The week in eats
Please note: This article is published as an archive copy from Philadelphia City Paper. My City Paper is not affiliated with Philadelphia City Paper. Philadelphia City Paper was an alternative weekly newspaper in Philadelphia, Pennsylvania. The last edition was published on October 8, 2015.
A new prix fixe at Alla Spina, a Navajo frybread pop up and more.
Whole Brisket Dinner at Percy Street Barbecue, 48 hours notice, $225
Percy Street’s always a great place for a serious family-style meal, but their latest large-format dining option is about as serious as you can get, barbecue-wise. For a cool $225, six to eight incredibly hungry people can sit down to a whole brisket dinner that includes oh so much more than brisket. The meal starts with housemade French onion dip with a selection of locally grown vegetables for dipping and a plate of thinly sliced country ham with green tomato jam and biscuits. And then there are plump fried oysters with a porky Surry sausage butter and boneless Border Springs lamb ribs braised in Yards root beer. Pacing is unlikely to be easy with starters like these, but the wise will save plenty of room for the Creekstone brisket — brined and smoked and served with sauerkraut, pickles, onions, pecan mustard and potato rolls. The menu will change seasonally, but right now it’s ending with a whole coconut cake with lemon curd. Percy Street Barbecue, 900 South St., 215-625-8510, percystreet.com.
Subs & Grub at Alla Spina, Sundays, 4:30 p.m.-midnight, $35 plus beer pairings
Chef Pat Szoke has rolled out a new prix fixe at Alla Spina that’s a wonderful way to fend off the Sunday night blues. The menu is $35 for three courses with two beer-pairing options: a $9 flight or $15 for three full pours. An all-new menu will debut every Sunday, but be on the lookout for beer-friendly matchups like dandelion-green-and-bacon-stuffed pork loin with a black IPA from Heavy Seas. Alla Spina, 1410 Mount Vernon St., 215-600-0017, allaspinaphilly.com.
Shiprock Pop Up at Garage, Mon., March 17, 6 p.m., pay as you go
Philadelphia’s one and only Navajo frybread operation is popping up again this Monday at Garage’s indoor food truck. The three-way collaboration between Taqueria Feliz chef Lucio Palazzo, Side Project Jerky innovator Marcos Espinoza and illustrator Hawk Krall is dedicated to recreating the unique-to-Utah taco with stretchy frybread as a shell filled with toppings like traditional chili beans with cheese, lettuce, tomato and sour cream; there’s also a vegetarian version, a dessert taco with honey butter and the world premiere of the frybread hot dog. Garage, 1231 E. Passyunk Ave.
