Izumi Sushi

While my restaurant attendance has done anything but wane over the past two years I am embarrassed to admit that my blogging has suffered. Well, worry no more, I'm back to blogging (or at I'm least trying to)!

I visited Izumi Sushi for the first time yesterday and after a little web-review-hunting it seemed like this East Passyunk establishment is the place to fulfill your raw fish craving these days.

Well, I have to say, I left satisfied but not that impressed. The menu did have some interesting special rolls, most notably the "Remy Roll" which featured an array of eel, whitefish, and crab meat along with eel sauce, spicy mayo, bonito flakes, and seaweed powder. While I did find the combination of flavors and fish enticing and delicious in this roll, there weren't many other menu options that seemed new or different from other sushi restaurants. I found the scallop sashimi fell flat and did not have the sweetness I usually expect from raw scallop. To top it off, when we asked our server what her favorites or must tries were, she told us she was not big on raw fish. (So...why are you working at a sushi restaurant...or can't you at least pretend to like sushi?) Other than this odd statement, she was a very pleasant server.

Regardless it was a nice evening to sit with my friend, chat on the sidewalk, enjoy a bottle of wine (BYO to boot), and have dinner. I was satisfied, yet not raving. B-

Izumi Restaurant

1601 East Passyunk Avenue

Philadelphia, PA 19148

www.izumiphilly.com

Plaza Garibaldi

Plaza Garibaldi was actually my first Mexican restaurant in Philadelphia. A friend of mine, from Puebla, Mexico, brought me here because it is one of her favorite restaurants that prepares the dishes that remind her of home. The decor evokes a kind of 70's Mexican vibe with tables covered in sarapes and sombreros hanging from the half-mirrored half-wood-panelled wall. Let's face it, you don't really visit Garibaldi's for the decor. When you enter, you can seat yourself wherever you please. The servers promptly bring you red and green salsas and tortilla chips to hold you over while you salivate over the menu-and (sigh) there are too many delicious options to choose from. On this particular occasion, I went with my mom and my sister. The former, a typical immigrant-fabulous-cook-and-very-picky-person makes me anxious wherever I take her.

My sister ordered the Fajitas de Res which came sizzling in a cast iron skillet accompanied by fresh tortillas, guacamole, rice, and refried beans. The meat was well seasoned and full of spice without being hot. The vegetables were sauteed just enough to take out the raw bite but were still crisp and not like limp wet noodles. Let me just mention that this huge portion (that was heavy on the meat) was only $12.00. While, I wasn't in the mood for a fajita, I was envious of the smell emanating from her sizzling platter.

My mom ordered the Enchipocladas which were 3 chicken enchiladas (again stuffed with meat and only $12.00!) smothered in a spicy-and I mean spicy- chipotle sauce, topped with cheese and creamy avocado, and served with rice, pico de gallo, and refried beans. This is one of my husband's favorites and...wait for it...my mom loved it! She appreciated that they did not dumb down the spiciness of the dish and could not get over the value.

I decided on the Enchiladas De Mole which were 3 tortillas stuffed with shredded chicken, dripping with mole sauce, topped with cheese, and served with rice, pico de gallo, and refried beans for the bargain basement price of $11.00! The chicken was perfectly cooked, not dry. The mole was complex, tangy, and sweet. Actually, my mother and I shared our enchiladas and it was nice to go back and forth between the mole and the chipotle sauces.

Just to reiterate, this place is a steal. The portions are huge (we all had leftovers) and every item on the menu is less than $15.00. I always leave Plaza Garibaldi stuffed and satisfied and looking forward to my walk home to digest. The ladies are always sweet and smiling. Even if the decor is a little outdated, it is definitely cozy. This is a great place to have a casual, authentic Mexican meal with friends or family. Speaking of family, as we were leaving, my mom turned to me and said, "Next time I'm getting the shrimp fajitas. Did you see how big those shrimp were! And how many you get!" It puts a smile on my face just knowing that she's already planning a 'next time.' You know it must be good.

Overall: A-

Plaza Garibaldi

935 Washington Ave.

Philadelphia, PA

(215) 922-2370

Baked Macaroni & Cheese with Spicy Sausage

We've all had the classic "macaroni and cheese with hot dogs." In my case, it was my husband who introduced me to this easy and delicious comfort food in college. Ever since, it has been one of our go-to meals when we're feeling cheap and tired of our usual take-out places. Today, I put my own spin on this classic by making my macaroni and cheese from scratch (not Kraft) and substituting the hot dogs with spicy sausage. First, I sliced the andouille (you could also use chorizo) and sauteed it in a little olive oil to crisp the outside. Then, I prepared the macaroni and cheese by boiling the pasta to al dente. I prefer to use a sturdy, substantial noodle like rigatoni or shells instead of elbows for more bite. Meanwhile I made a roux, equal parts butter and flour cooked for about one minute, and slowly added 2% milk-probably about 3 cups total-and brought it to a boil with garlic powder, black pepper, and salt to taste. You could add red pepper flakes for added spice. Once it was boiling I shut of the heat and added about 1 1/2 cups shredded extra sharp cheddar cheese and 1/3 cup parmesan and stirred until it was melted and homogeneous. Once the pasta was done I tossed it with the cheese mixture and the sausage and transferred it to a greased baking dish-the wider the better so you get more crispy bits. Sprinkle the top with some bread crumbs and cheese for a better crust. Cover with foil and bake at 375 degrees until bubbly, remove the foil and broil until the top is crusty. Cheesy, crunchy, spicy, and meal in one dish. Yummm.

Uzu Sushi

Uzu Sushi has been one of my favorite BYOs for some time. Even though it is located on Market Street in Old City, it is quietly tucked away from the hustle and bustle of the area restaurants, making it a convenient hidden gem. I frequent this restaurant, sometimes on a weekly basis, because since I discovered it, no other sushi place is able to satisfy me. From their sashimi to their creative rolls, everything is light, fresh, often spicy, and leaves me smiling. As you enter, the owner greets you with a warm smile as he shows you to your table. He is attentive, but never rushes you through your meal. As he presents you with your dish, his smile always widens with pride at his carefully constructed masterpieces. While the restaurant is tiny, it is a cozy haven where you can bring your favorite bottle of wine, and leisurely relax and enjoy a top notch meal.

When ordering, I generally skip the bound menu altogether and go straight for the paper strip that lists the sushi items available. To be honest I've really only had a few items from that menu (despite the countless times I've been there) because the sushi is really the star.


Here we tried (clockwise from top) the Spicy Scallop, Rainbow, and Devil's Delight rolls. The Spicy Scallop is one of my husband's favorites. The scallop is sweet, and the spicy sauce is a careful balance of creaminess and spiciness that highlight the scallop. The Devil's Delight is one of my favorites. The meaty sweetness of the tuna, the spicy jalepeno, combined with the tempura crunchies give you spice, sweet, and crunch all in one delicous bite.

On the left we have the Fireman Special (top) and the Raising Arizona (bottom). Similar to the Devil's Delight, the Fireman Special combines tuna and crunchies on the inside with more tuna on the outside and spicy sauce. The Raising Arizona has yellowtail, masago, scallion, and jalepeno on the inside with spicy sauce. The light, firm yellowtail with the bursting beads of the masago and the fresh spice of the jalepeno are a perfect combination.

I saved the best for last-just looking at this makes my mouth water! Pictured here are the Toro, medium fatty tuna (top left), Hamachi or yellowtail (bottom left), and the Spicy Scallop (center line). The Toro is a luxuriously rich and meaty piece of tuna that is worth the splurge. The yellowtail is a more lightly flavored, tender yet firm fish. Finally, our favorite of all rolls/sushi is the Spicy Scallop sushi. Mouthfuls of melt-in-your-mouth sweet scallop tossed with masago, that dances around your tongue and pops at just the right moments, are bathed in the creamy and spicy sauce, and presented on top of a bed of lightly vinegared sticky rice and surrounded by the seaweed wrapper that somehow manages to delicately secure everything on the trip to your mouth. This is what you MUST have when you go here. This is also what will keep you coming back.

There are items on the menu, like the Spicy Scallop sushi that are outstanding and deserve an A+. Most items fall into the A category with very few, mainly because they are the more common rolls, that I would give a lower rating. Rolls range from $5-$15 with most hovering around $9. The Sashimi will cost you around $6/2 pieces. While its not the cheapest sushi you can find (do you really want to eat the cheapest sushi you can find?) it is still a bargain for the quality. Every experience here has been pleasant. In fact, this is my go-to restaurant for out-of-town sushi-friendly guests and every single one of them has left happy. My guess is, you will too.

Overall: A

Uzu Sushi

104 Market Streeet

Philadelphia, PA 19106

215-923-9290

www.uzuphilly.com

Franklin Fountain

Whenever I'm having dinner in Old City, I usually head over to The Franklin Fountain for dessert. Although the design is based on and old soda shop, most people visit the for the ice cream. On any given summer evening the line stretches far onto the sidewalk meandering past tables, chairs, and the passersby. It gives you just enough time to decide, or debate, what you should get. I'm a big fan of the "College Ice" where you can choose one scoop and one topping. But realistically there's no choice for the topping because the hot fudge is the chocolaty-est, gooey-est, most delicious item on the menu. Once you've had it, you won't consider any other options. If I'm on the mood for a walk, a cone is the way to go. After all, what says summer better than strolling around aimlessly with an ice cream cone as you try to strategically slurp it all up before it drips down to your elbow.

But sometimes, my husband and I will split a sundae-usually a Mt. Vesuvius. If you ask, they'll let you choose two flavors instead of the standard chocolate and vanilla (we like hydrox cookie and rocky road). The generous sundae comes in a bowl spilling over with brownie chunks, malt powder, whipped cream and the piece de resistance-hot fudge. Excuse my cheesiness but it does make you want to erupt with joy. And while the sundaes may seem pricey at $8-$10, they are a bargain considering the heaping portion, that is probably enough for 4 people but, sigh, somehow we manage to devour it with only two of us. We are troopers. If this doesn't make you drool then, I'm sorry, but there is no hope for you.

Overall: A-

The Franklin Fountain

116 Market Street

Philadelphia, PA 19106

215-627-1899

http://franklinfountainphilly.blogspot.com/2009/03/energy-and-persistence-conquer-all.html

Bombolini

Since I'm a pastry cook, guests always expect something great at the end of one of my dinner parties. However, I always have a hard time deciding what to make that will 1) be easy enough to prepare 2) be somewhat impressive and 3) please everyone. To complicate things on this particular occasion, I was entertaining family, who I have not seen for awhile, and children. After much internal debate, I settled upon bombolini for my dessert. It's an easy dessert (really just fried balls of brioche), is fun to eat, and has great stage presence. And who doesn't love doughnuts?

The day ahead, I made the brioche dough, and put it in the refrigerator to scale the next day. On the morning of the party, I scaled out 20g pieces, rolled them into balls, and left them in the fridge until dessert time. While I waited for the fryer to heat up (the second time I've used it in 2 years!) I removed the bombolini from the fridge and placed them in the warm kitchen to rise-which may take shorter or longer depending on the temperature of your kitchen. I fried them in small batches until golden brown and cooked through, let drain on a paper towel, and rolled them in cinnamon sugar while they were still warm. To add wow factor I served them with homemade fillings-on-the-side that each person could add to his or her liking. You could use anything from homemade fruit compotes, creme anglaise, or sauces to pre-purchased hot fudge, frosting, preserves, or whipped cream.

Frying Bombolini
Draining

Rolling in Cinnamon Sugar

Done!

The bombolini were a hit. Everyone loved them and the bowl seemed to disappear in no time. Its not everyday that we treat ourselves to a doughnut, especially one still warm from the fryer so I think this one is will stay as a favorite. Now I just have to think up more excuses to use the deep fryer...

Taqueria La Veracruzana

As I continue my search for authentic Mexican food (without actually having to travel to Mexico) I thought I'd try the place where Jose Garces supposedly goes to get his taco fix-Taqueria La Veracruzana. The first thing I noticed upon entering was that the decor was a bit better than the average taco joint. I then took the liberty of standing awkwardly in the doorway for a full 2 minutes waiting for some sign of what the "system" was here. Should I seat myself? Wait for a server? Order at the counter and then sit down? I also couldn't tell which tables were really even available because many of the vacant ones hadn't been cleared yet. I went to the window, asked if I could just sit anywhere (which seemed like the system? I'm still not sure) grabbed some menus and we were on our way.

The server was really sweet, although she was overwhelmed with the million things she had to do at once. She spoke english pretty well so we avoided any ordering problems. She brought us some tortilla chips with red and green salsas. The salsa verde was refreshing and spicy while the red salsa was more earthy with a strong chipotle flavor. Since we weren't organized enough to have brought-our-own we went for the nonalcohlic drink list which contained cokes imported from Mexico. I could not tell the difference between the Mexican version of a Coke-a-cola and the American one, but I did appreciate that it was in a glass bottle. I don't know why but it just seems extra special and vintage.

The Tacos al Pastor came three to an order. The pork itself was seasoned with spices like cumin without any heat. However, it seemed as though the pork was shredded instead of shaved off of a spit like a traditional taco al pastor which was kind of dissapointing. However, the addition of fresh pineapple gave it a nice sweet note. The taco as a whole was pretty dry. B-. Parrillada Nortena- Nortena Syled Grilled Meat was a heaping portion of grilled beef, chicken, and Mexican sausage with cactus, onions, cheese, and sacapostlena sauce. The beef and chicken were fine. They had a nice grilled flavor, but it was not surprising that they were on the dry side. The sausage mixture was the best of the three meats. Covered in chihuahua cheese and sauteed with vegetables, I wished this was the only meat in the dish. One of the reasons we chose this dish was for the cactus, which neither of us had tried before. I couldn't really distinguish the flavor with everything else in the hash, but I did notice it reminded me of okra with that kind of slimy mouth feel. I didn't mind it though for some reason. The pico de gallo was a fresh addition. B.

To top it all off we ordered the Chilaquiles Rojos which were under the breakfast part of the menu, but were still available for dinner. This was another heaping portion, with enough food for 3 people. The red sauce with soaked tortilla chips sat underneath a mound of shredded (and dry) chicken. The red sauce had a real kick to it, which I really appreciated. The queso fresco and sour cream rounded out the dish to cut the spicyness and add a creamy texture. B-.

Tacos, burritos, quesadillas and the like are all around $6-$7.50. The larger dishes are more in the $12-$15 range. The dishes were what I would expect from this sort of Taqueria. It lies somewhere in between the Qdobas and real Mexican street food. Something with a hint of Mexico to keep the actual Mexicans coming but not enough to make them stop yearning for chilaquiles the way mom makes it.

Overall: B-
Taqueria La Veracruzana

908 Washington Ave.

Philadelphia, PA 19147

215-465-1440