The lost meals entries consist of meals that occurred at various times throughout 2012 which, for any number of reasons, escaped my documentation – some due to a cross country move and a new job, some due to the Los Angeles Kings run to the Stanley Cup, and some simply as a result of too much travel. Having enjoyed many of these meals with friends or family and with some of them amongst the year’s very best the reality is that with time my memory has deteriorated and as life moves forward I’ve realized there is little hope to ever “catch up” or document these experiences as well as I’d hope, yet in order to preserve them I present these pictures, notes, and thoughts on the experience.
Alla Spina
Sotto Aceit House Made Pickles – Peppers, Asparagus, Hearts of Palm
Oyster Mushrooms Trifolati
Housemade Pretzels with Spicy Beer Cheese
Schisola Polenta Stuffed with Taleggio Cheese
Testina Pig Sticks with Salsa Rossa
Poutine with Guinea Hen Leg Bolognese and Mozzarella Curd
Pork Rillette with Spring Onions and Rye Beer Bread
Pig Tails with Fennel Agrodolce
Crispy Sunchokes with Sea Salt
Mortadella hotdog with Spicy Pickles and Cabbage Relish with Vinegar Chips
Dark Chocolate Budino S’mores with Graham Cracker Cookie, Brulee Marshmallows
Donut Bread Pudding
Pistachio Meringata
La Colombe Coffee
Admittedly a fan of Marc Vetri and impressed by the food at all three of his previous restaurant there was little doubt I’d visit Alla Spina during my trip to Philadelphia for AACE 2012 and as it happened I actually visited twice – once after the Thrice show at the Electric Factory on 5/25 and once before dinner at Vetri’s eponymous crown jewel on 5/26. A large, open space with an industrial yet rustic aesthetic and a strong focus on snacks, bar food, and a bar program Alla Spina is without a doubt the most “casual” of the Vetri restaurants and yet the service, food, and overall experience remain distinct to the chef; a remarkable feat rarely accomplished to such high standards. With Chef Vetri in the house both nights – sometimes cooking, sometimes chatting, and both times stopping by my table and those around me to chat the environment is energetic without being chaotic, the food “street” without being “grubby,” and the service – both nights from a young lady named Allison – outstripping far longer established restaurants.
From happy hour to after hours and from pickles to pork and even dessert my sampling of the menu during the two visits (one with a friend) ranged a number of items and save for some slightly greasy sunchokes and a bread pudding that would have been better with something to balance its intense sweetness every dish was excellent – particularly the well balanced poutine, Vetri Restaurant quality polenta, and showstopping meringata; one of the lightest and most flavorful desserts I tasted in 2012.