Joe and I are headed to Kitty Hawk, NC for a week of internet-free relaxation on the beach. If you’re in Philly, though, two new spots to try:
I posted about Ekta’s opening, so you know I was in a hurry to try the food. I’m happy to report that Chef Raju Bhattarai has matched the quality that his fans came to expect at his former post, Tiffin, at his new restaurant a few blocks down Girard. [where: 19125] I ordered one of the few dishes I hadn’t seen before, Murg Pahari, described on the menu only as “chicken cooked in a village’s style.” It arrived hot and on time, and it was comfort food– the chicken was cooked in a thick, spicy sauce of onions, tomatoes and herbs. No heavy cream thickening the gravy here, just fresh vegetables and a low level of heat that allowed the flavors to shine. Peshawari naan and onion bhajis were tasty, but the real standout was the freebie “chef’s accompaniment” that arrived labeled “semolina.” It was a dessert semolina porridge with golden raisins and toasted almonds, its subtle sweetness cut by a hint of black pepper. I hope it makes it onto the menu– I’d order it for dessert or for breakfast.
*a.k.a. Lanzhou (兰州/蘭州), not to be confused with Hangzhou (杭州). Chinese transliteration is a complicated business; I’m not about to hazard guesses about what’s right or wrong. Chinese speakers, please feel free to chime in.
** This is a welcome contrast to the dumpling house that briefly occupied this space before Zhi-Wei-Guan– I stopped in one night half an hour before closing time to order takeout and was shooed out by a surly server.