after dinner sneeze

a lot of g says, t says

Posts Tagged ‘Percy Street BBQ

Percy Street BBQ tries to class it up [some]

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t says:  sr, ha, and j came to visit us for my bday last month, and I chose to go to Percy Street BBQ.  Now, I didn’t choose to go there because it’s the absolute best food in the city.  I chose to go there because it is our Father’s Day tradition!  As I’ve mentioned before, Percy Street is probably my dad’s favorite restaurant in Philly.  It’s pretty spacious, it has large television screens, there’s a lot of tasty meat, he gets to use his fingers, and he loves the root beer float dessert.  This year, though, things are different … it turns out that Percy Street is no longer doing it up like before – gone are the platters of meat – now things are served with accompaniments so that the dishes more resemble dishes that you could find at a normal restaurant.  For example, the pork belly entree is now a sandwich with accompaniments that emulate a banh mi … it’s no longer a few hunks of pork belly and some sliced white bread.  So here are the plusses and minuses of what they’re doing:


Minuses:  1) The above is the free “starter” course, kinda like bread for the table.  As a note, crackers and cheese that has the consistency of squeezy cheese should never start off any meal, ever …  2) The Lockhart is changed forever – pork belly is NO LONGER INCLUDED, thus meaning that my family will never order the Lockhart ever again (*sadface*).  3) There’s no more whitebread.  This is saddening.  Now Percy Street is operating more like a real restaurant and less like a meatery (is that a real thing? i have no idea).  This is dangerous because I never thought of Percy Street is a real “restaurant” before …


plus: So I can only think of one “plus” and that is that because things are going to be classed up, you have access to dishes like the above: wondrous pork belly, maple syrup, egg yolk, and toast that was so divine, I would have traded in my main sandwich for another two of these (maybe a sandwich made of the above concoction?).  It is true – O’Shea can cook for sure and showed Philly back when she was at Marigold – I hope that the menu, now that it’s more than just meat, is going to show off her panache like this.


bonus photo: as you can see, dishes are more composed, but now you can appreciate the various pickled items (g had a pickled watermelon rind that was quite delicious!)


Overall, the family and I are shocked about the changes at Percy Street.  In general, I liked a lot of what we tasted, but we still missed the pork belly in the Lockhart, which was a super-critical meat for our family.  While Percy Street will probably still be the place we go for Father’s Day, I do have to confess that without the Lockhart, it misses that little bit of “fun” that it used to have.  Maybe by next year, it’ll be back!

Written by afterdinnersneeze

7 July 2013 at 5:57pm

Percy Street BBQ: sr-Approved

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t says: My dad is is quite tough to please when it comes to food.  Well … kinda.  He’s actually quite easy to satisfy with foods of all kinds (there are notable exceptions – but I won’t share them – they’re like his kryptonite), but in terms of going to foodie-approved restaurants, it’s hard to find a place that he’d actually want to go to.  The first difficulty is that he doesn’t need glitz and glamour in his food; he’s a manly man with manly man tastes.  Shmears of sauces on plates with intricate layering of shrimp and gold leaf so they perfectly resemble the Mona Lisa don’t really matter … well … maybe if the food somehow resembled a Philadelphia Eagles logo or something like that, it might.  He’d be just as happy with a pile of buffalo wings as some truffle-infused-this or foie-gras-that (actually, I’m sure he’d prefer the wings).  Second, he’s a manly man with a manly man appetite.  For places like Melograno, while we’re sure he’d enjoy the food, we know that he would definitely require two entrees just to get rid of his hunger, much less get full.  This leads us to a corollary of the second reason: getting two entrees costs double the money.  Our grandfather cut down our money tree (inside joke), so getting two entrees (or suggesting that he eat a pre-dinner burger from McDonald’s) is a bit much.

g and I have been racking our brains for a while to find an sr-worthy eatery in Philly.  First – it had to have good-tasting food.  Sure, Tony Luke’s is great for cheesesteaks, but we wanted a real sit-down place to eat.  We also kind of wanted it to be somewhat “cool” or “hip” – not just a dive hidden somwhere in South Philly.  We wanted a sizable portion of food for under $25, which is what we often deem as the max we’re willing to pay for food unless we’re celebrating something.  And if there was some way that he could use his fingers (without anyone minding that he’d be using his fingers), that’d be icing on the cake.  Well – one such restaurant does exist: Percy Street BBQ.

The short version (because we’ve already been there once) …

5/2010, Saturday 6:30pm, Party of 4. g, j, sr, and I all went to Percy Street for dinner.  After scrutinizing the menu, and doing some fancy calculations (i.e. counting on our fingers), we decided that the wisest decision was to do the Lockhart.  We went all in.  It.  Was.  Awesome.  Each of the meats had its own shtick.  The sausage and chicken had smokey flavors unlike I had ever tasted in sausage or chicken.  The pork belly was spot on [again].  j liked the brisket.  And there’s not a person alive who can resist ribs – it almost doesn’t matter what they taste like.  At the very least, the sides were “good” or “solid” (e.g. cole slaw, black-eyed peas) – but the baked beans and chilis showed the most flavor.  Somehow, we still managed to forget to get the cornbread – darn.  Percy Street also debuted a new bbq sauce – it was their sweet version.  I think we all felt it was too sweet, but it was much better when you mixed it with the Louisiana hot sauce.  The regular bbq sauce was pretty good (although we realize that bbq sauce tastes vary widely among people), but we know we have to go back when they get their spicy bbq sauce going (apparently they’re still figuring it out).

The desserts were completely new to us, as the last time we went, we didn’t have room.  While two of us had the root beer floats, g ventured the red velvet cake, and I went for the ice cream sandwich.  The red velvet cake was pretty good – not as moist as Isgro’s, but very nice; the “homemade” cream cheese icing was the star of that dish.  The ice cream sandwich was awesome.  It had crunchy chocolate cookies with a raspberry ice cream – very nice (although g was looking for the classic soft cookie-esque thing that is on normal ice cream sandwiches).  Nothing like ice cream to wash down some bbq – I wish it had a bit more ice cream, however.

In the end, we think sr liked it quite a bit.  He liked how open the restaurant was.  He liked glass vessels that you could order beer in.  And the price wasn’t too bad, either – considering that all of us were most definitely full … even him.

Good job Percy Street.  Now if only you had something for mom, too …

Written by afterdinnersneeze

29 May 2010 at 9:42am

The Pig Crawl [and Percy Street BBQ: A Taste of the South on South]

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t says: Last Sunday, g, kp, and I wanted to do a pig crawl. We wanted to sample some notable pig dishes and truly experience pig in all of its glory. We originally planned to go to DiNic’s (in Reading Terminal), Sampan, and Percy Street BBQ. Things don’t always work out as planned.

When the day began we actually found ourselves at Parc with even more friends! We’d gone there once before and, in preparation for our pig crawl, we exerted restraint in choosing our dishes. We opted for the pastry basket, a side of bacon, and a French75. That’s restraint, right? Starting off the day with some buttery pastries and fatty bacon chased by a bubbly cocktail? Sounded good to us! Plus, the bacon meant we were starting our pig crawl early! (which is actually why we ordered it). The pastry basket was delicious like the first time (although the chocolate croissant still had its rod of chocolate), and it included madelines! Sooo good. The bacon was only ok for me, as I like mine a bit thicker (and a little crispier), but the salty, smoky taste of it was quite nice, and, after all, who’s going to argue with bacon? The French75 was exactly as before, so g liked it a lot! Our friends sampled the pomme frites, pain perdu, the poached eggs, and the steak-and-eggs. By the end of the meal, not a single scrap of food remained, so I think it was a success. Good job, Parc. You might not be besting Cochon’s brunch, but you’re a good ol’-reliable.

As g, kp, and I readied to go to DiNic’s, we called ahead just to make sure they were open. It’s a good thing we did because they told us that they only had like 15 sandwiches left and that unless we were “in the area”, we probably wouldn’t get there fast enough. We appreciate their honesty. But that removed DiNic’s from the Pig Crawl! So we decided to take a little break (that pastry basket was quite filling) and skip straight to Sampan.

Sampan was very nearly empty when we got there (5:30). We were seated and enjoyed the Pork Banh Mi, Brussels Sprouts, and the Beautiful Boy sake. The Banh Mi was spot on (you go, Fernandez!) – I grow weary of raving about it, so you can read about it in all of our past reviews. g felt that the meat was the most tender it’s ever been – I felt that there might have been a tad too much cilantro – but it’s not like any of this prevented us from demolishing the sandwich. The Brussels sprouts were a little firmer than I’d like, but still tasty. The sake was as smooth as a baby’s bottom. When we were finished we got up and readied ourselves for the main event – a restaurant we’ve never visited: Percy Street BBQ.

5/2010, Sunday 6:30pm, Party of 3. When we arrived at Percy Street, I was impressed with how big it was. Maybe it was the open windows or something, but it just felt like a very large space! We were seated promptly and happily perused the menu. kp was happy that there was a roll of paper towels on the table – apparently that’s how they do it in the South. We ordered a PST sandwich, the deviled eggs, the mac-and-cheese, and a half-pound each of pork belly and pork spare ribs. We had no idea that this was WAY too much food for three not-starving people.

The mac-and-cheese and deviled eggs arrived first. The deviled eggs were classic deviled eggs. No dill (like Village Whiskey), no fancy add-ins (like Supper) – just eggs, mayo, and paprika. If there was anything else, my feeble palate missed it. They were quite good! Classic. I’m not sure how they got the filling to be so light and fluffy – but it was like an egg yolk cloud in my mouth. The mac-and-cheese came bubbling in a hot dish covered with nicely-toasted breadcrumbs. It was a nice, plain mac-and-cheese. Once again – no weird cheeses, nothing added to it – just mac … and cheese … It was also done well – the macaroni was a soft-but-not-mushy consistency, and the cheese was calm and smooth. kp and I wanted a little more flavor in the mac-and-cheese (maybe some sharper cheese), so kp requested his go-to fix-all, hot sauce. He was pleasantly surprised and satisfied with Percy Street’s selection of hot sauce: Crystal (apparently this is also the hot sauce that is used in the South). It perked up the mac-and-cheese nicely (although if I used as much as kp did, my mouth would still be burning).

When the meat came, I was a little worried that I was getting full … but I pressed on … for the sake of the blog. As the meat was set down, we were asked if we wanted some bread to make sandwiches. Sure! The waitress returned immediately with a basket of sliced white bread. kp was delighted by this as well, as apparently white bread is also how they do it in the South – no fancy baguettes, no brioche – this could have been Wonder Bread. And it worked beautifully. I put some pork belly on the white bread with some of the baked beans. Wow – that was SO tasty. The pork belly was soft and nicely streaked with fat (maybe a little too much for g’s taste – it’s a textural thing). The baked beans had just a touch of sweet and some nice heat and were firm enough so you knew were eating beans, not mush. So good. The ribs were no slouch, either (actually, opposite of my preferences, kp preferred the ribs to the belly!). The meat was super-tender and had enough smoky flavor that made you want to gnaw on the bone to ensure you got every last bit.

g’s PST was a pork belly-coleslaw-pickled green tomato sandwich. It tasted exactly as one might imagine it to taste – the pork belly was the same as I had ordered but the accompaniment of that pickled tomato and cole slaw added some sour and tang. I gravitated towards the belly-bean combination – g gravitated towards her sandwich. I kind of doubted that the belly-bean combo was that good and suspected that the atmosphere was altering my perceptions … Well, I took the leftovers home and ate it the next day; yep – still delicious. I have GOT to learn how to make pork belly like that …

The wait staff was very courteous and the food was quite good, so we liked our Percy Street BBQ experience overall. It was definitely fun to have BBQ-esque food that you could pick up with your hands. I have a feeling that this place could be kind of like a cheap Amada for us in the sense that it would be a blast to dine there with a group of friends. Of course, unlike Amada, the dishes aren’t as polished/refined, but BBQ’s aren’t supposed to be ; Percy Street wasn’t so chic-ified that it lost sight of the whole theme: down-and-dirty BBQ.

g says: Whoa there, cowboy! I wouldn’t go comparing psbbq to the almighty Amada. They are definitely not in the same galaxy of awesomeness. Don’t get me wrong, we did have a great time and really enjoyed our meal, but I wouldn’t get carried away. Are you with me, kp? Okay, I’ve said my piece – back to your regularly scheduled programming…

t says: That said, a true, Southern BBQ seeker I imagine will be disappointed with Percy Street because it’s not that down-and-dirty, but for someone who wants a slight touch of clean with their down-and-dirty (kind of like a down-and-dirty-lite), I think he/she will be satisfied – we sure were. Actually, we look forward to taking our dads there … between ribs (for my dad) and chicken (for g’s dad), I just can’t see how they wouldn’t like it!

Written by afterdinnersneeze

5 May 2010 at 1:25am