This document is a dining guide from 34th Street Magazine that reviews and provides information on various restaurants in Philadelphia. It summarizes reviews of several restaurants, including Tuk Tuk Real which offers Mexican and Asian fusion cuisine with dishes like duck tacos. It also reviews The Treemont, a new seasonal American restaurant from Chip Roman, and praises dishes like chickpea fritters. Additionally, it summarizes a review of Abe Fisher, an Israeli restaurant from the same owners as Zahav, and recommends the veal schnitzel tacos.
3. 34TH STREET MAGAZINEOCTOBER 15, 2014 3
DINING GUIDE
With the fusion–food trend
on the rise, Tuk Tuk Real has
taken a new approach to the
unique food craze. Tuk Tuk
Real combines Thai flavors
with staple Mexican dishes.
The restaurant is not meant to
be authentic in either cuisine,
said their chef Alex Boonpha-
ya. “We started this restaurant
because I am Thai and he’s
[points to other chef, Silvestre
Rincon] Mexican... if people
want authentic, they can go
home and make it themselves.”
The menu consists mainly of
well known Mexican dishes
such as burritos, tacos and even
tortas, but the flavor profiles
are uniquely Asian, though
not always Thai. Tacos with
kimchi feature a Korean twist
while Bahn Mi tortas profile
a more Vietnamese flavoring,
and the majority of dishes have
Asian fusion infused in their
Mexican–Thai fusion. Boon-
phaya says their menu is ever
evolving and they “pay a lot of
attention to comments.” This
clearly shows in their food,
with every dish including an
inventive or otherwise unique
element.
Of the dishes I sampled,
I found the duck tacos ($7)
to be brilliant. The duck was
marinated in a cardamom–soy
sauce and then topped off with
salsa verde, kimchi, pickled
onion and lime. The acidity of
the lime and salsa, along with
the vinegar of the pickled kim-
chi, cut the spice of the food
but did not diminish its overall
flavor profile.
The menu is fairly meat–
centric, and is especially heavy
in red meat. They have several
types of beef tacos, includ-
ing tinga (shredded), lengua
(tongue) and suadero (a thin
strip of meat between the leg
and belly). Similarly they pre-
pare several different types of
pork, including a traditional
“Al Pastor,” which is only $2
on Taco Tuesdays. However,
the restaurant does have vege-
tarian and fish options, includ-
ing fried tofu, small plates and
mushroom versions of their
tacos and burritos. The Mahi
Mahi tacos ($7) are particu-
larly popular among their pe-
scetarian eaters.
Their side dishes are also
expertly curated. Our very
spunky waitress, Erica, said,
“you will love the corn.” While
I just expected roasted corn,
the dish came with layers of
mayonnaise, fresh cheese and
chili pepper ($6). Again, the
food is spicy, but the cool fla-
vor of the cheese and natural
sweetness of the corn made it
an instant favorite. Similarly,
the chips ($3) and salsa ($3)
were freshly made in–house
and expertly seasoned.
As for why as college readers
you should be particularly in-
terested in Tuk Tuk Real, they
are not only on GrubHub, but
they are also a BYO and are
reasonably priced, especially
considering the size of their
dishes. Between the experi-
ence, the unique cuisine and
the very college friendly pric-
ing, Tuk Tuk Real should be
added to anyone’s dining list.
Grab a bottle of tequila, a few
friends and get ready for some
fun.
TUK TUK REALLY GOOD Mexican + Asian fusion with a net gain of flavor.
Review and photos by Rosa Escandon
TUK TUK REAL
429 South St
@TukTukReal
(267) 639-2396
DON'T MISS: Lamb Massa-
man Nachos
SKIP: Quesadillas; being
more adventerous here will
pay off
$$$$$
5. 34TH STREET MAGAZINEOCTOBER 15, 2014 5
DINING GUIDE
Mon & Tues- CLOSED
Wed & Thurs- 5pm-9pm
Fri- 11-2pm + 5-10pm
Sat- 9am-2pm + 5-10pm
Sun- 9am-2pm
If you think pumpkin spice
is autumn’s only seasonal flavor,
Chip Roman would be happy
to show you the fall menu
for his new restaurant, The
Treemont. Located a stone’s
throw from bustling Avenue of
the Arts, the latest addition to
the Roman Restaurant Group
(Blackfish, Ela, Mica) boasts a
full bar and a menu of small
and large plates that change
not just with the weather, but
nearly every day.
As we perused the menu,
our waitress brought out two
complimentary seasonal dishes
to jumpstart our palettes. First,
The Treemont’s spin on table
bread: warm rye muffins with a
whole grain mustard dip. Next,
a bowl of delicious candied al-
monds, cooked in simple syrup
and spiced with coriander and
fennel.
For our small plates, we sam-
pled the deviled hen egg with
duck confit and pickled mus-
tard seeds ($5). The crunchy
texture of the duck confit rid
the hard-boiled egg of its slick
and rubbery tendencies, while
the mustard seeds gave the fill-
ing a tangy kick. Up next were
the chick pea fritters ($8), an
American take on a Mediterra-
nean staple ingredient. Topped
with pepperonata and served
with a side of spiced yogurt
dip, the fritters were crispy
on the outside but warm and
tender on the inside. We also
couldn’t ignore the ricotta
gnudi ($13), soft dumplings
filled with ricotta and topped
with sweet golden raisins, all
swimming in a delicious brown
butter sauce. Finally, we tried
the cobia ($14), cured for six
hours in French curry and or-
ange zest. We enjoyed the fish’s
light, refreshing kick, but its
slippery texture needed the
black rice crisps, which un-
fortunately tasted more or less
like Fritos.
With every option sound-
ing equally delicious, we had
a hard time deciding on the
Amish chicken ($22) and the
lamb saddle ($28) for our en-
trees. Served on a bed of deli-
cious fingerling potatoes and
topped with crispy asparagus,
WINTER, SPRING, SUMMER OR FALL
Chip Roman’s new joint has deep roots in seasonal American cooking
By Julia Liebergall | Photo by Sarah Tse
the chicken breast was extreme-
ly moist and tender, wrapped in
a thin, flavorful skin. The lamb
dish, prepared as a duo of dif-
ferent cuts, was soft and juicy,
but the real standout on the
plate was the fermented barley.
Packing a rich, punchy flavor, it
was the perfect seasonal addi-
tion to a classic entrée.
Somehow, we managed to
make room for dessert. Our
waitress suggested the latest
addition to the dessert menu:
a deconstructed apple crum-
ble of roasted apples, coconut
mousse, oatmeal streusel and
cider foam ($9). We found the
foam too sour for our taste, but
the rest of the dish left a sweet
tingle in our mouths well after
we left the restaurant.
Though a full meal can get
pricey, The Treemont’s large,
made-for-sharing selection of
small plates (not to mention
THE TREEMONT
231 S. 15th St
@thetreemont
(267) 687-2237
DON'T MISS: Chick pea
fritters
SKIP: The sides—the ones
that come with your entree
are good enough
$$$$$
its Happy Hour every Sunday
through Friday) can squeeze
into any stingy student’s bud-
get. And if its still too expen-
sive on the college wallet, it is
the perfect place to take parents
to during Parents Weekend. So
as the leaves start changing and
the wind picks up, head down-
town and experience the flavors
of fall at The Treemont.
6. 34TH STREET MAGAZINE OCTOBER 15, 20146
DINING GUIDE
3420 Sansom St, Philadelphia
215-386-9224 | whitedog.com
Proudly
serving
the Penn
Community
sinCe 1983
New bar, dining rooms & menu
with same good local fare!
Sample Box Menu
Dessert for One:
1 slice of cake, 1 small
cupcake, 1 cookie $5.00
4 quarter pieces of cake
flavors $22.50
2 quarter pieces of cake
flavors $11.25
4 quarter pieces of cake
flavors $22.50
Dessert for Two:
2 slices of cakes, 2 small
cupcakes, 2 cookies $10.00
Ultimate Desserts
for Four
1 pound cake flavor, 12
assorted small cupcakes,
12 assorted cookies $40.00
or Try...
5 flavors of sliced cake $10.00
Add 1/2 dozen cookies $16.50
3 flavors of sliced cake $6.00
Add 1/2 dozen cookies $13.50
2 flavors of sliced cake $4.00
Add 1/2 dozen cookies $7.50
5029 Baltimore Ave
267-233-7188
Some gems are artfully hid-
den. However, fortunately
for the people of Philadel-
phia, Abe Fisher is not one of
them. With bold, white font
that reads down the side of
its entrance, Abe Fisher adds
a modern twist to traditional
Jewish cuisine. Located at
1623 Sansom Street, this Is-
raeli restaurant is a byproduct
of the renowned partnership
between Steven Cook and
Michael Solomonov, who are
also behind Philadelphian fa-
vorites such as Zahav, Federal
Donuts, and Dizengoff.
Abe Fisher’s dimly lit, chic
restaurant offers square, box-
wood “picnic-table” seats for
50 guests, a bar that seats 10,
and exclusive kitchen-coun-
ter seats for two. Customers
are greeted with smiling staff
in clean-cut uniforms and led
down the black-and-white
checkered marble floor to
their reserved tables.
For a prix fixe value of
$39, visitors can pick one
item from three columns of
vegetable, fish, and meat-
based dishes. Served on small
plates, zesty options such as
roasted carrots (topped with
aged gouda, pumpernickel,
and lekvar- $10) and crispy
Brussels sprouts (served with
celery root almond, caviar,
orange, and vanilla- $10) are
a perfect way to start off a
meal. For the second-course,
the sweet and sour meatballs
(served in sauce with zuc-
chini, raisins, and boursin
cheese- $12) and kasha var-
nishkes (with poppy seeds
and English peas that add an
irresistible touch of fruity fla-
vor- $12) are especially ideal
for sharing. A ubiquitous
favorite, however, lies in the
third course – pan fried veal
schnitzel tacos ($14), served
with a squeeze of lemon and
cayenne pepper. This dish
blends a mexican staple with
a Jewish one, and truly hits
the mark as the flavor of soft
meat merges with mayon-
naise topping and melts in
the mouth.
Feeling “full” hardly stops
anyone by dessert time; all
desserts are $9 and mouth-
watering. Traditionally sweet
egg-creams feature bacon
and maple custard, adding
a kink of salty flavor to the
dessert. For cheesecake lov-
ers, the “black and white”
lemon-poppy option is a no
brainer; a play on half-vanilla
and half-chocolate is cleverly
completed with a graham
cracker base, shaved almond
flakes, and strawberries on
the side. If you’re looking to
savor a great meal on a bud-
get, coming just for dessert
really isn’t too shabby of an
option.
And if happy hour is more
appealing to you, Abe Fisher
offers a special from 5 to 7
p.m., seven days a week: visi-
tors can choose any $10 dish
and any cocktail or glass of
wine for $7 each. This is also
a perfect budget solution for
students who are interested in
winding down at a fresh, full-
service bar in the Rittenhouse
area for a fraction of the cost.
Abe Fisher’s a minimalist
aesthetic feel leaves maximal
expectation for the taste buds
– and it does not disappoint.
ABE FINEST The Jewish Diaspora comes to Philly
Review and photos by Lucy Hovanisyan
ABE FISHER
1623 Samsom St
@Diz_and_Abe
(215) 867-0088
DON'T MISS: Veal Schnitzel
Tacos
SKIP: Chopped liver -- no
matter how much they rec-
ommend it or how bad they
make you feel
$$$$$
7. 34TH STREET MAGAZINEOCTOBER 15, 2014 7
DINING GUIDE
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Sitting outside at a restau-
rant on campus poses certain
risks, namely eye contact with
every ex–hook–up, freshmen
hallmate or worst frenemy that
may walk past. Zavino, located
on Drexel’s rapidly expand-
ing campus, frees you of that
burden. There are college kids
walking all around, but you
probably won’t know them and
the spacious restaurant gives
you some privacy either way.
The “off campus” feeling lets
you focus on what’s really im-
portant at Zavino: the food. On
a recent Saturday, we watched
the sun set over Philadelphia’s
skyline with a table full of satis-
fying and well portioned small
plates. One suggestion: make
sure the plates themselves are
large enough—we almost lost
some gnocchi ($9) when serv-
ing ourselves from the commu-
nal dish. And you do not want
to lose a single gnocchi, which
is covered in sauce dotted with
plump tomatoes that burst in
your mouth.
Zavino serves red sauce Ital-
ian fare, the likes of which our
campus is sorely missing, with
an attention to detail that be-
gan five years ago at their 13th
Street location. The red sauce
that accompanies their Univer-
sity City signature dish of spa-
ghetti squash with provolone
and pine nuts ($8) is slightly
spicy, while the one that cradles
a rolled twist on eggplant par-
mesan with burrata ($8) is the
creamy vodka version that you
haven’t had in years. Don’t wait
so long to try it again. The at-
tention to detail is also apparent
in the daily ricotta, which is def-
initely not to be missed. On our
visit, it was served with a citrus
oil and rosemary flatbread ($9).
The visible restraint in the food
adds to its appeal and keeps it
from becoming too salty or too
greasy, as casual Italian some-
times can. I appreciated the fla-
vors of charred cauliflower on a
vegetable board ($14) and the
POUR THE ´VINO Drexel’s campus boasts a thoughtful Italian restaurant well worth the walk
By Abigail Koffler | Photo by Sarah Tse
nearly charred Brussels sprouts
with sherry vinaigrette ($6),
cooked in a 900–degree oven in
a way that I can’t try at home.
The pizza at Zavino isn’t
amazing, but there are lots of
good topping options if you’ve
got a craving, including the
favorite Stache with pistachio
pesto, mozzarella, parmesan,
lemon vinaigrette and baby aru-
gula ($16). Gluten–free crust is
also available as an added plus.
Zavino recently added a
brunch menu as well, which in-
cludes the normal menu along
with five special brunch dishes
and a make–your–own mimosa
bar with different juice options.
There is also a daily happy hour
from 4:30 p.m. to 6:30 p.m.,
with $5 wine, $3 beers and and
$8 Margherita pizza. The wine–
by–the–glass list is extensive
and our waiter gave us good
advice as we sampled the reds.
As I sat outside at Zavino sur-
rounded by good food, I real-
ized that it’s closer to Van Pelt
than Sweetgreen. With thesis
(and midterm) season in full
bloom, quick detours to Za-
vino may just be the ticket to
a full stomach and a happy fall.
Cheers to that.
ZAVINO
3200 Chestnut St.
@zavino
(215) 823-6897
DON'T MISS:Pasta dishes,
ricotta and the Brussels sprouts,
cooked in a 900 degree oven
SKIP:The weak and over-
wrought cocktails, it’s a wine
bar for a reason
$$$$$
8. 34TH STREET MAGAZINE OCTOBER 15, 20148
DINING GUIDE
OPEN 24 HOURS
24 HOUR DELIVERY
215-382-2199
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20 SOUTH 36TH ST.
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9. 34TH STREET MAGAZINEOCTOBER 15, 2014 9
DINING GUIDE
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Ten minutes south of South
Street, quaint and cozy Cafe
Ynez is nestled into the side of
busy and industrial Washing-
ton Ave. There’s a chalkboard
announcing its presence, but
the place is otherwise unas-
suming.
Booths provide about three-
quarters of the seating in the
28–seat establishment, and
there’s a counter for take–out
orders. The decor is colorful
and kitschy and a combination
of classic Mexican tunes and
more contemporary Mexican
pop comprises the soundtrack.
Fast–paced Spanish can be
heard from the back rooms
and behind the counter—a
good sign of the authenticity
of the restaurant.
After the first bite of sea-
food, it’s clear just how much
of a hidden gem this place is.
For only 12 bucks, you’ll be
treated to some seriously suc-
culent shrimp dipped in a
lemon–garlic broth. The dish
comes out displayed over a
layer of broccoli rabe, which is
almost as tasty as the shrimp it-
self. At Cafe Ynez, a pretty pre-
sentation doesn’t mean “mostly
inedible.” For whatever hang-
overs you may bring to the ta-
ble, Cafe Ynez has chilaquiles
($8), with layer upon layer of
tortilla, chicken and comfort-
ing tomatillo salsa. Vegetarian
enchiladas ($7) with a fried egg
on top will hit the spot, and
brunch is served until 3 p.m.
A slight miss on the menu
comes from the “Carnitas Ce-
mitas,” a $9 pulled pork sand-
wich with refried black beans,
Oaxaca cheese and avocado,
served on a sesame bun. This
is a play on a common Mexi-
can sandwich but the bun sur-
prised me as I was expecting a
tortilla, and unfortunately it
ended up mostly just soggy if
not eaten fast enough. The in-
dividual ingredients, especially
the refried black beans, are
tasty, but together don’t make
a great sandwich.
However, the $14 pan–
seared salmon more than
makes up for the carnitas’ mis-
step. Settled on top of a collec-
tion of sweet corn and spinach
in a creamy queso, the salmon
is cooked just right and sea-
soned well. The vegetables
served on top are both comple-
mentary and refreshing.
The side dish of escabeche
($5), which at Ynez consists of
carrots and peppers in a oil–
and–vinegar–like sauce, brings
a savory kick to the table. And
more importantly, it tastes
fresh, which can sometimes be
a problem for cheap eateries
that trade freshness for conve-
nience. However, everything
at Ynez, from fish to veggies,
tastes fresh and almost like a
home cooked meal. That is, if
your mom knew how to season
like a chef and encourages mix-
ing tequila with fresh juices at
the dinner table...
CAFE YNEZ
2025 Washington Ave
@CafeYnez
(215) 278-7579
DON'T MISS: Camarones Ynez
SKIP: Carnitas Cemitas, seafood
is your move here
$$$$$
CAFE YNEZ: MEXICAN BYO
BRUNCH IS AS GOOD AS IT
SOUNDS
For the love of God, try the seafood.
By Cassandra Kyriazis| Photos by Sarah Tse
10. 34TH STREET MAGAZINE OCTOBER 15, 201410
DINING GUIDE
La Fontana Della Citta
215.875.9990
Authentic Italian Cuisine
at Reasonable Prices
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Seats 180 People
5 Lunches, 7 Dinners, 7 days a week
Experience a Touch of Italy
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1701 Spruce St. - Philadelphia, PA 19103 - www.lafontanadellacitta.com
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4000 Chestnut Street | Philadelphia, PA 19104
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Located in the FringeArts
building in Old City, La Peg
is the kind of place that makes
you want to date people.
With hanging lanterns and
45–foot windows overlooking
the Benjamin Franklin Bridge,
the French brasserie does the
wooing for you. As an added
perk, Chef Peter Woolsey cre-
ates small plates perfect for
sharing.
Our waiter Dan, who’s been
with the restaurant since it
opened in August, introduces
La Peg as “really good French–
style food at a really good
price.”
He recommends the French
beer Kronenbourg Blanc ($7),
which we order along with a
glass of Cartlidge and Brown
Cabernet Sauvignon ($12).
Although the Cabernet Sauvi-
gnon is a solid staircase above
what we normally drink, the
French beer is like an orgasm
on top of the Eiffel Tower
(Ed. note: we’re assuming).
Think Blue Moon–citrus but
smoother and more refreshing.
Before we can finish our
drinks, Dan brings us a thinly
sliced, crusty–on–the–outside,
warm–on–the–inside baguette
with salty butter. Definitely
not recommended by Weight
Watchers, but recommended
by us.
Dan then presents us with
the pho consumme ($10), a
faux Vietnamese noodle soup
with “reinterpreted” steak,
paired with oxtail ravioli and
sriracha. The only upsetting
thing about this soup is figur-
ing out how to eat it. Pro tip:
ask for a knife and cut the noo-
dles in half.
With stray noodles accent-
ing the table, another server
delivers the remainder of our
meal: lamb shoulder ($12),
the Parisian sandwich ($7) and
macaroni gratin ($8).
The lamb is a slow–roasted
bit of shoulder drowning in
a bacon and cheese panade
braised reduction. Don’t get us
wrong, there’s nothing we like
more than bacon and cheese,
but this dish is Dead Sea–salty,
making the flavors hard to dis-
tinguish.
The Parisian sandwich
($7), a butter–coated baguette
stuffed with ham and cornich-
ons (glorified pickles), is the
only dull dish of the night.
We suggest skipping this sand-
wich and ordering a Jimmy
John’s “numero un” instead.
It’s cheaper, faster and answer-
ing the door with pants on is
preferred but not required.
If the Kronenbourg beer was
an orgasm on top of the Eiffel
Tower, the macaroni gratin
(aka “too fancy to call it mac
’n’ cheese”) is ten orgasms in a
cheese jacuzzi. The Fusilli noo-
dles covered in creamy, cheesy
splendor shut us up for the
first time all night.
On second thought, who
needs a date when you’ve got
mac ’n’ cheese like this?
LA PEGGING FOR MORE
Oo la la, this French brasserie is worth a visit to Fishtown.
By Marley Coyne and Alexandra Sternlicht | Photo by Marley Coyne
LA PEG
40 N Columbus Blvd
@lapegbrasserie
(215) 375-7744
DON'T MISS: Macaroni
gratin
SKIP: Lamb Shoulder
$$$$$
We
want
mac 'n'
cheese
right now.
Jus'
sayin'
11. 34TH STREET MAGAZINEOCTOBER 15, 2014 11
DINING GUIDE
TANDOOR INDIA
Exotic Indian Cuisine
North Indian Cuisine
“We believe that the joy of eating lies in
the art of fine cooking.”
10% discount for students!
20% off for parties of 4 or more! (cash only)
Catering for all occasions.
106 S. 40th Street
(between Walnut
& Chestnut)
PH: (215)222-7122
FAX: (215)222-5191
www.TandoorIndiaRestaurant.com
Tandoor_India@yahoo.com
Catering for all occasions.
Buffet Lunch-Dinner
All You Can Eat!
7 Days a Week
WIN OR LOSE:
2206 Washington ave, Philadelphia (215) 546-7301
WE DELIVER
we all drink
together
Studyingtoo hard?
Take a break
with us.
StudyingStudying
springfield
distributor
beer
CHARLIE WAS A VEGAN
Sip, savor and forget that you're not having meat.
Review and Photos by Alyssa Berlin
CHARLIE WAS A SINNER
131 S 13th St
@Charlie_was
(267) 758-5372
DON'T MISS: Chickpea Fries
SKIP: Buccatini and Meat-
balls- just not worth it
$$$$$
Vegan cuisine can usu-
ally be found in two types in
Philadelphia: Magic Carpet
style food carts and expensive
meals at Vedge. Charlie was
a sinner fills the in–between
void and provides this city
with a trendy and affordable
vegan meal.
The lights are dim, the res-
taurant is small and there was
a black and white film playing
on the far wall of the room.
When seated, we were im-
mediately offered cocktails
from the very extensive list
of interesting alcoholic com-
binations, divided between
classics and signatures. Mixers
change frequently but include
kombucha, fresh clemen-
tine, aloe vera and nary a dry
lime wedge to be found. Try
the Ask Again Yes ($12) with
blanco tequila, rhubarb, lime
and agave.
The menu consists of small
plates that change frequent-
ly with the seasons, and we
sampled some of their latest
additions as well as some of
the classic staples. The Mary-
land Style Crab Cakes ($4) are
delicious and adorable sliders,
albeit not properly named
since they are more similar to
zucchini cakes than mock sea-
food. The Harvest Salad ($6)
is an interesting mixture of
warm cooked root vegetables
and herbs, just newly added
and perfect for the fall season.
The Chickpea fries ($7) was a
huge hit and came out crispy
on the outside and warm and
tender on the inside, seasoned
well with spicy pepper to add
a kick. The Korean Tofu ($7)
is spicy and crunchy with
house–made pickled vegeta-
bles lining the plate to offset
the heat.
For larger plates, we tried
one seasonal item and a menu
favorite that was recom-
mended to us by the waitress
as one of their most popular
dishes. The Buccatini and
Meatballs ($10) is a play on
spaghetti and meatballs, and
while the sauce is delicious,
the meatballs are rather bland
and dry. As remarked by my
friend, they aren't any better
than the ones her mom makes
at home. However, the star
of the night was the Spiced
Cauliflower ($8). I couldn’t
stop eating the pieces of cauli-
flower, seasoned in Moroccan
and Middle Eastern flavoring,
charred to perfection in a cast
iron skilled and served over
Israeli couscous. The flavor
profile of the dish was addic-
tive and brilliantly executed-
and yes, if it would have been
socially acceptable to lick the
dish clean, I would have.
Charlie was a sinner is a
really unique addition to the
Philadelphia food scene. The
restaurant has created a chic
atmosphere and serves up–
scale, delicious vegan food, at
a very reasonable price. Defi-
nitely don’t let the term “veg-
an” scare you and grab some
friends, dress up a little and
try this perfect new Thursday
night restaurant.
12. 34TH STREET MAGAZINE OCTOBER 15, 20141 2
DINING GUIDE
4002 Spruce St,
Philadelphia, PA 19104
(215) 387-1583
Chicken Teriyaki
Any Curry Katsu
Bulgogi
Specialty Rolls
Bibimbab
$9
$10
$11
$2 off
We serve Korean and
Japanese food!
Mention the DP and get
these specials.
Buy 1 get
2nd 1/2 off
Dinner Only Mon –Thurs
Mon: Closed
Tues - Wed: 11am - 9pm
Thurs - Sat: 11am - 10pm
Sunday Brunch: 11am - 3pm
Sunday Dinner: 3pm - 9pm
Hours:
Areyouhaving
afiesta?
Letuscateryour
event!
Onsite or offsite
Location seating for up to 50!
Contact Info:
Northern Liberties
426 W Girard Ave.
Philadelphia, PA 19123
(215) 351-9144
www.lascazuelas.netBYOBRestaurant
For Penn students, pizza tends to
be a quick bite on the way to class
or an alcohol–induced binge on
the way back from the bar. By that
standard, Pizzeria Beddia is a very
un–Penn pizza joint. For starters,
it’s in Fishtown—a twenty–min-
ute SEPTA ride away, and not ex-
actly on the way to anywhere. It’s
housed in a tiny corner storefront,
furnished only with two stand-
ing tables and a light smattering
of hipsters. You can only order a
whole pie for $19, and they only
make one pie at a time, on the
restaurant’s schedule. Patrons have
to sign up for a timeslot in which
their pie will be served. O p -
tions are limited to The Plain (to-
mato, whole milk mozzarella and
extra–virgin olive oil), the “An-
gry” Pizza Arrabiata (same as the
plain, but spicy) and a special pizza
($22) with different toppings every
week. When I visited, the special
was topped with roasted peppers,
cream, dandelion greens and garlic.
Oh, and payment is cash only.
In short, Pizzeria Beddia runs
dangerously close to drowning
PIZZA THAT PLAYS HARD
TO GET
But damn—she's worth it.
By Adam Hersh | Photos by Adam Hersh
in schtick. The only thing that
saves it from being a “Portlandia”
sketch is also the only thing that
matters: this place sells seriously
good pizza. The crust is so tasty
it would be a sin not to eat it
all. It’s also exactly as thin as it
should be, avoiding even a hint
of doughiness without descend-
ing into a wet floppy mess. The
pointy end of each slice does
sag slightly, but this is forgiv-
able given the uniform crispness
of every other bite. Besides, this
only made me take the first bite
faster, basically mainlining the
well–balanced mix of sauce and
cheese.
I ordered a plain pie, on the
guy behind the counter’s recom-
mendation, and was startled to
encounter a hint of sweetness in-
stead of the salt–bomb that plain
pizza can be. It probably had
something to do with the cheese,
which had melted into a pleas-
ingly semi–liquid state, like sub-
tly complex lava. The entire pie
was helped along dramatically by
the generous amount of olive oil
spread on top of it—an amount
that those calorie–conscious
among us would be stricken
with an urge to dab it up with a
napkin. Resist that urge. The oil
was tangy and flavorful, with the
result is that each slice feels rich
but still manageable. My dining
companion and I ate the entire
pie in 15 minutes, and probably
would have ordered another if
there was any space left on the
schedule.
PIZZERIA BEDIDA
115 E Girard Ave
@pizzacamp
DON'T MISS: "The Plain"
SKIP: "Soda pop." Water is
free, and there are tons of
bars in the area to quench
your thirst
$$$$$
13. 34TH STREET MAGAZINEOCTOBER 15, 2014 13
DINING GUIDE
Philly’s Best Wings!
1116 Walnut Street | 215.627.7676 | www.moriartyspub.com
28beersontap
GreatService!
A favorite of Penn students for decades!
150 Bottled Beers.
CoZaraisarestaurantofmany
menus: lunch offers a wide vari-
ety of lighter fare, dinner intro-
duces izakaya cuisine—a Japa-
nese–style tapas—and “Sunday”
presents an assortment of ramen
dishes. Though the original
concept was to serve only small
plates, sushi is now also on the
menu due to popular demand.
I sampled dinner and Sun-
day lunch at the two–story res-
taurant, located just off Penn’s
campus and part of Drexel’s re-
vamped Chestnut Square. The
space is very pleasant, with both
floors bathed in natural light
thanks to the exterior wall of
windows.
Dinner was unremarkable.
There were starters to nibble on,
like theTempura Corn ($4), and
an extensive selection of kushi,
or skewers. I sampled the shishi-
to pepper and potbelly skewers
($4 and $7, respectively), both
lightly doused in a garlic ponzu
sauce. These items were each
tasty, but not satisfying as a com-
plete meal. Be prepared to order
(and ideally, share) several dishes.
The sushi, while immacu-
lately presented, was inauthen-
tic; it underwhelmed compared
to that offered at Chef “Zama”
Tanaka’s Rittenhouse restaurant,
Zama. Of the two rolls I tried,
the UPenn roll (tuna, jalepeno
and Chilean sea bass, $8) far
outshone the Drexel Roll (kani
crab, eel…and cream cheese,
$8)—take that as you will.
“Sunday” was an entirely dif-
ferent story. Four items between
three people were more than
enough. We started with the
Bacon Mazemen ($9), a “dry”
ramen dish, flavored with sauce
and sans broth. With a heaping
serving of bacon and a poached
egg, the dish was warm and thor-
oughly satisfying. The Shoyu
Crispy Ramen Maki ($5), how-
ever, a deep–fried tempura roll
stuffed with chicken and ramen,
was less enticing—over–battered
and under–flavored.
The Spicy Shrimp and Eel
Maki Wrap ($12) and a home-
made version of the now–in-
famous Ramen Burger ($15,
Sunday only) were stellar. The
former, wrapped like a burrito
in sesame soy paper, was an over-
sized roll any sushi–lover would
enjoy. The burger’s pan-seared
ramen “bun” was crispy yet not
brittle, and the patty was dense
and juicy. A fried egg, Gruyere
cheese and the ginger ketchup/
spicy mayo combo made each
bite a fusion of flavors. We were
too stuffed to eat the side of
chips.
CoZara is close to campus,
and late “Sunday” lunch will
perfectly complement late Sat-
urday nights. But save the small
plates for happy hour, offered
Monday through Friday from 4
p.m. to 6:30 p.m., when skewers
and drinks—beer, sake, wine and
cocktails—are only $2 each.
IZAKAYA AND ETC. AT COZARAJapanese tapas and beyond on Drexel's campus
By Nicole Malick | Photos by Sarah Tse
COZARA
3200 Chestnut St
@coZaraPhilly
(267) 233-7488
DON'T MISS: Weekday hap-
py hour and Sunday ramen
SKIP: Wine or beer—opt for
sake
$$$$$
14. 34TH STREET MAGAZINEOCTOBER 15, 2014 15
DINING GUIDE
34TH STREET MAGAZINE OCTOBER 15, 201414
DINING GUIDE
6
2
7
1
8
FOR A COMPLETE LIST OF
RETAILERS, VISIT
UCNET.COM/UNIVERSITYSQUARE
7
1
5 4
8
6
9
2
3
10
SHOPPING, DINING, AND SERVICES AT PENN
Shop, dine, and meet in University Square.
This destination district includes over 100 businesses, cultural and recreational venues, and
public spaces in and around Penn’s campus, along the tree-lined blocks of Chestnut, Walnut,
and Spruce Streets between 30th and 40th Streets.
UNIVERSITY
SQUARE
10
4
9
3 5
U
SHOPPING
American Apparel
3661 Walnut Street
Ann Taylor Loft
133 S. 36th Street
AT&T Mobility
3741 Walnut Street
Bluemercury
3603 Walnut Street
Computer Connection
3601 Walnut Street
CVS
3401 Walnut Street
3925 Walnut Street
Eastern Mountain Sports
3401 Chestnut Street
Eyeglass Encounters
4002 Chestnut Street
Furniture Lifestyle
130 S. 36th Street
The Gap
3401 Walnut Street
Hello World
3610 Sansom Street
House of Our Own
3920 Spruce Street
Last Word Bookstore
220 South 40th Street
Modern Eye
3419 Walnut Street
Natural Shoe
226 S. 40th Street
Penn Book Center
130 South 34th Street
Penn Bookstore
3601 Walnut Street
Philadelphia Runner
3621 Walnut Street
Piper Boutique
140 S. 34th Street
Radio Shack
212 South 40th Street
The Rave Theater
4012 Walnut Street
TMobile
3441 Chestnut Street
United By Blue
3421 Walnut Street
Urban Outfitters
110 S. 36th Street
Verizon Wireless
3631 Walnut Street
Wawa
3604 Chestnut Street
3744 Spruce Street
DINING
1920 Retail
1920 Commons
Accenture Cafe
Towne Building
Au Bon Pain
3001 Market Street
Auntie Anne’s
3405 Walnut Street
Avril 50
3406 Sansom Street
Baby Blues BBQ
3402 Sansom Street
Beijing Restaurant
3714 Spruce Street
Ben and Jerry’s
218 S. 40th Street
Blarney Stone
3929 Sansom Street
BRYSI, Inc.
Franklin Field, 233 S. 33rd Street
Bobby’s Burger Palace
3925 Walnut Street
Capogiro Gelato Artisans
3925 Walnut Street
Cavanaugh’s Tavern
119 S. 39th Street
Chipotle Mexican Grill
3925 Walnut Street
City Tap House
3925 Walnut Street
Cosi
140 S. 36th Street
Distrito
3945 Chestnut Street
Doc Magrogan’s Oyster House
3432 Sansom Street
Dunkin Donuts
3437 Walnut Street
Fat Ham
3131 Walnut Street
Federal Donuts
3428 Sansom Street
Gia Pronto
3738 Spruce Street
Greek Lady
222-224 S. 40th Street
Harvest Grill & Wine Bar
40th & Walnut Streets
Hip City Veg
214 South 40th Street
Houston Market
Houston Hall
HubBub Coffee
3736 Spruce Street
Jimmy Johns
3925 Walnut Street
Joe’s Cafe
Steinberg-Dietrich Hall
Kiwi Yogurt
3606 Chestnut Street
Mad 4 Mex
3401 Walnut Street
Mark’s Cafe
Van Pelt Library
Mediterranean Café
3409 Walnut Street
Metropolitan Bakery
4013 Walnut Street
New Deck Tavern
3408 Sansom Street
Nom Nom Ramen
3409 Walnut Street
Old Nelson Food Company
129 S. 30th Street
Pizza Rustica
3602 Chestnut Street
Plaza & Bridge Cafes
Huntsman Hall
Picnic
3131 Walnut Street
POD Restaurant
3636 Sansom Street
Qdoba
230 South 49th Street
Quiznos
3409 Walnut Street
Saladworks
3728 Spruce Street
Sang Kee Noodle House
3549 Chestnut Street
Saxbys Coffee
4000 Locust Street
Smokey Joes
210 South 40th Street
St. Declans Well
3131 Walnut Street
Starbucks
1920 Commons
3401 Walnut Street
3421 Chestnut Street
Sweetgreen
3925 Walnut St
Taco Bell
3409 Walnut Street
Tortas Frontera
The ARCH
White Dog Café
3420 Sansom Street
SERVICES
Adolf Biecker Studio
138 S. 34th Street
Bank of America
3925 Walnut Street
Bonded Cleaners
3734 Spruce Street
Campus Copy Center
3907 Walnut Street
Citizens Bank
134 S.34th Street
Fresh Grocer
4001 Walnut Street
Inn at Penn
36th & Walnut Streets
Jean Madeline Aveda Institute
3943 Chestnut Street
Joseph Anthony Hair Salon
3743 Walnut Street
Penn Campus Hair, Skin & Nail
Salon
3730 Spruce Street
PNC Bank
200 South 40th Street
Saturn Club
3426 Sansom Street
Sheraton University City Hotel
3549 Chestnut Street
TD Bank
3731 Walnut Street
The Princeton Review
3451 Chestnut Street
U.S. Post Office
228 South 40th Street
UPS Store
3720 Spruce Street
Wells Fargo Bank
3431 Chestnut Street
15. 34TH STREET MAGAZINE OCTOBER 15, 201416
DINING GUIDE
FALL FASHIONS
FOR ONLY
$1.95-$5.95
Thrift Shopping at The Second Mile
Center is affordable, earth-friendly, and
fashionable.
214 South 45th Street
(Between Locust & Walnut)
Mon-Sat 10am-8pm
thesecondmilecenter.com
215.662.1663
Philadelphia’s 1st
authentic all
wood-fired brick oven pizza!
La Famiglia Russo Grazie
follow us on Twitter and Instagram @MamaPalmasPizza and find us on Facebook
Dine In or Take Out
Tuesday - Friday: 4pm - 10pm
Saturday: 11am - 11pm
Sunday: 1pm - 10pm
Located on the corner
of 23rd & Spruce
• 215-735-7357 •
Why go to Italy when Italy is right here in Philly?
BYO (wine only)
NEW Gluten free pizza!
Whole Wheat pizza!
Soy Cheese and
NO corkage fee
a.kitchen is still a stupid
name. Besides that, it’s hard to
find fault with Eli Kulp and El-
len Yin’s reboot of the Ritten-
house eatery. The new menu is
a canvas for Kulp’s custom built
hardwood charcoal grill, with
every item incorporating some
grilled or smoked or charred ele-
ment.
Our first course, smoked
beets in a beet gribiche ($13),
downplayed the smokiness by
using beets that were first pick-
led, then smoked with the grill.
Instead of weighing down the
already rich gribiche, the beets
cut tart against creamy, with
the background charcoal smoke
deepening the flavors of both.
On the other hand, our
grilled cucumber gazpacho
($17) with peekytoe crab and
succotash put the charcoal fla-
vor front–and–center. Cold
soup has always given me the
willies, but the grilled cucumber
and slightly–sweet crab together
gave the dish a heartiness hard to
find in gazpacho.
More within the regular pur-
view of charcoal was the Ameri-
can Wagyu steak ($28), four
small cubes grilled to medium
rare and flanked by charred on-
ion cups carrying the steak’s au
jus. Great steak is great steak,
but this was probably the least
interesting part of the meal. But
the fried cauliflower that fol-
MORETHAN JUST a.KITCHEN
Charcoal grilling meets upper–crust dining.
By Ryan Zahalka | Photo by Sarah Tse
lowed (compliments of the chef)
triggered a low–key fork fight for
the last piece. The taste of cau-
liflower is easy to overpower, es-
pecially when frying or grilling.
But these were so delicately fried
that the added texture only en-
hanced its sweet, nutty flavor.
Rounding out the night was a
whole grilled Atlantic sea bream
($46), with lime, greens and
an eye looking up expectantly.
Eating a whole fish takes ef-
fort, but as any fishmonger will
tell you, a fish is most flavorful
when cooked with the bones
and skin. The tender, flaky meat
that tastes like fish without being
“fishy” makes it all worth it. For
the more adventurous, the cheek
meat is a burst of flavor hiding
behind a disapproving face. The
eyeball, however, which I nib-
bled on to satisfy my curiosity, is
probably best left with its owner.
For a restaurant without
horns on the mantle, a menu
built around charcoal is definite-
ly a calculated risk. Thanks to a
culture of summer cookouts and
holiday grilling, the domineer-
ing nature of charcoal grilling is
familiar to most diners. But the
menu Kulp has masterminded
succeeds in exploring the subtle-
ties of a cooking method too
often dismissed as one–dimen-
sional. Charcoal is now gour-
met.
A.KITCHEN
135 South 18th Street
@akitchenphilly
(215) 825-7030
DON'T MISS: Whole grilled
fish
SKIP: Waygu beef—there are
more intriguing options
a.Nother
issue of
Street is
coming
tomorrow
a.Lso a meet-
ing at 6:30
a.Nd there
will be beer
a.Lright
we're done
here
16. 34TH STREET MAGAZINEOCTOBER 15, 2014 17
DINING GUIDE
215-735-4444 222 S. 15th Street www.shiroihana.com
10% off if you mention this ad and bring student ID
2013
In a city that’s seen the
birth of the cheesesteak and
roast pork sandwich, the
newly–opened Mama’s Balls
is using meatballs to reinvent
Philadelphia’s favorite meat
and bread staple. The meat-
balls are as distinctive as the
name suggests: they’re tradi-
tional, as if straight from an
Italian nonna’s kitchen, but
with a sexy, unconventional
kick.
The food truck gives new
meaning to the phrase "balls
deep," offering a long roster
of meatball variations. The
menu includes the classic
Mama (minced beef, pork
and veal), its spicy variation
Datz a Spicy Ball (the Mama
made with ground hot sau-
sage and topped with spicy
pepper) and the Rabe Father
(a turkey ball stuffed with
asiago cheese and finished
with broccoli rabe and pes-
to). My personal favorite is
the Blue Ball: a classic Mama
stuffed and topped with
melting, gooey blue cheese.
It’s as rich as it is sinful and
actually pretty satisfying. The
balls are served as hoagies for
$8.50, with three nestled in a
long roll, drenched in tomato
sauce and blanketed under a
mountain of parmesan and
arugula. For those of us suf-
fering from decision–making
impotence, the sliders come
on a plate of three individu-
ally–bunned meatballs, also
for $8.50. I ordered the regu-
lar Mama, Datz a Spicy Ball
and the Blue Ball. Each meat-
ball was served in the fluffiest
cloud of a bread roll: a white
bun—soft and buttery—ea-
gerly sponging up the meat-
ball’s sauce. To up your ball
game, bring a bottle of red
wine, grab your balls and set
up dinner on a stoop. Street
eating at its best.
BALLS BALLS BALLS
Balls.
Review and Photos by Molly Collett
MAMA'S BALLS
1426 Frankfort Ave
@MamasBalls
(267) 530-1493
DON'T MISS: Catching the
truck at the Night Market
Philadelphia festival
SKIP: Opting for sliders over
a sub. You need more balls
than that.
$$$$$
17. 34TH STREET MAGAZINE OCTOBER 15, 20141 8
DINING GUIDE
Don't worry readers. We've still got a regular
issue full of all your favs on stands tomorrow.
Want to write for us? Design? Photograph?
Join us, Thursdays @ 6:30pm, 4015 Walnut St.
Want to eat with us? Too bad. We're still full.
18. 34TH STREET MAGAZINEOCTOBER 15, 2014 19
DINING GUIDE
Upon entering the organic,
gluten-free, vegan and kosher
eatery in Rittenhouse, I won-
dered whether I had mistak-
enly stepped into a greenhouse
—an apt vibe given the potted
plants, an abundance of natu-
ral light and the array of fresh
soups, salads and wraps on dis-
play. I felt skinnier just stand-
ing there.
The slow Friday afternoon
gave us ample space to get
comfortable at one of the cafe–
style tables. Our meal began
with a number of pre–made
salads that varied negligibly in
taste. The most exciting part
of the Kale Avocado & Kraut
salad ($12.50) was the dress-
ing: a carrot–ginger puree with
the consistency of applesauce.
I disregarded everything else,
including the tofu reminiscent
of a cold McNugget.
The crunchy spiced beans
and shiitake crisps made
the Sunflower Caesar Salad
($12.50) much less mediocre.
Although the dressing was a
bit too salty, using sunflower
seeds to achieve the same
creaminess of standard Caesar
dressing deserves praise.
To the owner, Andrea Kyan,
this kind of plant–based eating
has always been a “no–brainer.”
Growing up, the vegan of
eight years “felt very privileged
always being around home-
cooked, very delicious, nutri-
tious food”—an upbringing
that inspired her to open the
restaurant. “I’m doing this for
public health reasons,” she ex-
plains. If all goes well, Andrea
hopes to use the profits to start
a foundation that educates
people on food policy.
Traces of her Chinese–Bur-
mese background appear in
dishes like the Garden Daikon
Pad Thai ($12.50), a warm
dish full of flavor and color.
The edamame was a bit soggy,
but the kiwi added a great kick
to the savory noodles.
“Most people think health
is a form of deprivation and
it’s not,” Andrea insisted—a
sentiment we were not fully
convinced of until the friendly
staff served us two desserts. Be-
tween the flaky crust and the
chocolate drizzle, the Pump-
kin Tart ($8.00) was definitely
worthy of my grandmother’s
Thanksgiving. After devour-
ing that, my date and I fought
over the Banana Cream Tart
($8.00)—a pastry layered
with banana, peanut butter
and a dark chocolate ganache
that redeemed the meh–ness
of the earlier dishes. Sadly, I
finished it off with the overly–
citric Bangkok juice—a blend
of pineapple, lime, mint and
lemongrass that made me feel
like someone had just waxed
my nose hairs.
Overall, your appreciation
of P.S. & Co. depends on your
diet. If you’re a health nut,
you’ll rejoice in the juices. If
you’re a carnivore, you’ll leave
a little poorer and still a little
hungry—but hey, at least
you’ll have some kale stuck in
your teeth for later.
P.S. & Co: Where vegans can eat more than just air
By Casey Quackenbush| Photos by Sarah Tse
ALL KALETHE SWEETS
Present your
Student ID for
The most variety of
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Open 6 Days a Week
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60 South 38th Street
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215-790-0330 • ENTREEBYOB.COM
PURE SWEETS & CO.
1706 Locust Street
@PureSweetsandCo
(215) 985-1706
DON'T MISS: The Banana
Cream Tart
SKIP: Kale Avocado & Kraut
salad
$$$$$
19. 34TH STREET MAGAZINE OCTOBER 15, 201420
DINING GUIDE
31 S. 42nd Street, Philadelphia, PA 19104
(Between Market and Chestnut)
215-386-2929
ONE OF THE AREA’S MOST
COMPLETE LOCK SERVICES
Locks repaired • Locks installed
Auto locks • Bike Locks • Safes
24 hour service — business & residential
PHILADELPHIA’S MOST COMPLETE LOCK SERVICE
31 SOUTH 42ND STREET • PHILA
215.386.2929
www.WestPhillyLock.com
Residential • Commercial • Auto • Locks Installed & Repaired
24 HOUR
EMERGENCY SERVICE
Serving West Philadelphia,
Center City & Northern Liberties
Jewelry
Ceramics
Home Wares
Accessories
Soaps & Scents
Cards & Prints
Unique GiftsUnique Gifts
By Indie Makers
& Local Artists
Take The 34 Trolley to 50th St.
215.471.7700 vixemporium.com
Foodies and foodstagram lov-
ers have probably been hearing
tons about Hai Street Kitchen,
“Philadelphia’s first Japanese
Burrito Bar,” since it opened at
the end of May. But for those of
you haven’t, picture Chipotle for
sushi lovers. The cultural influ-
ence of Hai Street’s rolls (or su-
shiritos, as fans like to call them)
differ depending on the ingredi-
ents inside. The chicken, pork
or steak options ($7.99–8.99)
are comparable to a burrito with
a Nori seaweed wrap instead of
a tortilla, whereas choosing the
shrimp, salmon or tuna ($7.99–
8.99) as the main ingredients
will essentially get you a tricked–
out sushi hand roll. Luckily for
the vegetarians, the grilled Porto-
bello mushroom choice ($6.99)
plays for both teams. You can
choose from their seven recom-
mended rolls, or mix and match
the ingredients on your own to
create your ideal half–Mexican,
half–Japanese food baby.
If you are not a huge seaweed
fan, there is the option to get a
rice or salad bowl instead, but
honestly that’s a total cop–out. If
you’re going all the way to 18th
Street, you might as well get the
real thing and enjoy it. Other
offerings besides the bowls and
rolls include chips with wasabi
guacamole, sweet corn tempura
or various types of miso veg-
etable soup. The pumpkin miso
soup is currently available, and
for $2.99 is an acceptable addi-
tion if you’re making the walk
from campus in the cold. The
pumpkin element seemed more
trendy than tasty, considering
there was nothing particularly
pumpkin–flavored about it, but
SAY HAI!
Yes, the sushiritos taste just as good as they look on your Instagram newsfeed.
By Katherine Hartman and Sara Thalheimer | Photo by Katherine Hartman
HAI STREET KITCHEN & CO
32 South 18th Street
@HaiStKitchen_US
(215) 964–9465
$$$$$
DON'T MISS: The Slammin'
Salmon roll (their most popu-
lar item)
SKIP: The sides. If you’re
super hungry, you are better
off going ZILLA and getting
the monster sized roll for an
extra $1.99.
it definitely included many more
full vegetable chunks than your
traditional side of miso soup. In
general, the side dishes aren’t any-
thing of note.
While its attempt to be sea-
sonal is a bit feeble, Hai Street is
doing a pretty good job branding
itself as healthy. Most of the rolls
are under or around the 500–
calorie mark (yes, they are one of
those places that include this on
the menu board), and you have
the option to swap in brown rice
for no extra cost. Even better, ev-
erything is free of MSG and trans
fats, and all the salmon they use
is responsibly sourced to protect
the environment and foster eco-
system health.
Overall, our sky–high expecta-
tions for Hai Street Kitchen were
surprisingly, fully met. The big-
gest disappointment is that, once
you get there, you have the choice
of about four seats total, if no one
else is already sitting down. The
anticipation will be too high to
walk, or even cab or bus, back to
campus with your untouched su-
shirito. If the weather is nice, we
recommend enjoying your roll
on the benches at nearby John
F. Collins Park (17th and Chest-
nut). Though hopefully we won’t
have this problem for too much
longer—our sources at Hai Street
told us they are “90% sure” they
will be opening up in University
City before the school year ends.
20. 34TH STREET MAGAZINEOCTOBER 15, 2014 21
DINING GUIDE
8
34THSTREETMagazineDecember1,2011
DO YOU PAY PER VIEW?
Film polled you to find out how you are getting your Sunday afternoon
movie fixes. Here’s what we learned. BY ANTHONY KHAYKIN
T
hough we all know the
Internet is for porn
(thanks Avenue Q), the
bedroom is no longer the only
area being ceded to digital terri-
tory. For every girl with daddy’s
AmEx, window browsing on
Fifth Avenue has been replaced
with online shopping. And
FYEs everywhere have virtu-
ally been rendered useless (pun
intended) with the existence of
the multifarious iTunes store.
Things are no different here
at Penn, where the Rave gets
nearly half the traffic for the
midnight screenings of block-
buster hits like Twilight as Hulu
does the day after the newest
episode of 30 Rock airs. This
makes sense. We Penn students
are too busy procrastinating
on Penn InTouch and design-
ing funny lacrosse pinnies for
the clubs we’re involved in to
leave the comfort of our beds to
watch Hugo in theaters. And we
fit this mold of overworked Ivy
League students well, with only
about 17% of Penn undergrads
watching movies at the Rave ev-
ery semester.
But how about the other ste-
reotype, the one that says all col-
lege students are poor? The free
movementofinformationmade
possible by the interweb makes
entertainment accessible and
inexpensive to anyone with an
AirPennNet account. Wouldn’t
you guess then that Penn stu-
dents would prefer to get their
RomCom fix online with free
streaming websites like SideReel
and Ch131 rather than pay for
services provided by Netflix and
Redbox?
While 75% of us watch mov-
ies online, nearly 50% pay for
it. I hear Horrible Bosses — a
new release on iTunes — is hys-
terical, but is
it worth the
1.5 salads at
Sweetgreen
it would
have cost if
I had seen it
in theaters?
Ramen noo-
dles aren’t
that bad, I
guess.
The average Penn student
(who is anything but average, if
you ask Amy Gutmann) watch-
es seven m
every semes
tic proves t
to watch sa
than at the
tional $20
of popcorn
not include
tions). The
ing seven m
less than 30
many conv
paid service
ing interru
buffering an
immunity
and most im
ing to wai
watching 72
on Megavid
Not to m
price to pa
the big pictu
savings of
studentswh
services rath
movie theat
tween $196
depending
Netflix or i
Moral of th
judge if you
*A simp
of 100 Pen
surveyed to
their film v
FILM34
ST
How
47.7
0
10
20
30
40
50
Other
A Friend
Cinema Studies
Major
Professor or TA
Street
Whose recommendations do you take?
*Students surveyed were
allowed to choose more
than one option.
Why d
25%
25%
3.1%
26.2%
40%
25% 25%
47.7%
highbrowegofood&drinkfilmfeaturemusicartslowbrow
PattayaRestaurant.com • 215.387.8533
4006 Chestnut Street • University City
Happy Hour: Mon-Fri 5-7
Early Bird: Sun-Thur $10.95
Lunch Special: Mon-Fri $8.95
Dine-In, Catering & Delivery
For Fast Delivery Call 215-386-1941
Exp. 2/23/12Exp.4/11/12
For Fast Delivery Call 215-386-1941
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For Fast Delivery Call 215-386-1941
Exp. 2/23/12Exp.4/11/12
Welcome
CLASS OF
2016
Take $5 off
any order
of $30
or more!
Expires 10/31/2014
* Closed Mondays*
City’s Most Popular Indian Buffet
Serving
Philadelphia
for over
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For Fast Delivery Call 215-386-1941
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Welcome
CLASS OF
2016For Fast Delivery Call 215-386-1941
4004 Chestnut Street or Order Online @ newdelhiweb.com
For Fast Delivery Call 215-386-1941
Exp. 2/23/12Exp.4/11/12
For Fast Delivery Call 215-386-1941
Exp. 2/23/12Exp.4/11/12
For Fast Delivery Call 215-386-1941
Exp. 2/23/12Exp.4/11/12
Welcome
CLASS OF
2016
Hummus is something
worth taking seriously. You
might think that those little
packets of Sabra with pretzel
sticks can pass as “hummus”,
but it pales in comparison
to the hand–made real deal.
Enter Michael Solomonov,
the man behind Philly favor-
ites like Federal Donuts and
Zahav. His latest restaurant,
Dizengoff, is a “hummusiya”
(Israeli word for a restaurant
based entirely around hum-
mus) on 16th and Sansom, a
quick SEPTA ride from cam-
pus.
The “hummusiya” name is
no joke—everything on the
tiny menu is hummus–relat-
ed, and it periodically rotates
out different types of specials
to accompany the basic hum-
mus and pita order (prices
range from $9–11). My spe-
cial had cinnamon spiced
lamb topped with peas, or-
ange and pistachio, with a
cucumber salad and some
Israeli pickles and onions on
the side. The hummus itself
is incredible. Flavorful and
light, the hummus is blended
with quality ingredients fresh
enough that I could taste each
of the added spices and fla-
vors individually and still ap-
preciate the overall taste they
create together. The hummus
as a whole is so good that the
lamb wasn’t even necessary,
but it still made for a wel-
comed addition.
There are also several Israeli
condiments available if spicy
is your thing, and the “hanf”
(which literally means “spicy”
in Hebrew) really packs a
punch. My meal was served
with a refreshing frozen
mint lemonade drink, called
a “lemonnana.” Select craft
beers are also available.
After my first dish, I moved
on to a second plate of hum-
mus containing cucumbers
that were seasoned in za’atar,
a Middle Eastern condiment
made of dry herbs mixed with
sesame, thyme and sumac.
This didn’t steal the show
from the original lamb dish,
HATS OFF TO DIZENGOFF
Who needs birthright when you can get
hummus like this in Center City?
By Mark Paraskevas | Photo by Sarah Tse
DIZENGOFF
1625 Sansom Street
@Diz_and_Abe
(215) 867-0088
DON'T MISS: Lamb with
nuts hummus
SKIP: Regular hummus
$$$$$
but it is still fully satisfying
and the seasoned cucum-
bers add a nice touch (and
crunch).
While it may be across the
street from Federal Donuts (is
this cannibalization, Whar-
tonites?), Dizengoff’s Israeli
flair is strong enough to pull
the curious or health–con-
scious away from the fried
chicken and donuts. If you
need some real Middle East-
ern spice in your life and
you’re willing to venture away
from campus (sorry, Hum-
mus), Dizengoff has plenty to
offer.
21. 34TH STREET MAGAZINE OCTOBER 15, 201422
DINING GUIDE
Volver| From the Garden Salad | Ling Zhou
Zavino | Gnocchi | Sarah Tse
Dizengoff | Carrot Hummus | Sarah Tse
CoZara | Shrimp and Eel Maki Wrap | Sarah Tse
Abe Fisher | Caviar | Lucy Hovanisyan The Treemont | Apple Crumble | Sarah Tse
22. 34TH STREET MAGAZINEOCTOBER 15, 2014 23
DINING GUIDE
Abe Fisher | Kasha Varnishkes | Lucy Hovanisyan
Zavino | Rosemary Flatbread and Ricotta | Sarah Tse
A.Kitchen | Seabream | Sarah Tse
Plenty Cafe | Genovese Pesto Chicken
Rachel Rubin Volver | Beef on Embers | Ling Zhou
23. 34TH STREET MAGAZINE OCTOBER 15, 201424
DINING GUIDE
save while in school!
Students get 10% OFF
non-sale bicycles and
accessories with valid
student I.D.
KeswicK cYcle is The onlY
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UniversiTY ciTY
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bicycles, locks, helmets more on sale!
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Hey!
PLENTY OF TASTE
Say hello to your new favorite lunch place.
Review and Photo by Rachel Rubin
PLENTY CAFE
1602 Spruce St
@plentyphilly
(267) 233-7488
DON'T MISS: Cafe latte
SKIP: Egg white sandwich
$$$$$
Joe’s Cafe has become too
crowded and you’re sick of
the sandwiches at Capo. For a
meager ten-minute ride from
campus (or 20 minute walk
if you’re feeling particularly
outdoorsy), try Cafe Plenty,
the quaint sandwich café and
coffee bar that is entirely worth
the small trek. Located in the
Rittenhouse Square area, the
outside appearance is inviting
and after walking in, we imme-
diately felt like we’d wandered
into a scene from GIRLS – in
a good way.
The simultaneously rustic and
modern décor is so well coor-
dinated that even the air vents
seem like a purposeful design
choice. And a wall-to-wall win-
dow in the front fills the room
with natural light. The front of
the store has the coffee bar and
a seating area with stairs lead-
ing to a second level. This up-
per level has more tables and is
completely filled with people
working diligently on laptops.
Think Starbucks next to Hill,
but hipper.
The food is inspired by places
all over the world, all of which
the owners have traveled to.
This ranges from cities in the
United States like New Orleans
to Australia, leaving a wide selec-
tion of casual breakfast bites to
choose from. And these sand-
wiches aren’t just your boring
old “caprese” but instead made
up of intricate components, all
house made. For example, the
“Texas” offers house smoked
brisket with a secret BBQ sauce,
things not typically found in a
corner cafe. We ordered at the
coffee bar and were called to get
our food before we had chosen
a table, and we’re not even that
picky about tables.
We started with drinks - a
caffé latte ($3.47) and hot
chocolate ($2.50). Both were
the perfect temperature, and
creamy without being too rich.
Rival Bros. coffee is brewed bet-
ter here than in Van Pelt. We
downed both our drinks almost
immediately.
For sandwiches, we ordered
a Spanish-inspired egg white
sandwich ($7) and a Genoa,
Italy inspired Genovese Pesto
chicken sandwich ($9.75). All
sandwiches are available with-
out bread or on a gluten free
baguette and both were good
choices. While the egg white
sandwich was not a life-chang-
ing dish due to its fairly bland
favor, the fresh side salad it
came with was excellent. But the
Genovese pesto sandwich was
a wonderful collision of crisp
vegetables and savory chicken
that we’d happily get again. And
while the sandwiches were on
the pricier side, we got a lot for
what we paid for.
If you’re looking to escape
campus to a place with solid
sandwiches and pleasantly abun-
dant outlets for charging, Plenty
Café is definitely a good bet.
24. 34TH STREET MAGAZINEOCTOBER 15, 2014 25
DINING GUIDE
make your appointment today
(215) 222-9252 • 3743 Walnut St., Philadelphia, PA 19104
www.josephanthonyhairsalon.com
JOSEPH ANTHONY
H A I R S A L O N
Haircut and
Shave Packages
$35
Look smart.
NOT ENOUGH GOOD STUFF
Burgers that are just meh.
By Sam Rubenstein | Photos by Sarah Tse
Maybe we came a little
early, but Good Stuff Eatery
was pretty empty at 6:30pm
on a Tuesday night. Still, the
80s tunes the workers were
jamming to gave the place a
welcoming vibe.
We ordered the Steakhouse
($6.98), which came topped
with mushroom, onion and
Swiss along with regular fries
($2.49). I went with the Co-
letti’s Smokehouse ($7.25),
which had bacon, cheese, an
onion ring and BBQ sauce. I
also got Village Fries ($3.89),
topped with rosemary and
thyme, along with a choco-
late milkshake.
The burgers themselves
were somewhat on the small-
er side, comparable to what
you’d get at Bobby’s. The
Steakhouse was a solid stan-
dard burger, but the mush-
rooms and melted Swiss didn’t
do much to woo us. Maybe it
was our Southern roots, but
my roommate and I definite-
ly preferred the Smokehouse,
with its crunchybut tender
onion ring and smoky BBQ
sauce.
The fries were also quite
good, not too greasy or soggy,
but also not too crispy. I pre-
ferred the plain to the over–
seasoned Village Fries. They
were great for dipping in the
milkshake, which was unfor-
tunately too thick to drink
through a straw. The shake
was quite a letdown, and for
nearly $4, that tiny thing was
not worth it.
Though the good food and
friendly staff makes it a great
stop-in burger joint if you’re
in the Rittenhouse area,
Good Stuff Eatery is too un-
remarkable to warrant a spe-
cial visit. With similar prices
and quality, Bobby’s will beat
out the twenty-minute walk
to Good Stuff any time.
GOOD STUFF EATERY
108 S 18th St
@chefspike
(267) 928-3848
DON'T MISS: Colletti's
smokehouse burger
SKIP: Spike's village fries
$$$$$
25. 34TH STREET MAGAZINE OCTOBER 15, 201426
DINING GUIDE
Philadelphia Magazine Best Boutique 2014
37 N.Third Street · Philadelphia,PA 19106 · 267-671-0737
vagabondboutique.com
Grace Church is a Christ-centered church living out the gospel in
University City, especially in the neighborhoods surrounding Drexel
University and the University of Pennsylvania. We are long term
residents and newcomers to the city who experience gospel unity
in the midst of economic, education, racial, and age diversity.
Please join us on Sundays
at 10:00 AM for Worship
Meeting at:
First District Plaza
3801 Market St. (3rd Floor)
215-279-8359
ALLTHE CLASSWITHOUTTHE COSTAT BARVOLVER
Volver, Jose Garces' new tasting menu restaurant in the Kimmel center, features a separate bar area with killer eats and livable prices.
Article and photos by Chloe Bower
BAR VOLVER
300 S Broad Street
@VolverPHL
(215)670-2303
DON'T MISS: The surprise
party that happens in your
mouth when you take the first
sip of the Truffle Rush cocktail
SKIP: Caring that you're the
youngest person in the place
$$$$$
These days, it’s cool to be
a foodie. Your twice–filtered
Instagram of those decadent
pancakes? It’s a status symbol.
Your Foursquare check–in at
the new small plates restaurant
that’s been booked for months?
A badge of honor. Yet, I fall
victim to this trend more than
probably anyone else and I see
nothing wrong with it.
The Bar at Volver is the per-
fect place to satisfy all of your
attention-whore and foodie
desires in one. Volver—which
opened this year as one of
Philadelphia’s most expensive
restaurants and the first to
only take reservations through
a ticketed system—screams ex-
clusivity, luxury, and not–for–
your–student–budget. The Bar
at Volver, on the other hand, is
just as luxurious and yet totally
approachable and affordable.
While it may be easy to get
distracted by the very pricey
champagne on the drinks
menu, focus your attention on
the creative cocktails, all priced
at $14 (expensive compared to
Smoke’s, I know, but think of
what you’re getting!). The Truf-
fle Rush with bourbon, truffle,
lavender and honey is one you
absolutely cannot miss. After it
arrived at our table and I took
my first sip, I spent the rest of
the meal trying to come up
with a word to describe just
how special this drink is. You
could say unique or eclectic or
perfect, but none of those do
it justice. The truffle is com-
pletely surprising but perfectly
balanced by sweetness from
the honey and citrus from the
lemon. If truffle’s not your
thing, the Mission Margarita
was something we could only
describe as “exactly what you
want a margarita to taste like.”
Again, on the food side of
the menu, keep your eyes from
wondering to the pricey caviar
and instead take advantage of
the tartartes, tartines, cheese
and charcuterie options. Each
small plate, priced from $6
to $18, with the average rest-
ing somewhere around $8, is
enough for a few large bites of
Jose Garces’ deliciousness. Split
between two people, three or
four plates would be plenty to
have you leaving satisfied.
Almost all of the tapas op-
tions are served with warm,
buttery grilled bread, which
simply doesn’t get old. The
tuna tartare ($14) is refreshing
and the crunchy garlic provides
some much–needed texture
to the soft fish and multiple
sauces. The iberico ham char-
cuterie served with a red pepper
spread on grilled focaccia ($8)
tastes like what you imagine a
siesta in Barcelona feeling like.
And the cheese ($12), oh the
cheese, is served as an entire
small wheel so there is nothing
bad I could ever say about that.
While Bar Volver is not nec-
essarily a “steal,” it’s a great op-
portunity to get into a classy res-
taurant for about 30 bucks per
person. Next time you’re feeling
fed up with your shoes sticking
to the floor at Blarney, grab your
heels and your red lipstick and
enjoy a relaxing and sophisti-
cated time at Bar Volver.
Warning: everyone else in
the lounge may have greying
hair, but that’s part of the fun.
i
3
truffL3s
lol
26. 34TH STREET MAGAZINEOCTOBER 15, 2014 27
DINING GUIDE
www.apartmentsatpenn.com 215.222.0222
Still need housing for
next school year?
Call us today.
We’d love to help you find a great place.
At Penn, At Home.
