We recently visited the Cape May winery while touring some spots in South Jersey. Surprisingly, they had some solid wines that could be sold anywhere in the world. Of course, they had a number of sweet wines indicative of the amateur grower, palate and wine region often found in NJ, PA and NY, but a few of the wines were quite good, specifically the Cape May 2008 Merlot. Very drinkable and still a bit complex enough for the educated wine drinker, we were very surprised that Cape May had a red wine this good. “This dry red Merlot is structured and complex. Ripe red fruit flavors with strong tannins, new oak and just so-acidity. Drink now, but know this wine will improve over the next 2 to 4 years. $18 a bottle,” Cape May Winery explains through the web site. We did a tasting and bought a bottle of the merlot.
The great thing about this small quaint little winery just minutes outside of Cape May is that you can bring a picnic basket and enjoy the wines on their deck. Sipping this beautiful merlot, we paired it with the Bella Vitano Espresso Cheese by Sartori. If you don’t bring your own food to the winery, cheese, crackers and other delightful treats are available to purchase. The Bella Vitano Espresso Cheese has beautiful rich coffee notes that match perfectly with a bold red like a merlot. After tasting cheese plates up and down the east coast, this is literally one the best cheeses we have ever tasted period, perhaps the best. The cheeses available at the Cape May Winery might be better than the wines there. We also tried a Bella Vitano Merlot Cheese, also excellent. Both were winners at the World Cheese Awards.
Barclay Prime’s Filet Mignon a Magnum Opus of the Luxury Steakhouse
By Matt Goldstein
Over the past year we’ve dined at many upscale steakhouses around the country and Philadelphia including Union Trust, S&W Steakhouse at the Wynn in Vegas, Smith & Wollensky’s, the Palm twice, Don Shula’s twice, Capital Grille twice, Morton’s, Ruth Chris and so on. We’ve had our share of filet mignon by the so called best and some of them fail to even prepare the steak correctly, let alone not be completely obnoxious when asking for $50 for the filet. The waiter at the S&W Steakhouse claimed they were the best steaks in the country. WOW! It’s difficult to claim something is the best in any given city but self proclaiming the best in country is outrageous, especially when subpar to everyday chains. However, the Barclay Prime 12 Ounce Filet Mignon sets a standard that the industry simply can’t touch. When we ordered the filet medium rare at Smith & Wollensky and the S&W Steakhouse, not only did the filet not come out medium rare, it came out more cooked than medium. Still a good steak I guess but when you drop $50 for a piece of meat, one should expect it to be correct.
When we set our eyes on the 12 ounce filet at Stephen Starr’s Barclay Prime in the historic Rittenhouse section of Philadelphia, we could almost tell it was the perfect steak. Perhaps the Balvenie overtly flowing allowed our optimism to takeover, or perhaps the pan seared outside of the filet was one of the most beautiful steaks we have ever seen. When we cut into this massive filet mignon, the perfect medium rare inside was a very wide pink, almost to the edge, leaving a gray and dark crust. This was medium rare at its finest. Not only did it look perfect, when we tasted the filet, the center of the was cut was cool to the touch. A real mans steak. Perfectly cooked just enough to be legal, but not done to where any of the flavor is lost. None of the restaurants listed above can even touch this style. Barclay Prime is crushing the upscale steakhouse competition period. The sliders alone deserve their own article. If we were to rank the steakhouses it would be as follows:
It’s impossible to mess up breakfast food right? Wrong! Ozzie’s Luncheonette in Longport seems to be professional at doing just that. It’s hard to understate this particular point but this was simply the worst breakfast we’ve ever had at any diner / breakfast restaurant period. The eggs were disgustingly bad, dry and flavorless and the home fries were dry and old and seemed to have been sitting around for days. This was a Saturday morning mind you, at 10 am. This is prime time for any breakfast spot and there were 20 people in the restaurant of course. Yes, it’s off season but still a Saturday none the less. This is a time when Ozzie’s should be coming with their best, and we hope for the future customers that this wasn’t it.
The French toast was ok, as well as the pancakes, edible I guess, but nothing more than average. The slices of orange and grapefruit on the side of the plate were a nice touch and the coffee was darker than most which we like, but this breakfast was completely unacceptable. Simply put, this was the worst eggs and hash browns we’ve ever had period. Do not waste your time with Ozzie’s in Longport NJ, it’s cheaper to go to CVS and just get a laxative and it doesn’t taste as bad. We are baffled by the good reviews on Yelp, it simply makes zero sense. The only restaurant reviews you should be listening to are us and Craig Laban, clearly the experts in the field.
There are too many good breakfast spots in Margate to even waste your time.
One of Northern Liberties newest bars, Gunners Run has hired a new manager, Sommelier Tom Pittakas. Growing up in the restaurant business, the new manager and sommelier is an award winning BBQ chef and has been a sommelier at some of the most prestigious restaurants in the Philadelphia area. Pittakas has not only redesigned the menu, beer list and cocktails, Pittakas has created a bar menu that rivals in style, flavor, creativeness and price. We highly recommend the shrimp Po’ Boy and any of the vegan dishes while letting the Gunner’s Run mixologists throw together some classic cocktails. With a an excellent bar menu and rotating craft beer list, Gunner’s Run hosts live music, Quizzo and has specials for all Phillies games. We will be going back again and again. Situated on The Piazza at Schmidt’s in Northern Liberties, and open every day until 2:00 AM. Check out the menu below…
Snacks
Chicken Quesadilla$10.00
red onion, mushroom, spinach, tomato, cheddar served with sour cream and pico
A Philadelphia Magazine Top Bar Comes with Bad Food, Bad Service & Suspect Beer List
By Matt Goldstein & Amy K. Haight
One of our favorite magazines, Philadelphia Magazine, also known as Philly Mag, recently published an issue focusing on the best bars in Philly. A great piece listing some of our favorite bars, we decided to venture to any of the bars that we’ve never been to. Our first stop was at Molly Maguire’s Irish Restaurant & Pub in Lansdale PA, about 15-20 minutes outside of city limits. A menu full of original Irish food recipes such as bangers and mash, boxtys, Irish stew and fish and chips, we were looking forward to trying some food items usually not on every average bar menu.
The tap list featured some standard Irish beers such as Guinness, Harp, and Smithwicks and a few other craft beers; the best was perhaps the Pennsylvania Brewing Pale Ale, a flat out stud. But the tap list was nothing to write home about as two of the taps were taken by fruit beers. Usually, when someone orders a fruit beer, they don’t care if it comes from a tap or a bottle, therefore, why waste two taps that could be used for a craft IPA or Imperial Stout, or even two more Irish beers. But hey, tap lines change over quick so this might not be standard.
The restaurant was only at about 2/3’s capacity which is about normal for a Thursday night; however, at times it seemed that the bartender ignored us as we were sitting at the bar with glasses empty. There were no lines at the door, no lines at the bar and many tables open. Tough enough to get a beer, although we managed, the food was basically a nightmare.
We started with the Scotch egg for an appetizer, which consisted of two hard boiled eggs, wrapped in ground roast pork and deep fried, served with spicy mustard. It was pretty good actually. We also went with a spinach salad that was solid, nothing special but still good.
Then, we went with the Yellow Jack Boxty, “An 8 ounce Prime Beef Patty chopped up with Rashers, lettuce, tomato, red onion and special sauce.” The problem was that when I started eating it, the meat was burnt but the entire boxty was actually cold. Maybe a boxty is supposed to be cold? We’ve have a few before and they weren’t cold, but maybe it’s the signature Molly Maguire style. Then, we went on to try the side of mashed potatoes. Cold! Yup, cold mashed potatoes. An Irish pub served us cold mash potatoes. The one thing an Irish bar must do is served their potatoes correct, period. When we complained to the bartender, she told us they would take the food back. When we asked if they would make me a new plate of just heat up the old one, the bartender replied that they would probably just microwave the dish that I had started eating. Nice! That’s just what I need, a more dried out and shittier more overcooked boxty. A few minutes later we overheard another couple at the bar complaining that their food was cold, the entrée and mashed potatoes.
The highlight of the night was the Molly’s Mac and Cheese, a Penne pasta baked with Rashers and creamy aged cheddar cheese, topped with toasted bread crumbs and a dash of parmesan cheese. This dish was very good; however the portion was small, came with no side and cost about $13.
When the manager finally came out after multiple complaints by the patrons, he decided to comp us 1 beer. Not one beer each, simply one beer.
All in all, the food was bad and cold, the service was bad and the food was slightly overpriced for what it is. Although the bartender was nice, her service was suspect as well. Our thoughts for Molly Maguire’s is that they’re not experienced enough or have the capacity to come with real authentic Irish food and should stick to the bar food basics, deep fried dishes with French fries, that’s it. Although there were a couple good beers, they must pay more attention to the craft beer trends as there is limited tap space. In this day an age of craft beer mania, every tap counts. Philly Mag might list this place as a top bar, but it needs some serious work. There are two other locations of Molly Maguire’s, on in Phoenixville and one in Downingtown.
St Patty’s Day Feature: The Best Irish Bars in Philadelpia
By Pat Smith, Jeremy Thomson and Matt Goldstein
In honor of St. Patty’s Day and the greatest city in the world, Whiskey Goldmine has compiled our list of the best Irish Pubs and the best Irish Taverns in the city of Philadelphia. With its authentic Irish food, Irish music and craft beer, Philadelphia offers a truly historical and unique take on the Irish Pub, with one of our favorite bars even dating back to 1763. With a very large Irish population, Philadelphia is one of the best Irish Pub experiences in the United States.
1. McGlinchey’s Bar & Grill
It wasn’t too long ago when McGlinchey’s served 50 cent Black & Tans & 25 cent hot dogs. This Rittenhouse gem gets a lot of broke college kids and starving artists through some real tough times with that authentic pub feel. One of the best spots in the city period. 259 S 15th St. Philadelphia, PA.
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2. McGillian’s Old Ale House
McGillan’s has been pouring beers in the same spot since 1860. This is one of the most authentic Irish pubs in the country, let alone Philadelphia. 1310 Drury St, Philadelphia, PA.
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3. Brittingham’s
Much older than McGillian’s, Brittingham’s has been pouring beers and playing Irish music since 1763. Along with the General Lafayette Brewery, Brittingham’s offers a historical and warming character to Lafayette Hill. They have great live Irish music and nothing’s better than drinking half and half at Brittingham’s on St. Patty’s Day or kicking the crap out of a bunch of chumps in Quizzo. 640 E. Germantown Pike, Lafayette Hill, PA.
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4. Fergie’s
I’ll never forget my 21st birthday when already bombed, we walked into Fergie’s and the bartender poured me three shots for my birthday. I told the bartender that if I drank the triple shot that I would throw up. The bartender shrug his shoulders as if he did not care. Needless to say… 1214 Sansom St, Philadelphia, PA.
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5. Plough & the Stars
Plough and the Stars has the most authentic and mouth-watering Irish food in the city and great live Irish music. 2nd St in Old City, Philadelphia, PA.
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6. Brownie’s Irish Pub
The best craft beer spot of any Irish pub in the city! A home away from home… 46 S. 2nd St., Philadelphia, PA.
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7. For Pete’s Sake
Best muscles in the city? 900 South Front St., Philadelphia, PA.
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8. Slainte
With Irish beer samplers and beautiful Irish whiskey list, Slainte is the best bar around the 30th St. station area. 3000 Market St. Philadelphia, PA.
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9. Moriarty’s
Moriarty’s has some of the best wings and best Irish food in the city. 1116 Walnut St. Philadelphia, PA.
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10. PJ Whelihan’s
Yup, it’s a chain, we know. But guess what, PJ Whelihan’s has the best craft beer list out of any chain anywhere in the area. Actually, they have a better craft beer list then a bunch craft beer bars. That’s not peanuts! The PJ’s Pub craft beer list is a very educated and critically acclaimed, no question about it. There are 12 PJ’s Pub locations in the Philadelphia area.
St Patty’s Day Feature: The Best Irish Bars in New York
By Justine Seligman, Tim Rodgers, Chef Heather Cunningham, Matt Goldstein and Lead Writer Kevin Hussey
How many websites have reviews on everything but the Irish pub itself? For those who review an Irish pub based on decorum and fu – fu drinks then please stay away from an Irish pub, and stay away from this top ten list because you’re a wussy green beer rookie! If you’re looking to have pure unabashed fun, have a few pints and crave that old world appeal then this is the list for you. We’ve got an eclectic mix that will satisfy any Irish pub fans need. Slàinte!
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1. McSorely’s Old Ale House:
(7th Street between 2nd and 3rd avenue)
The sign in the window says it all, “We were here before you were born!” Established in 1854, this watering hole has to be visited by any self respecting Irish pub fan.
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2. Molly’s:
(3rd avenue between 22nd and 23rd Street)
With its dimly lit setting, fireplace, and sawdust floors you’d swear you were in old world Ireland. Best Guinness pour you’ll get from any pub.
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3. Desmond’s Tavern:
(Park avenue between 29th and 30th street)
Nothing pretentious about this place, you won’t find a better price for drinks in a midtown Manhattan bar, and all the Irish bartenders bring that authentic feel to the bar especially Tony and Brian! If you’re interested in some food with your pint, they’ve got the best Corned beef and Cabbage!
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4. Rocky Sullivan’s:
(34 Van Dyke street, Brooklyn)
Make sure when you go that your loyalty is with the Celtics and NOT the Rangers. You’ll thank us for it later.
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5. Dublin House:
(79th and Broadway)
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6. George Keeley:
(83rd and Amsterdam)
When you’re looking to venture out from the standard beer selections, go to this Irish pub which boasts a vast craft beer selection.
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7. Malachys:
(72nd and Columbus)
Cheap beer and an unapologetic watering hole which doesn’t change with its gentrified surroundings; a true pub to enjoy!
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8. Stout NYC
(33rd street between 6th and 7th avenue)
This 3 floor establishment is huge! However, it manages to retain it’s charm with it’s brick walls and cobblestone floor that make you feel as though you’ve been transported to the Guinness factory in Ireland. This Irish bar boasts a variety of stouts for the discerning Irish pub fan, and If you’re not into stouts their list of beers are sure to satisfy any taste bud. Free stout tastings every Wednesday night.
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9. Rattle and Hum
(14 East 33rd Street)
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10. Gordon Bennet
109 S. 6th St., Brooklyn, NY
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11. O’donaghue’s
(66 Main St. Nyack NY)
This Irish pub has been in the same spot for 100 years! Very authentic Irish pub.
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12. The Long Room
(44th street between Broadway and 6th avenue)
Taking its cue from the long room in Dublin’s Trinity College, this bar has a great atmosphere which is sure to please any Irish pub fan.
Check out the latest grilling recipe from the world famous Jack Daniel’s Tennessee Whiskey, the signature Jack Daniel’s Char-Grilled Brined Pork Tenderloin. Brining the meat before being char-grilled is an exceptional flavor that can only come through with patience, skill and focus. Add the pan fried sweet onions and this Jack Daniel’s recipe is pure fire!
Ingredients:
2 quarts water (slightly warm) to aid in dissolving ingredients
1/2 cup Kosher salt
3/4 cup dark brown sugar
1 cup Jack Daniel’s Tennessee Whiskey
1 can Chipotle peppers, pureed
1/4 cup blackening spice
3 rosemary stems
Directions:
1. In a large non-reactive container, add water then the rest of the ingredients and stir with a whisk until totally dissolved.
2. Add the pork tenderloins and brine for 24 hours
3. Remove pork tenderloins from brine and discard the brine.
4. Char-Grill the pork tenderloins until medium 140 to 145 degrees.
5. Slice into 2 inch medallions and top with Honey Braised Sweet Onions.
Honey Braised Sweet Onions
Ingredients:
2 one to one and a half pound pork tenderloins
4 large sweet onions (Vidalia preferable), thinly sliced
1 cup Jack Daniel’s Tennessee Honey
2 sprigs fresh thyme
1 cup chicken broth
3 tablespoons unsalted butter
2 tablespoons olive oil
salt and pepper
Directions:
1. In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions, and cook, stirring constantly, until the onions begin to soften, about 10 minutes.
2. Keep stirring and cook another 10-15 minutes until golden brown.
3. Carefully pour in the Jack Daniel’s Tennessee Honey and cook until most of the liquid has evaporated, add the chicken broth and thyme sprigs, then cook until most of the liquid has evaporated.
4. Turn the heat down to low and simmer the onions for another 10 minutes, season with salt and pepper then serve immediately over the sliced pork tenderloin medallions.
With the flack Le Bec Fin has taken over the last few years and the recent comments by Philadelphia’s top food critic, Craig Laban, the former #1 restaurant in the country has changed management with George Perrier stepping down in favor of Nicolas Fanucci, general manager of Napa Valley’s French Laundry. With all the competition in Philadelphia and a younger crowd moving into the fine dining scene, many new restaurants in Philadelphia can compete with the best restaurants in the country. There are now 5 restaurants in Philadelphia that hold Craig Laban’s top honor Four Bells: Vetri, Zahav, Bibou, Talula’s Table, and Fountain Restaurant. Vetri and Bibou also make the top 5 restaurants in Philadelphia Magazine while the Fountain Restaurant makes the Top 10.
Marc Vetri is officially the new king of Philadelphia with Osteria, Amis, Vetri and a new Italian gastro pub called Birreria 600, opening soon.
There are few dishes more red, white and blue than pot roast. It’s been a staple in American dining rooms since, well, since there’s been an America. So the question is, can a classic be improved upon and still remain a classic? Executive Chef Jim Nuetzi’s delicious recipe calls for many of the traditional ingredients that give pot roast its iconic flavor, but proposes elevating the main ingredient to exceptionally high quality Wagyu beef. Yes, Wagyu can be expensive, but using the blade cut is an economical way to enjoy it. The rich marbling really shines through in the blade roast, and creates an incredibly tender roast that is classic enough to satisfy family tradition, and elegant enough to impress guests. (Some grocery stores require advance ordering for Wagyu beef, but specialty butchers will always have Wagyu available.)
Ingredients(Serves 4-6)
Wagyu Blade Roast 3 lbs
Kosher Salt 1 Tbsp
Olive Oil, Blended 2 Tbsp
Onions, Medium Spanish 2 each
Carrots, large 2 each
Granulated Sugar 1 tsp
Tomato Paste 1 Tbsp
White Wine 1 1/2 Cups
Beef Stock, prepared 1 1/2 Cups
Fresh Thyme 2 Sprigs
Smoked Paprika 1 tsp
Bay Leaf 1 each
Dijon Mustard 2 Tbsp
Fresh Bread Crumbs 1/4 Cup
Italian Parsley, Chopped 3 Tbsp
Chopped Hazelnuts 2 Tbsp
White Soy 2 tsp
Sherry Vinegar 2 tsp
Preparation
Heat the oven to 275°F.
Peel the carrots and onions. Dice into 1/2”sized pieces.
Season the blade roast all over with 1-1/2 tsp of the kosher salt.
Heat a large heavy Dutch oven with the blended oil to the smoke point over medium high heat and sear the roast until deep brown, approximately 4 minutes on each side.
Removed seared roast, reduce the heat to medium low, and add the onions and carrots. Coat the vegetables well with the drippings/oil and season with the remaining salt and sugar.
Cook the vegetables over medium low heat, stirring frequently for 30 minutes.
Stir in the tomato paste and cook, stirring frequently for an additional 10 minutes.
Deglaze the pan with the white wine and scrape up any browned bits off the bottom of the pan. Bring the wine to a boil.
Add the beef stock, thyme, paprika, bay leaf, and Dijon Mustard, whisk well to combine.
Return the seared roast to the pan. Cover tightly and place in the pre-heated oven.
Cook the roast for two hours and then remove the cover.
Cook, uncovered until fork tender (about 1 1/2 additional hours).
Remove from the oven and strain the liquid from the pan into a small sauce pan. Discard the vegetables.
Bring the liquid to a simmer and skim the fat from the surface. Reduce liquid to approximately one cup in volume.
Stir in the bread crumbs, parsley, nuts, soy and vinegar and simmer on low heat for 5 minutes. Adjust seasonings to taste with salt and pepper.
Place the roast on a serving platter and garnish with the finished sauce and Roasted Root Vegetables.
*This recipe may be done through step 15 and refrigerated overnight. Place in a 275°F degree oven to re-heat. Heat one hour until the meat reaches an internal temperature of 165°F prior to serving.*
Cape May Winery Surprisingly Solid
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