A little Love for Tria in Rittenhouse and Washington West!
astella | November 24th, 2009 | 2 Comments »
A Nod to Tria
Tria’s dual locations mark Philly’s wine bar hotspots. Anyone who has been, returns, and curious onlookers can’t resist but peek inside. A sensual journey through the fruit of the vine awaits with delicate eatables along the way. Check out this post from our friends at uwishuknu for more information on Tria and other Philly faves.
Also, if you want to learn about organic wines, you can learn more mat Green Philly Blog.
Old City houses many treasures, but the most coveted these are its restaurants–Buddakan, being the crown jewel. Steven Starr, renowned Philadelphian restaurateur and owner of Buddakan, made a splash at the turn of the millennium by building upscale, themed eateries throughout Center City that offered nuanced fine dining service in voguish ambiance. Starr restaurants quickly became a sensation, and so is attributed with rejuvenating the once lackluster foodie scene in Philadelphia. Buddakan was his second enterprise, but quickly became his golden child—and for good reason. To this day, Buddakan remains in the top echelon of Asian-fusion dining spots (expect having to make your reservation 1-2 weeks in advance in the busier months). Alright, enough with the pomp and circumstance. Contemporary Asian design dominates the Buddakan’s décor—coming to a point with the 11-foot gilded Buddha statue perched at the head of the main dining room—accompanied by few American niceties (the faces of movie stars are printed to the linen lining the backs of the chairs). And the flourishes of the décor seamlessly translate into a gastronome’s smorgasbord. Take these sumptuous selections, for example: grilled octopus, lobster crepes, tea smoked spare ribs, pan roasted duck breast, Japanese black cod and roasted monk-fish. For a printable/downloadable list of delectable, visit 
Philadelphia’s tradition of casual dress and refine tastes melds best at 
from Lolita’s largesse: guacamole con totopos mixtos: guac, jimica, mixed chips of malanga de coco, platain and corn; orange ginger-glazed pork carnitas: green tomato pico de gallo, gauc, homemade corn tortilla chips and pickled red onions. Entrees include grilled mahi mahi: brandy cumin chorizo sausage, roasted hominy-caramelized leek torta and shaved apple salad; borrega con budin de huitlacoche: grilled lamb loin, jalisco spiced lamb birria, Mexican corn mushroom conjita stuffing and pickled red onion. Save room for dessert if you can. BOYTs are rare as is, and ever rarer are those with a stellar menu. So grab a bottle of your favorite tequila and get yourself acquainted with one of Washington West’s all-star dining destinations.
Where once Washington Square West’s German alehouse–Ludwig’s–presided, now the Tudor-styled building has metamorphosed into TIME, a multi-dimensional destination for premium spirits, lounging and dancing, in a married milieu of nouveau 1930’s chic and bohemia. The first floor of TIME is sleeked with warm mahogany and sable wood that provides a old-timey sit-down space for an after work scotch or draft lager. You can also catch the game on TV, or have grab a bite to eat from their tempting selection of above-the-mark-gastropub fare. Here’s a little taste of TIME’s finest: apps include oysters with burnt orange foam, veal feet croquette and sorrel, and olive and potato galette and crème fraîche; smalls plates entice with quail breast, fried eggs and consommé, roasted duck, lacquered and rillettes, and the beef carpaccio with crisp shallots and egg yolk; and finally, the entrées: fluke with pearl barley and roasted onion, 
chicken ballantine with country garnish, and house smoked rib eye with crisp potatos and leeks. And the Desserts are equally as decadent. Thursday-Saturdays from 10-2pm, The Bohemian, TIME’s second-floor Absinthe lounge, opens up to the public. Rising-star and renown DJ’s frequently spin there—also the occasional jazz band. And as the name implies, the newly legal Absinthe is served in the lounge. Goes great with Hemingway. Note also that TIME stocks a wide array of scotch and whiskey. TIME is certainly worth your time (ba-zing!) and you’re sure to find yourself back time and time again (double ba-zing!).
Since 2004, El Fuego has been setting Washington Square West ablaze with their California-styled burritos made with fresh, locally bought ingredients, beer, margaritas, and an ardent passion for soccer. What’s more is that they provide clean furnishings, and a warm, neighborhood bar/burrito joint run by an enthusiastic staff who seeks to enkindle the same verve for the West coast in their patrons that they embrace themselves. Think of it as a clubhouse for all the aforesaid. You mosey over to 7th and Walnut, pull up in a bar chair, and soak in the vim and good vibes. Grab one of El Fuego’s beers on stock: any Mexican beers you’ve even vaguely heard of, they got it (and they’re easy on the wallet, too). But down to business: the burritos. Every season of meat is available, and is dished out in copious portions and wrapped in plenty of spice. These burritos are gigantic. Tacos and quesadillas–also enormous–are offered as well, along with a smattering of sides (guacamole, anyone?). If not one of the budget beers, then slake your burrito giganticus away with one od El Fuego’s house margarita mixes—also a steal. Be wary if you’re a soccer fan: you might never leave, because most of the time a game’s playing on one or more of the plasmas. All in all, El Fuego’s a great hang out spot and neighborhood eatery—as West Coast Philadelphia as they get. Love them!
For meaty maki and towers of tempura, hit up Raw, Washington Square West’s premier sake and sushi bar. Raw is a welcomed addition to the foodie wonderland that’s sprung up at the intersection of 13th and Sansom Streets over the past few years. The old Stetson building, now Raw’s cozy nest, wears its sushi-chic threads with class: low hanging paper lamps fill the earthy dining room with a dark, ambient sheen, and sleeks across the 15-foot granite bar, from which one may choose from 50 or more sakes to sip (or quaff, if that’s how you like to roll) or assemble a colorful feast served up swiftly by Raw’s deft artisans. Courtyard seating—Raw’s newest addition—is also a tempting treat. After the old reliables (California, yellow tail, eel, spicy tuna, etc…) creative innovations of familiar favorites are constructed into a picturesque lands
cape for your devouring. These ought to whet your appetite: the Salmon Hako: eel, avocado and plum sauce, topped with salmon and pressed in a bamboo frame; the Binny Roll: shrimp tempura and avocado roll topped with spicy tuna, garnished with eel and spicy sauce; and the Torimy Roll: spicy tuna and eel roll topped with torched squid, garnished with eel and spicy sauce. Raw further accommodates sushi-lovers with a full complement of hot and cold plates. Notable comestibles include Almond Shrimp, coated with shaved almonds and drizzled with an unagi glaze, Soba or Udon Noodle Soup, with your choice of vegetable tempura, shrimp and vegetable tempura, or plain, and Katsu, which comes with your choice of pork loin or chicken breast, lightly fried in panko crumbs with mixed greens. Every neighborhood has their hot sushi spot. For Washington Square West, Raw certainly takes the cake (or should I say seaweed salad?).