pitruco pizza


Pitruco Pizza is a food truck whose specialty is wood fired, brick oven pizza. Despite their debut in September 2011, I just recently got to try them during my lunch break. One of the tastiest things I’ve eaten in the past couple weeks is their Radicchio pizza.


The Radicchio pizza comes with braised radicchio, wild mushrooms, mozzarella, parmesan, and balsamic. I really enjoyed the sweetness of the balsamic contrasting the bitterness of the radicchio. The crust of the pizza was thin, crisp, and delicious. The four slice personal sized pizzas are definitely enough to be split with another, though if you’re hungry, it’ll serve as a filling meal.

I actually had a radicchio pizza for lunch yesterday, too. It was great! Looking forward to trying the other meat varieties after Easter this Sunday.

Pitruco Pizza
Love Park (16th St. & JFK Blvd.) – Mon & Wed
Drexel University (33rd St. & Arch St.) – Tues & Thurs
Temple University (12th St. & Norris St.) – Fri
Philadelphia, PA
484.602.5454

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philly foodspotting steep up – march 2012


Last Thursday was Philly Foodspotting’s monthly eat up. In this case, it was a steep up, held at The Random Tea Room in Northern Liberties.


Foodspotters who attended were able to choose from a wide variety of such as Darjeelings, Sri Lankans, Chinese, and Japanese. They also offer several herbal infusions to soothe any aches or pains you may have. I went with the House Ceylon, a black Sri Lankan tea.


The Random Tea Room has also debuted a small bites food menu, consisting of an olive, cheese, and nut platter, a parfait, and oats.


The steep up was a fun time and it was great to see some new faces! Huge thanks to The Random Tea Room for having us. Make sure to say hi to the house dog, Izzy, when you visit!

Keep up with Philly Foodspotting. Stay tuned for our upcoming Taco Crawl in South Philly!

The Random Tea Room
713 N. 4th St.
Philadelphia, PA 19123
267.639.2442

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govinda’s gourmet vegetarian – chicken cheesesteak


Sometimes I really miss having meat. More particularly, I miss having burgers and occasionally cheesesteaks. I heard Govinda’s had a popular soy chicken cheesesteak. It wasn’t too far from the office for lunch, so that’s where I went last week.

Govinda’s chicken cheesesteak comes on either a sesame or whole wheat roll, with mozzarella or soy cheese, grilled peppers, olive oil, and hing. The chopped soy chicken is cooked with the peppers on the grill where they top it with the mozzarella. Despite how it looked, it thankfully wasn’t dry. It had some good flavor, but was lacking something. There were so few peppers that it seemed nonexistent in the sandwich. I also believe this sandwich could benefit from a much meltier cheese.


They have a pepper steak amongst many other sandwiches on their menu. Has anyone ever had em?

Govinda’s Gourmet Vegetarian
1408 South St.
Philadelphia, PA 19146
215.985.9303
215.545.5452 (take-out)

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varga bar – veggie burger


In the beautiful weather we had a few weeks ago, I enjoyed Varga’s veggie burger while sitting outside along 10th street.

The patty is made up of a whole bunch of different veggies. It’s got a slight orange color to it and I believe it’s mainly put together with chickpeas(?). Some notable ingredients were corn, pepper, and scallions. I’m sure there’s more but I couldn’t make it out. The patty is topped with English cucumber, a Bluemoon organic salad, cheddar, truffled aioli, olive oil, and white balsamic vinaigrette. The accompaniments are a mixed arugula salad and a pickle.


The veggie burger is hearty yet somewhat light and refreshing due to the toppings. I enjoyed it except for the patty falling apart halfway through consumption. I can get over that though, it tasted great.

Varga Bar
941 Spruce St.
Philadelphia, PA 19107
215.627.5200

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monk’s cafe – lost abbey beer dinner

Guest blogger Erin is back to recap her experience at last Tuesday’s Lost Abbey beer dinner at Monk’s Cafe.

Tuesday night, I was lucky enough to attend Monk’s annual beer dinner with Lost Abbey’s Tomme Arthur. I first discovered (and loved) Lost Abbey’s beers last year, and on a trip to California in August, was able to visit the brewery and sample plenty of their Belgian-inspired brews. When I heard that Monk’s was hosting a Lost Abbey dinner, I knew I didn’t want to miss out.


The dinner started off with a fluke and smoked scallop ceviche, with just a touch of jalapeno, and was paired with Devotion, one of Lost Abbey’s year round beers. Devotion is one of their more hoppy beers, and it went really nicely with the heat from the ceviche.


Next up was a duck confit spring roll with a cherry dipping sauce, and paired with Cuvee de Tomme (which was also used in the cherry sauce). This is a big brown beer, (11%!) which is fermented and then sits in bourbon barrels for a year with sour cherries and wild Brettanomyces yeast. The end product is a complex beer with strong raisin, cherry and sugar flavors coming through. I thought this was the star pairing of the night. The roll was perfectly crisp, and the flavors of the beer really complimented the duck.


The third course lightened things up a bit. Lost Abbey’s Carnevale, a bright saison ale, was paired with a chicken roulade of ham, spinach, goat cheese, pesto, and mushroom sauce. The roulade was a really nice blend of flavors, and the pesto packed an herbacious punch that was balanced by the gravy.


Course four was definitely the boldest pairing of the night. The beer was a strong golden ale called Gift of the Magi, a seasonal winter offering, and was paired with a massive lamb shank. When I say massive, this thing was HUGE. Braised with Gift of the Magi, it was served with carrot, turnips, onions, and parsnips. The beer was a good match for the strong gamey flavor of the lamb.


Next was a cheese and beer pairing. The cheeses were L’Amuse Gouda from The Netherlands, two years aged with hints of caramel and vanilla, and Lauren’s Pride, a house made raw cow’s milk cheese washed with Deliverance, the accompanying beer. Deliverance is another big beer (12.5%), and is a blend of bourbon barrel-aged Serpent’s Stout and brandy barrel-aged Angels Share. The booziness of this beer was balanced out by the cheese, and even tempered the pungent Lauren’s Pride.


The final course was a warm apple pie topped with extra sharp NY cheddar, and paired with my favorite beer of the night, Red Poppy. Red Poppy is a brown ale that is blended with sour cherries and aged in oak barrels with wild Brettanomyces yeast, resulting in a deliciously sour beer. The sweet apples and buttery, flaky crust complimented the tartness of this brew.

The meal was really enjoyable, and Tomme popped in around each course to talk about the pairings, his history, and love of Monk’s. If you haven’t checked out Monk’s or Lost Abbey, I highly recommend both.

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