• For the Weekly, Leah Blewett checks out Shake Shack, where long lines and waits for burgers “are well worth it.” The burgers, she writes, are “done simply and right,” the crinkle-cut fries served are “crisp and 14-carat golden,” and the frozen custards are “spectacularly creamy and rich.” [PW]
• Over at the Citypaper, Adam Erace is thanking the ramen gods for the arrival of Rittenhouse’s noodle-y newcomer Nom Nom. There the tonkotsu pork broth is as “fatty and smooth as Biggie Smalls,” and each of the four types of noodle soups served left him “very, very satisfied.” The pork buns, he adds, are Nom Nom’s “sleeper hit,” and possibly ‘the best” in town. [Citypaper]
• Rick Nichols comes out of retirement again to sing the praises of Nicole Mahon’s handmade pierogies at Green Rock Tavern. The Fishtown-Port Richmond neighborhood bar features as many as 15 different types, but “the piece de resistance,” he writes, is the Steak and Cake, a burger topped with a crabmeat-stuffed pierogi. [Inquirer]
