Weekend Planner: Uni, Duck and Lots of Chili
So what time is the Super Bowl? Don’t worry, someone will surely let you know. Instead, concentrate on getting your fill of good food and good times before the game begins, especially easy since temps will rise above freezing (knock on wood 10x) for the first time in a while.
Live Uni at Yanako
Moon Krapugthong and her sushi chefs just scored a motherlode of fresh sea urchin. While supplies last (read: Friday and maybe Saturday night), you can stop into the wood-clad Manayunk dining room to slurp up an order of freshly-pulled uni, served atop the urchin’s spiky exterior ($15; 267-297-8151).
Warm Smoked Duck at Boot and Saddle
Chef Christopher Davis (a Barbuzzo alum) has been impressing diners left and right with the food at this South Philly dining room/bar/music venue. New on the menu this weekend is the smoked duck, served with a shaved veggie salad and a citrus-paprika dressing ($11; 267-639-4528).
Chilli Cookoff at the Pub on Passyunk East
On Saturday, contestants will bring their best bubbling crocks to this East Passyunk tavern, and from noon-3 PM, guests are invited to pony up $5 at the door for tastes of all the entries. A panel of judges will determine the winner of this heated annual competition (215-755-5125).
Chili Cookoff at Atlantis - The Lost Bar
Chili freaks can get another look - or chance to compete - on Sunday, when this Fishtown dive hosts its yearly version of the beef-and-bean cookoff. As the football battle plays out on TV, you can sample all versions for no charge while sipping on $1 PBRs, $2 Kenzingers and $3 Citywides (215-739-4929).
It Started With Charcuterie
The New York Times comes out with an absolutely glowing review of The Pass, the New Jersey bistro from Matthew Ridgeway. The former Lacroix chef took time off from restaurant world to launch PorcSalt, his charcuterie business, and the products are available alongside his new dining room. According to this write-up, though, you wouldn’t want to visit without ordering off the menu.
This Will Make You Never, Ever Want To Put A Lemon Wedge In Your Water Again
Do you ask for lemon wedges in your water when you’re dining out? After reading this piece in the Huffington Post, you won’t anymore. Of course, as the article points out, microbes - which were found on 70% of wedges tested in a recent study - are all around us, so they’re on things like salt and pepper shakers, too. But you don’t leave those floating in your glass all night.