• Adsum’s Kool-Aid pickled watermelon and foie gras poutine “takes stoner food to places it has never been before,” and the shrimp-salted whole black bass’s flavors flow “together into the taste equivalent of an old Electric Light Orchestra EP.” [PW]
• At Mac’s Tavern, Mac’s Macs “is a stoner fantasy involving corkscrew four-cheese mac-’n’-cheese under Herr’s honey-barbecue corn-chip crumbs,” and the buffalo shrimp “weren’t bad, either, though not as spicy as their “WTF” sauce suggested.” [Citypaper]
• Philadelphia Chutney Company’s masala dosa is “splendid,” while the rest of the menu, “a mix of vegetarian Indian street snacks and fusion-style fare,” pales in comparison. [Restaurant Club]
• Amuse’s crab cake topped with a basil aioli is “tasty,” and the steak frite is “charred on the outside, medium-rare on the inside and so tender.” [South Philly Review]
