Fresh Fruit Pie

Even though we attempt a new baking project now and again, sometimes it's easier to fall back on making something foolproof.  Invited to a recent potluck-style brunch, I was looking for something sweet that wasn't your typical breakfast baked good.  J reminded me of a quick and easy pie she has made several times in the past- and while she usually intends it as a dessert, it can easily function as a part of breakfast or brunch.

The "pie" consists of fruit and nuts- nothing else!  This makes it 1) easy, 2) vegan, and 3) raw (no baking involved).  While you can use a variety of different combinations of ingredients depending on what you have on hand, there are a few basic rules to follow.

The pie consists of a crust, sliced fruit, and a smoothie-esque topping to bind everything together.  For all three parts, you'll need:

• 1.5 cups of nuts, preferably raw, no salt added (more than one nut variety recommended)
• 1 cup + 1/2 cup dried dates, preferably of the large, soft, and moist variety
• 2 cups of chopped fresh fruit
• 1 1/2 cups fresh or frozen fruit

Raw cashews, walnuts, kiwi, banana, strawberries, and dates.

Pretty vague ingredients list, I know, but you'll understand soon!  The first layer of the pie is the crust, which is so much easier than a butter based crust.  I soaked 1 cup of raw cashews in water for about an hour, then drained them and combined them with 1/2 cup of raw walnuts and 1 cup of dates (pits removed, roughly chopped).  I also added a pinch of salt and 1/2 teaspoon of vanilla extract, but these additions are optional.  Throw everything into a blender or food processor and pulse/blend until combined.

Eventually, a ball should form, letting you know the mixing is complete.  If it's taking awhile, or seems dry, you can add small pieces of date to up the sticky factor.  The final mix should NOT be crumbly or dry, but easily moldable.

Add the entire mix to a shallow pie dish (you could also make it in a tart pan) and work the dough with your hands until you've covered the entire dish (including the sides) with a uniform layer.  No greasing of the pan is necessary- the fat from the nuts does the job itself.

Slice fresh fruit (about two cups, depending on the size of your dish) and arrange over the crust.  I chose strawberries (although horribly out of season), quartering them and placing them in concentric circles.  Over these, I arranged peeled, sliced kiwi.  While you could use a number of different fruits, I'd recommend staying away from any that are extremely watery (melons, citrus fruit, etc) or those that brown easily (bananas, apples).

This fruit forms the base of the pie, so the next step is to form the top layer, which serves to bind everything together.  The final product should be a thick blended mix, including mostly fresh fruit with a few dates thrown in for increased sweet-and-stickiness.  I used one banana, 1/2 of a ripe mango and about five dates, and blended them in the food processor until well combined.  Frozen fruit would also work just fine, and might be easier during the off season.

Once blended, carefully pour and smooth the binder over the pie, making sure that everything is evenly coated.

The pie could be consumed immediately, but is best after an overnight refrigeration.  You can also freeze it, which helps keep everything together once it's time to cut.  I refrigerated mine overnight, and then froze it for 2 hours before serving.  This helped solidify everything without freezing it completely, and while it still was quite a mess to serve, allowed me to make definable slices.

While the coolness factor (and the need for fresh fruit) makes this more of a warm weather treat, it was nice to have a little piece of summer as the days get colder.  The pie is super easy and packs a nutritional punch (although fairly high in natural sugars), and its vegan and gluten-free status makes it friendly for any audience while remaining easily approachable.

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The Bar-B-Que Shop

Back entrance from the parking lot.

You've heard it here before- we love barbecue. After many months of planning, A & I finally traveled to one of the BBQ capitals of the world- Memphis, Tennessee.  Though our real reasons for visiting were to see good friends and to run the St. Jude Half Marathon (A's first!), we were also able to experience the highlight of Memphis cuisine.  Everyone has their own opinion about what the true "best" place in Memphis is, but our friends have established a list of their personal favorites. BBQ is always best eaten with a very empty stomach, so we planned our meal to fall after we were finished running.  Unfortunately, this meant skipping out on their favorite- Central BBQ- because of long lines (too hungry to wait!).

Dancing pigs?

The Bar-B-Que Shop was a close second on the list, and with empty tables, a great bet.  We immediately put in an order for a Combo Cheese Plate ($11.95)- not something I would typically order, but I trusted our friends' experienced judgement.  This basket of delight was great for nibbling on while we waited for the main event.  Blocks of creamy cheddar cheese, saltine crackers, and explosively juicy pepperoncini peppers played supporting roles to the meaty stars- barbecued bologna and Polish sausage drenched in sauce.  Barbecued bologna was definitely new to me- thick strips of soft, slightly chewy meat (sort of like a good pork loin) exuded a smoky, slightly sweet-and-salty flavor, with the sauce adding a vinegar-based acidic element.  Well-balanced flavors and with a great texture- impossible not to like.  The sausage had a similar flavor profile, but with a touch of spice, a hint of garlic, and the best part- the addition of a snappy ring of casing wrapped around each fat, dollar-coin-sized slice.

Memphis BBQ is most reknowned for two things: pulled pork and dry-rub ribs.  We got neither.  Oops!  Instead, A ordered the pulled beef sandwich plate, served on Texas toast ($7.50).  Large hunks of slow-cooked brisket smothered in a sweet tomato and vinegar sauce and creamy coleslaw on fluffy thick-cut white bread- how can you go wrong? Extra sauce from a squeeze bottle is available at every table, but A decided to spice it up a bit with their "hot" sauce which was more vinegar and less sweet than the regular, with a great low-burning heat. Coleslaw is served on the side as well, which helps you appreciate its flavor- minimal mayo with the unexpected addition of bits of salty pickle.  The only side that gave this a run for its money were the fries- super crispy with a thin coating of seasoned batter, similar to a Checker's style fry (my closet favorite).

Since everyone else at the table got pulled pork sandwiches, I knew I needed to try something a little different- the BBQ spaghetti was a little TOO different, so I opted for a "Regular Rib Order" ($15.95).  These are served dry or wet, and I like me some sauce, so.. dry it wasn't.  Eight meaty pork ribs came alongside baked beans, slaw, and Texas toast (we've now covered the entire list of available sides).  The ribs still had the coarse pepper-y rub coating their surfaces, which was complimented by a good slather of tangy sauce.  Falling off the bone, the smoky pork meat was dark in color, juicy and rich.  While I've already sung my praises to the coleslaw, the baked beans and toast were nothing special.


I also tasted a bite of the pulled pork sandwich, but with all the fixin's it was hard to say what made it better than others I've tried.  Surprisingly, considering how hungry we were post-race, this was enough food for us to bring home half the meal to eat the next day.  The ribs weren't all that great as leftovers, but I think that is to be expected.  Overall, the down-homey, quiet Bar-B-Que Shop was a great place for us to fill up on great Memphis BBQ.  Of note, our waiter was ah-may-zing... possibly the nicest waiter I've ever had.  He was just so cheerful- and with a heavy dose of Southern hospitality, he had us feeling like royalty.

Next time we'll have to make it to Central BBQ- I hear the BBQ nachos are something special!

The Bar-B-Que Shop
Memphis, TN

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Khyber Pass Pub

After our trip to Royal Tavern a few weeks back, I was positive the next place to cross off my list was its sister restaurant, Khyber Pass Pub.  Well, to be honest I had made the decision about the time I saw the menu at Khyber- full of Southern delicacies like fried okra and fried green tomatoes (yes, there is lots of frying down South).  Khyber just celebrated their one year anniversary as a restaurant in its new rendition- previously, it had been primarily a small live music venue.  Its location in the midst of Old City probably suited it well for more of a nightlife spot, but I'm happier with another great restaurant.

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While the bar scene is alive and well, there is a separate (slightly) quieter dining room for focusing on the food.  While a friend and I caught up, I placed an order for two of my most favorite Southern foods that I never see in the Philly area: boiled peanuts and fried okra, both of which are actually part of the Daily Specials chalkboard menu (they've been specials for at least a little while, but I'd still hurry to get them while you can!).  The boiled (correctly pronounced more like "balled" if you're Southern) peanuts were just like the roadstand variety you can get anywhere in the rural South- boiled for hours in their shells until the entire thing is soft, easy to pull open with your fingers, and holding salty, brined soft peanuts within ($3).  If you've never had boiled peanuts, I suggest you change that immediately (recipe found here).  And when you do try them, don't expect them to be at all like the roasted peanut you may be accustomed to!

Peanuts in the spotlight

 The second app was actually ordered off the side item menu- a small crock full of fried okra ($5).  Okra is diced into bite size pieces, battered in a cornmeal based crust, and then fried until the vegetable is softened and the outer coating is nice and crispy.  They were served with an "Alabama white BBQ sauce," which I must confess I know nothing about.  It tasted a bit like a thinned out mayonnaise mixed with just a hint of spice.  My only complaint was that the tiny pieces were sort of difficult to eat- it's not something I really want to use a fork for, but dipping made it impossible not to get your fingers in everything.  Together, though, these two starters made for a great start to the meal, giving us plenty of time to peruse the menu and decide on our main courses.

There were so many fun options (the Smoked Duck, Cashew Peanut Butter and Pepper Jelly Sandwich might bring me back all on it's own), but I went with a classic Southern staple- the Memphis-Style Fried Chicken plate ($15).  In order to investigate the authenticity of this dish, we've planned a trip to Memphis for this weekend.  Well, that might be a stretch, but we actually ARE going, and now I'm super pumped to eat the fried chicken.  And to continue my streak of honesty, I'm really not sure what makes this chicken Memphis style.  But I can tell you one thing- it is delicious.  The plate came with a generous three pieces- a wing, a thigh, and a leg.  The crispy, salty coating had a bit of cornmeal in it (similar to the fried okra), and was not too thin nor too thick.  Steaming hot even fifteen minutes after its arrival, the inner meat was juicy and maintained great flavor-- too often, fried chicken is very boring under that thick outer skin.

The plate came with two sides, of which I chose a forever favorite, collard greens, as well as another special side item, the hush puppies.  The collard greens are actually vegan, one of a number of dishes offered to our crazy non-animal-eating-friends.  I was actually a little wary, since one of the best ways to make collards shine is to add a good amount of smoked meat.  However, these greens were spicy and rich, while still maintaining their deep earthy flavor.

The hush puppies were extremely strange- if anyone is used to this type of hush puppy, please comment and provide me with the origin!  We're used to hush puppies being fried balls of dense cornbread, but instead, these were long pieces of dough that seemed flash fried like a doughnut.

What I was expecting (Source)

I wasn't a huge fan (probably because I'm going to be loyal to the type of puppy I know and love), but the two side sauces were particularly noteworthy.  First, the molasses butter combined the dark sweetness of brown sugar and the smooth coolness of butter into something I'd like to drown in- it was basically caramel, before the cooking process.  The other sauce was a pepper jelly, which I have little experience with, but I'm definitely a big fan- sweet yet spicy, it's the best of both hot sauce and sweet jam.

My friend really wanted to try the Khyber Gumbo, a notoriously rich mixture of slow cooked chicken, andouille sausage, and veggies cooked in a Cajun-style deep, dark roux ($8/bowl).  Served over a pile of white rice, this would make a perfect quick, inexpensive dinner on a cold night.  The bite I had was just as I thought it would be upon first sight- rich with the flavors of multiple kinds of meat, with lots of cayenne pepper for a slow burn.

I also got a chance to try a bite from Khyber's extensive barbecue menu, as my friend also ordered the brisket sandwich.  While it wasn't the best barbecue I've had around town, it would definitely hit the spot if a craving arose.

While the scene and food at Khyber are quite different from what you'd find at Royal Tavern, it was somehow exactly as I imagined it might be- a good crowd, but still easy to have an audible conversation, dark, but not in a creepy or romantic way, and great eats, certainly not in a health-conscious manner, but soulful and rich, just like the South.


Khyber Pass Pub
56 S. Second Street

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Cooperage

Hopefully everyone had a terrific Thanksgiving holiday weekend- A & I were split up as I traveled home to Florida and she stayed in the Philly area.  Before I left for home, I met up with a friend who was in town for dinner at Cooperage- a small, casual spot located in the Curtis Center on Walnut Street.  When Cooperage originally opened, the food was heavily influenced by the South, with menu items like fried green tomatoes and mac n’ cheese.  As it has evolved, the menu has become a little more generic with just a subtle Southern accent.

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The space is broken into two distinct areas- a U-shaped bar with a TV broadcasting the current game and a quieter section with booths for diners.  The décor seems Middle Eastern, with ornately patterned curtains, lots of throw pillows, and sequin embellishments- certainly beautiful but gives the restaurant a bit of an identity crisis.  We were thankful for the quiet booth- the host made sure to let us know that our table would be an “intimate” setting.  The limited number of patrons meant we got perfect service from our friendly waitress.

We split a couple of appetizers- starting with one of the remnants from the original menu- the pulled pork nachos ($8).  Served on a wooden board, four thin and crispy tortilla chips acted as the base of little pulled pork mountains.  Minimal sauce coated the finely shredded meat, allowing the slow-cooked smoky flavor to shine through.  A slightly sweet pineapple and purple onion salsa and a bit of lime crema added upscale nacho accoutrements, while a drizzle of sriracha sauce made for customizable spice levels.  While this was no pile of gooey, meaty nachos, we both really enjoyed the more “grown up” version of the dish.

We also ordered traditional buffalo wings ($8)- 10 pieces of fried chicken tossed in a not-spicy-at-all sauce that could have used a good kick of heat.  We both felt that the wings could have used more sauce, but the creamy bleu cheese dressing made up for this deficiency.  The meat itself had a great texture and flavor, as if it’d been marinated in some kind of a tenderizer.  Crunchy carrots and celery sticks rounded out this very conventional appetizer- a good rendition, but certainly not the best.

I tried to pick out the most “Southern” entrees but ended up ordering the crab cake sandwich ($11)- a well-formed hockey puck patty of finely shredded crab meat served atop a pillow-y brioche roll.  Simply adorned with a fresh leaf of butter lettuce and a drizzle of aioli, the lightly fried crabcake played the starring role.  The texture of the egg-washed brioche highlighted the softness of the crab and made each bite very gratifying.  All sandwiches are served with potato chips, which can be substituted with fries (sweet potato or regular) or a salad for an extra charge.  The $3 side salad was completely worth it- a generous pile of cucumber, peppers, tomatoes, carrots, purple onions, and mixed greens tossed with a light house vinaigrette.  Perfect for satisfying the constant vegetable consumption requirement.

My friend ordered the BBQ chicken ($14), a quarter bird with crispy darkened skin slathered with sauce.  He chose sweet potato fries and spinach as his two sides, but the kitchen sent out sautéed zuchhini instead of fries.  Fine by us- we got a large basket to share as an apology.  I didn’t think the fries were particularly sweet potato-y (quite light on the inside) but they were super crispy, salty, and addicting.

I’m a little disappointed that we didn’t get to experience the more original initial menu offerings, but Cooperage provided us with a great place to catch up and eat an inexpensive, tasty dinner.  The multiple personality aspect actually benefits the restaurant by providing a little something for everyone.

Cooperage
123 S 7th Street

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Bulgar Wheat Risotto

There are a lot of culinary adventures I have yet to take- both at restaurants and at home in my own kitchen.  Some just seem scary to me, which is why I hesitate to move outside my cooking comfort zone.  One of these is risotto.  Perhaps I've watched too many episodes of Top Chef, with contestants warning other contestants to stay away from risotto, since it's apparently quite easy to mess up.  I don't even order it at restaurants, since I just assume it won't be good.  Plus, there's that whole stirring-your-arm-off-for-an-hour thing.  Recently, I decided to face my fears and make a simple risotto.  Of course, I had to make it cheaper more challenging by using a grain I had in my pantry- bulgar wheat.

If you've never tried bulgar, it's a crushed wheat grain that has been parboiled and then dried.  It has a very nutty flavor, and cooks up with a texture similar to couscous- it's the grain most commonly used in tabbouleh salad.  In order to make a complete dish, we hit Whole Foods for a few extra ingredients.  A very rare occurrence for us, but we'd been holding on to our Living Social deal for a special treat.

What you'll need if you'd like to follow along!

The shopping list included:

• bulk baby portobellas
• two large shallots
• fresh thyme
• low-sodium chicken broth
• and some local smoked Gouda.

I started the risotto by heating 3 cups of the chicken broth (you can use vegetable or mushroom broth to keep this dish veg friendly) with 3 cups of water, keeping it covered at a simmer.  One of the shallots was then finely diced and sauteed in a tablespoon of olive oil, until softened.  I then added a cup of bulgar wheat, and allowed it to toast in the pan for a few minutes before adding 1/2 cup red cooking wine- but white will also do fine.  Allow the liquid to absorb/steam off before moving on to the next step.

In the meantime, I prepared my mise en place by slicing the portobellas, chopping the second shallot, finely grating the gouda, and plucking leaves/finely chopping the thyme.  This prep work helps make a hands-on dish a lot easier once everything gets going!

The next 45 minutes were spent in similar fashion: add the warm water/broth mixture to the pan, stir it into the bulgar mix and allow it to absorb.  The first two broth additions should be voluminous- about two cups.  After those are absorbed, add an additional cup, and then begin adding in 1/4-1/2 cup increments towards the end.  Risotto- at least of the bulgar form- really isn't as difficult as it seems, however.  Once each new addition was stirred in, I would allow it to simmer on it's own for the most part, just giving an extra stir here and there maybe every minute or so.

Steamy risotto.

After the first liquid addition, wait until the bottom of the pan is dry before you add the next.  The risotto should be able to be pulled away from the bottom of the pan and remain solid.  I'm at a loss for WHY this must occur, but I just follow instructions.  I do know that the use of a large, flat, open pan allows for evaporation of a good amount of the liquid you add, which intensifies the flavor of the broth in the final dish.

Once I felt comfortable letting the risotto do it's thing, I started on the sauce.  Since we were making a separate protein component, I kept it simple with a mushroom focus.  The baby portobellas and the second shallot, along with a chopped clove of garlic, were sauteed in butter until softened.  An additional 1/2 cup of red wine was added to this mix as well.  Immediately prior to serving, a sprinkle of dried rosemary and the chopped fresh thyme were stirred in, adding a rustic, woodsy flavor.

After all of the liquid had been absorbed into the bulgar, I was left with a porridge-like pan of cooked grains.  While typical risotto using Arborio rice should maintain a texture of individual grains, the smaller size and shape of the bulgar made a significantly creamier final substance- a bit like slow-cooked steel cut oatmeal.

In order to bring the final dish to the next level, we stirred in a couple large handfuls of the grated cheese, and then served it with the mushroom suace.

The creamy wheat and melted cheese were just right for each other- the nutty flavor of the bulgar and the smokiness from the cheese made this a bowl of delicious comfort.  While we could have used a braised meat or eggs as a topping, the mushrooms seemed the best choice, providing an earthiness that was a good match for the rustic risotto.

With the colder months moving in, I have a feeling we'll be spending more time in our warm kitchen- and dishes like this, while more time consuming than I'd like for a weekday, make a special winter weekend treat!

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Brunch at FARMiCiA

To celebrate a friend's recent engagement (congrats J & M!), we made plans to meet up downtown for brunch.  Looking for a casual, not-too-busy spot with convenient parking options, A decided on FARMiCiA.  I've eaten there for dinner and loved the atmosphere and healthy, delicious fare.

On weekends, FARMiCiA serves breakfast for the early birds starting at 8:30 AM, but switches to a lengthy brunch menu at 10.  There were several open tables when we arrived a few minutes before noon and we quickly settled into the bright and open industrial-space-turned-country-farmhouse.

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With so many great sounding options, we all struggled quite a bit to choose our entrees.  However, we quickly came to the agreement to split a starter- the trio of cheeses ($12.90).  Three types of cheese- one cow, one sheep, and one goat- are served with a pile of crispy baguette slices and a heap of fruit chutney.  The firm crumbles of salty sheep feta and the bacon-y smoked goat gouda were my favorites- perfect to eat in little bits by themselves, or smushed onto a piece of bread (anyone else terrible at actually spreading cheese?) with a dollop of the chutney.  The spicy and only slightly sweet chunks of dried apricots, apples, cherries, and raisins were balanced by a tart vinegar note- I couldn't ask for a more perfect complement to creamy cheese.

Goat, cow, sheep.

Overwhelmed by the rest of the menu, I kept it simple with lox and eggs ($12.50)- a vibrant yellow pile of buttery soft scrambled eggs under a blanket of smooth, smoky salmon.  Fresh slices of juicy tomato and two pieces of a seed-y wheat bread made for a "complete" meal.  Our entrees were served with a cute basket of ketchup and a super chunky strawberry jam (house-made?), the latter of which made for a great toast topper.  Though I typically choose more elaborate dishes when I dine out, this time keepin' it simple ended up being a great decision.

A ordered a sandwich- the hummus and avocado ($9)- served with a chopped veggie salad.  The sandwich was served on wedges of pita and included thickly sliced avocado, crisp tomato, and generous spreads of creamy hummus and artichoke tapenade.  Mixed greens topped with crunchy peppers, carrots, tomatoes, and a fresh herb vinaigrette made for a colorful and tasty centerpiece on the plate.  Unfortunately the dressing made one half of the sandwich a bit soggy- a light toast of the pita might have helped prevent this, as well as given some structure for ease of eating- it was slightly awkward to pick up.

The newly-engaged enjoyed equally tasty looking dishes- steak fajitas and a nova and cream cheese bagel sandwich served with a fresh fruit salad.

FARMiCiA was the perfect environment for catching up on proposal stories and wedding plans- the farm-fresh menu full of good eats only sweetened the deal.  Our sour-faced waitress was the only downside to the experience- although the food came out quickly and we were well-taken care of, a smile or two wouldn't hurt.  If you're looking for a hassle-free and relaxed (and affordable!) brunch with a dish or three that would satisfy any palate, keep FARMiCiA in mind!

FARMiCiA
15 S. 3rd Street

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Royal Tavern

If I had to list some of my favorite restaurants in the city, I tend not to put the fancy-schmancy spots on the top of my list.  Maybe because we're just poor twenty-somethings and tend to eat at those places less frequently, but I also think it's due to the great number of affordable, fun eats.  Many of the cheaper spots happen to be bars, or "gastropubs" if you will.  You don't have to make a reservation, you don't have to dress up, you have ample people watching opportunities, you won't break the bank, and best of all, the food is both creative and high-quality.

South Philly tends to have more of these spots than anywhere else (perhaps to appease the large number of hipsters?), including Royal Tavern, a bar I've heard serves delicious eats for quite some time.  Run by the same group that owns Cantina Los Caballitos, my tipping point came when I heard their burger was the best in Philly- an opinion which also reverberates across Yelp.

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The space, in one of my favorite areas of the city, is long and narrow, with a good number of tables, indicative of their emphasis on eating here.  A half hour wait was almost expected on a Friday evening, but the waitstaff was great at getting people in and out.  The menu isn't too extensive, and includes a lot of bar food staples- still, we had a hard time making decisions since everything sounded so delicious.  I had "heard" via Twitter about a new menu item, Duck Confit Potato Skins ($??- somewhere around $10), and I knew I needed to try them.

One thing bars are horrible at: good lighting.  Apologies.

Four small half potatoes are baked, then their innards are scooped out and replaced with shredded duck confit, bacon and truffle butter, then topped with thin slices of Gruyere and chopped scallions before going in for their re-baking, with a final dollop of cool sour cream added at the end.  These are in no way healthy, but when you combine every rich savory ingredient, the delicious result is absolutely worth it.  Shared among four of us, the few bites of moist duck (which tasted a lot like Thanksgiving turkey to me) and the melted cheese were a good start to our first meal here.

We also had no problem choosing the Fresh Popped Popcorn as a second snack to start ($3).  A big paper bag is filled to the brim with steaming hot popcorn, coated in truffle butter and parmesan cheese.  The truffle flavor was very subtle, but just enough to make this popcorn highly addicting.

While several seasonal dinner specials are available, we all chose to try a sandwich selection.  J decided on the Chicken Frankie ($9), a unique name for an interesting wrap of shredded chicken slow-cooked with peppers and onions in an Indian-spiced sauce, along with a bit of coleslaw all stuffed into a thick, chewy lovash.  The Indian-inspired flavors are a bit unexpected in an all-American place such as this, but they did it right- just a bit of curry and spice without being unapproachable by your average palate.  The lovash also held up well to the mix of wet ingredients.  Another fun thing about Royal Tavern is that they allow you to substitute any of their side options for the typical fries, allowing you a chance to sample anything from Refried Beans to Spicy Greens or Grilled Asparagus for no extra charge.  J went with a side salad, which was a regrettable decision after being served a very simple soggy romaine and parsley mix.

The burger, of course, was a must order by at least one member of our group ($10).  There are many contributing factors to the making of one of best burgers around, that I can't quite put my finger on what makes it so good.  The brioche bun is large and fluffy, providing enough substance to prevent sogginess or tearing, but being light enough to not detract from the main event.  The meat itself is pretty substantial, and cooked perfectly to order.  It's topped with bacon, caramelized onions, smoked gouda, pickled longhots, and chile mayonnaise- a combination that seems somewhat overwhelming, but is actually a brilliant concoction.  The side of fries is served with a malt vinegar mayonnaise- a combination that almost reaches "pure food genius" status.

Another menu item that seemingly everyone raves about is the Tempeh Club, one of many vegetarian and vegan friendly items available (hipsters, right?).  I knew before arriving it was my top choice of eats, so I had no problem adding it to our order.  This sandwich is pretty epic- and I'm pretty sure would be loved by even the most meat-centric eater.  This picture does it no justice, as this sandwich is massive, a triple stack of grilled multi-grain bread, slices of vegan bacon (which my bacon-fanatic-fiance agreed tastes remarkably like the real thing), grilled tempeh, romaine, tomato, and a basil aioli ($8).  Some people have issues with the texture of tempeh, but here it blends well with the toasted bread, the soft tomato, and the crunchy lettuce, just providing a great nutty, smoky flavor.  The half I saved for the next day's lunch was just as good- almost like a good soup, the flavors amplified as they sat overnight.

I couldn't pass up fries, but opted for the Old Bay spiced fries instead of the regular.  The same hand cut fries (with skin-- my favorite) were potato perfection- thick, but still crispy, with the spicy seasoning giving it an extra pop of flavor.  Kind of weird with the malt vinegar mayo- or ketchup for that matter- but delicious all on their own.

The last sandwich choice of our group was the Grilled Chicken Sandwich ($9), which to me sounds like an absolute yawnfest.  BUT.  This is Royal Tavern-- this is no ordinary chicken sandwich.  Toasted sourdough encases a pile of delicious ingredients, including chicken, of course, as well as prosciutto, blue cheese, thinly sliced pear, arugula, and lavender-honey mustard.  Again, at first glance, I thought this sandwich would be flavor overload, but each of the toppings paired well and complemented instead of clashed with one another.  Mashed potatoes > fries, apparently.

Even though we were all stuffed, there is always room in our stomachs for 1/4 of a dessert, so we decided to split one as a table.  Although there are just a few options listed on the chalkboard menu (5 out of 6 of which were cake), we still had trouble deciding, and had to ask our waitress for dessert advice.  She steered us towards the Cookies 'N Cream Cake ($6), which was much appreciated advice (although I'm willing to bet the other options are just as good).  I doubt these cakes are baked in-house, but when they're this delicious, does it really matter?  Dense, cold chocolate cake (temperature matters, in my opinion) is smothered in a creamy icing speckled with cookie crumbs, visually like a cake version of an Oreo, but a bit plainer in taste.  A sweet ending to a good meal, although next time I probably wouldn't order dessert.

While the Philly food scene has so much to offer in terms of five star restaurants, a huge variety of ethnic eateries, and of course, a million cheesesteaks, the gastropub deserves more recognition, especially places like Royal Tavern.  This visit also helped move their other sister restaurant, Khyber Pass Pub, to the top of my must-eat list.  Good thing I have a visit planned for next weekend!

Royal Tavern
937 East Passyunk Avenue

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