The Other Critics

Cantina Feliz’s Carnitas Are ‘Amazingly Tender’; Two Takes on Talula’s Garden

• At Fort Washington’s Cantina Feliz, Craig LaBan finds the “lime-scented mayo and a dusting of chile-powdered cheese” that former Garces right hand man Tim Spinner uses to dust the “crazy corn” elote “irresistible,” and the “pork carnitas” are “amazingly tender.” [Inquirer]

• Adam Erace notes that Barbuzzo’s chicken liver and foie gras mousse’s “textural lightness … keeps the umami from getting too intense,” and vegetable board “will only get better as spring leads to summer.” [Courier-Post]

Talula’s Garden’s salad greens with shaved beets and grilled onions “tasted like they were just picked,” and seared cauliflower, grilled artichokes, fresh dill, baby asparagus, herb oil, and cauliflower foam was a “well-balanced, inventive entrée.” [Living on the Vedge]

• “Perfectly cooked” squid in Talula’s Garden’s veloute of sweet peas was a “a nice start to the meal,” and the flourless ricotta gnudi was “wonderfully light.” [Penn Appetit]

Cantina Feliz’s Carnitas Are ‘Amazingly Tender’; Two Takes on