Nomad Pizza

Normal people might go home and nap off a food coma after an afternoon BBQ.  Us? We eat pizza.  With our dad in town, we had to take full advantage of fun dining experiences for every meal.  One of his favorite food groups happens to be pizza (we've made this claim before, when we took him to Pitruco) and Nomad was next on our list of pizza places to "discover."  Located in what used to be Horizons, the bright space downstairs has been rehabbed and fitted with a wood-fired oven.  It was a toasty evening so we bypassed the fun sidewalk seats to grab an end of the long communal table with a view of the pizza baking.

Considering the menu consists simply of salads and pizza, we had a hard time making some decisions.  A list of seasonal specials complicated things further, offering up a NJ corn pizza that certainly piqued my curiosity.

Since we'd just eaten a burger, we decided to start things off on the lighter side, opting for the Organic Greek Salad ($10).  While Nomad sources lots of their ingredients from local and organic farms, this was the only menu item labeled as such.  Romaine spears (pared down leaves) were lined up along the plate and adorned with kalamata olives, half of a hard boiled egg, sizeable chunks of green pepper and cucumber, heirloom cherry tomatoes, a few crumbles of feta, and some pickled red onion.  A light red wine vinaigrette was drizzled over the veggies.  A bit of a deconstructed version of a Greek salad- fun and fresh.

The big copper orb filled with a wood-burning fire was kept quite busy during our time at Nomad.  A rotating mix of pizza experts were on hand to shuffle the pies around and pull them out with exactly the right amount of char and an even bake.  Two couples came in after us and were served before us- if you don't order apps, the pizzas come to your table very quickly!

It wasn't long till I saw a couple of steaming plates headed our way. First up was the spicy sausage pizza ($14), made with a base of San Marzano tomatoes layered with mozzarella and parmesan cheeses, crumbled sausage, and caramelized onions.  The sausage, while we prefer slices over crumbles, was perfectly seasoned with tons of fennel seeds.  A finishing drizzle of olive oil upgrades the pie, emphasizing the creamy cheese and- no doubt the best part- the chewy crust.  Lightly dusted with flour and covered with a smattering of charred bubbles, the crust was perfect.  While it's thick enough to support the weight of the ingredients in the middle, it flares out at the edges with a crackly outer layer surrounding a soft and chewy inside.  It has a yeasty flavor, slightly sweet, that contrasts the savory toppings.

A and I wanted to try more than one other pizza without overloading our stomachs, so we convinced the pizza makers to make a two-in-one.  Both the spinach and shiitake mushroom pies have similar bases- no sauce, mozzarella and toma cheeses, and are both topped with garlic, olive oil, salt and pepper.  The spinach obviously has some of the good green stuff, while shiitake mushrooms and caramelized onions topped the other half.  Without the sweetness of San Marzanos, the salty clumps of olive oil-soaked garlic played a bigger role- one we enjoyed immensely.  The crust, cheese, and garlic finish really made the pizza- the spinach and mushrooms were just finishing touches.

Chewy crust, stringy cheese, and tiny tidepools of garlic and olive oil... we were sold.

At the bottom of Nomad's menu, they define their namesake word, complete with their alternative definition of "the best pizza you've ever had."  To that regard, they're in TOUGH competition with Pitruco- I'd honestly need a side by side comparison to declare a winner.  Nomad might have a step up considering they have a bricks-and-mortar location that I can visit any evening of the week... and believe me, I want to!

Nomad Pizza
611 S. 7th Street

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Blue Belly BBQ

New restaurant? Serves BBQ? Little sister to one of our favorites?  We're there.  Last Thursday, Gene Giuffi & co opened their tiny restaurant serving "Barbecue without Borders" and we were the last diners in the door for dinner (it closes at 7 PM).  The space only holds three or four small tables as well as a small counter overlooking the action in the kitchen.  While we had to wait a few minutes for a table to open up, we'd also half expected to encounter a long line or to be turned away, so it was no big deal.

We settled in and laughed at some of the decor- hand drawings of cuts of meat (including the hot dog) and some cute "words to live by" signs.  Solid wood tables and benches and colorful chalkboard menus fit in with the casual down-home vibe.

Unfortunately, since we were sliding in at the end of the first day of service, the kitchen was already cleaned out of a few things, including the special (pork ribs) and two of the sides- the bacon onion corn cakes and braised greens.  Sad, because I would have loved to experience all of the above!  Thankfully there were plenty of other options available and we had no problem placing our order (from Gene himself!).  While we waited for the food- and suffered through delicious meat smells that caused exponential increases in hunger- we did a little sauce tasting. Housemade sauces include a hot, a vinegar, a sweet, and a mustard dip.  The mustard dip was my favorite- the others were a bit on the thin side and the sweet far too sweet.

As the remaining patrons trickled out, we were served our food on (overly) enormous trays covered in personalized brown paper.  I went with a sandwich- the lamb barbacoa ($13) which is served with coleslaw and fries.  A small pile of pickles and pickled okra had a great crunch and perfect vinegar and garlic flavor.  The slaw was also a hit, made with lightly pickled purple cabbage that maintained a great texture and avoided any heavy mayo based sauces.  Simple and refreshing.  The sandwich itself is made on a long piece of baguette, lightly toasted to provide some structure.  Huge chunks of tender barbecued lamb are coated with a whisper of sweet and spicy sauce made with chili peppers and vinegar.  Crispy fried tortilla matchsticks and a few pieces of raw radish provided plenty of contrasting textures.  The combination of ingredients and cooking techniques played well with the naturally gamey meat.

Our dad was in town (another great reason to check out a new place!) and his order was no surprise- the sausage trio ($15).  Off the smoked meats menu, the plate tray comes with three sides, pickles, and a hunk of bread.  The sausages of the day included an andouille, cheddar and bacon, and sage.  I snagged a piece of the andouille- piping hot, full of spices, and dripping with fat in its tastiest form.  The cheddar one was oozing melted cheese- no complaints from the sausage connoisseur.  Mac n' cheese is served in a loose pool (no gooey clumps if that's your style), coated in breadcrumbs and adorned with a few pieces of pork rinds- a fun touch. 

A's fiance rounded out our foursome, his order being no surprise either (men are so predictable).  The pulled pork sandwich ($12) is served on a squishy bun with a ridiculous meat to bread ratio.  Pork rinds play a supporting role in this sandwich as well, while a tuft of pickled fennel balanced the salty meat.  The pork wasn't a standard pulled pork- or if it was, it was a whole pile of pieces from the edge, with that slightly chewy coating of sauce and spices.  It also had a hint of an unidentifiable spice- slightly sweet, perhaps cinnamon?  Regardless, this was not a standard pulled pork sandwich- and we always appreciate a break from the norm.

A balanced our table by ordering a smoked meat- a whole chicken leg ($12). All dark meat- a drumstick and a thigh- was coated in almost charred crispy skin, absorbing lots of smoky BBQ flavor.  Since it is a smaller portion, the meat itself has no chance to dry out.  Apparently it pairs well with the mustard dip (A had a sharing issue that night).

She also ordered the remaining sides, starting with the fingerling potato salad.  Tiny potatoes are mixed with fresh cucumbers, red peppers, and a mayo based sauce.  The freshness of the crunchy veggies and the tender potatoes balanced the heavier sauce- we'd love to recreate this at home.  Baked beans were too salty, probably because they were made with 50% beans and 50% meat. The bits of braised meat were too overpowering- the white beans didn't stand a chance.

My favorite side was the brussels sprouts- lightly charred, salty, with a bit of crunch maintained in the center. I guess I'm predictable too.

I do think there are some kinks to be worked out (stale pork rinds, oversalted beans, slightly small portions on the sides, closing at 7??) but considering it was opening day, they get free passes and then some.  I love that the concept doesn't restrict the menu to a specific region or cooking technique, allowing freedom to experiment and offer the best of every BBQ genre.  We're so happy to see another solid BBQ option in the city!

Blue Belly BBQ

600 Catharine Street

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Burger Club PHL: Backyard Barbecue

After missing last month's Burger Club meeting at Catahoula, we were looking forward to the July edition.  Instead of heading to another local restaurant, the head of the Club decided we would get out there and make our own burgers!  In the weeks leading up to the event, there was lots of online chatter about side dishes, burger toppings, and the main event itself: the beef!  We decided to pitch in with a classic summer side: cucumber salad.  We were originally inspired from our (Burger Club!) experience at Frankford Hall, where they serve a delicious German-esque variation of the dish.

While home in Gainesville this summer, we made our own  How to Cook Everything's version of the simple salad.  It's- not surprisingly- incredibly easy, although you will need about an hour from start to finish.  I've made it a few times since, and thought it would be a good, lighter addition to the Burger Club fare.  J picked up cucumbers at the Rittenhouse farmer's market, and most everything else we already had on hand.

Cucumber and Dill Salad (tweaked from a mighty fine cookbook)

Four large cucumbers (of the fat, seeded variety)
1/3 large red onion, thinly sliced (about 1/4 cup)
3 Tbsp. salt
1.5 Tbsp. dried dill (or substitute fresh!)
8 ounces sour cream (full fat is best)
freshly ground pepper-- as much as you like!

Prepping the main ingredient takes the most amount of hands on time-- you'll need to wash and peel the cucumbers before slicing them in half longwise.  Use a large metal spoon to scrape the seeds out (trash 'em).  A firm but gentle scrape is best-- you want to get all of the seeds out but keep as much of the regular flesh as possible.

Slice the cucumber halves to desired thinness-- I cut about 1/4" slices.  Combine with the sliced red onion and toss well with the salt.  It does seem like a lot of salt, but it's necessary in order to reduce water content and remove some of the bitter flavors from both vegetables.  The cookbook had a great tip, which I'll share with you-- place the salted cucumbers in a colander and place a large plastic bag filled with ice over the top.  This acts as a super cheap, disposable weight to force some extra moisture out- as well as helping to keep things cool.  You'll want to drain this over a sink or bowl for about thirty minutes to an hour.  You can definitely go longer, but move the cukes to the refrigerator if it will be more than one hour.

Once you're ready to serve, transfer the vegetables to your serving bowl (make sure not to transfer any leftover moisture from the colander), add the rest of the ingredients, and give it all a good stir.  You could also add some chopped garlic or a splash of vinegar if either are up your alley, but it's surprisingly flavorful as is.

Similar to the cucumber and zucchini salad we recently made, it's light and refreshing.  Paired with a burger and some potato salad, you've got a plate of summer I could never refuse!

We were lucky to have delicious versions of both at the Burger Club barbecue.  Our "Burger Master" paired up with Philly Cow Share to source our beef locally.  If you haven't heard of Philly Cow Share and you've found yourself with a fair amount of freezer space, listen up!  If you also often head to the farmer's market or Whole Foods to buy a grass-fed, local steak or some ground beef, you could save yourself a fair amount of money and hassle by purchasing a "CowShare."  Essentially, the system is made to serve individuals and families, offering the meat of 1/8, 1/4, 1/2 and full cows (fully butchered and packaged, of course).  Their website even shows you how much space in your freezer it will take!

1/8 Cow Source

An excellent resource for a city of foodies, the opportunity to sample the meat has me interested in acquiring a chest freezer.  The burgers were made by adding a top-secret mix of spices and condiments to the fresh ground beef- we know it included Italian breadcrumbs, Worcestershire, and dried ranch seasoning, but with multiple cooks in the kitchen, nobody can really know for sure (hence, the top secret status).  Regardless, the meat would have been more than good on its own- producing a soft, almost fluffy textured patty with an intense flavor and just the right fat content (I need someone to measure that, stat).

With a slice or two of blue cheese, fresh tomato and romaine on a potato bun, it made one heck of a burger.  Too bad we weren't ranking them this month!

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Not Eating Out in PHL

This month's book club selection was yet another piece of blogger-to-author fruit.  While last month's selection gave us heartwrenching stories, delicious recipes, and tons to talk about, our newest read didn't provide the same effects.  "The Art of Eating In" is written by Cathy Erway, a twenty-something blogger (like ourselves) who calls Not Eating Out In New York home.  Her book, subtitled How I Learned to Stop Spending and Love the Stove, documents the two years that she spent avoiding restaurants and take-out spots while surrounded by all of the great eats available in Brooklyn and Manhattan.  The girls in the group felt we could learn something from her (we all admit to eating out too much), and liked the fact that recipes were included-- a good reason to do another potluck meeting.

The book proceeds chronologically, documenting her decision to go restaurant-free and her first forays into her own kitchen.  It then attempts to break itself into topics, ranging from adventures in bread baking, jumping on the freegan bandwagon, and entering many, many local food competitions.  Some parts of the book get a little weird, including detailed descriptions of awkward dinner parties and uncomfortable first dates.  Each "chapter" ends with a few recipes, which sometimes are related to the stories and sometimes are not.  All in all, this book was a hard read- most of us couldn't finish it due to a lack of interest.  The idea was great, the execution not so much.  However, we all still met for a potluck dinner using recipes either out of the book or found on Erway's continuing blog.

As hostesses for the event, we provided two dishes.  The first comes from the author's trip to Morocco, which occurs midway through the book.  While she clearly had to eat out during this trip, she also expanded her food options by taking a cooking class in Marrakesh.  A simple recipe of roasted peppers and tomatoes (literally called Roasted Green Pepper and Tomato Dip or Taktouka Salad) seemed like a good option for a group (although readers beware: Erway's boyfriend broke up with her the day after she made it for him).

The recipe is fairly straightforward, but the simple flavors of roasted green bell peppers, olive oil, garlic, paprika and tomatoes evolves into a savory, complex dip.  We cheated and used (good quality) stewed canned tomatoes instead of fresh, and sprinkled on some crumbled feta and chopped parsley- both for presentation and added flavor.

We served the dish at room temperature with slices of toasted baguette, but it would also go well over pasta.  I'm not sure how this is designated a "salad," but the fresh flavors made it one of my favorite dishes of the night.

Our second contribution was a recently featured recipe on Erway's blog- Fresh Zucchini and Cucumber Slaw with Nectarines and Mint.  Similar to the pepper and tomato dip, her recipe titles are certainly descriptive.  This recipe was particularly intriguing since it uses a variety of fresh summer produce, but adds a few interesting ingredients to spice it up.  Long, thin slices of zucchini and cucumber (made via mandoline and a bit of knifework) are combined with slivers of red onion and nectarine, as well as a simple dressing made with olive oil, lemon juice, and mint.  Her addition of whole grain mustard had me cringing, so I left it out (perhaps I'm just not adventurous enough?).

The salad was another hit- a great side for a hot evening.  The high water content of all of the ingredients makes it very light, and the hint of mint throughout is a refreshing twist.  Most of the recipes on her blog are accompanied by item-by-item cost breakdowns, as well as "Health Factor" and "Green Factor" ratings, giving you an idea of its economical, nutritional, and environmental impact.  These features are both interesting and unique, leaving me much more interested in her blog than her book-- perhaps the freshman debut came too early?

Other dishes of the night included Stir Fried Noodles with Cabbage and Mushrooms, showcasing Erway's Asian heritage in an easy to prep, make-ahead meal that can easily be portioned out for lunches (no food carts or sandwich shops when you're not eating out!).  Another simple recipe that turned out surprisingly more interesting than the sum of its parts.

In her book, Erway recounts a brunch experience at a friend's home- as she "can't" eat out, lots of food related social encounters happen at either her home or another.  This experience led to our last savory dish, a play on nachos that utilizes a casserole style of layering tortilla chips, black beans, cheese, tomatillo salsa, and the like.  A quick bake melts everything together, while still maintaining the chip-by-chip experience of eating nachos.  Nice and easy, using ingredients you're sure to be familiar with- plus, its a dish you could eat for brunch or dinner.  

Most of the dishes throughout both the book and the blog are savory, with few options for something sweet.  Of course we needed dessert to round out the night, so a batch of Whole Wheat Peanut Butter Choc-Oat Cookies were brought by another book club member.  She admitted to making a number of substitutions, in regards to both health as well as what she had on hand, but this reflected Erway's deft ability to alter recipes to make dishes easier or more interesting.

Overall, this was our least favorite book so far.  However, we came away with some unexpected winning recipes, and I also have a better appreciation for amateur chefs.  While her writing style doesn't appeal to me, she's certainly developed quite a following with her blog.  Now, where can I find an underground supper club in Philly?

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Memphis Taproom

We've been wanting to get to Memphis Taproom for quite a long time.  But.. it's in Kensington. That Kensington.  However, we just heard too many good things about the food (they're famous for the fried pickles...) to put it off any longer.  We invited our good friend to join us for dinner, and coincidentally he has a car... the seemingly safest way to get into the area.



I'm a little embarrassed to admit that I hesitated for so long, because the neighborhood was perfectly nice.  Seriously, I would live there.  We got a great parking spot half a block away and popped into what seems to play the role of "neighborhood bar" quite seriously- a casual but inviting brick building on the corner of Cumberland Street and Memphis Street (hence the name).  The bar was packed, but we squeezed through the narrow space to snag a table in the back dining room.







The menu reflects the general trend of gastropubs- an emphasis on apps and sandwiches. Wings are a standard order for our friend; Memphis Taproom's version are spiced up  with a "pilsner brine" (10 for $9).  The wings themselves were on the smaller side, but with plenty of juicy meat and a thin crunchy breading.  Although these are advertised as "hot wings" on the menu, they were anything but spicy, with more of a sweet glazed sauce.  A tangy vinegar element paired well with the cool blue cheese dressing.

As with most of Philly's hipster-y bars, there are plenty of options for vegetarians and vegans.  The Old Bay Jackfruit Cakes ($9) were intriguing- we're always up for ordering new-to-us fruits and veggies.  A jackfruit is like a fleshy, starchy melon that apparently tastes like an unripened plantain.  There wasn't much in the way of typical fruit flavors in the fried cakes, with more of a savory "stuffing" taste and texture. I thought I recognized a few chunks of artichoke heart?  Regardless, pairing them with a mango and pineapple salsa salad seemed like a miss.  The separate components were fine, but together? No thanks.

Of course we couldn't conclude the first round of dishes without trying the fried pickles.  A bowl full of dill pickle spears are coated in a thick layer of  beer batter and deep fried to a crispy perfection.  The batter is like every fried carnival food mixed into one- one part corndog, one part funnel cake, one part savory cake doughnut.  The high heat makes the spears of cuke seem extra salty and juicy- thankfully the batter soaks up anything that tries to escape.

Source, our camera sometimes rebels against documenting greasy fried things

As a warning, the pickles also hold an extreme amount of heat, so I cut mine into pieces to allow them to cool down a bit.  Every single table around us ordered the dish, reflecting its popularity.  In fact, one couple came in and ordered TWO bowls of fried pickles.  Why? "I don't like to share," explained the female.  Yeah. Now we get it.

Cross-section.

The entree list is short and sweet, but one in particular sounded terrific- the chicken fried chicken ($15).  This was really an absurd amount of food for only fifteen bucks.  Three enormous pieces of chicken breast are fried in a super crispy, cereal-like coating. The meat was tender and a tad salty- possibly brined?  Underneath the chicken tenders I found three sides and a generous spread of a habanero mustard sauce that paired well with each of the them as well as with the chicken.  Sauteed rainbow chard was a bit of a surprise as a green- it's definitely on the heartier side, complete with lots of crunchy stems.

My favorite side was the hunk of sweet, cakey cornbread.  Unfortunately there were no corn kernels within the bread, but each forkful broke off crumb-free and was great for mopping up all the extra little bits.  A macaroni salad was more like a loose mac n' cheese mixed with mayo and breadcrumbs.  Well-seasoned, this was great as cold leftovers the following day.

I had a hard time picking between the chicken and the slow roast pork sandwich ($9), so I connived my friend into ordering it so I could steal bites (a tactic I use often when dining with friends).  A thick layer of slow roasted pork shoulder is smothered with melted provolone cheese spread over the edges of a soft potato bun. A tuft of fresh spinach provided some freshness in the midst of the meat and cheese, possibly countered by a smear of garlic mayo.  Everything melded together to make one of the most soul-warming sandwiches I've had in some time-- happiness on a potato bun.  Sandwiches come with a large portion of crispy fries, salty and addicting.  Even when I was stuffed to the brim I couldn't stop myself from snagging a few extra.

A ordered another sandwich, the kielbasy grinder ($9).  She easily swapped out the fries for a basic salad complete with shredded carrot, cucumbers, and tomatoes.  Unfortunately, the lettuce hadn't been properly dried, making it a bit soggy and preventing proper dressing adherence.  Split spicy kielbasy are grilled to a snappy crisp and coated in sauerkraut, sharp white cheddar cheese, and a potent beer mustard.

A toasted seeded long roll still had plenty of softness to squish all of the components together. Cheesy, greasy goodness at its finest.

After that ridiculous amount of greasy, heavy food (don't worry, we took home leftovers!), we were in no mood for dessert.  What we were in the mood for was checking out the Phillies game on the "big screen" aka an area of the brick wall painted white.  The Memphis Taproom Beer Garden, while immediately adjacent to the restuarant, is a separate entity, with food and beverages sold from an immobile truck.  Long tables provide plenty of seating to watch a few innings of the game and do some people watching.

Overall, a fantastic dinner with notable service. Our waitress had a great personality and was so helpful with navigating the menu.  All of our dishes were enjoyable, and the atmosphere- both indoor and out- is comfortable and inviting.  We can't wait to return!


Memphis Taproom
2331 E. Cumberland Street

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Terrain at Styer's Garden Cafe

I first learned of Terrain at Styer's through my wedding photographer; she pointed it out as a possible venue.  While I'm not having my wedding there, the beauty of the photos I saw (both on their website, and from her) put it on my "must-see" list.  While Terrain is a garden and home store run by the company that owns Anthropologie, the Garden Cafe is a destination in itself- just of the dining rather than the shopping variety.  Terrain is open for brunch, lunch, and dinner, but seems to be the most popular mid-day, perhaps because it corresponds to prime shopping time.

 

The cafe is located within a greenhouse, complete with beautiful rustic-but-classy decor, furniture, and special little touches.  Even though it was pouring out, it still felt sunny and cozy under the translucent roof.  I honestly would enjoy just sitting in this quiet space independent of eating and drinking opportunities.

Brown paper roll w/ daily specials

Even the tableware had a bit of a country touch- mason jars, stoneware mugs, and finely woven burlap napkins.  We ordered cups of Counter Culture coffee while we perused the menu.  

Every meal starts with a small loaf of bread baked in and served in a flower pot.  A fun and quirky start, but also a delicious one.  Airy and buttery like a soft brioche, countless wisps of the bread were spread with the creamy, salted lavender-spiked butter and eagerly consumed.

Although the bread and butter would have been a great appetizer on its own, we decided to split the Artisanal Cheese Plate amongst the three of us ($18).  A little pricy, but with five tastes of cheese and even more accompaniments, it's well worth the cost.  I particularly appreciated the many slices of toast, as it seems cheese plates often provide far more cheese than bread.

The cafe prides itself on organic, small batch, local offerings, and this plate highlighted that- a Camembert, Sharp Chevre, Smokey Blue Cheese, aged goat cheese, and Cheddar, all from premium, artisanal cheese producers.  They seemed to be chosen for a pickier palate, as nothing was strong in flavor or odor, but the blue cheese was particularly interesting- smoked to have a Gouda-like flavor, with the "blue" as an undernote.  The accompaniments: fresh honey, sweet golden raisins, quince paste, pickled onions, whole-grain mustard, and strawberry- all high-quality items, and fun to mix and match with the different cheeses.

The brunch offerings range from the classics (pancakes and French toast), to some more original options.  J chose the Beetroot Smoked Salmon, thinly shaved and served with a pile of frisee, croissant croutons, and a poached egg ($14).  Crispy fried capers lent the plate a traditional salmon platter flavor combination while adding a unique element.  It almost ate like a deconstructed sandwich, with each bite incorporating many components.  The salmon was bright pink from the blood of the beet, making it particularly beautiful as well.

Our friend (and gracious hostess for our explorations of the Wilmington/Glen Mills area) ordered the lamb dish, which was a bit different than we expected.  Described as a honey-mustard lamb shoulder served with sourdough, roasted peppers, and a mint lebnah, it was the least attractive plating of the meal ($18).  Two large, flat cutlets of lamb were pan-fried in a thin mustard sauce and served over pieces of grilled toast like an open faced sandwich.  However, there was no way to eat the slightly tough meat without fork and knife, thus making the meat and bread pairing a bit awkward.  The roasted peppers and thick yogurt sauce provided some traditional Mediterranean flavors to the dish, and the small arugula salad added a light side to balance the heavier meat.

I opted for a much more traditional brunch dish, the Organic Egg Omelet ($13).  Stuffed with soft sauteed mushrooms, spinach, and goat cheese, the eggs were unbelievably buttery.  As each bite left a pool of butter on my plate, I'm suspicious that it's cooked in a pan full of browned butter- a trick I may have to try.  It was certainly one of the loveliest omelets I've had!  However, a side of small, pan-fried potatoes with bits of red pepper and onion seemed as if they'd been left out a bit too long- the crispness a bit stale, and the insides not quite warm.  An additional pile of mixed lettuce- one of my favorite accompaniments with egg- was composed of soft leaves and a barely-there vinaigrette, giving the plate a freshness that seemed only appropriate while eating in a greenhouse.

The service was great from the start of the meal to the end, with our waitress checking in frequently.  The bill comes tucked into a tiny paperback book of American flowers, giving us the opportunity to learn a few fun facts while we concluded our meal- and again providing a fun, special touch that made the experience unique.

While the food at Terrain Garden Cafe was adventurous and well-prepared, it wasn't something I'd drive back for immediately.  It's also a bit more expensive than our typical brunch.  However, the atmosphere, experience, and a chance to get some great home and garden ideas from Terrain combine to make the trip to Glen Mills well worth it.

Terrain at Styer's Garden Cafe
Glen Mills, PA

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