Philadelphia Weekly, Digested

• This week’s review is for Bar 210 at Lacroix, which is basically like a little slice of Lacroix with recession prices. Service is notably impeccable, everything looks great, and the food is delicious. All that said, it’s not actually Lacroix — when you have burgers on the menu, things are bound to get messy and “before you know it, you’ll be unhinging your jaw for a damn good burger smothered in provolone, losing a fight with a dainty bottle of Heinz 57 and wiping your truffle oiled paws on deluxe linens embroidered with the Lacroix logo.” Unfortunately, Chef Matthew Levin left just this week, and he was the mastermind behind the bar menu, so who knows how it will play out now?

• A friendly tip: cookies are a wonderful holiday present to have on the ready (be it for acquaintances, coworkers, casual friends, or as hostess gifts). A second friendly tip: Martha Stewart’s Cookies “is what every holiday baker needs.” [Ed: we can personally endorse this statement. The lemon bars from that book are transcendent.]

• Tim McGinnis interviews Wes Johnson, who is the pastry chef at Zahav. Fun facts about him: he loves Dance Dance Revolution, Michael Solomonov sent him to Israel to learn how to make laffa, and his “favorite horror or funny story from work” involves chicken legs and a Mexican wrestling mask.

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Philadelphia Weekly, Digested