reviews

Hot Potato Cafe: ‘Nightmare’ No More

PW’s Brian McManus reviewed the Hot Potato Cafe in the summer of 2007. He didn’t like it. In May of last year he was invited back by the producers of ‘Kitchen Nightmares’ after a relaunch spearheaded by curse-happy Scotsman and world renown chef Gordon Ramsay. The review that follows is for his return visit. The Hot Potato Cafe episode of Kitchen Nightmares aired Friday. Watch the video while you’re reading the review.

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Pizzeria Stella

Pizza meccas like Connecticut, Brooklyn and Phoenix were featured destinations on the multiple research trips the Stella team took before opening. After I tasted some antipasti there was no mistaking: Pizza is the star of this menu.

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MidAtlantic

The MidAtlantic opened in October, featuring a Pennsylvania Dutch-themed menu including crab scrapple, bread pudding fashioned from Butterscotch Krimpets and root beer as a primary cooking ingredient.

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Village Whiskey

When reviewing a member of the Garces Restaurant Group, there are a zillion ways to begin; but in the case of Village Whiskey, there’s only one place to start, and that is with the burger.

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Kong

Michael O’Halloran conceived Kong as a tribute to the street hawkers he fell for while visiting Hong Kong. Gritty but stylish, I love the look of the place. As for the food, well, the fortune cookie was good.

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Valanni

Valanni has been around for 10 years — long enough that it seems to have fallen out of fashion. And while it might have one last-season stiletto on the red carpet, but the other foot wears a Croc firmly planted in the kitchen.

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Fond

South Philly isn’t Rittenhouse Square. But this new joint on East Passyunk’s burgeoning restaurant row is proof that Center City isn’t the only place in Philly to get BYOB-quality cuisine.

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snackbar

The Rittenhouse regulars picked up the scent when snackbar opened three years ago. Through three chefs and three concepts, they’ve continued to patronize, unwavering in their loyalty.

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Tiffin Etc.

“Indian pizza is our attempt to make Indian food more accessible to people who have never tried it and eventually to gain more mainstream acceptance for Indian cuisine.” But sometimes it’s better to stick to the classics.

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Miga

As mouths go, mine isn’t usually the watering type, but as the pork belly hissed away on the grill at Miga — with white onions and button mushrooms, I could’ve spit like a camel. I think it was the anticipation more than anything.

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