Well, here I am in Philadelphia, "The City that Loves You Back." No, really. They paid a consulting firm to come up with that slogan and everything. If first prize is one week in Philadelphia, and second prize is two weeks in Philadelphia, what's two months in Philadelphia? I'm here for the next two months, more or less (I get to fly home to LA every two weeks for the weekend), and I promise that as soon as I can get things more under control, I'll be posting regular columns to the web-site. In the mean-time, I'll sort of have to wing it. Bear with me.
Actually, there are nice things about Philadelphia. In a moment, I'll think of one.
Just kidding. One of the things I like about Philly is that there are a lot of good, relatively inexpensive restaurants in the Center City area (where both my work and the apartment in which they're putting me up are located).
Dock Street Brasserie
Located almost across the street from my apartment, this is one of the many microbreweries that dot the Philadelphia landscape. The beer is, to my uneducated palate, excellent, and when accompanied by the "Trio Fries" (a basket of french-fried potatos, sweat-potatos, and leeks), it's almost enough to make one forget that one has been torn from the bosom of one's loved ones and plunked down alone in a city that threatens to love you back if you don't watch out. Come to think of it, if you drink enough of the beer, it is enough to make you forget.
Back when I lived in Philly, Dock Street was a brew-pub, and unashamed of it. Besides the beer, they had ordinary English (or pseudo-English) pub fare: Ploughman's Lunch, Baps (sandwiches on these odd round loaves of bread, in a style of which the Texas Rangers would approve: one loaf, one sandwich), Fish and Chips, Various sausages, Crab Cakes (comes of being near the Delaware shore, I suppose), Cheesesteaks (this is Philadelphia, after all), and so forth. Since then, they've apparently undergone a change of heart, or at least of chefs, and transformed themselves into a French Brasserie. The crab cake they still have, but gussied up with some sort of Dijon sauce, and in the singular. That's what I had, for old time's sake, and because I couldn't figure out which of the more elaborate French dishes, among the moules and grilles, went well with beer. Maybe I can go back sometime with Jack Curtin, who may or may not know French food, but certainly knows that everything goes well with beer. (For those of you who don't know, Jack is, besides being a comics journalist and a regular contributor to such magazines as Wizard and Comics Buyers Guide, a beer columnist for one of the Philadelphia area weeklies.)
As for beer, why make a choice if you don't have to? I had the sampler, and discovered that while all the beers were pretty good, for accompanying a crab cake, the lighter beers (a German-style Pils, a wheat beer, and an English-style ale) went best, while the darker, heavier ones (usually my preference) such as the 90-shilling, the barley wine, and the Mexican-style festival beer, were a bit much of a muchness.