• Noting the lack of decor and “jumpy” service, its the “scrawny and tough” grilled lamb chops and “taste of fryer oil” on the falafel that has Adam Erace believing that the cooking at the Tunisia-inspired Al Zaytouna in South Philly is “in need of the most finesse.” [Citypaper]
• Phyllis Stein-Novack says “breakfast was a triumph” at Schlesinger’s Delicatessen, and at lunchtime the corned beef and the pastrami “piled high” on Kaplan’s rye was “big winner,” but the roasted chicken and brisket entrees at dinner were the “only disappointments.” [South Philly Review]
• “Clever, but neither obtrusive nor over-the-top” starters like the hamachi crudo and Peekytoe crab dishes at Atlantic City’s Chelsea Prime are “executed with the greatest level of care and precision,” and the “rich, indulgent” dry-aged strip steak had a “nicely developed layer of caramelized salt-and-pepper crust.” [AC Weekly]
