The P.O.P.E.

I like the P.O.P.E.

Everybody likes the P.O.P.E.

Not that aging Catholic with the tricked out ride, but The Pub On Passyunk East -- that divey bar with a great jukebox and good time vibes on E. Passyunk Ave. in South Philly.

Even though some kind reader suggested I eat at this bar a few years ago, I just never imagined the food would be stellar at a bar with stained couches. Drinks at the P.O.P.E? Hells yeah! Food? Um...

When I got word of a new consulting chef and menu featuring a few hearty veggie items, and saw a glorious picture of one of those new items -- a house made veggie burger -- given a nod by a guy I trust, I rethought dining at the P.O.P.E.I went with the seitan cheese steak, which comes with either fries or house salad. I ordered the salad, but received fries, and just decided to go with the flow. The fries were a little well done and cold by the time I got them, but the spicy aioli covers many flaws.

The peppery, grilled seitan and onions and your choice of cheese was perfectly flavored and generous, but the firm, whole wheat bun (kinda dark in the bar, but it looked like whole wheat) ruined the sandwich. The bun wasn't stale. It wasn't rustic. And it wasn't dense. It just managed to seem like all of those things without actually being any of those things. Change the bread out to a classic white bread Philly hoagie roll, and all will be good with the seitan cheese steak. Hard to believe, but the above veggie burger made with a kasha patty, your choice of cheese, red onions, deep fried tomato slice, and basil mayo is the same as the one in the picture that wooed me into dining at the P.O.P.E. She's really let herself go!

My partner ordered this burger (with house salad, as well, but you can see that those are fries), and after one bite thought something was odd. I took a bite, and instantly declared that the burger tasted like plastic. He took another bite, and confirmed. Don't know what happened here -- rancid oil, old cheese, bad burger, off mayo -- because the boy wouldn't let me investigate further with my taste buds, nor would he investigate further, but something was very wrong. This burger went uneaten.

And, yet, I still like the P.O.P.E....for drinks!

The Pub On Passyunk East
1501 E. Passyunk Ave., Philadelphia, PA 19147
215-755-5125
open for lunch at 11 am
full menu til 1 am
happy hour 4-6 pm

PB&P Sandwich

Is there a "gross" sandwich that you enjoy? You know, one that cannot be found on menus, so has to be made at home. And when I say home, I mean alone so as not to be mocked.

Mine is a peanut butter and pickle sandwich, and I am far from alone (just google it!) in craving this particularly glorious and satisfying juxtaposition of creamy and sweet peanut butter with crunchy and salty dill pickles. Some prefer the sandwich with sweet pickles, but I prefer dill.

I was introduced to this sandwich by a friend in high school (no, we weren't stoned), and instantly thought my friend was bonkers, but, being open minded, made myself one as well. Fabulous!

A little different than most peanut butter and pickle sandwiches, I make mine on a hot dog bun. Hot dog buns seem perfectly made for pickle spears, and five or so bites is all I really need to satisfy the occasional craving for this sandwich.

So, what absolutely fabulous "gross" sandwich do you make for yourself when no one is watching?

Nicholas

Update: no longer open

It seemed when Nicholas opened (about a year ago?) in Pennsport, the hub-bub about this casual, cozy, 30-seat BYOB serving New American cuisine was just a blip...and then I heard no more. Despite getting lost in the chatter of newer restaurant openings, we recently decided to try out Nicholas. The fact that Nicholas is a BYOB (they also have mixers for cocktails), and a five minute walk from home doesn't hurt!

Named for the two owners and chefs, Nicholas Matteo and Nicholas Sweeney, Nicholas features a menu of straightforward, local ingredients that change seasonally. Not only does the menu change seasonally, it changes weekly! While some items may look familiar from week to week, there are seasonal tweaks to those dishes, and some dishes will be completely new.

It's so nice to see a restaurant wearing the "local/seasonal" badge that actually cooks with what's available at the markets and changes the menu more than two or three times a year. Plus, even if you're not a vegetarian, some menus are so small that, one or two visits and you've eaten the entire menu! Then what?

Nicholas' interior was more casual that I had imagined, with warm walls and colorful paintings of scenes from the Italian Market, and amply large dark wood tables. Our server was also extremely casual, but in a very friendly and comfortable way.Complimentary, house made rolls arrived (this is one of two) with garlic butter. I don't normally eat the complimentary bread, as it's merely filler to me, but I do take a pinch to sample. My partner, who does partake in complimentary bread, loved the garlic butter.
I started with the salad of grilled Romaine, roasted red peppers, Molisterno cheese, and white balsamic vinaigrette. Too long on the grill, and Romaine gets overly charred and wilted, but Nicholas pulled this half-head off the grill at the perfect time. The vinaigrette was certainly tangy, but I love tang.My partner went with the mixed green salad with pine nuts, dried grapes, and sherry vinaigrette. Initially, I was, like,"Ooh, dried grapes. Fancy." Two second later I realized dried grapes are raisins. Funny how wording can make things sound better. This large plate of greens was dressed with even a harsher vinaigrette than the one on the grilled Romaine salad. I love vinegar, but I think this dressing was a bit much for normal folks, especially in such large quantities.

My partner ordered some fish dish that I can't recall, nor did I take a picture of, but he said it was cooked perfectly. The only vegetarian entree on the small (but remember it changes weekly!) menu is the Veg Plate, and the Veg Plate stays on the menu all the time. What's on the Veg Plate? "All the good stuff from the other dishes, minus the..." And that's exactly what I got...all the sides from the entrees that evening.

Starting with the carrots and going clockwise:

These baby carrots were simply prepared with still a little crunch in the center. Nice.

The pea puree was absolutely fabulous, tasting of fresh peas with a little acidity (lemon?) to brighten the flavor.

The Spanish rice with black beans was tomato-y, and a little liquid-y. While pleasant enough, I felt the side was not refined enough in flavors or consistency to be served at a restaurant. This dish reminded me of a dish I might make on the fly at home as a one-pot meal

The white bean, spinach, and olive tapenade was big on olives, as tapenades are supposed to be, but I only like olives, not love them, so ate half of this side.

The Gorgonzola mashed potatoes were cheesy and greasy-good, and had a homey feel with lumps left in the mashed potatoes.

Overall, I enjoyed all of my Veg Plate and salad, but felt that the food was not as refined as it could be. The food felt comfortable, though, like food I would make at home if I were trying to throw together a dinner party to impress (I don't make pea puree or Gorgonzola mashed potatoes when I'm alone, but it wouldn't be a stretch to make these at home), and that's not necessarily a bad thing.

Fresh, seasonal, approachable and comforting food served in a casual dining room in a South Philly neighborhood...that's how I'd sum up Nicholas. It's like eating at home, but a touch nicer.

Nicholas
2015 E. Moyamensing Ave., Philadelphia, PA 19148
215-271-7177
Thurs., 5pm-10pm
Fri. & Sat., 5pm-11pm
Sun., 4pm-9pm
BYOB

Kitty Bread Heads

Gonna gloat here and say...I haven't bought a loaf of bread in months! This is big because I eat a sandwich for lunch five days a week, no fail. I've been making my own bread in a bread machine -- a monstrously large unitasker that I don't recommend anyone purchasing, but I just so happen to have one, so am using it.

Lately, though, I've gotten so used to the recipe I use that I haven't been measuring all of the ingredients precisely, and think my fervent squeezing of the agave nectar bottle straight into the pan instead of measuring into tablespoons has gotten the yeast super excited so that the dough rises too high and then falls during baking. That's my theory, anyway.

When sliced, these sunken-center loaves yield...kitty heads!

This slice came from a particularly kitten-like loaf, and, I swear, I almost didn't go to work because the uncontrollable desire to make a slew of kitty faces on the slices of bread overcame me as I was making my real sandwich. I had no time for such shenanigans, but ran home immediately after a long day of work and kitty bread heads on the brain, and made this fine specimen of cartoon food*.

That's all! Nothing serious here.

*Making cartoons with food rarely afflicts me, but for more silliness check my seitan cartoon. Sadly, no one got that reference.

Cafe Apamate

Update: No longer open.

Cafe Apamate is a Spanish tapas restaurant on the quieter strip of South St. just west of Broad St. This restaurant doesn't get nearly the amount of press or mention that other Philly Spanish tapas restaurants receive, but one thing Cafe Apamate has over the much hyped Garces Spanish haunts, Amanda and Tinto, and even Northern Liberties' Bar Ferdinand, is the fact that Cafe Apamate is BYOB...and you know how purchasing drinks and four to five plates per person can add up quickly.

I was smitten with Cafe Apamate even before ordering any food! I love that I had no preconceived notions -- thanks to the lack of hype -- nor did I feel like I was at the latest trendy restaurant. I also love the warm, womb-like, dark red, narrow interior (I hear there's a patio out back, too). Cafe Apamate could have packed more tables into their narrow space, but left plenty of elbow room.

As far as veggie options go on the dinner menu (there's also a weekend brunch menu), you'll need to stick to the pintxos for the most part, but an off-menu vegetarian paella can be made upon request. Also, be sure to ask what non-veggie items can be made veggie, because there are a couple.

And bring a good bottle of wine for sipping, or have them make it into sangria for you.
Complimentary bread and olive oil will arrive, and if you never touch the complimentary bread to save room for what's ahead like I do, you're gonna wanna hang on to this bread if you're only ordering the pintxos, 'cause they are small!

Cafe Apamate's menu has "small tapas" in parenthesis after pintxos, and they mean it! Some say pintxo means small tapas, while others say pintxo is just the Basque word for tapas. I don't know the truth, and I don't care...I just wish I could predict the size of every restaurants' "small plates."
We started by sharing a bowl (also came in smaller "shot" size) of gazpacho, the soup of the day, and, even though tomatoes aren't in season, they must have gotten their hands on some awesome tomatoes, because the gazpacho was so summery good, we vowed right then and there to make gazpacho this summer. Light, refreshing, and flavor packed...glad we got the bowl and not the shot.Beets three ways are beet chips topped with sherry poached beets, goat cheese and sugared Marcona almonds, and are to die for! Like a refined potato chip with tangy, vinegar-y chutney. I could have used at least one more on the plate. At $6 for the plate, that's a $3 beet chip!The creamy Capricho goat cheese topped with a blood orange slice sitting on a floraly sweet Roibos tea and honey reduction accompanied by olive oil drizzled and toasted bread was my favorite dish of the evening. This is where the complimentary bread comes in handy, because there is more cheese than bread on this dish.
I wish I could tell you what this Nevat goat cheese and membrillo empanada with passion fruit and sherry reduction tasted like, but the empanada was so hot and fresh from the kitchen, that the first bite was rolled around my tongue and promptly swallowed to avoid burning my tastebuds. All I had left after that was a bite of mostly crust...but the crust was fabulously flaky and buttery! This is where having larger "small plates" would have been awesome.
My partner skipped the pintxos and went straight to the entrees when he saw the traditional Basque black rice with shrimp and calamari, remembering eating the same dish in Costa Brava, Spain, and enjoying it immensely. He thought Cafe Apamate's version was almost as good as his dining experience in Spain, but conceded that it was probably just as good, but nothing can compare to eating a dish for the first time in it's home country. Cafe Apamate made him one happy boy!

Note that the above serving dish is huge, as are the two shrimp, so the mound of rice looks small, but is not. The boy was full after half a bowl of soup and one entree. I, on the other hand, was still hungry after half a bowl of soup and three pintxos.
Classic churros, as well as Nutella-filled or dulce de leche-filled churros, are on the dessert menu, and I jumped on the dulce de leche-filled churros. Unable to cut these large, tough churros with my knife, I resorted to picking them up with my hands. The dulce de leche, and the fact that I was still hungry, negated the toughness, and I devoured the churros.

Reading through conflicting reviews on Yelp of Cafe Apamate's churros (some give such high praise, others say tough), as well as Craig LaBan calling them "sublime," I'm thinking the classic churros must be the sublime ones, and the filled ones must be the tough ones.
The dark chocolate mousse with olive oil and salt is thick and super dense. I personally like mousse fluffier. Don't think we finished this dessert; it was simply too much.

Service was friendly and prompt, although dishes came slowly out of the kitchen, but the second they were done. I enjoyed the slower pace and not having five plates crowding a tiny table and dividing my attention, but probably would have been annoyed if I had a movie or show to catch.

With the exception of the desserts, everything we had at Cafe Apamate was fabulous, and the non-pretentious, warm atmosphere gave me such a good feeling that I'm looking forward to trying out the brunch menu. Just hope brunch is larger than pintxo-sized, and, if not, I'll know to order more plates.

Note: Cafe Apamate is Cash only.

Cafe Apamate
1620 South St., Philadelphia, PA 19146
215-790-1620
Tues-Fri, 5pm-10pm
Sat., 11am-2:30pm, 5pm-10pm
Sun., 11am-2:30pm
BYOB
Cash only

Bebe's Barbecue

Update: no longer open.

With the recent trip to Q Barbecue, and their disappointing sides still haunting me, I had to get myself pronto to the less than month-old barbecue joint, Bebe's Barbecue, to see if I could find better.

Named for the owner's grandmother, Bebe's is a casual Southern barbecue joint residing in an unlikely site -- the heart of South Philly's Italian Market. What Bebe's has going for it is the owner and chef is a real Southerner -- North Carolina-born and Mississippi-raised Mark Coates -- so I thought for sure I'd fare better than my last Southern side adventure.

Not only did I fare better, but I struck gold!
Ah, this is how you present a barbecue house! Bebe's is very simple inside, with only stools and a long counter lined with small paper trays of complimentary roasted peanuts, mustard tins filled with wet-naps, paper napkin dispensers, and bottles of hot sauce running along one wall , and, across the way (real estate is narrow in Philly), a register and Mark himself scooping up barbecue and sides from a line of warming pans.
All the sides at Bebe's are vegetarian, which is certainly not the norm -- collards and beans, baked or otherwise, at most places usually have pork -- but making sides vegetarian is easy to do without compromising the dish, and is very much appreciated by this girl. We ordered one of every side available that day (fresh corn wasn't available) and chose to walk around the corner to dine at Bardascino Park, which conveniently has picnic tables.
You know I ate the mac and cheese first! It looks right -- not made with a cheese sauce, but real Southern mac and cheese with bits of cheese visible. And it tastes right -- cheesy, but not greasy. This is the real deal Southern mac and cheese, not the ubiquitous, fancy "restaurant" stuff. Bebe's mac and cheese is done right without being overly greasy, as grease is the downfall of most Southern-style mac and cheeses. It's the closest I've ever come to eating mac and cheese like my Mom makes, so Bebe's hit the ball out of the park with this one, and won my affections!
The coleslaw is a finely shredded, Dixie-cut cabbage and carrots with mustard seeds, and dressed with a sweet and slightly spicy vinegar dressing. I have maybe a slight preference for coleslaw with creamy dressings, but loved this vinegar heavy coleslaw. Honestly, I love all styles of coleslaw.
The collards are scooped out of a hot bath of pot liquor before landing on your plate. The large leaves are slow cooked in the traditional way, so are soft, but nothing near as mushy and over boiled as I've experienced at some places.
The cornbread is just as it should be -- not sweet! I actually like both non-sweet Southern cornbread and sweet Yankee cornbread (yeah, that's what it's called), so can go either way, but if you're serving Southern cuisine you can't serve sweet cornbread without being called out as a fraud. My partner thought the cornbread was dry, but I had to remind him that this is not the sweet, cakey kind, and, in fact, Bebe's cornbread is not dry (I've had dry cornbread before, and it's nearly impossible to swallow, and this was certainly not the case with Bebe's cornbread).
One of Bebe's sides is sweet potato puree, and I have to admit that I've never had sweet potato puree. Bebe's sweet potato puree is a little too sweet and a little too heavily spiced with cinnamon and other spices, but certainly plate-licking enjoyable. I thought the puree was a little thin and difficult to eat out of the foil cups Mark made to keep the puree from running all over the plate, and would be much better presented as sweet potato souffle -- essentially a less runny sweet potato puree that's been baked and stiffened with egg. If sweet potato souffle -- a favorite family dish right up there with mac and cheese -- took the place of the puree, I'd slap a dress on Mark and make him my surrogate mom!
Bebe's offers little pies for dessert, and on our visit sweet potato pie with a struesel top was the pie of the day. Other than maybe needing a couple more minutes in the oven to brown the crust a little more, this firm and creamy sweet potato pie was right on. I felt like I was sitting at my family's Thanksgiving table! And you gotta have iced sweet tea! Bebe's sweet tea is excellent...sweet enough to be called sweet tea, but not so sweet it makes you cringe. And certainly not made with some fancy fruit tea blend, which has it's place, but not here. Just straight-up, righteous sweet tea!

Bebe's also serves biscuits on Sunday. I returned on the Sunday immediately after my first visit in an attempt to sample a biscuit (and get some mac and cheese and coleslaw), but, sadly, they were closed for Mother's Day. I'm gonna get a biscuit, and, when I do, I'll report back. Update: got 'em!

Of course, I can't tell you about the barbecue, but if the sides are any indication of the quality and authenticity of the food Bebe's is serving, that barbecue is sure to be good. It looks good!

Bebe's Barbecue
1017 South 9th St., Philadelphia, PA 19147
267-519-8791
Mon, closed
Tues-Sat, 11am-6pm
Sun, 9am-2pm

The website printed on Bebe's business card (BebesBarbecue.com) doesn't seem to be up at the time of the writing of this post (update: site's up!), so here's a scan of their rotating menu. Click to enlarge.

Banana Pudding

Like I was seriously not going to follow up that last post with a recipe for banana pudding?

Banana pudding is a very simple, homey, and classic Southern dessert. There are really only two ways to make it -- the right way and the wrong way. There's no futzing with the ingredients or the preparation. Futz, and you have something different.

• The right way: make a simple, homemade pudding on the stove top.
• The wrong way: make instant pudding.
  

• The right way: keep your pudding vanilla flavored. No squished bananas, no spices, no nothin'.
• The wrong way: make banana flavored, or any other flavored pudding.
  

• The right way: use ripe, but not overly ripe, sliced bananas
• The wrong way: use green or overly ripe bananas that you've squished, chopped, or cooked.
  

• The right way: use Nilla Wafers.
  
• The wrong way: use homemade or any store bought cookie other than a Nilla Wafer.
  

• The right way: alternately layer the three main components - cookies, bananas, pudding in that order. Repeat if necessary.
• The wrong way: not getting at least one layer of bananas and cookies underneath the pudding.
  

Let me take you step by step:
Make pudding from scratch (recipe is at end).Cover the bottom -- and sides if you like -- of a serving dish with vanilla wafers. If you want to get fancy with individual servings in martini glasses or canning jars, that's fine. Use ripe bananas -- not too green and not too brown.
Layer sliced bananas on top of vanilla wafers.
I got excited and forgot to photograph the pudding layer that comes next, but you can see it underneath the second layer of vanilla wafers. So, that's pudding layer, then repeat, starting with vanilla wafers again.
Second banana layer!
Second pudding layer!
More often than not, there is a decorative top layer, be it more vanilla wafers, meringue, or homemade whipped cream. All three of these toppings are totally legit. I've always gone with more wafers. Banana Pudding
makes about 6 servings

As this dessert sits, the wafers soften and the bananas start to turn brown. In my opinion, the optimum time to eat banana pudding is about 30 minutes to 3 hours after being made, because the wafers and bananas have softened a bit from the warm pudding. I usually can't help myself and eat some the second it's made while the wafers are still a little crunchy. If you want soft and crunchy wafers, decorate the top with wafers right before serving. At around 12-18 hours the bananas start to get brown and ugly, i.e. do not make this dessert a day ahead! It won't hang around a day any way.

1/3 cup flour
2/3 cup sugar
2 cups milk
3 egg yolks, beaten
1/4 teaspoon salt
1 teaspoons vanilla
2 tablespoons unsalted butter
1 package Nilla Wafers (may not use all)
3-5 bananas, sliced (may not use all)

• Combine flour and sugar in a sauce pan. Gradually stir in milk. Then add egg yolks and salt.
• Cook over medium heat until thickened (about 8-10 minutes, but thickening will take place almost suddenly and you will know when this occurs), stirring constantly (very important). Remove from heat and add vanilla and butter (butter can be skipped if you want to make the dish ever so slightly healthier), stirring to incorporate.
• Layer vanilla wafers, then bananas, and then one-half of the pudding in a deep dish. Repeat layers. Finally, top with a decorative layer of vanilla wafers.
  
• Serve warm or chilled.

Q Barbeque and Tequila

Update: no longer open.

A vegetarian reviewing a barbeque joint? I know it's not right, and is going to leave your questions about the meat unanswered, but when I saw that the newly opened Q Barbeque and Tequila Bar in Old City had banana pudding on the menu, I knew I had to check it out.

Not only am I a banana pudding aficionado, but -- and here I'll probably misquote my Dad, founder of The South Carolina Barbeque Assosication (he mourns my vegetarianism every time he sees me), quoting his friend and fellow association member, but I'll get an email after this posts from him to get the quote word for word I'm sure:

"The real test of a barbeque joint is not the barbeque, but the banana pudding."

Update: got the quote right!

And for me, the real test includes not only banana pudding, but also the classic Southern side dishes -- all foods that my born and raised Southern belle butt knows very well.

Barbeque joints are usually casual affairs where you place your order at the counter and receive your meal on disposable plates, or maybe even proceed down a buffet line. As I was walking toward Q, the former Philadelphia Fish Company turned barbeque and tequila bar in Old City, I was envisioning just such a place where I put my order in at the counter, but as I got closer, I was like, "Oh, wait a minute, this is Old City. I bet this is going to be a sit down, fancy restaurant," and instantly the images of all the barbeque places I've been to down South fizzled. (Yes, I have eaten barbeque before...and hash...mmm, hash and rice).Q is definitely a sit down restaurant with all the formalities of a server (at most barbeque joints it's just a server making the rounds with sweet tea refills). The interior has a moody pub-like feel with all the dark wood and prominent mahogany bar, making it hard for a diner to imagine they're at a Southern barbeque restaurant. And the cloth napkins and large white formal dinner ware does not help the imagination either. I would have liked to see a much more informal interior to transport me back -- you know, maybe some oilcloth gingham table cloths and paper napkin dispensers on the table.

I commend Q for putting a few vegetarian items on the menu, like the soy chorizo tacos, bbq spaghetti, and vegetarian quesadillas, but please tell me what any of those items have to do with Southern barbeque cuisine? Actually, bbq spaghetti is a Memphis, TN, barbeque house specialty, but is not wide spread.

Is Q taking cues from Northern Liberties' popular El Camino Real, which mixes two Texas regional cuisines, Tex Mex and Texas barbeque? When I think Southern barbecue, I don't think Tex Mex, but that doesn't mean Q can't mix the two if they want -- some of my favorite restaurants have odd cuisine combinations. And Q also adds burgers and a little New Orleans creole to the mix, as if to say they're a little unsure what to focus on, or what will bring in the money. Despite a soy chorizo taco not being an authentic barbeque menu item, I did order one, because, hey, I like tacos...and there wasn't a barbequed pulled seitan sandwich on the menu (hello, obvious!). The single corn tortilla taco with soy chorizo, cilantro, onions and queso came with a side of smokey tomato salsa and lime, and makes for a nice, cheap bar snack, but could have used a double layer of corn tortilla to help slow the escape of innards when the tortilla inevitably cracks. The soy chorizo was greasy and spicy, and tasted exactly like the soy chorizo sausage available at Trader Joe's.
My pescatarian partner ordered the fish tacos (meat tacos come three per order, but vegetarian tacos come one per order?!), and was disappointed that his tortillas were flour and not corn. He was not a fan of the accompanying salsa, so tried out the three barbeque sauces on the table to bring zing to his average fish tacos. The "Q sauce" is an extremely sweet tomato sauce and tasted strongly of powdered paprika. The "Sweet Sauce" is even sweeter. The "Carolina Vinegar" has a touch of tomato in the vinegar, and is the only sauce of the three that I would suggest putting on your meat, but, just like barbeque, barbecue sauce preferences are a legitimate reason for a fight. I'm a mustard barbeque sauce girl myself.

I tried as many of the sides as I could without busting a gut -- the sides are large portions served on huge white plates. The collards were out because they contained turkey. Turkey?! That's what our server said. I expect pork in collards, but not turkey.The cheese grits are a great Southern side, but in my experience, are not a typical side to accompany barbeque. No, matter; I love grits! Q's grits are quite good with hints of onion and garlic, and nary a lump in ours, but richer than I personally like. Q's grits sport an oil slick, thanks to the cheddar cheese, butter, and milk used to make them. I've actually never been served cheese grits with an oil slick around each grit.
The mac and cheese at Q is what I call "restaurant" mac and cheese, which is mac and cheese made with a creamy cheese sauce and bread topping. Most people love this style, but I'm not a fan. I prefer Southern style mac and cheese made with eggs and cheese not made into a sauce. And Southern style is what you'll find at most barbeque joints, soul food restaurants, and certainly in my momma's kitchen. Q's creamy mac and cheese with a mild hot pepper heat did not transport me to a Southern barbeque house, but will be passable for "restaurant" mac and cheese lovers. Potato salad was up next, and these perfectly cooked red potatoes with a creamy sauce studded with mustard seeds and green onions was the best dish of our ordering. I suspect sour cream was part of the sauce instead of straight up mayo (my preference), but still, a solid potato salad that I'd be proud to serve at a picnic.

The other two quintessentially Southern sides I wanted to test, but just could not fit in the belly, were the coleslaw and fried green tomatoes.
And how about the banana pudding? Gosh, I hope for all you meat eaters' sake that my Dad's friend was wrong about banana pudding being the real test of a barbeque joint, because Q served the worst banana pudding I've ever had. I didn't finish it. If I don't finish dessert, I've either died in the process of eating it or it's truly bad.

Instead of layering sliced bananas, vanilla wafers, and pudding while the pudding is hot, as banana pudding is supposed to be made (this softens the wafers and bananas), the bottom of the serving glass was filled with warm, caramelized, chopped bananas, then topped with cold pudding, then topped with warm, caramelized, bananas and wafers. There were no soft wafers in the middle of the pudding, which is just about the best part of banana pudding. And the bananas should be fresh and sliced, not chopped and cooked.

Also, the bananas in my cup must not have been ripe -- an absolute must for banana pudding -- because they were hard. Half of the bananas had the texture of undercooked potatoes. And the pudding was not a rich, smooth pudding as it should be, but oddly grainy.

Aware that the restaurant's name is Q Barbeque AND Tequila Bar, it still seems that Q's main focus is supposed to be Southern barbeque and cuisine, but the food I sampled and the restaurant's atmosphere did not exude authentic Southern barbeque joint vibes. Admittedly, I'm I tough customer when it comes to Southern dishes, but I was not convinced.

And how is that barbecue? Anyone?

Q Barbeque and Tequila Bar
207 Chestnut St., Philadelphia, PA 19106
215-625-9529
Lunch: Mon-Fri 11:30-4; Sat noon-3
Dinner: Mon-Thurs 4:30-10:30; Fri 5-midnight; Sat 4:30-midnight; Sun 4-10:30

Headhouse Report

Despite the dreary rain and chilly day, I checked out the opening day of Headhouse Farmer's'Market this past Sunday, not just to purchase a few items, but to see if any vendors moved to the sidewalk or adopted the "room" style of setting up their stands like the pioneering Three Springs Fruit Farm did last year.

A little over a month ago, I wrote a post expressing my frustrations with the crowded and narrow market that recieved a few comments from similarly disgruntled market patrons. I was told the post was forwarded to The Food Trust, so was curious if any changes occurred -- not that I actually expect people to listen to me.

Short answer: yes and no.
The majority of the vendors still park their tables under the roof of the market. I did notice a few vendors moved their table as far back as they could, while still having their table under the roof, which is a nice effort, but only helps the congestion minimally.Dancing Hen Farm and Three Springs Fruit Farm

Three Springs Fruit Farm created a room this year, as they did last year. Dancing Hen Farm created a room, and I actually decided to purchase eggs from Dancing Hen Farm instead of the other two vendors offering eggs, just for that reason. Hurley's and Young's Garden

Hurley's, which sells potted plants, and Young's Garden, which sells potted plants and cut flowers, were set up outside of the market, as they normally are, and this is a good thing.

Perhaps the opening day was not the best day to judge whether or not vendors are moving out from underneath the Headhouse structure since is was raining. I understand not wanting to be wet and cold, but I simply can't believe any serious outdoor market vendor has not already invested in a tent for use in inclement weather.

I do like the Headhouse Market and all the vendors, and will continue to shop there, but think I'll make it my policy to purposely patronize vendors who get out from underneath the Headhouse roof, thus making my transactions more pleasant.