High Street on Market: 3 Unique Menus a Day, One Delicious Dining Experience

Video Produced by Vanessa C. Rodriguez

Foodable is back in the City of Brotherly Love and today we tell the story of High Street on Market. This restaurant ranks on our Philadelphia’s Top 25 Restaurants list, along with its sister concept, a.kitchen + a.bar. Together they are part of High Street Hospitality Group (HSHG) and our Table 42 host, Paul Barron, sat down with culinary director and semi-finalist for the James Beard Award for “Rising Star Chef” in 2015, Chef Jon Nodler.

High Street is unique and ambitious in the way they run their operations because it offers three different menus at breakfast, lunch, and dinner.

“When we started, we set out to offer three unique meal periods.... While it has its little challenges, it’s great because we are able to hit a much broader audience,” says Chef Nodler, who got his culinary start at a cafe in Madison, Wis., that specialized in coffee and crepes while placing high importance on ingredients.

In this "Table 42" episode, Chef Nodler shows off his skills while demonstrating how to prepare his Angry Crab spaghetti, as well as a guest favorite, the Kennett Square mushrooms dish, which has been part of the menu since High Street on Market first opened.

Dish No. 1: Angry Crab Spaghetti

He begins by building the pan with small amounts of habanero oil for the Arrabbiata-style sauce. Then he adds crab paste, charred scallions, and olive oil. While that’s placed over heat, the spaghetti is placed in boiled water. The cooked spaghetti is later added to the pan and mixed in with the sauce. More crab stock is added to the sauce with a pinch of salt, but only after pan is taken off the heat to prevent a big flare in the kitchen. Don’t forget to add the peekytoe crab meat before tossing the sauce and spaghetti together. Finally, add some fresh lemon juice and then plate this delicious comfort food dish. Chef Nodler likes to top the it off with hoagie bread crumbs, fresh scallions, and bay leaf powder.

Dish No. 2 : Kennett Square Mushrooms

This dish was inspired by and made in dedication to The Mushroom Capital of the World, Kennett Square, and its mushroom population. Chef Nodler and his team really aim to do something special. They begin by frying maitake mushrooms and sunchoke until they are crisp and later season them in salt and porcini mushroom powder. Then they heat up a cream of mushroom soup that they create in-house made of shallots, mushroom, garlic, and mushroom stock. In another pot, a mix of roasted beach, royal trumpet, and chanterelle mushrooms are sautéed in mushroom stock and butter. This mix will then act as a warm vinaigrette for the bitter greens that accompany the plate.

The real magic begins when plating this dish which is somewhat of an art unto itself. Chef Nodler begins by using a charred eggplant purée and dressing the back of the bowl so the mixture acts as a glue once the mushrooms are put in place on the plate. (To create the purée, they burn eggplants as far as they can with brown butter, lemon juice and honey.)

  • The sunchokes make a nice foundation once the bitter greens (radicchio, little gem, and mustard greens) are added.
  • The bitter greens are then tossed with olive oil, lemon juice, salt, and the sautéed mushrooms.
  • Glazed mushrooms and salad leaves are then carefully laid unto the plate making sure everything is seen.
  • Mushroom “soil” is then added, isolating specific mushrooms in the dish. This “soil” is made of black trumpets, brown butter, salt, and lemon zest.
  • The cream of mushroom soup is then poured at the bottom of the bowl to provide a base to the plate.
  • Charred red onions are garnished on top of the greens.
  • To add depth to the dish, a salted poached egg yoke with olive oil is placed over the cream mushroom soup.

When Barron asked Chef Nodler how do they stay on top of this intricate dish when they are slammed, he replied:

“It comes off from multiple stations and, you know… the way that we work here, we just like everyone to jump where needed. So, our pasta guy knows how to do this dish, the grill guy knows how to do this dish, so everybody kind of pitches in.”

To learn more, watch the full episode!

The Breakfast Trend Hits Girard on Girard

Girard on Girard, the brasserie-inspired restaurant that made national headlines when it announced that it was going to move to using a no tipping policy for servers, has another major change on the books. Starting this month the restaurant will only be serving breakfast and brunch. Chef and owner Brian Oliveira says that he decided to make the change to the menu after realizing that the neighborhood wanted a more relaxed restaurant option. He says he and his team “listened to what the neighborhood told us they wanted, which was a more casual place where they could relax, grab a coffee, and enjoy our popular brunch menu all week long.” The new menu will include classic breakfast dishes and a $5 breakfast plate special every day.

All-day breakfast has become increasingly popular over the last few years with big name quick serves adding breakfast options to their existing lunch and dinner menus. It’s interesting to think about the impact of the trend spreading to full-service restaurants. Will more restaurants begin to offer breakfast items in addition to their lunch and dinner menu? Does it create more opportunities for sales because the menu can capture all day parts? Read more.

Ingredients Transcend Cultures in Philly’s Collaboration Dinners

Ingredients Transcend Cultures in Philly’s Collaboration Dinners

By Kae Lani Kennedy, Foodable Contributor

There are many ways restaurants differentiate themselves. Rotating seasonal ingredients, tasting menus, and pairing events create variety, and are great ways restaurants continue to entice new customers and engage repeat diners.

But what happens when a restaurant has already established itself as a leader in the industry? Over the past few years, well established restaurants have experimented with the idea of collaboration dinners. Two chefs specializing in different cultural cuisines come together to create a menu that pushes the boundaries of their culinary skills. Each course features an exotic ingredient and the chefs present a dish in which the ingredient is prepared in that culture’s tradition– no holds barred on creative freedom.

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Vegan Restaurants Are All the Rage and Philly's Vedge is at the Forefront

Wood grilled sweet potato plate with grain mustard, jerk cashews, and toast at Vedge  | YELP, Vincent L. 

Wood grilled sweet potato plate with grain mustard, jerk cashews, and toast at Vedge | YELP, Vincent L. 

Once a upon a time, the term “Vegan restaurant” meant tasteless. However, restaurants like Philly's Vedge are proving that Vegan cuisine can be delicious and consumers now can't get enough of it. 

The fine-dining Vegan restaurant just received Zagat's Best Food title and consistently shows up on Foodable's Philly Top 25 Restaurants. 

“We started this when vegan restaurants were not grouped in with everything else,” said Vedge Co-owner and Chef, Rich Landau. “It was like the new age section in the music store, it was in a separate area and you would have to walk through the beaded curtain to the back room to find it.”

Now, veg-savvy chefs are getting noticed since consumers are gravitating to vegetable-based menus. This is mostly because the consumer is more educated, health-conscious, and concerned about the environment. Read More

Philadelphia Restaurants Offer Take-Out Thanksgiving Dinners

Philadelphia Restaurants Offer Take-Out Thanksgiving Dinners

By Kae Lani Kennedy, Foodable Contributor

No stress – no mess!  Chefs in Philadelphia are taking the worries out of Thanksgiving by offering complete prix fixe feasts to take home for the holiday. But these aren’t your average turkey dinners – from regional delights to strict dietary restrictions, each chef brings his or her own unique take on this traditional holiday meal, guaranteeing that no diner goes hungry on Thanksgiving Day.

Percy Street's Texas Barbecue with a Side of Charity

Every other day of the year chef Steven Cook, and chef Michael Solomonov of Percy Street serve up some of Philadelphia’s best Texas-style barbecue, with a variety of slowly cooked meats paired with baked beans, coleslaw, and other classic barbecue sides. But for Thanksgiving, the chefs are bringing their tangy, barbecue flavors sure to please the whole family. The very rich and filling menu feeds 6 to 8 people and features a 15 lbs. smoked turkey with gut busting sides like cornbread and sausage stuffing, mashed sweet potatoes with toasted marshmallows and collard greens, and for desert, baked apples and a pecan pie. Along with feeding your family, for every turkey sold, Percy Street will donate a turkey to a local food bank.

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