after dinner sneeze

a lot of g says, t says

Posts Tagged ‘Bibou

in case there was doubt

leave a comment »

t says:  With the opening of Le Cheri, the Calmels’s new spot on Rittenhouse, one could imagine a scenario where their flagship Bibou might suffer.  After all, Pierre can’t be in two places at once.  Always up for an investigation, the adsz team was all over it like white on rice, making the state-of-emergency-all-hell-is-breaking-loose snowstorm into an opportunity to dine at a restaurant that normally is just too booked to get into.  Well here are the results …

February 2012, Thursday Dinner, Party of 5.  Roll the pictures:

wine

We started the dinner off with a unique wine from Ayoub, a small production winery in Oregon.  This was a Blanc-de-Noir, a white wine made from pinot noir grapes, similar to a Blanc-de-Noir champagne.  Only 20 cases were made in total, so to say that it’s limited would be accurate.  As you can see, it’s not a completely “white” wine, with a hint of orange in the glass.  On the nose, it smelled of apple pie, and on the palate initially there was rich fruit and vanilla (almost like a Chardonnay that had undergone MLF), but then such a bright citrus zip on the finish that was quite amazing.  A very different style of Blanc-de-Noir than I’ve had in the past, but we’ll see what some bottle age does for it.

app

Shrimp salad / “Crevette”: This was a very refreshing appetizer and highly recommended.  Although there are a lot of other things on the plate, the shrimp was the highlight and came through nicely.

bone

bone marrow: this was supposed to be an entree but we got one for the table to share as an extra appetizer.  Yes, it was rich and luscious and everything you’d hope bone marrow could be.  I do wish there was a little less breadcrumb so you could get a little more of that unctuous bone marrow texture, but it was nevertheless a great appetizer.  And yes, a and I did do a small 2001 A Space Odyssey reenactment.  g and v disapproved.

snail

oh the escargots … still bowl of garlicky crack if there ever was such a thing.

pig

pig’s foot.  Yea – it’s still my number 1 choice.  The lentils were a little more al dente than I’ve had in the past, but the trotters piggy sweetness still sang its 80’s-style power-ballad with such dramatic flare that you cannot help but be moved.  (v says: but mine didn’t rock my world as it usually does!  something just doesn’t seem right.)  I felt like it was the lentils – they could have used a bit more pork and a bit more of that smokey/salty flavor.

a suspected that his venison special was superior (a says: My venison was prepared beautifully, the best meat I’ve had in a long time – gamey without being overpowering; succulent), and while I agree that that, too, was an extraordinarily well-executed piece of animal meat, it could have been a touch too sweet for my taste.  a promptly told me to stop being an idiot.

syeak

g went for the steak, which is not surprising.  She gave me half of one piece in lieu of the typical two-piece allotment of steak I routinely get.  Conclusion: it’s still awesome.  The secret is in that peppercorn, asparagus, red wine sauce.  Similar to the pig’s foot, there may be crack in there, too.  Never having had crack, I have no basis for comparison, but I know the flavor haunted me long after the waiter had cleared the plates.

cake

Bibou’s weakness has always been dessert.  The desserts aren’t flashy, which I understand, as this is supposed to be “French peasant” after all.  My problem is that just because they’re simple doesn’t mean they have to be boring.  This is a piece of chocolate cake with some banana and banana-rum topping.  That’s it.  Chocolate, banana, rum.  Maybe a few berries strewn around.  The cake is like a dense, slightly crumbly chocolate cake.  Alas, it does not at all compare to the likes of desserts we’ve had at Serpico and Talula’s Garden.  It is a sweet way to end a meal, but deep down inside, don’t you wish for a finish with a bang? (or at least a nearby Capo Giro …)

chee

Similarly, the cheese selection and accompaniments are not that blow-your-mind, either.  It strikes me as very simple.  Very European.  Bibou’s just like: “hey – here’s some cheese and some bread.”  No candied nuts.  No lavender honey.  No garlic dulce-de-leche.  No 6 different kinds of crisps.  Just some cheese and some bread and some apple.  Oh – and there’s some tomato jam as well.  Don’t get me wrong, the cheeses are solid selections, and they are able to end a meal just fine … but don’t you wish there were fireworks?  Maybe I’m just too American about my desserts …

So, in summary, Bibou’s food is pretty much the same as it was in the past.  Sure, there are some very subtle rough edges (the lentils didn’t have as much pork strewn about, the escargots were a smidge smaller than previous), but it’s still absolutely worth going to, as the kitchen is still cranking out top-notch foods that make you feel all warm and happy inside.  And had we not known that Pierre wasn’t there, maybe we wouldn’t have even noticed  … well except at the end when Chef Ron comes out to say hello instead of Pierre (he’s still a very nice guy – maybe lacking the charm of Pierre’s bashful French accent, but still very nice).  I think what adsz will miss the most, however, is the front of house.  Our favorite server has moved on to Le Cheri (the replacements are very capable and kind, but we miss our guy’s award-winning smile), and we miss having Charlotte flit about the room, speaking French, shmoozing with guests (although Yuki’s demeanor is very warm and inviting).  In sum, we’re sure they’ll do very well there.  For the future, we look forward to tasting the non-steak, non-pig’s-foot, non-escargot dishes (i.e. the ones chef is obligated to continue to serve because too many people would cry if he stopped), as I’m sure we will come to find Chef Ron’s voice among the Pierre’s legacy.

All in all, it was a great dinner.  And to be honest, the only real “bad” part was trudging back to South Street through Snow-pocalypse IV due to lack of cabs in the area.

Written by afterdinnersneeze

17 February 2014 at 12:07pm

Posted in in Philadelphia, Restaurant Reviews

Tagged with

pierre’s still in charge

leave a comment »

t says: This story begins with Bibou calling out to me – I swear!  It all started a week ago, at work, when I noticed (from across the room) that one person was showing another person Bibou’s menu and pointing out all the “good things” they had the night before (that’s right, I eavesdropped, too).  I thought at that time, “gee – It’s been a while since we’ve been, maybe we should go?”  Then, two days ago, a colleague happened to be reviewing the old Philadelphia magazine restaurant list out loud and and noted that previous faves had been seriously demoted in the 2013 list – I instantly thought about Bibou.  Again I thought, “gee, I really want to go now”.  And then today (i.e. the day I wrote this post – not the day it’ll actually post to the blog), as I was walking to work, I just happened to be searching through Opentable for an open Friday night reservation, scrolling passed the B’s, when boom!  I happened to notice that Bibou had availability!  I was so shocked that I had to double-check the reservation date to make sure I wasn’t looking at like a Wednesday night or something.  I wasn’t!  It was true!  I booked it, texted g, and THAT’s how we got a random Friday night reservation to Bibou …

May 2013, Friday Dinner, Party of 2.

first

it did feel a little awkward to be dining at bibou without the gang (a, v, and kp), so g and I decided to make it very casual – we were not going to order our normal entrees – no beef, no pig’s foot, and we weren’t going to pull out some crazy-big-wines.  We were going to bring in the summer with some seafood and enjoy it with a Pouilly-Fusee that my thoughtful sis got g for her birthday (thanks!).

snails

ok … well … I knew I had to go for the snails – they are the bomb-diggity … but these one were different.  Pierre definitely changed it up, as I remembered there being far more garlic and the flavors far more deep, while this time the accompanying sauce was brighter, more acidic, and lighter.  I preferred the old version – I mean don’t get me wrong – they’re still delicious and fabulously done, but they were only “excellent” and not “legendary”.  g’s was the scallop on a half-shell which was, as on one of our previous visits, fabulous – even better than the escargots!

fish

For our mains, I went for the cod in “brick” dough over a bed of carrot and julienne snowpeas and an emulsion of uni and sweet corn.  Holy crap.  I know I just went to Little Fish recently, but this was on another level.  Little Fish’s fish are superbly cooked and finely balanced.  Pierre’s still has superb cookery and great balance – but he reaches for flavors that are deeper, more profound.  Halfway through my entree, I really did put down my utensils and just sit back, relax, and ponder the symphony of flavors.  Dorky as hell, but it was necessary.  It was so remarkable that I didn’t miss the pig’s foot.  I repeat: I didn’t miss the pig’s foot.  Egad!   g’s dorade, in the background, was completely different that my dish in terms of flavor profile.  We don’t know why, but for some reason, it had a strikingly Asian note somewhere in there amongst the tomato and lemon verbena and ramps (?lemongrass?).  It was the lighter and more agile of the two, but nevertheless, it, too, made me take pause after g gave me a bite … (but I like mine better …)

cake and cake

Dessert has never really been a strongsuit of Bibou.  But it seems like they’ve stepped up their game!  The chocolate cake was thick and rich and luscious.  Definitely not fancy (and not the “best”) I’ve ever had, but a nice sweet end to the meal for me.  g went with the strawberry rhubarb tart which was quite fabulous – a step up from previous tarts.

Written by afterdinnersneeze

21 May 2013 at 12:22am

Bibou … we love you

leave a comment »

t says:  a, v, g, and I went to Bibou recently.  We did invite several others to join, but no one could quite make it.  This was very problematic for a and me.  You see, when there’s only four people, we’re only going to go through 3-4 bottles of wine.  When there’s eight people, we can open 8 – which means we can taste more interesting wine!  And isn’t that the point – to taste!?  Well, undeterred by the limited number of people, we still showed up with 6 bottles … you know … just so we could make some game-time decisions (and in case the servers wanted to get in on the action).

Now once again, Bibou already gets SO much love on this blog that it’s absolutely pointless to re-hash awesome dishes like the escargots and pig’s feet.  I think v put it best earlier in the day when she said, “if I get there tonight, and there’s no pig’s foot, I am going to cry in the restaurant.”  And I believe her.  Fortunately, no one cried that night …

g says: We only get to Bibou once or twice a year, so when we are lucky enough to score a reservation, we take our meal very seriously (hence v’s fear of the kitchen running out of pig’s feet). Generally, we each stick to familiar classics — escargot and pig’s feet for t, crudo and beouf for moi — because it is so hard to justify ordering something new when we are guaranteed a sensational dining experience with our old standbys. These are the dishes that we dream about as we anxiously await the day of our reservation, after all.

We threw caution to the wind this time around, and some new items hit the table with thrilling results. My picks for the winners of this meal both fall into this new category of “interesting” rather than classic dishes that remain on Bibou’s menu at all times. v’s squash consomme (that’s right, a clear broth soup made from squash of all things) was, in my opinion, the best first course. none of us had ever even heard of such a thing <t interrupts: for the record – i’ve heard of consommes, but just never had one>, but the deep flavors just blew us away. I also believe that my main course was the winner of that round, an arctic char with bulgar wheat in a buerre rouge sauce. That’s right, fish in a red wine sauce. Intriguing, right? It was AMAZING. Pierre told us that it was a special item on the menu for that week only; I would say that “special” is right on the money for describing that dish.

Apparently, branching out beyond our “usuals” at Bibou really pays off. I chuckle to myself when I think of how apprehensive I felt when looking at the menu that night (i.e. the minor flash of panic that came over me when I toyed with the idea of ordering something other than the boeuf that I love so much). Did I really think that I would receive a sub-par meal from arguably the best restaurant in the city? Probably not. But now I have confirmed that trying something new could provide an exciting experience without feeling sorry that I didn’t order my old favorite. And now I have a new flavor of the month for adsz!

it’s not a “proper” adsz-style dinner unless the glass:diner ratio is at least 4:1 (not including water glasses).

This mysterious, very dark brown puddle was a squash consomme.  It’s a clear broth.  Like, if you were in the hospital and required to be “on a clear diet”, this would still qualify.  However – it was so jam-packed full of flavor (it tasted like fall) that it knocked our socks off.

Arctic char in beurre rouge sauce (butter, red wine, shallots) over bulgar wheat (tasted like Thanksgiving stuffing!) with a fricasse of persimmon and anaheim pepper. g declared it the winner of our main courses. v agreed with that assessment in terms of creativity, but for taste, she had to vote still for her favorite pig’s feet and lentils.

another table abandoned their remaining Sauterne … so our server allowed us to share it (there was more than a glass per person leftover!) … result: he gets a little bigger tip, and we get a little happier …

t says: Bibou still brings down the house in terms of food.  The four of us just can’t get enough.  And talking to Pierre is always such a delight.  Now I know there are some Bibou-haters out there … and that’s fine … we just can’t be friends … ha.

We did have some delightful wines that night, including a bottle we got from Napa: 2009 Blackbird Arise.  This is a serious California Merlot-based wine.  If you’ve never had some Blackbird before, it’s excusable to lie/cheat/steal so you can try it – it’ll change your opinion on Cali-Merlot.  (I’m not saying it’s a Right Bank Bordeaux doppleganger, but it’s something better than the “F-in’ Merlot” mentioned in Sideways).

Thanks Pierre.  And, we missed you, Charlotte.

Written by afterdinnersneeze

5 November 2012 at 8:22pm

an open letter or two

leave a comment »

t says:

dear Meme,

Thank you very much for all of your time here in the Rittenhouse/Fitler Square area.  Saying goodbye is sad for us, as we have no doubt that you worked very hard to make things work.  While we didn’t always get along, we have to say that we were recently surprised by your talent: you were one sparkle/twinkle away from joining the ranks of some of our favorite eateries.  Thus, we have nothing but the sincerest wishes for your success in the future.  Best of luck.

sincerely,
t

_____________________________________________________________________________________________

dear Bibou,

There’s a new open space that’s right down the street from me – and it’s set up to be a restaurant.  Plus, because I know that the Calmels and I are very nearly neighbors, that means that it’s right down the street from them, too.  You should move.  If you do, I’ll personally help you remove all of that ridiculous yellow paint.

sincerely,
t

Written by afterdinnersneeze

31 July 2012 at 3:08pm

Posted in Happenings

Tagged with ,

Pierre Calmels is such a pimp.

leave a comment »

t says:  I’d like to know what you were thinking as you read the title of this post.  Maybe you don’t know of Pierre Calmels, in which case, you might suspect that I’m talking about a character onsome sort of Jersey-Shore-meets-France crossover.  It’s not.  Sorry.  (Actually … I’m not sorry.)  For those of you who know that Pierre Calmels is one-half of the dynamic duo responsible for Bibou, a perennial favorite of adsz, maybe you’ve stumbled across this post thinking that I’m going to reveal some sort of sordid indiscretion he committed.  It’s not.  (And shame on you for thinking that Pierre could do something like that!?)  So what is this post about?  Quite simply, this post is here to further illustrate Pierre’s uncanny ability to make grown men cry and women swoon … through food.

March 2012, Friday Dinner, Party of 6.  g and I were dining with a, v, and a’s parents.  That’s right, it was time for us to “meet the folks” (g had already met them, but I had not).  And, because a and his dad are real big into wine, I was super-excited about what kinds of wines were going to show up.  They didn’t disappoint (more on that later).

Now, with so many adsz posts already dedicated to Bibou, we don’t want to go into such great detail about ever dish again.  Yes, the pig’s feet rendered v speechless.  Yes, g got the steak again and had no regrets.  The escargots were still ridiculous.  a and v’s parents had the fish entrees – maybe they’ll have a word or two to say in the comments!

But let’s talk about me – after all, that’s what I do best.  After tackling my first ever plate of frog’s legs with g (that’s right – g went for frog’s legs … and liked it!!), I wondered if I was going to regret going for the “special” instead of the steak or the pig’s foot, both of which are my faves.  They’re just both so consistently delicious!  Had I made a mistake?! … And just when I thought Bibou couldn’t possibly be more delicious …
Pierre goes and does something like this …

... and totally crushes it.

What you see in the above pic is a duo of pork.  I eschewed the pig’s foot and the beef in favor of this “special” which included [essentially] a T-bone of pork and a slab of pork belly.  Yes, there were greens and a root puree.  But I need to draw focus to the pork belly.  Now, my favorite pork belly has long been Lee Styer’s at Fond.  This one is nothing like Lee’s.  There’s no dense crust.  The portion is fairly petite.  But the flavor!  O! M! G! (Don’t you love it when I do that?)  The flavor!  The rich fat disintegrates in your mouth instantaneously, letting out a deeply piggy flavor framed in such a wonderful sweetness, but not in a cloying way.  And it just keeps going.  I was brought to silence, and, had I had enough wine, perhaps a single tear could have escaped from my eye.  It was so beautiful.  It was like seeing a baby being born (except that I don’t proceed to eat the baby).  And in that instant, Pierre stole the crown from Lee.  It. Was. Epic.

The best part was that when I told the server about how delicious the belly was, he said, “that’s great!  you should also go to Fond and try theirs”.  I told him that I did and that Pierre’s was superior.  He was impressed.  And then Pierre himself came around.  He did his usual super-humble-Pierre routine, where he thanks you, tilts his head, and flashes his bashful smile, as if he just “doesn’t know how it happened”.  He said something like, “the secret’s in the pig … we get it from <insert source here – I couldn’t hear him>”  Sorry Pierre.  That’s bull$h!t.  And you know it.  Unless you have some sort of genetically engineered pig that eats chocolate and craps cinnamon buns, I can only conclude one of the three possible explanations:
1) You are in possession of some kind of magic wand and aren’t afraid to use it.
2)  You are straight-up lacing your food with some kind of French cocaine
3)  You are a brilliant chef.
Regardless, it’s more than just the pig.  And so, for refusing to rest on your laurels and continuing to produce entrees that repeatedly blow us away, we salute you.

(And yes, we salute Charlotte and the rest of the Bibou staff as well … they are top-notch, too!)

a says:  Pork belly was AAAAAAAamazing.  The pig’s foot and steak was great, as always. Fish dishes were good but didn’t have enough to remember major themes.

Written by afterdinnersneeze

17 April 2012 at 1:44pm

Bibou with Friends

with 2 comments

t says:  We checked out Bibou as our official June FTC meeting.  (We missed May).  I posted my experiences over at the Penn blog, Penn Appetit.  I figured that I’ve showered Bibou with so much praise on this blog already that it was time to expose it to a broader audience.  That said – there are some funnier things that occurred that I’ll mention here (adsz exclusive!).

First off, let’s re-cap some food (and wines available at PLCB) from a’s and v’s perspectives, as I omitted them from the Penn Appetit review.

a says:  I was extremely impressed with the food, service, and ambiance at Bibou – I’m not surprised t has a crush. The title of “favorite BYO” goes a little too far for me as I can’t say any one dish blew-me-away. [full disclosure: The french lentils served with the pig foot may be the best medium I have ever tasted.] v’s escargot were prepared flawlessly and my guinea hen terrine, accompanied by a corn bread waffle, was a very interesting dish. I feel the waffle could have been better and seemed disjointed from the terrine, which lacked big flavor. My hanger steak was cooked to perfection and matched well with the potatoes and asparagus (and Bordeaux), but nothing on my plate took my palate to another level. I’ve had very good steak before and Bibou’s was right there, however, it was nothing I haven’t tasted. The cheese plate and desserts were on par with the rest of the meal, not one misstep. Oh, and as should be requisite for a French restaurant, the bread ‘n’ butter was the bomb. I look forward to returning to Bibou and trying more risky menu items as the overall experience is one of the best in Philadelphia. [super-full disclosure: I arrived at dinner directly from the International Great Beer Expo… where I had enjoyed great beer… a lot of great beer. My dinner experience may have been colored by the fact that I had malt and hops coursing through my veins.] I thought the wines went extremely well with the meal (especially sans any pre-meal pairing) and would have been made even better with serious decanting. More detailed descriptions below.

Re: wines … These are highly recommended, perfect for French(ish) cuisine, under $30, and available at PLCB stores in CC:
1)  Lillet (blanc) [France] – serve this aperitif chilled, on ice, with orange peel garnish.  This is the quintessential (French) summertime palate-awakener. Light, citrusy, and refreshing.
2)  Domaine Zind-Humbrecht Clos Hauserer Riesling 2007 [Alsace].  A luscious white with great mouthfeel, focused acidity, and pleasant minerality. The nose of honey and grapefruit continued on the tongue accompanied by a perfectly balanced citrusy-sweetness [read: not a sweet wine].”
3)  Chateau Vignot Saint-Emilion 2003 [Bordeaux].  I think this was a wonderful example of how a cheaper Bordeaux can be approachable and quite good. Merlot based, the nose was barnyard, but not funky, with a
hint of caramel. In the mouth, it tasted of lovely dark fruits and had light tobacco and leather undertones. This is drinking well right now, and with its enjoyable tannins, will probably continue to for a few more years.

t says:  g and I brought a Quintessa and a bottle of Champagne (actually from Champagne).  But we love our wine guru who’s always able to pull out some of the less-than-obvious-to-most-people choices.  I hope he posts more about his random wine finds in the future (*wink wink*)!

As you can see, Bibou put up another great meal, and when combined with great wines and great friends, it’s a great time.  I can’t wait to do it again.  Shall we change our venue to Fond next month for FTC to start up a French BYO throwdown??

And … as promised … some funny conversations:

1)  Our awesome server, a Mexican who had worked at Le Bec-fin before Bibou:  “And here is your creme caramel …”
someone from our party:  “Wow – it looks like Flan”
server:  “Yea, you’re right, it is a fancy Flan.”

2)  Pierre came around and we offered him a glass of wine.  Pierre: “I don’t drink while I am working – I know too many chefs who drink too early into service.”

3)  a was a little boisterous at the end of the meal.  He professed his love for the lentils out loud.  Repeatedly.  Someothing to the extent of (although not verbatim) “OMFG, those lentils were !#@$ amazing – if i had some more I’d <insert creative explicit action here>…”.  I swear that right after he said this, our server went back into the kitchen and started mentioning “lentils”.  Immediately, g and I looked at eachother and knew we had to do something – we were like, “ok … so it’s time to go …”.  If we were there for a second longer I bet you a dollar that a plate of lentils would have appeared …

Written by afterdinnersneeze

13 June 2011 at 7:56pm

Debating Barbuzzo and James Beard …

leave a comment »

t says: Barbuzzo’s a seminfinalist for a James Beard award.  Hooray for them!  I can’t wait to see how they do!

Now, I’m a huge fan whenever any Philly restaurant is nominated – it’s a very nice accomplishment, and they deserve the recognition for their work.  And as you know, we do like Barbuzzo … a lot (go ahead and search our blog for it).  But to be honest, I’m not actually sure if they’re going to be able to bring it home … our friend, a, decided that I am indeed mistaken.  And so here we begin the debate …

I’ll let a go first, with the question: “Do you think Barbuzzo can win?”:

a says: Honestly, yes. Looking at the list of competitors, I see nothing I’ve heard considerably more about over the past few months (realizing I live in Philly). Also, the James Beard Awards seem to be very fluid in that they move with current food trends to keep them relevant. The current trends are f-t-t, ingredient-focused kitchens, and unadulterated final products (noting that the WD-40 trend has slowed). Currently, I think no one in Philly, and especially no one new, is doing this as well as Barbuzzo.

t says: Well then what about JG Domestic?  They’re probably sticking closer to the prevalent food movement than Barbuzzo?

a says: I’m not surprised JG was omitted because it’s not as polished (they overcooked my burger during lunch; your adsz title is “Growing Pains“) nor is it as inventive. f-t-t is their main shtick but I don’t feel (yet) that they add a lot of value to their dishes, which is not how I feel about Barbuzzo.

t says: Ok, well then I’ll give my take on their food (I’m going to ignore the very weird warm-wine-issue; a interjects: the wine program needs work but this is their first non-byob).  I think I agree with your take on the goodness of the food … for the most part.  Barbuzzo has the flavors, and their execution is usually spot-on (their pasta’s a little too al dente – but they fixed it on our second outing at our request).  Overall, the food is bold and fun and makes you want to eat more!  In summary, my brain feels like Barbuzzo is the food equivalent of the show Stomp … or a Lady Gaga video …  From the moment it starts, it sucks you in.  It’s whiz-bang, it’s engaging, and when it ends, I’m even a little disappointed that there wasn’t any more (of course, I’m usually full by the end of the meal, so it’s ok).  So, overall, Barbuzzo definitely has “good food” and I’m happy to go back to Barbuzzo any time to eat …

But for me, I feel like food can do more than just entertain me.  I’m looking for food that will move me.  I want something that will take my breath away.  I want it to make me ponder the meaning of food.  Does that make me weird?  I have no idea, but right now I’m the one at the keyboard – muhuhahaha!  Are these attainable goals?  Sure!  I recall a short rib ravioli at the old Django, and quite a few dishes at the old and new Talula’s.  Of course, there’s Bibou which consistently delivers such an experience (and they were a James Beard finalist in the past – and Pierre’s up for another!) and newcomer Fond with an amazing pork belly and foie gras (and a nomination for their chef!).  That said, if Bibou couldn’t pull it off and bring home the medal last year, then I suspect that Barbuzzo’s superficially good food (my new terminology) will only at most get them to be a finalist, which is still a fantastic accomplishment, but is certainly not a medal.

a says: Superficially good? Good, is good. Can you make sheep’s milk ricotta & fett’ unta or those meatballs at home? And even if you can, would they be that good? I don’t think a place should be penalized for using amazing ingredients and bold flavors to reconceptualize food people are comfortable/familiary with (meatballs, pizza, etc.). Morimoto or Vetri or Lacroix may seem more mysterious and intriguing because they use exotic/odd ingredients – to us. In Japan or Italy or France, I doubt people would have the same experience but the restaurants would still have outstanding cuisine deserving of recognition. I think Barbuzzo just happens to have food that we have “tasted before” but when you get down to it, has it ever been that good?

And on that note, I’m heading to Barbuzzo for lunch …

t says: I suspect you and Barbuzzo are in cahoots …

g pops in from nowhere: who cares as long as blackfish isn’t winning?

t says: zing!

g says: not that i have a problem with blackfish, its acclaim is just putting philly restaurants into a pissed-off depressive mood. and that is the last thing we need, sheesh…

Written by afterdinnersneeze

22 February 2011 at 5:54pm