bluefish salad served on a fried tater tot with a little pickled onion.  Probably one of the better tots I've ever consumed.

However, the lamb confit with mayo and arugula on a rosemary puff was a bigger hit- the slightly game-y but perfectly tender lamb along with spicy greens and an airy bun created a wonderful sensory experience.

Things took another turn for the better with a chilled and pureed cauliflower soup complimented by thinly sliced cucumber and a pile of salmon roe.  I'm not used to a caviar with such large individual size- biting into them created a really unique feeling that I'd almost compare to chewing up a fish oil capsule.  Slightly overwhelmingly salty, but this was well contrasted by the subtle soup.

At this point we were ushered back into the kitchen, where we took over a large, hightop square table that definitely continued the rustic vibe from the main room into the more sterile, stainless steel environment of the cook space.  We perused the menu and prepared ourselves mentally for the next eight courses, which were based on an "early summer" theme.

Last three courses on the menu

The fun part about being at the Chef's Table was being able to watch some of the cooking and all of the plating action.  A lot of the components are prepared ahead  of time- with only one chef and one guy helping with the plating, this is clearly very important.

Watching the Chef explain the first course to the servers

The first course actually ended up being my favorite of the meal, which set a really high standard for the rest of the dishes. A small slice of sourdough toast is spread with a generous amount of whipped butter brightened by Old Bay seasoning. Underneath lay the lightest, butteriest mini-omelet that seriously just melted against the edge of a fork.  Chunks of Chesapeake blue crab were pocketed by the eggs, and the whole thing was topped by a little herb salad that included parsley and chives.

Between the first and second course, we were served the first round of bread- another popover type roll identical to the one used for the lamb sandwich hors d'oeuvres.  A great compliment to the lightness of the crab omelet as well as the ensuing foie gras.

The foie gras course is traditional for a multi-course meal, but the way it was served here was anything but traditional.  A thick slice of a foie terrine with a touch of surrounding gelatin is seared and plated with pickled rhubarb, a turnip puree, and additional pieces of turnip and radish.  This is finished with a touch of pork jus.  I can't say the flavors were my favorite pairing for the intensity of the foie, but I commend the use of seasonal vegetables and a creative approach.

For the remainder of the meal, we were provided with a basket of mixed breads including pretzel rolls, sourdough, a multi-grain, and a cheddar-filled country white.  I tried a few between courses, preferring to use it as more of a tasty palate cleanser than to pair with the rest of the food.

Next up was the "pasta" course- a lone raviolo (singular version of ravioli) stuffed with ricotta and spring pea puree and perched on a thick slice of Berkshire pork belly.  The dish was finished with more pea greens, a few shaves of Parmesan and a bit of frothy... something. The thick, doughy pasta and the super-fatty pork belly made this a pretty heavy course, but with incredible layers of flavors- the result of top quality ingredients and a very skilled chef.

Following the pasta was the fish- another rendition of oily blue fish served atop an impossibly light custard flavored with roasted garlic.  Al dente fava beans, a fennel salad, and an herb-infused oil provided lots of green to the color palette and helped balance the heavier fish.  The custard was definitely the star of the show here.

The poultry course was my least favorite- the cold smoked and butter poached chicken was plenty flavorful, but the curry roasted carrots and dill yogurt were very confusing and entirely dissonant.  My dislike of strong curry didn't help a bit- others at our table seemed to enjoy the dish.

At this point I was getting understandably stuffed, but there was one final meat course to be eaten- the red meat.  We were served red meat two ways- sliced skirt steak as well as a cylinder of braised short rib seared together.  The paired vegetable was also served two ways- with melt-in-your-mouth fried squash blossoms and roasted zucchini enhanced by accompanying poblanos.  The heartier veggie and a low level of spice was an excellent addition to the perfectly cooked beef.

We also had a traditional cheese course, but again, Talula's takes an incredibly unique approach to this, serving five of their favorite cheeses with a number of infinitely interesting "condiments."  The cheeses ran the gamut from an aged, crystallized gouda paired with raspberry mustard, to a deeply veined blue paired with pickled asparagus and a sprinkle of multi-grain crisp.

Coffee was served with the anticipation of dessert- A & I shared a cup of decaf spiked with a splash of heavy cream and a small chunk of brown sugar.  Coffee doesn't always appeal to us after a large meal, but this hit the spot.

Thankfully after all this savory food, the transition to a sweeter final dessert course was relatively painless. Mini blueberry pancakes and a small scoop of tart buttermilk ice cream relied heavily on the sweetness of the blueberries instead of a heavy hand of sugar.  We were extra impressed with the pancake-making technique- the chef actually used a baking sheet over the burners instead of a griddle. Each pancake had exactly enough room to expand without touching its neighbors, which required some extra skilled flipping action.  Regardless, coffee and pancakes really ended the meal on a high note.

We're incredibly glad to have had the opportunity to try Talula's Table.  Apparently it is one of the hardest reservations to get in the entire country, and the food tells a seasonal story that makes it worth the wait.  However, coming in at $139 (includes tax and tip), it's not a cheap meal and best for that extra special occasion (like a 30th birthday!).

Talula's Table
Kennett Square, PA

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Luke's Lobster and Life Updates

Life 

For those of you who came here to read about Luke's Lobster, feel free to skip down to the pictures.  For those of you who have some interest in our lives and blogging habits, we have some news for you. We've recently discussed closing the blog- it seems that in the past several months, blogging has become not only more difficult, but also less enjoyable.  As we no longer live together, we don't eat together as often, and taking photos and making notes during meals spent with friends, family, and significant others takes something away from those experiences.  Since we get nothing out of this other than the simple joy of eating and sharing our thoughts, it seems silly to continue to do something we aren't loving.  However, we've decided not to shut Two Eat Philly down, but instead start on a new path- a path of much fewer posts, and likely far less words, and (hopefully) more pictures.  Topics may vary a bit, but of course will always be food related.  We're maintaining a forum to share our thoughts and adventures, but perhaps to a smaller audience- and that's just fine with us.  We hope you continue to follow along, but if not, thanks for stopping by for the past three years!

Luke's

And now-- onto the food!  Luke's just opened a couple of weeks ago, but a single picture of their lobster roll had me checking my calendar for our first chance to check it out.  My husband and I are in the home stretch before our closing date (sold our place!), and so began the terrible packing process this weekend.  A break for lunch offered a perfect chance to treat ourselves to Luke's to help offset packing grumpiness.

Located in the old Bonte space on 17th and Sansom-ish, right next to another favorite, Underdogs, the space has been reconstructed to look very nautical.  It's cute.  The menu is short and simple, mostly seafood rolls but a soup of the day, a simple grilled cheese, and a couple sides are also available.  I chose the "Taste of Maine" to get a sample of all three seafoods offered-- shrimp, crab, and lobster ($20).

Taste of Maine; iPhone pics might become more regular around here

 Each type of seafood is prepared very simply- served cold (not even room temp), with just a hint of mayo and/or butter.  The "rolls" are actually top-split mini loafs of what I can only describe as Texas Toast- you know, that soft, fluffy, buttery, pure white bread.  Lightly toasted, I can't think of a better carrier for fine seafood.  All three meats (?) were just as you'd expect- super fresh- with lobster being the clear winner.

The Taste of Maine also comes with a side of chips and a soda- self-serve from large baskets and a refrigerator respectively.  Both remain loyal to the New England theme- Cape Cod kettle cooked chips, and Maine Root sodas.  Obviously I've had Cape Cod chips a million times, but Maine Root is new to me.  I'm not a soda drinker, but MAN.  The spicy ginger brew is particularly amazing, and I'm sure the blueberry soda, sarsaparilla, and root beers are equally as unique and tasty.  I would seriously consider stopping in just for one of these drinks, especially on a hot and sweaty day. Self-serve water is also available, and Luke's goes the extra step, providing mason jars from which to drink it.

My husband got the lobster roll alone, and this is the route I'll take in the future (well, plus the soda!).  For $15, yes it's a pricy "fast food" lunch, but it's 100% worth it.  Where else can you get that quantity of fresh lobster for that price?  Not anywhere around here, that's for sure.  Centrally located, super quick (we waited 5 minutes) and with plenty of space to sit and eat... I can't think of anything to criticize.  Welcome, Luke's!

Luke's Lobster

130 S 17th St

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