I just looked at the list. There are so many wines on that list that are not what I would call natural that I would be thrilled to drink.
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No reason visitors should be expected to know this, but PA’s liquor laws are restaurant (and consumer) vicious. The restaurants need to buy from the Liquor Control Board and need to buy at prices marked-up from the already high consumer prices. There is no way for a PA restaurant to offer a reasonably priced list of ‘classic offerings’, and definitely not back vintages thereof.
There are a handful of places such as Bloomsday, that work the margins - using special orders and other work-arounds to offer good and interesting lists at reasonable prices despite the barriers. They are remarkable to locals who understand the effort that they require and the barren landscape that they inhabit. Were I visiting from a more wine-friendly State I might be less impressed.
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I think trade buys at a slight discount to PLCB retail. I’ve been told that the discount is minimal, like the equivalent of the sales tax rate. Edit per PLCB: “ Retail prices include federal tax and 18 percent state liquor tax. Sales tax is added at the register. Availability may vary due to limited quantities. Prices are subject to change without notice.
Wholesale prices for licensees are discounted 10 percent lower than retail prices.”
Typically mark ups seem like 3 to 4 times NYC retail.
Heading to Philly in 10 days. My first time back in many years, will be my Wife and college age Daughter’s first time. Are pecan sticky buns still a thing there? I remember some bakery’s serving them warm from the oven. Any recommendations? Thanks.
WE ARE!
PENN STATE!
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Anything closer to center city? Lol. I did just google Penn State and grilled stickies. Very cool tradition.
For closest to Center City - I think your best bet is probably Beiler’s Bakery in Reading Terminal Market. Barry’s Buns used to have a spot in the Bourse - but their only location is in Chestnut Hill now.
There are some spots in South Philly that still have them from time-to-time (Varallo’s) - but they don’t always make them and sometimes they sell out.
Thank you. Not the top thing on our list of things to eat in Philly but something my wife or daughter haven’t
seen before. I know we made them for the retail bakery when I was a pastry student at the old Restaurant School location on Walnut in the late 80’s, but I haven’t had one since. I guess more for nostalgia than anything else. I know all the restaurants I worked at or were hot at the time are long gone, but looking forward to checking out the current culinary scene.
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They are really, as far as I know, a Pennsylvania Dutch thing. So if you can find some with that bent, you’ll probably hit gold.
Let me know if you need other recommendations that don’t involve sweets, which are not my area of expertise.
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Beiler’s seems like you best bet.
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I’ve been going to LC since pre pandemic, so it isn’t new per se. I do love it (and its downstairs neighbor/sister Good King Tavern) primarily for the food and vibe, but the wine list at both has lots of gems, natural and otherwise. My first PYCM was at Le Caveau, and it looks like currently Foradori, Laherte Freres, Occhipinti, Mosse etc are on the (much shorter) list at the Tavern, which is visible online. They also opened a newer wine bar called Super Folie closer to center city FWIW, and their special Wednesday BTG pour was Tarlant Brut Zero this week.
Overall though I agree these are mostly natural wine spots. Not too dissimilar from last time I was in Europe actually, it’s harder to find “unnatural” than natural.
For other options, Beddia has a secret “reserve” wine list that I’ve never seen except a snippet in an Instagram story, but it had Ulysse Collin and Rougeard and Falkenstein on it. And as @Robert_Dentice can attest, Joe Beddia himself loves Riesling so there’s always a bottle of something on the regular list too.
Finally FWIW middle child’s original location (and same breakfast sandwiches) are also in center city, so maybe not a drive depending on where you are.
Edit: forgot to mention I also love Bloomsday’s list.
Edit 2: at southwark on Mondays a really great guy opens some pretty special bottles (some with lots of age) by the glass. If you look at his Instagram you’ll see a weekly archive of these offerings.
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Having spent a week in Germany with Joe and done two major rieslingstudy events at Pizza Beddia I am here to testify that Joe LOVEs riesling. And wine overall. If you want a really unique experience book his hoagie room.
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Just returned a couple days ago from our Philly trip. Went to The Bakeshop on 20th just south of Rittenhouse Square. The walnut sticky bun was really good and also got a Chocolate Babka that was outstanding. Pastrami Rachel at Hershel’s was as good as any I’ve had in New York. We stayed at the Four Seasons and tried Vernick’s fish, all their Crudo, Tartare and Ceviche were great as well as the oyster selection. JG Skyhigh Lounge on the 60th floor had great views and a jazz vocalist backed by a trio. More for atmosphere than food I would say.
Museums are world class, first time at the Barnes since they moved and thought the new spot was really well done. Couldn’t help but compare to San Francisco. Felt safer and the people seemed more courteous. We really lucked out and had perfect weather for our trip.
Hey Ken,
We were visiting my youngest who is in school at Drexel. Spent a lovely two hours at the Barnes on Saturday afternoon. I had my criticisms of it, but after listening to a ten minute lecture on Dr. Barnes and how the Barnes Foundation came to be, I saw it through a different light and really enjoyed my time there.
As a side note, my wife said to me, “how many Renoir’s are here” and my response was, “all of them!”
Interesting to hear about the comparison to SF. I haven’t been to SF since a few years before the pandemic. I’ve heard it’s gotten rough. While I’m not terribly concerned about my daughter’s safety, the University City area has it’s fair share of homelessness/crime/open drug use, etc.
I appreciate the restaurant feedback as we are spending more time down there to visit.
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Did you cross the line at the Barnes?
Anyone tried Kalaya? Probably going Saturday on the heels of the James Beard Award before a concert at the Fillmore. Wondering if there are any can’t miss dishes.
I’ve been to Kalaya a couple times (lucky to live within walking distance!). The shaw muang dumplings are one of my favorite things on the menu and are easily overlooked. They are a great introduction to the kinds of flavors and attention to detail you can expect from the rest of the meal.
Prepare yourself for the spice level. My fiance and I love spicy food and we were pretty surprised by how spicy some of the more generic dishes were. This is no longer on the dinner menu but they used to have a fried rice dish that came with an amazing, super-spicy, tangy sauce. I was expecting it to be pretty mild and was looking for something to cool the burn after a particularly spicy bite of their goat curry (gaeng pae) and was surprised with an even spicier mouthful from the fried rice!
All of the curries are great - no particular recommendations there. You really can’t go wrong with any of the entrees. I’ve always wanted to try the tom yum kalaya - but I’ve never been there with enough people to justify the size of it. It’s a HUGE bowl of soup to be shared by the table.
Also - with how hot it’s been in Philly, if you can manage to save a little room for dessert, their shaved ice is pretty nice! (and also huge, haha!)
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Will only add that the curries are spiciest (lamb most of all. absolutely insane spice and so good) and some of the other dishes are slightly less so… but everything is still spicy. The giant river prawn is one of my favorite dishes in Philly, I wouldn’t miss it. And yes, get a shaved ice.
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Thanks for all that.
Really enjoyed the meal, and our waiter was really good about warning us on the spice level and directing us in a way to only have one with overbearing spice.
The Laab Ped was really good but had to quit about 2/3’s of the way in from the spice, Nam Prik Long Rua was probably the top dish of the evening for us.