He has recently redeemed himself by giving 3 bells to a place I'd have never discovered until it was too busy to cop a reservation. Thanks Craig.
(I'll try to set up a link to his review at the end of my posting.)
Street parking wasn't too bad at 6 on an August Saturday night. After Labor Day, good luck.
Chef in the open kitchen. The chef comes out often. The
manager and entire staff is very friendly and helpful.
Menu was well-written, precisely translated. Dishes were all generously portioned and not too pricey.
Two of the three Holland Sliders. (The apps got hit quicker than I could grab the camera.). A big hit for people who are fans of Herring stands in Amsterdam.
Mussels in an herbed sauce ( a special last nite, I believe.) Served with some really great French fries.
Bitterballen...nothing bitter about these braised, then fried pork meatballs. Served with a nice grainy mustard
and salad.
This Portobello and Toasted Walnut pâté came in a little jar that reminds me of fois gras jars you can get at farms in France.
The rustic toast, pickles and beets made this a "wowza" dish.
A ridiculously great dish: Smorrebrod.
House smoked fish and great stuff around it. Perfect with the homemade dense bread they bring to every table.
Best rabbit dish I've had in years. Confit with smoked sausage, lardons, baby turnips, and great sauce.
Seared diver scallops over tomato salad was a special. Shared by the girls who were ready to explode at this point.
Mussels, clams and prawns with braised cabbage, pork sausage and caraway.
When it was all eaten I picked up the bowl and drank the broth.
Since we were all totally stuffed, it made sense to order all three deserts. (Does that seem like a rational pattern of thinking?).
Chocolate brioche bread pudding, Almond butter cake, and a fresh blackberry and blueberry parfait.
All of them ruled.
If you are lactose-intolerant, do not miss this restaurant. But do take a Lactaid pill before you go.
Seriously, the best new restaurant in Philly in years.
http://www.philly.com/philly/columnists/craig_laban/20130811_Noord_A_chef-owned_BYO_s_ode_to_the_North_Sea.html
Looks like a great place especially the sliders, pork meatballs and rabbit.What were the differences of the broths between the 2 seafood dishes? Were all the mussels open and well cooked? Were there any beef dishes?
ReplyDeleteNo beef that I can recall. The mussels app was in a lighter, slightly herby sauce. Accompanied by great french fries. The entree seafood broth was more intense, with caraway and some milk in it. Also had herbs. Best dipping sauce I've had in a long time.
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