So Stephen Starr’s overplayed in Philly. The hype for this place comes entirely from ramen. Is this going to be Momofuku-inspired? Not sure how strong the association is there. Never been there anyways, and the cookbook intimidates me. A good broth is serious art.
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| Duck leg appetizer |
The front is nondescript. Out of place for that part of South Street. It’s a tourist destination, you have to be visible. So why do you choose that corner? Good spot if you want heavy foot traffic, though it’s not like you’re near theaters or that sort of area. The bar never looked too busy anyways. Forward-looking? Tried looking up property prices, gave up.
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| Fluke |
The food was a mix. Started with the fluke. Delicious. Just a hint of acidity (lemon?) and perfect texture. Might have been one of my favorite dishes of the night. Duck leg: Excellent. Nothing unique, but I liked the presentation. Good bun. Hoisin sauce was nice. Nothing wrong with it. But nothing really unique here. The bean and meat dish? Bland. Might have just needed salt (which all ended up in my entree). No real distinct texture (the beans a little? but they were soft) and the flavors ended up too blended together. Entrees: Trout. Salty. I assume it’s from the way it’s prepared, understandable. Probably should be paired with something that absorbs the flavor a bit better though. The crab underneath was delicious. Potatoes added good texture, but the sauce was heavy enough that I couldn’t taste them at all (for the better, I got the sense they were bland). The crab and potato was a great mix, but wasn't the right accompaniment for the trout. Roe: Roe’s always good. And it looked nice on the fish. Other entrees: I think they were good? Don’t remember. Sam’s thing had good mushrooms. Steak: Amazing salt, some of the best I’ve ever had. Think the steak was good, don’t remember too well. It was aged. Desserts: Sugar is good. None of them were super memorable though. Would go back eventually.
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| Trout + roe |
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