The Dish: Squid and ink à la plancha at Sancho Pistola’s
The Price: $12
Tasting Notes: Squid ink is now something we crave. Swirl in a few spicy drops of chef Adan Trinidad’s chorizo oil and we’d eat his dark purple ink-and-black-garlic purée straight with a spoon. That would mean skipping the tangle of actual squid, though, which is seared to a perfect halfway point between snappy and tender, with zero chew. Tossed with roasted long hots and fresh herbs, it’s an affordable Fishtown indulgence that should not be missed.
19 W Girard Ave.; 267-324-3530